If you are searching for a warm, comforting treat that feels like a big hug in cookie form, look no further than this Apple Cinnamon Breakfast Cookies Recipe. Perfectly spiced with cinnamon and nutmeg, with tender bites of fresh apple scattered throughout, these cookies bring a delightful balance of sweetness and wholesome goodness. They are not only delicious but also hearty enough to kickstart your day or accompany your afternoon coffee, turning breakfast or snack time into a cozy moment you’ll cherish.
Ingredients You’ll Need
These ingredients are simple yet work harmoniously to create the perfect texture and flavor in your Apple Cinnamon Breakfast Cookies Recipe. Each component adds its own magic, from the fragrant spices to the tender sweetness of fresh apples.
- All-purpose flour (1½ cups): Provides the structure and foundation for the cookies.
- Old-fashioned rolled oats (2 cups): Adds chewy texture and wholesome fiber that make these cookies hearty.
- Ground cinnamon (1 tablespoon): The star spice giving these cookies that classic warm aroma and flavor.
- Baking soda (½ teaspoon): Makes the cookies light and slightly tender.
- Ground nutmeg (¼ teaspoon): Brings a subtle, nutty depth that complements the cinnamon beautifully.
- Kosher salt (¼ teaspoon): Enhances all the flavors, balancing the sweetness.
- Unsalted butter (½ cup, slightly melted): Adds richness and helps keep the cookies soft.
- Brown sugar (¾ cup): Gives a deep molasses sweetness and moisture for chewiness.
- Granulated sugar (¼ cup): Offers a touch of classic sweetness and helps with spreading.
- Large egg (1, room temperature): Binds everything together for perfect texture.
- Pure vanilla extract (2 teaspoons): Lifts all the flavors with its sweet floral notes.
- Finely diced apple (1 cup, peeled): The fresh star ingredient providing juicy bursts of flavor and moisture.
How to Make Apple Cinnamon Breakfast Cookies Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the all-purpose flour, oats, ground cinnamon, baking soda, nutmeg, and kosher salt in a medium bowl. This step is essential to evenly distribute the spices and leavening agent, ensuring each cookie gets that perfect flavor and rise.
Step 2: Cream Butter and Sugars
In the bowl of your stand mixer fitted with a paddle attachment, beat the slightly melted butter along with brown and granulated sugars until well mixed—about two minutes. This blends the fats and sugars together, creating a smooth base that will help give your cookies a tender crumb and lovely sweetness.
Step 3: Add Egg and Vanilla
Next, add the large egg and pure vanilla extract to the butter-sugar mixture. Beat this until fully combined. The egg brings structure and moisture, while the vanilla enhances the overall flavor, making sure your cookies smell heavenly.
Step 4: Incorporate Dry Ingredients
Pour the dry mixture into the wet ingredients and beat just until combined. Overmixing here can make the cookies tough, so it’s important to mix gently and stop as soon as you no longer see flour.
Step 5: Fold in the Apples
Gently stir in the finely diced peeled apples. These juicy pieces add freshness and keep every bite interesting. It’s the little bursts of apple that really make this Apple Cinnamon Breakfast Cookies Recipe special.
Step 6: Form and Chill Dough Balls
Line two baking sheets with parchment paper. Using a two-tablespoon cookie scoop, portion out dough balls onto one of the baking sheets, arranging them in a single layer without flattening. If the dough doesn’t hold its shape, use your hands to gently round each ball. Freeze these dough balls for about 10 minutes to prevent spreading during baking.
Step 7: Preheat and Bake
While the dough chills, preheat your oven to 350°F. Once chilled, transfer cookie dough balls onto the second prepared baking sheet, spacing them about two inches apart. Bake for approximately 10-12 minutes until the edges are just set and the cookie bottoms have a light golden brown hue.
Step 8: Cool and Enjoy
Allow the cookies to cool completely on the baking sheet before removing. This helps them set perfectly without falling apart. Repeat baking with the remaining dough until all cookies are done and then dive into those warm, fragrant delights!
How to Serve Apple Cinnamon Breakfast Cookies Recipe
Garnishes
Sprinkle a dusting of powdered sugar or a light drizzle of honey on top of your cookies for an extra touch of sweetness and visual appeal. Adding a few thin apple slices or a small cinnamon stick on the side creates an inviting presentation perfect for guests.
Side Dishes
Pair these cookies with a hot cup of coffee, chai tea, or a cold glass of milk to balance their richness. They also complement a fresh fruit salad or yogurt parfait beautifully, making your breakfast spread feel cozy and complete.
Creative Ways to Present
For a fun twist, serve these breakfast cookies alongside a small bowl of cream cheese or almond butter for spreading. You can even sandwich two cookies with a thin layer of apple butter or cinnamon-spiced cream cheese for a playful, handheld treat that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 4 days. This helps preserve their soft texture and maintain that delightful apple-cinnamon aroma.
Freezing
If you want to enjoy this Apple Cinnamon Breakfast Cookies Recipe later, freeze the cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They can be stored for up to 3 months and maintain their fresh-baked taste when defrosted.
Reheating
To warm frozen or stored cookies, simply microwave for about 15 seconds or heat in a preheated 300°F oven for 5-7 minutes. This brings back their soft, chewy texture as if they were freshly baked just moments ago.
FAQs
Can I use a different type of apple for this recipe?
Absolutely! Varieties like Fuji, Gala, or Honeycrisp work wonderfully and add varying degrees of sweetness and tartness. Just be sure to dice them finely so they bake evenly within the cookies.
Are these cookies suitable for a grab-and-go breakfast?
Yes, definitely. These cookies are hearty and satisfying enough to fuel your morning on the run. They’re a perfect option when you want something delicious yet easy to eat with one hand.
Can I substitute the butter with a healthier fat?
You can try using coconut oil or a plant-based butter alternative, but keep in mind it may slightly change the flavor and texture. Butter gives that classic richness and softness you love in these Apple Cinnamon Breakfast Cookies Recipe.
Is it possible to make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and double-check your oats are certified gluten-free. The cookies will still be delicious and just as comforting.
How can I make my cookies more crunchy?
Reduce the amount of butter slightly and bake for an extra 1-2 minutes—but watch carefully to prevent burning. You could also add some chopped nuts for an added crunchy texture contrast.
Final Thoughts
This Apple Cinnamon Breakfast Cookies Recipe is truly a comforting way to start any day. With simple ingredients and easy steps, you can create a batch of cookies that fill your kitchen with warmth and make your mornings feel a little brighter. Give this recipe a try—once you taste those tender oats, warming spices, and sweet apples, these cookies will quickly become one of your favorite go-to breakfasts or snack treats.
Print
Apple Cinnamon Breakfast Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32-34 minutes
- Yield: 30 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and chewy Apple Cinnamon Breakfast Cookies packed with warm spices and fresh apples, perfect for a healthy and convenient morning treat or snack.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour (180 grams)
- 2 cups old-fashioned rolled oats (200 grams)
- 1 tablespoon ground cinnamon (9 grams)
- ½ teaspoon baking soda (3 grams)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Wet Ingredients
- ½ cup unsalted butter, slightly melted (113 grams, 1 stick)
- ¾ cup brown sugar (160 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg, room temperature (50 grams)
- 2 teaspoons pure vanilla extract (8 grams)
Add-ins
- 1 cup finely diced apple, peeled (113 grams, from 1 apple)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, rolled oats, cinnamon, baking soda, nutmeg, and kosher salt until evenly combined. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the slightly melted butter, brown sugar, and granulated sugar. Beat on medium speed for about 2 minutes until well mixed and creamy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and continue beating until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually pour the dry ingredient mixture into the wet ingredients. Beat just until combined, being careful not to overmix to keep the cookies tender.
- Fold in Apples: Gently stir in the finely diced peeled apples until evenly dispersed throughout the dough.
- Prepare Baking Sheets: Line two baking sheets with parchment paper. Set one baking sheet aside and use the other for scooping dough.
- Scoop Cookie Dough: Using a 2-tablespoon cookie scoop, portion out cookie dough balls onto the prepared baking sheet. Arrange them in a single layer with some space between. If cookies aren’t holding their shape, use your hands to gently press the dough balls to form round shapes, but do not flatten.
- Freeze Dough Balls: Place the baking sheet with cookie dough balls into the freezer for 10 minutes. This chilling step helps prevent excessive spreading during baking.
- Preheat Oven: While the dough chills, preheat the oven to 350°F (175°C).
- Bake Cookies: After chilling, transfer the cookie dough balls about 2 inches apart onto the second prepared baking sheet. Bake for 10-12 minutes, until the edges are set and cookie bottoms are slightly browned.
- Cool and Repeat: Let the cookies cool completely on the baking sheet before storing. Repeat the baking process with remaining dough until all cookies are baked. Serve and enjoy!
Notes
- Do not overmix the dough after adding the dry ingredients to maintain tender cookies.
- Freezing the dough balls before baking prevents spreading and keeps cookies thick and soft.
- Use peeled apples to avoid excess moisture but feel free to experiment with your favorite apple varieties for flavor variations.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
