Brown Butter Apple Cinnamon Cookies (Print)

Soft cookies with swirls of cinnamon sugar, tender apples, and a sweet vanilla glaze—perfectly cozy and satisfying.

# Ingredients:

→ Brown Butter Cookie Dough

01 - 1 cup (2 sticks) unsalted butter
02 - 3/4 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 tsp pure vanilla extract
06 - 2 3/4 cups all-purpose flour
07 - 1 tsp baking soda
08 - 1/2 tsp salt

→ Cinnamon Apple Filling

09 - 1 cup finely diced apple (peeled, crisp variety)
10 - 2 tbsp unsalted butter
11 - 1/4 cup light brown sugar
12 - 1 tbsp ground cinnamon
13 - 1/4 tsp ground nutmeg
14 - 1 tsp lemon juice

→ Cinnamon Sugar Layer

15 - 1/3 cup light brown sugar
16 - 1 tbsp ground cinnamon

→ Glaze

17 - 3/4 cup powdered sugar
18 - 1–2 tbsp milk
19 - 1/2 tsp pure vanilla extract

# Instructions:

01 - In a saucepan over medium heat, melt the butter. Continue cooking, swirling often, until the butter foams and turns golden brown with a nutty aroma. Pour into a large mixing bowl and cool for 10 minutes.
02 - In a small skillet, melt 2 tbsp butter. Add diced apple, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring, until apples are just softened and syrupy. Spread out on a plate to cool completely.
03 - To the cooled brown butter, add brown sugar and granulated sugar. Beat until combined. Add eggs and vanilla; mix until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet, mixing until just combined.
04 - Divide dough in half. On parchment paper, roll each half into a 9x12-inch rectangle, approximately 1/4 inch thick.
05 - Mix brown sugar and cinnamon for the cinnamon sugar layer. Sprinkle half over each rectangle, leaving a 1/2-inch border. Evenly dot with cooled apple mixture.
06 - Starting from a long side, tightly roll up each rectangle into a log using the parchment paper as an aid. Wrap tightly and chill in the refrigerator for at least 1 hour, until firm.
07 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Slice each log into 1/2-inch thick rounds. Place cookies 2 inches apart on prepared sheets.
08 - Bake for 13–15 minutes, until edges are golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
09 - Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.

# Pro Tips:

01 -
  • Ready in under 2 hours with simple make-ahead options
  • Creates an impressive spiral design that looks professional
  • Combines the nostalgic flavors of apple pie and cinnamon rolls
  • Perfect balance of soft cookie texture with gooey cinnamon apple filling
02 -
  • These cookies freeze beautifully before or after baking
  • The brown butter step is absolutely essential for the signature flavor
  • Perfect for gifting as they travel well and stay fresh for days
  • Each bite delivers the perfect ratio of cookie to filling
03 -
  • The key to perfect swirls is patience during the chilling process. Never rush this step or your beautiful spirals will lose definition during baking.
  • When measuring flour, use the spoon and level method rather than scooping directly with the measuring cup to prevent dense cookies.
  • For a professional looking finish on your glaze, transfer it to a small zip-top bag, snip off a tiny corner, and pipe thin lines across each cookie.

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