Crispy Apple-Shaped Cinnamon Cookies with Red Icing
These crispy apple-shaped cinnamon cookies feature a tender, flavorful dough with a warm cinnamon undertone and a glossy, slightly tangy red icing. Perfect for cozy autumn or holiday baking, they offer a delightful crisp snap and festive presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (312 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (180 grams) powdered sugar
- 2–3 tablespoons (30–45 ml) milk (or almond milk)
- 1 tablespoon light corn syrup (optional but recommended)
- A few drops red food coloring
- ½ teaspoon vanilla extract
Instructions
- Cream the softened unsalted butter with granulated and brown sugars in a large bowl until light and fluffy, about 4-5 minutes on medium speed.
- Add the room temperature egg and vanilla extract; beat just until incorporated.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt.
- Gradually add the flour mixture to the butter mixture in three parts, mixing on low speed or folding gently with a spatula until dough comes together. If too dry, add a teaspoon of milk.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll the chilled dough on a lightly floured surface to about ¼ inch (6 mm) thickness.
- Cut dough using an apple-shaped cookie cutter (about 3 inches / 7.5 cm) and transfer cookies to baking sheets, spacing about 1 inch (2.5 cm) apart.
- Bake for 10-12 minutes until edges start to turn golden but centers remain slightly soft.
- Transfer cookies to a wire rack to cool completely before icing.
- Prepare the red icing by mixing powdered sugar, milk, corn syrup, vanilla extract, and red food coloring until smooth and glossy. Adjust milk for spreadable consistency.
- Spread or pipe the red icing over each cooled cookie and let set at room temperature for about 30 minutes before serving or storing.
Notes
Chill dough for at least 1 hour to prevent spreading and maintain shape. Add milk slowly to icing to achieve the right consistency. Use corn syrup in icing for a glossy finish. If dough softens while rolling, chill again for 10 minutes. For neat icing edges, dip a toothpick in water and smooth edges gently.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 15
Keywords: cinnamon cookies, apple-shaped cookies, red icing, fall baking, holiday cookies, crispy cookies, easy cookie recipe