Total Time
Prep 10 mins
Cook 10 mins

This recipe has been in my recipe box for years so I'm not sure where it came from. They're a nice, light cookie that is similar to a snickerdoodle.


  1. Preheat oven to 350 degrees.
  2. Cream together sugar, shortening & vanilla.
  3. Add in grated apple.
  4. Sift together dry ingredients.
  5. Add gradually to creamed mixture, combining thoroughly.
  6. *If dough appears slightly dry and doesn't come together, let it sit for a few minutes to allow the sugar to pull the juice from the apples.
  7. Roll in walnut-sized balls and roll in mixture of 2 Tbsp sugar, 1/2 tsp nutmeg and 1/4 tsp cinnamon.
  8. Bake 8-10 minutes on aluminum foil or parchment, until cookies are golden brown and appear crackled.
  9. Let cool on cookie sheet 4-5 minutes before transferring to cooling rack.
Most Helpful

What a yummy cookie! I had plenty of "taste" in mine, and they were very soft and moist. I did have to add more flour, since I was having problems with my dough being too wet and not rollable. I only rolled mine in sugar and cinnamon. I will def. be keeping this in my cookie recipe box! Thanks!

kelli harris November 22, 2009

I can barely bake anything, but I love making this recipe because it is so simple, quick and easy to make! It's very yummy, a good way to use up apples (I have used green apples as well) and it makes for a great gluten free cookie too!

kelly.weakland February 13, 2016

These cookies were really easy and simple, which is a must because I am no baker; at least not yet! The only thing to watch is that they easily overcook, so take them out before you really think they are done. They will still be soft, but when you touch the top you will feel a bit of a hardened crust. When cooked properly, they are crisp on the outside and chewy on the inside. Some I overcooked and they were still nice and chewy, but the bottoms burned. My husband asked for BIG cookies, so I made a few really large size. I sort of flattened those and they came out very well, but they did not develop the characteristic crack. I also do not know why some bakers left the nutmeg out of the topping since that was awesome. My husband still cannot believe I made these from scratch, heh heh heh.

threeovens April 06, 2014