Cinnamon and apples are fall-forward flavors, and cookies are always welcome. I wanted a light, fluffy cookie that had both . I used baking soda and cream of tartar to make them rise high. I snuck in a little clove to give them a more warming feeling. I hope you like it.

Dry ingredients:

2 cups flour

1 teaspoon baking powder

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon cornstarch 

1 teaspoon cinnamon

 1/4 teaspoon cloves

Wet ingredients:

 1 8- ounce stick unsalted butter at room temperature

3/4 cup brown sugar

1/2 cup white sugar

2 Macintosh apples, peeled, cored and chopped 

2 teaspoons vanilla 

2 eggs at room temperature

1/2 cup chopped walnuts (optional)

Preheat oven to 375.

In bowl one, mix flour, baking soda, cream of tartar, cinnamon, and salt.

In bowl two, cream butter with brown sugar and white sugar.

Add eggs and vanilla and beat until smooth.

Add dry ingredients to bowl two and mix until all ingredients are combined.

Optional: stir in walnuts.

Refrigerate dough for 30 minutes.

Scoop 2-inch cookie balls on to parchment-lined cookie tray.

Bake for 11 minutes.

If you want, mix 4 tablespoons of powdered sugar with a teaspoon of milk and 1/2 teaspoon of cinnamon. Drizzle over cookies.