Sometimes I can be guilted... who knew?

So... we have a lot of baked goods in our house right now. Sometimes it's like that... sometimes not... right now - all the baked goods. I wanted to try this new apple cookie recipe and bring them to work. They didn't make it to work, I had three people begging me to leave them at home. Um... ok... sure. To be honest - that just doesn't happen. My family doesn't do that. Oh you want to bake for work? Have fun - go for it... This time? PLEASE don't take them to work! Ok, I won't! These cookies are a lot like snickerdoodles but with apples and brown sugar. They are the perfect fall cookie - yum. Also I love that it's not a giant recipe. Some cookie recipes you feel like the are endless and you are baking tray after tray... not these... quick and easy and you are on your way to delicious cookies and a happy family.

Apple Cookies
1 ½ cups all-purpose flour regular or gluten-free measure-for-measure flour blend
½ teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
¼ teaspoon salt
½ cup (1 stick) unsalted butter softened
½ cup granulated sugar
¼ cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup peeled grated apple (1-2 small apples or 1 medium apple)
Cinnamon Sugar for rolling the cookie dough
1/3 cup granulated sugar
1 teaspoon ground cinnamon

Instructions
Preheat oven to 350 degrees F Lightly spray a cookie sheet with non-stick spray or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
In another bowl, using a hand mixer or stand mixer, cream together the butter, white sugar, and brown sugar.
Mix in the egg, vanilla, and apple.
Add the flour mixture into the wet ingredients and beat until a soft dough has formed. Set aside.
In a small bowl, mix the cinnamon sugar mixture ingredients with a fork.
Scoop a tablespoon sized ball of cookie dough, roll it in the cinnamon sugar mixture and place the cookies 2 inches apart on the prepared cookie sheet.
Bake for 8-10 minutes, until the edges are crisp and the top no longer looks wet.
Note: the cookies will look big and puffy when done baking and will flatten as they cools.
Allow to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
Store in an air tight container at room temp or in the refrigerator. These are delicious chilled!