Apple Sugar Plumps – A Cozy, Old-Fashioned Treat

These little treats feel like something a grandparent would make on a chilly afternoon. Apple Sugar Plumps are soft, warmly spiced, and slightly chewy, with a sparkling sugar coating that makes them irresistible. They’re simple to prepare and use everyday ingredients you probably already have.

Whether you serve them with tea, tuck them into lunch boxes, or make them for holiday gifting, they bring a comforting, homemade touch to any moment.

What Makes This Special

Apple Sugar Plumps take the familiar flavor of cinnamon apples and pack it into bite-size, sugar-dusted morsels. They strike a nice balance: not too sweet, lightly spiced, and full of apple character. The recipe uses grated apple for moisture and fresh flavor rather than relying on just extracts or syrups.

Best of all, the dough comes together quickly, and the shaping is fun and stress-free.

They’re also flexible. You can make them softer and cake-like or a bit firmer and chewier, depending on your bake time. And if you like a little sparkle on your desserts, the final roll in sugar gives them a festive, bakery-style finish.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional but nice)
• 1/2 cup (1 stick/113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar, plus more for rolling
• 1/4 cup (50 g) light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely grated tart apple (about 1 large apple; Granny Smith works well)
• 1 teaspoon lemon juice (to brighten and keep the apple from browning)
• Optional: 1/3 cup finely chopped dried apples or raisins for extra texture
• Optional: Coarse sanding sugar for finishing sparkle

Step-by-Step Instructions

1. Preheat and prep: Set your oven to 350°F (175°C).

   Line two baking sheets with parchment paper. This helps prevent sticking and promotes even browning.
2. Mix dry ingredients: In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside so everything is ready to go.
3. Cream the butter and sugars: In a separate large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.

   This step helps create a tender texture.

4. Add egg and vanilla: Beat in the egg and vanilla until smooth. Scrape the bowl so everything blends evenly.
5. Prepare the apple: Peel if you like, then grate the apple on the fine side of a box grater. Toss with lemon juice.

   If very juicy, gently squeeze a bit of liquid out with your hands—don’t dry it completely, just remove the excess.

6. Combine wet and dry: Stir the grated apple into the butter mixture. Add the dry ingredients and mix on low until just combined. If using dried apples or raisins, fold them in now.

   The dough will be soft.

7. Chill briefly: For easier shaping, refrigerate the dough for 15–20 minutes. This helps prevent spreading and makes rolling neater.
8. Shape the plumps: Scoop tablespoon-sized portions (about 1 ounce/28 g each). Roll into balls with your palms.

   Roll each ball in granulated sugar (or a mix of granulated and sanding sugar) to coat.

9. Arrange and bake: Place on prepared sheets, spaced about 2 inches apart. Bake 10–12 minutes for soft, plump centers, or up to 14 minutes for a slightly firmer bite. They should be set at the edges with faint golden bottoms.
10. Cool and finish: Let them rest on the sheet for 5 minutes, then transfer to a rack to cool.

    For extra sparkle and crunch, roll again in sugar while still slightly warm.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days. Place a sheet of parchment between layers to preserve the sugar coating.
• Refrigerator: Keeps well for up to 1 week. Bring to room temp before serving for best texture.
• Freezer: Freeze baked plumps in a sealed bag for up to 2 months.

  Thaw at room temperature; refresh in a 300°F (150°C) oven for 5 minutes if desired.
• Freeze the dough: Shape, sugar-coat, and freeze on a tray. Transfer to a bag once solid. Bake from frozen at 350°F (175°C) for 1–2 extra minutes.

Benefits of This Recipe

• Simple ingredients: Nothing fancy—just pantry staples and fresh apple.
• Quick to make: No complicated steps or special equipment needed.
• Kid-friendly: Soft texture, gentle spice, and a fun sugar coating.
• Flexible texture: Adjust bake time for softer or chewier results.
• Seasonal flavor: Warm spices and apple make this feel cozy and nostalgic.

Common Mistakes to Avoid

• Over-wet dough: Apples vary in juiciness.

  If the dough looks runny, chill longer or gently squeeze a bit more juice from the grated apple.

• Overbaking: These should look just set, not deeply browned. Overbaking leads to dry, cakey results.
• Skipping the chill: A brief chill helps the cookies hold their plump shape and prevents spreading.
• Packing the flour: Spoon and level the flour, or weigh it. Too much flour means dense plumps.
• Using only sweet apples: A tart apple adds brightness.

  If using a sweet variety, add a pinch more lemon juice.

Variations You Can Try

• Maple twist: Replace 2 tablespoons of granulated sugar with pure maple syrup and reduce the grated apple’s moisture by squeezing a little more out.
• Brown-butter version: Brown the butter, cool until semi-solid, then proceed. Expect deeper, nutty notes.
• Glaze finish: Skip the final sugar roll and drizzle with a simple icing made from powdered sugar, a splash of apple cider, and a pinch of cinnamon.
• Nut crunch: Fold in 1/3 cup finely chopped toasted pecans or walnuts.
• Whole-wheat accent: Swap 1/2 cup of the all-purpose flour with white whole wheat flour for a heartier bite.
• Ginger snap: Add 1/4 teaspoon ground ginger and a tablespoon of minced candied ginger for extra warmth.

FAQ

Can I use applesauce instead of grated apple?

You can, but use it sparingly. Replace the grated apple with 1/2 cup thick applesauce and reduce the sugar by a tablespoon.

The texture will be softer and slightly more cake-like.

Do I have to peel the apple?

No. If the peel is thin and tender, leave it on for extra fiber and color. If your apple has a tough skin, peeling makes for a smoother bite.

What type of apple works best?

Granny Smith is reliable for tartness and structure.

Honeycrisp or Pink Lady also work well. If using a very sweet apple, add a bit more lemon juice or reduce the sugar slightly.

Can I make these dairy-free?

Yes. Use a good plant-based butter stick, not a spread.

The texture and flavor will still be solid, though slightly different.

How do I keep them from spreading too much?

Chill the dough, watch the apple moisture, and use parchment-lined sheets. If your kitchen is warm, chill the shaped balls for 10 minutes before baking.

Can I double the recipe?

Absolutely. Bake one sheet at a time for even results.

If baking two sheets together, rotate them halfway through.

Why roll them in sugar twice?

The first roll adds texture and helps with browning. The second roll, done while warm, gives a pretty finish and a delicate crunch. It’s optional but lovely.

In Conclusion

Apple Sugar Plumps are the kind of treat that feels welcoming from the first bite.

They’re easy to make, cozy to eat, and friendly to tweak. With their warm spice, gentle sweetness, and sparkling sugar coating, they fit right into everyday snacking and special occasions alike. Keep a batch on hand, and you’ll have a simple, homey dessert ready whenever the craving hits.