• Preheat the oven: Start heating the oven about 8–10 minutes before the cookies go in. If it's on too long, it can get too hot.

  Line a baking sheet with parchment paper (baking paper) or a silicone baking mat
• Mix the sugar and cinnamon: In a large bowl, combine the sugar and cinnamon.
• Add the cold butter: Add cubed butter straight from the fridge (about 15 minutes out). Rub it into the sugar with fingertips or use a hand mixer on low speed until the mixture is soft with a slightly sandy texture
• Add the apple and vanilla: Stir in the grated and chopped apple (make sure to squeeze the grated apple before measuring), and vanilla. Mix gently just to combine.
• Add flour and salt: Add the flour and salt. Mix on low speed or stir with a spatula until a dough forms.
• Form the dough: Gather the mixture together, gently forming it into a soft ball. It should hold easily without feeling sticky.

Roll and cut

• Roll and cut: Roll the dough between two sheets of parchment paper to about 10–12 mm (½ inch) thick.
• Cut out shapes using a 2-inch (5 cm) round cutter (I used this size and got 24 cookies).

  Gather the dough, re-roll between parchment, and cut again until all the dough is used
• Arrange the cookies: Place the cut cookies on a parchment-lined tray, spaced about 1 inch (2.5 cm) apart.
• Bake the cookies: Bake at 350°F (175°C), or 160°C fan, for 15–20 minutes until the edges are lightly golden. They’ll feel soft but firm up as they cool.

Sugar topping

• In a small bowl, stir together the sugar and cinnamon for the topping.
• As soon as the cookies come out of the oven, sprinkle the mixture evenly over the tops while they’re still hot and on the baking sheet. The heat helps the sugar stick.
• Shake off any excess, then transfer to a cooling rack.

Storage

• Store in an airtight container at room temperature for up to 1 week.