Heat oven to 375°F. In small bowl, mix sugar, 1 teaspoon of the apple cider drink mix and 1/2 teaspoon of the cinnamon; set aside.
In large bowl, stir cookie mix, softened butter, egg, remaining apple cider drink mix and cinnamon with spoon until soft dough forms. Stir in apple pieces until combined. Shape dough into 40 (1 1/4-inch) balls. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.
Tips from the Betty Crocker Kitchens
A cookie scoop makes quick work of dropping the cookie dough. It also ensures cookies will be the same size, which helps them bake up in the same amount of time.
For best results, bake cookies on the middle oven rack, one sheet at a time. Shiny aluminum cookie sheets with a smooth surface and no sides reflect heat and allow cookies to bake evenly and brown properly, so save your rimmed ones for sheet-pan dinner recipes. Allow cookie sheet to cool completely in between batches. Otherwise, cookies will spread too much.
This recipe was developed using Granny Smith apples, but you can use any baking apple you desire. Baking apples can be sweet or tart. They’re simply apples that hold their shape when baked.