Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mats.
Cut cold butter into tablespoon chunks. Add to electric mixer and beat on low until butter is somewhat softened.
Add in sugars, cinnamon, and instant vanilla pudding. Cream until well combined.
Add in one egg at a time, mixing on low until eggs are mixed in well with other wet ingredients.
Add all purpose flour, cake flour, baking soda, baking powder, and salt. Pulse mixer on/off until the dry ingredients are well combined with wet. You may also set your mixer to low. Scrape sides of bowl and bottom as needed.
Cut apples into 1/4-3/4 chunks. I like there to be a variety of sizes.
Fold in apples and white chocolate chips into the dough. *Disclaimer: I love white chocolate. If you do not, you can add more apple chunks.
At this point, your dough should be well combined but still somewhat stiff. If your dough is runny or too soft, refrigerate for 30 minutes. Soft or runny cookie dough will result in your cookies spreading or flattening.
Form your dough into 3 oz (small version) or 5 oz (large version) mounds of dough. I do not roll or shape the dough. Stack the dough balls high.
Combine granulated sugar and cinnamon in a bowl, stir. Take the mounds of cookie dough, one by one, and roll in sugar mixture until all surface of the mounds are covered.
Place dough mounds on a lined cooking sheet. Place small cookies about 2 inches apart from one another and large cookies at least 3-3 1/2 inches apart. (With big cookies, I typically can only fit 5 of them on one sheet at a time)
Bake for 8 minutes. Your oven may take longer than this to bake but check at 8 minutes. Your cookies will be lightly browned on top and starting to crack.
Once you have removed the cookies from the oven, let the cookies sit on the sheet for a good 30 minutes. The cookies will finish baking on the warm sheet and the middles will harden somewhat. Do not try to move your cookies to a cooling rack before the 30 minutes are up!
