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Apple Cinnamon Snickerdoodles Recipe

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4.5 from 87 reviews

These Apple Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie, featuring tender bites studded with juicy chopped apples. With a soft, chewy texture and a sweet cinnamon coating, they're perfect for a cozy autumn treat or any time you crave a comforting cookie with a fruity surprise.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp cream of tartar
  • ½ tsp ground cinnamon
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup finely chopped peeled apple (Granny Smith or Honeycrisp recommended)

Coating

  • ¼ cup granulated sugar
  • 1½ tsp ground cinnamon

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt. Set aside this dry mix for later.
  3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cookie texture.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter and sugar, incorporating them thoroughly to form a smooth batter base.
  5. Mix Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough and producing tough cookies.
  6. Fold in Apples: Gently fold in the finely chopped peeled apples, ensuring they are evenly distributed throughout the dough without breaking them down.
  7. Prepare Coating: In a small bowl, mix together the granulated sugar and ground cinnamon that will be used for rolling the cookie dough balls.
  8. Shape and Coat Cookies: Scoop tablespoon-sized portions of dough, roll each ball thoroughly in the cinnamon-sugar coating, and place them spaced apart on the prepared baking sheet.
  9. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft for a chewy texture.
  10. Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use tart, firm apples like Granny Smith or Honeycrisp for the best texture and flavor balance.
  • Do not overmix the dough once the dry ingredients are added to keep cookies tender.
  • Rolling the dough in the cinnamon-sugar mixture adds a classic snickerdoodle flavor and a delightful crisp outer shell.
  • These cookies are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 3 days.
  • For softer apples, gently pat them dry before folding into dough to reduce moisture content.

Find it online: https://mealsbykate.com/apple-cinnamon-snickerdoodles-recipe/