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Apple Cinnamon Snickerdoodles Recipe

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4.7 from 104 reviews

These Apple Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, featuring a soft and chewy texture with bursts of fresh apple flavor. Coated in a cinnamon-sugar mixture, these cookies offer a perfect balance of sweetness and spice, making them a perfect treat for fall or any time you crave a cozy, comforting dessert.

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 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 Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt until well combined.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes using an electric mixer on medium speed.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter and sugar mixture until fully combined and smooth.
  5. Combine Ingredients: Gradually mix the dry ingredients into the wet ingredients, stirring just until the dough is combined. Avoid over-mixing to keep the cookies tender.
  6. Fold in Apples: Gently fold in the finely chopped peeled apples, ensuring they are evenly distributed throughout the dough without crushing them.
  7. Prepare Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
  8. Shape and Coat Dough Balls: Scoop tablespoon-sized portions of dough, roll each portion in the cinnamon-sugar mixture, and place them evenly spaced on the prepared baking sheet.
  9. Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers remain soft. The cookies will firm up a bit as they cool.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use tart and firm apple varieties like Granny Smith or Honeycrisp for best results and to avoid excess moisture.
  • Chopping the apples finely helps distribute the flavor evenly without making the dough too wet.
  • Do not overbake to maintain a soft and chewy texture with slightly crisp edges.
  • For a stronger cinnamon flavor, you may increase the cinnamon in the coating mixture slightly.
  • Store baked cookies in an airtight container at room temperature for up to 4 days.

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