Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

Introduction

These Spiced Apple Cinnamon Snickerdoodle Cookies bring a delightful twist to the classic snickerdoodle with juicy apple pieces and warm cinnamon flavor. Perfectly soft and chewy, they capture the essence of fall in every bite.

Ingredients

• 3 cups plus 2 tbsp all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 3 cups Granny Smith apples, peeled and diced
• 5 tbsp granulated sugar (for coating)
• 1 1/2 tbsp ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
4. Step 4: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Step 6: Gently fold in the diced apples, making sure they are evenly distributed throughout the dough.
7. Step 7: In a small bowl, combine the 5 tablespoons of granulated sugar with the ground cinnamon.
8. Step 8: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat.
9. Step 9: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
10. Step 10: Bake for 12-14 minutes, or until the edges are lightly golden. The centers should remain soft.
11. Step 11: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use tart apples like Granny Smith to balance the sweetness and add a nice crunch.
• For a softer texture, slightly underbake the cookies and let them finish setting on the baking sheet.
• Add a pinch of nutmeg or ground ginger to the cinnamon-sugar mix for an extra layer of spice.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use other firm, tart apples like Honeycrisp or Braeburn. Avoid very soft or overly sweet varieties, as they may alter the texture and flavor.

Do I need to peel the apples?

Peeling is recommended to ensure a smooth, tender cookie texture, but you can leave the skin on if you prefer more texture and added nutrients.

Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

Delight in the cozy flavors of Spiced Apple Cinnamon Snickerdoodle Cookies, combining the classic tangy snickerdoodle base with a sweet and spiced apple twist. These soft, chewy cookies are bursting with diced Granny Smith apples and a warm cinnamon sugar coating, making them perfect for autumn or anytime you crave a comforting treat.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups plus 2 tbsp all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract

Fruit

• 3 cups Granny Smith apples, peeled and diced

Cinnamon Sugar Coating

• 5 tbsp granulated sugar
• 1 1/2 tbsp ground cinnamon

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly mixed. This blend gives the snickerdoodles their characteristic tang and texture.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer or by hand until the mixture is light and fluffy. This step incorporates air for a tender cookie.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until fully combined to create a smooth batter.
5. Fold in Dry Ingredients: Gradually add your dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
6. Incorporate Apples: Gently fold in the peeled and diced Granny Smith apples. The tartness and moisture of the apples will add a delightful twist to your traditional snickerdoodle.
7. Mix Cinnamon Sugar: In a small bowl, combine 5 tablespoons of granulated sugar with 1 1/2 tablespoons of ground cinnamon. This mixture will coat each cookie for that iconic snickerdoodle flavor.
8. Form and Coat Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon sugar mixture until fully coated.
9. Bake Cookies: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the cookies have a light golden color. Avoid overbaking for a soft center.
10. Cool: Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. This prevents breakage from being too soft when hot.

Notes

• Use Granny Smith apples for their tart flavor and firmness, which holds up well during baking.
• Ensure butter is softened but not melted for best creaming results.
• Do not overmix the dough once the flour is added to keep cookies tender.
• Baking time may vary slightly depending on your oven; watch for the edges to set without browning too darkly.
• Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Keywords: snickerdoodle cookies, apple cinnamon cookies, fall cookies, baked cookies, soft cookies, Granny Smith apple cookies