Cinnamon Snickerdoodle Recipe

If you adore chewy, cinnamon-infused cookies with a delightful twist, then the Cinnamon Snickerdoodle is about to become your new favorite treat. This version adds soft, juicy Granny Smith apples to the classic snickerdoodle base, creating a perfect balance of sweetness, spice, and fresh fruitiness. Every bite melts in your mouth, boasting that nostalgic cinnamon sugar coating alongside the surprise apple pieces that keep things wonderfully moist and flavorful. Whether it’s an afternoon pick-me-up or a special dessert, the Cinnamon Snickerdoodle brings warmth and a joyful crunch to your kitchen with every batch.

Ingredients You’ll Need

Gathering simple, everyday ingredients is all it takes to whip up this dreamy Cinnamon Snickerdoodle. Each component plays a vital role, from the flour giving structure to the apples bringing moisture and a tart contrast to the sweet cinnamon sugar.

• 3 cups plus 2 tbsp all-purpose flour: Provides the perfect soft yet sturdy foundation for the cookie dough.
• 2 tsp cream of tartar: Helps give the classic snickerdoodle its signature tangy flavor and chewy texture.
• 1 tsp baking soda: Works alongside cream of tartar to create the ideal cookie rise and gentle crumb.
• 1/2 tsp salt: Balances the sweetness and enhances all the other flavors beautifully.
• 3/4 cup unsalted butter, softened: Adds richness and creates that melt-in-your-mouth deliciousness.
• 1 cup granulated sugar: Sweetens the dough and helps the cookies crisp just right.
• 1/2 cup brown sugar: Contributes deep caramel notes and moisture for a tender bite.
• 2 large eggs: Bind the ingredients together and add to the moist texture.
• 1 1/2 tsp vanilla extract: Infuses the dough with warm, floral undertones.
• 3 cups Granny Smith apples, peeled and diced: Bring a fresh, tart juiciness that makes these snickerdoodles stand out.
• 5 tbsp granulated sugar: Used to coat the cookies before baking for that signature sweet crunch.
• 1 1/2 tbsp ground cinnamon: The star spice that defines every Cinnamon Snickerdoodle’s irresistible aroma and flavor.

How to Make Cinnamon Snickerdoodle

Step 1: Prepare Your Oven and Dry Ingredients

Preheat your oven to 375°F (190°C) so it’s nice and ready when your dough is mixed. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures even distribution of leavening agents so your cookies rise perfectly.

Step 2: Cream the Butter and Sugars

Using a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This step is key for a tender, airy cookie texture, and it often takes about 3 to 5 minutes with an electric mixer.

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, then stir in the vanilla extract. The eggs bring moisture and structure, while the vanilla adds a lovely aromatic sweetness that complements the cinnamon and apple.

Step 4: Incorporate Dry Ingredients and Apples

Gradually add your dry ingredients to the wet ingredients, mixing just until combined—overmixing can lead to tougher cookies. Gently fold in the diced Granny Smith apples, distributing them evenly so every cookie gets bursts of tart juiciness.

Step 5: Mix the Cinnamon Sugar Coating

In a small bowl, combine 5 tablespoons of granulated sugar with 1 1/2 tablespoons of ground cinnamon. This classic cinnamon sugar coating will add that perfectly sweet and spicy crust on your Cinnamon Snickerdoodle cookies.

Step 6: Shape and Coat the Cookies

Scoop dough into roughly 1 1/2-inch balls. Roll each ball generously in the cinnamon sugar mixture to ensure a crunchy, flavorful outside crust. Place them spaced about 2 inches apart on parchment-lined baking sheets.

Step 7: Bake to Perfection

Bake the cookies for 10 to 12 minutes until they are just set and lightly golden on the edges but still soft in the center. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy the intoxicating aroma filling your kitchen!

How to Serve Cinnamon Snickerdoodle

Garnishes

For an extra touch, sprinkle a bit of powdered sugar or cinnamon on top just before serving. A light drizzle of caramel sauce over the warm cookies can elevate them to an indulgent treat that’s irresistible during chilly evenings.

Side Dishes

This Cinnamon Snickerdoodle pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an added creamy contrast. A hot cup of chai tea or spiced apple cider also complements the warm cinnamon and apple flavors superbly.

Creative Ways to Present

Try serving these cookies stacked with layers of cream cheese frosting to create a quick and easy snickerdoodle cookie sandwich. Alternatively, crumble them over a bowl of baked apples or yogurt as a crunchy topping that bursts with cinnamon goodness.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cinnamon Snickerdoodle cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy while maintaining that beautiful cinnamon sugar crust.

Freezing

If you want to stash some for later, place unbaked dough balls on a baking sheet and freeze until solid, then transfer to a freezer bag. They can be baked from frozen, just add a minute or two to the bake time. Baked cookies freeze well too—wrap them tightly to avoid freezer burn.

Reheating

To bring back that fresh-from-the-oven warmth, microwave a cookie for about 10 seconds or warm in a 300°F oven for 5 minutes. This softens the texture and revives those bright cinnamon and apple flavors beautifully.

FAQs

Can I use a different type of apple for Cinnamon Snickerdoodle cookies?

Absolutely! While Granny Smith apples provide the ideal tartness and firmness, you can experiment with Gala or Fuji apples for a sweeter, softer bite, but beware they may release more moisture.

Why is cream of tartar used in this recipe?

Cream of tartar reacts with baking soda to leaven the cookies and gives snickerdoodles their signature slight tang and chewy texture, distinguishing them from other cinnamon sugar cookies.

Can I make this recipe vegan?

Yes, by substituting butter with vegan margarine and using flax or chia seeds mixed with water as an egg replacement, you can create a delicious vegan Cinnamon Snickerdoodle that’s just as satisfying.

How can I prevent the apples from making the dough too wet?

Make sure to peel and dice the apples finely and gently fold them into the dough. Patting them dry with a paper towel before mixing can also help reduce excess moisture.

Can I skip the cinnamon sugar coating?

While you can, the cinnamon sugar coating is what gives Cinnamon Snickerdoodle cookies their classic sweet-spicy crust, so it’s highly recommended to keep that step for full flavor impact.

Final Thoughts

Trying this Cinnamon Snickerdoodle recipe is like wrapping yourself in a warm, cozy hug filled with cinnamon and apple aroma. It’s a delightful twist on a classic cookie that elevates your baking game with its fruity surprise and irresistible spice. I encourage you to give it a go—you’ll find yourself reaching for seconds before you know it!

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