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Cinnamon Snickerdoodle Recipe

Cinnamon Snickerdoodle Recipe
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★★★★★

4.7 from 14 reviews

These Cinnamon Snickerdoodle Cookies are a delightful twist on the classic recipe, incorporating diced Granny Smith apples for a fresh, fruity burst of flavor. With a perfect balance of cinnamon spice and sweet apple chunks, these soft and chewy cookies are ideal for fall or any time you crave a comforting treat.

Ingredients

Scale

Dried 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

Additional Ingredients

  • 3 cups Granny Smith apples, peeled and diced
  • 5 tbsp granulated sugar
  • 1 1/2 tbsp ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugars: Using a hand or stand mixer, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated fully before adding the next. Then mix in the vanilla extract until well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
  6. Fold in Apples: Gently fold the peeled and diced Granny Smith apples into the dough, distributing evenly without breaking the pieces.
  7. Prepare Cinnamon Sugar Coating: In a small bowl, combine 5 tablespoons granulated sugar with 1 1/2 tablespoons ground cinnamon. This will be used to coat the cookie dough balls.
  8. Shape and Coat Cookies: Using a cookie scoop or tablespoon, portion the dough into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
  9. Arrange and Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are lightly golden.
  10. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and allows them to firm up.

Notes

  • For best texture, use Granny Smith apples as their tartness balances the sweetness well and they hold their shape during baking.
  • Ensure butter is softened but not melted for proper creaming and texture.
  • You can substitute 1 tbsp of cinnamon with more if you prefer a stronger cinnamon flavor.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for extended storage.
  • If you want softer cookies, slightly underbake by 1-2 minutes.

Nutrition

Keywords: snickerdoodle, cinnamon cookies, apple cookies, dessert cookies, fall baking, cinnamon sugar cookies

Find it online: https://zestywithzane.com/cinnamon-snickerdoodle-recipe-2/