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Cinnamon Snickerdoodle Recipe

Cinnamon Snickerdoodle Recipe
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★★★★★

5.2 from 13 reviews

This Cinnamon Snickerdoodle recipe offers a delightful twist on the classic cookie by incorporating tender chunks of granny smith apples with the traditional cinnamon-sugar coating, creating a soft, flavorful treat perfect for fall or anytime you crave a cozy dessert.

Ingredients

Scale

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

Add-ins

  • 3 cups granny smith apples, peeled and diced

Cinnamon Sugar Coating

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

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two 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 all-purpose flour, cream of tartar, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract thoroughly.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Fold in Apples: Gently fold the diced granny smith apples into the cookie dough, distributing them evenly without breaking up the fruit.
  7. Make Cinnamon Sugar Coating: In a small bowl, mix the 5 tablespoons granulated sugar with 1 1/2 tablespoons ground cinnamon until well combined.
  8. Scoop and Coat the Dough Balls: Using a cookie scoop or spoon, form dough balls about 1.5 inches in diameter. Roll each ball thoroughly in the cinnamon sugar mixture to coat.
  9. Arrange and Bake: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 10-12 minutes or until edges are golden and centers are set but still soft.
  10. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. Enjoy warm or at room temperature.

Notes

  • Use Granny Smith apples for a tart contrast to the sweet cinnamon sugar.
  • For softer cookies, slightly underbake and allow to cool on the sheet.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • For a dairy-free version, substitute butter with vegan butter.
  • Optionally, add a pinch of nutmeg to the cinnamon sugar mix for extra warmth.

Nutrition

Keywords: Cinnamon snickerdoodle cookies, apple snickerdoodle, cinnamon sugar cookies, fall cookies, soft cookies

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