If you are on the hunt for a cozy treat that feels like a warm hug in cookie form, look no further than this Cinnamon Apple Snickerdoodle Cookies Recipe. These cookies bring together the classic soft and chewy snickerdoodle texture with the fresh, juicy pop of finely chopped apples, all dusted generously with cinnamon sugar. The combination creates an irresistible balance of sweet, spicy, and fruity flavors that make each bite a little celebration of fall—or really, any time you want a nostalgic moment with a twist. Perfectly soft, beautifully spiced, and boasting hints of real apple, this recipe will quickly become one you want to bake again and again.
Ingredients You’ll Need
Every great recipe starts with the right ingredients, and this Cinnamon Apple Snickerdoodle Cookies Recipe is no exception. The simplicity of the components ensures that every flavor shines through beautifully—from the fragrant cinnamon to the tender apple bits, and of course, the classic snickerdoodle basics that give these cookies their signature softness.
- 2 3/4 cups all-purpose flour: The sturdy base that holds all the flavors together and gives cookies structure.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a soft crumb without losing their chewiness.
- 1/2 teaspoon cream of tartar: Adds tanginess and is key for that classic snickerdoodle chew.
- 1/2 teaspoon salt: Enhances sweetness and balances the flavors perfectly.
- 1 teaspoon ground cinnamon: Infuses warm, cozy spice into every bite.
- 1 cup unsalted butter softened: Provides richness and keeps cookies tender.
- 1 1/4 cups granulated sugar: Contributes crispness and sweetness to the dough.
- 1/2 cup light brown sugar packed: Adds moistness and a subtle caramel note.
- 2 large eggs: Bind ingredients together and give lift and moisture.
- 1 teaspoon vanilla extract: Enhances every other flavor with its sweet, mellow aroma.
- 1 cup finely chopped peeled apple (such as Honeycrisp or Fuji): The star ingredient lending juicy bursts of fresh fruitiness and texture.
- 1/4 cup granulated sugar (for rolling): Creates that signature snickerdoodle outside crust.
- 1 tablespoon ground cinnamon (for rolling): Gives an extra cinnamon kiss and an inviting color to the cookie’s surface.
How to Make Cinnamon Apple Snickerdoodle Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
First things first, set your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking. In a medium-sized bowl, take a moment to whisk together your all-purpose flour, baking soda, cream of tartar, salt, and that lovely ground cinnamon. Mixing these dry ingredients ahead creates a spice-infused flour blend that’s ready to mingle with your wet ingredients.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key because it aerates the dough, resulting in cookies that are soft and melt-in-your-mouth rather than dense. You’ll notice the sugar crystals dissolving slightly into the butter, creating a creamy and sweet base.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, making sure each is well beaten into the mixture before adding the next. Follow this with the vanilla extract, which lifts all the flavors and adds a comforting aroma that fills your kitchen—just like grandma’s kitchen on baking day.
Step 4: Combine Wet and Dry Ingredients
Gradually mix in your flour and cinnamon mixture until just combined. Be gentle to avoid overmixing because too much mixing can make your cookies tough. The resulting dough will be thick and ready to hug those chopped apple bits in the next step.
Step 5: Fold in the Apples
Carefully fold in the finely chopped apples, ensuring even distribution throughout the dough. These little apple morsels bring bursts of juicy freshness and a delightful texture contrast to your soft snickerdoodles. Choosing varieties like Honeycrisp or Fuji will give you that perfect balance of sweetness and firmness.
Step 6: Roll in Cinnamon Sugar and Bake
In a small bowl, combine the extra granulated sugar and cinnamon for rolling. Scoop tablespoon-sized balls of dough, roll each in the cinnamon-sugar mixture until fully coated, then place them onto the prepared baking sheets about 2 inches apart to allow for gentle spreading. Bake for 10 to 12 minutes or until the edges look set and slightly golden—watch out, the aroma will soon have you ready to sneak a taste!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack. This cooling step prevents them from breaking and helps maintain their soft texture—just the way a Cinnamon Apple Snickerdoodle Cookies Recipe should be enjoyed.
How to Serve Cinnamon Apple Snickerdoodle Cookies Recipe
Garnishes
To take your cookies to the next level visually and flavor-wise, consider adding a light dusting of powdered sugar or a quick drizzle of caramel sauce. Both options play beautifully with the cinnamon and apple notes, adding elegance and sweetness that make these cookies perfect for gatherings or special moments.
Side Dishes
These cookies are fantastic alongside a warm cup of cinnamon-spiced tea or even a mug of creamy hot apple cider. The warm drinks complement the cinnamon and apple flavors, creating a delightful sensory experience that feels especially comforting in cooler weather.
Creative Ways to Present
Serving these cookies on a rustic wooden platter lined with a festive kitchen towel instantly elevates their charm. You might also consider pairing them with small bowls of dipping sauces like vanilla cream or spiced honey for a playful twist. Wrap a few in clear cellophane tied with twine for charming homemade gifts that everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you manage to resist eating all the Cinnamon Apple Snickerdoodle Cookies on the first day (no judgment if you don’t), store leftovers in an airtight container at room temperature. They’ll stay soft and flavorful for up to 4 days, perfect for snacking and sharing.
Freezing
These cookies freeze exceptionally well, allowing you to enjoy them whenever the craving strikes. After baking and cooling, place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or bag. They’ll keep up to 3 months and thaw quickly at room temperature.
Reheating
To bring back that freshly baked softness, simply warm your cookies in a preheated oven at 300°F for 5 to 7 minutes or microwave them in short bursts on low power. This restores that just-baked warmth and makes the cinnamon aroma truly shine again.
FAQs
Can I use a different type of apple in the Cinnamon Apple Snickerdoodle Cookies Recipe?
Absolutely! While Honeycrisp and Fuji are recommended for their sweetness and firmness, you can use Granny Smith or Gala apples as well. Just keep in mind that tart apples add more tang, while sweeter varieties maintain a mild flavor.
Why do I need both baking soda and cream of tartar in this recipe?
The combination of baking soda and cream of tartar acts as a unique leavening agent specific to snickerdoodles. The cream of tartar provides slight acidity, which contributes to the soft texture and characteristic tang, while the baking soda helps the cookies rise modestly.
Can I make these cookies vegan or dairy-free?
With a few substitutions, yes! Replace butter with a plant-based butter substitute and use flax or chia eggs instead of chicken eggs. Keep in mind the texture might differ slightly, but the overall flavor will still be delightful.
How do I prevent the cookies from spreading too much when baking?
If your dough feels too soft or warm, chill it in the refrigerator for about 30 minutes before baking. This firms up the dough and helps maintain the cookie shape during baking.
Do the apples affect the cookie texture after baking?
The finely chopped apples add delightful bursts of moisture and a slight crispness. They keep the cookies tender and give a fresh contrast to the soft, cakey snickerdoodle base, enhancing overall texture without making them soggy.
Final Thoughts
This Cinnamon Apple Snickerdoodle Cookies Recipe is truly a celebration of everything comforting and wonderful about baking with cinnamon and apples. Whether you’re baking for friends, family, or just yourself, these cookies offer warm flavors, soft texture, and a nostalgic charm that makes every bite special. I encourage you to try them soon and savor the magic that unfolds with each sweet, spiced mouthful!
Print
Cinnamon Apple Snickerdoodle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a delightful twist on the classic snickerdoodle with these Cinnamon Apple Snickerdoodle Cookies. Soft, tender cookies infused with warm cinnamon and sweet, finely chopped apples make for the perfect fall treat. Rolled in a cinnamon-sugar mixture and baked to golden perfection, these cookies are sure to brighten your dessert table.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely chopped peeled apple (such as Honeycrisp or Fuji)
For Rolling
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and ground cinnamon. This ensures even distribution of leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in eggs, one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can cause tough cookies.
- Fold in Apples: Gently fold the finely chopped peeled apples into the dough, distributing them evenly throughout.
- Prepare Rolling Mixture: In a small bowl, mix together the granulated sugar and ground cinnamon that will be used to coat the cookie dough balls.
- Form and Roll Dough Balls: Scoop tablespoon-sized portions of the dough, roll them in the cinnamon-sugar mixture to coat evenly, then place them on the prepared baking sheets about 2 inches apart to allow spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set and lightly golden, indicating that the cookies are cooked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
Notes
- Use firm, sweet apples like Honeycrisp or Fuji for the best texture and flavor.
- If the dough feels too soft or sticky, chill it in the refrigerator for 30 minutes before baking to prevent excessive spreading.
- These cookies stay soft for several days when stored in an airtight container and also freeze well for longer storage.
