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
Scale
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.
