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Apple Snickerdoodles Recipe

Apple Snickerdoodles Recipe
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★★★★★

5.2 from 14 reviews

These Apple Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, featuring soft, chewy texture with sweet cinnamon-sugar coating and a burst of fresh apple flavor in every bite. Perfect for fall or any time you crave a cozy, fruity cookie treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup (130 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine salt

Wet Ingredients

  • ½ cup (113 g) unsalted butter, at room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 medium apple, peeled and finely chopped

For Rolling

  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, and fine salt until evenly combined.
  3. Cream Butter and Sugars: In a large bowl, beat the unsalted butter, granulated sugar, and packed brown sugar together until the mixture becomes light, fluffy, and smooth.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated into the butter-sugar mixture.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined—avoid overmixing to keep cookies tender.
  6. Incorporate Apples: Gently fold the finely chopped peeled apple into the dough to distribute the fruit evenly throughout.
  7. Prepare Cinnamon Sugar: In a small bowl, mix the ¼ cup granulated sugar with 1 teaspoon ground cinnamon to create the rolling coating.
  8. Shape and Coat Dough: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each ball in the cinnamon-sugar mixture to coat the exterior.
  9. Arrange on Baking Sheet: Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
  10. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the centers are set but still soft.
  11. Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • For best results, use a tart apple like Granny Smith for balanced sweetness and acidity.
  • Ensure the butter is at room temperature for easier creaming and better texture.
  • Do not overmix the dough to avoid tough cookies.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • You can freeze the dough balls before baking and bake directly from frozen, adding an extra minute or two to the baking time.

Nutrition

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

Find it online: https://cookedbycleo.com/apple-snickerdoodles-recipe/