Description
These Apple Snickerdoodles combine the classic cinnamon-sugar flavor of traditional snickerdoodle cookies with the fresh, sweet addition of finely chopped apples. Soft, chewy, and bursting with warm spices, they make a delightful treat perfect for any season.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
Wet Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and finely chopped
For Rolling
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, and fine salt until well combined.
- Cream Butter and Sugars: In a separate large bowl, cream the room temperature unsalted butter with the granulated sugar and brown sugar using an electric mixer until the mixture is light, fluffy, and smooth.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the butter and sugar mixture until fully incorporated and smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Then gently fold in the finely chopped apple pieces to evenly distribute them in the dough.
- Prepare Cinnamon Sugar: In a small bowl, mix the ¼ cup granulated sugar with 1 teaspoon ground cinnamon to create the rolling mixture.
- Shape and Coat: Scoop tablespoon-sized portions of the dough and roll them into balls. Roll each ball thoroughly in the cinnamon-sugar mixture ensuring it is well coated.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown.
- Cool and Serve: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy once cooled.
Notes
- For best results, use a crisp apple variety like Granny Smith or Honeycrisp to add a nice tartness and crunch.
- Make sure the butter is softened to room temperature to cream properly with the sugars.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can freeze the cookie dough balls before rolling in cinnamon sugar for up to 1 month; thaw before baking.
