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Cinnamon Apple Snickerdoodle Cookies

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

These soft and chewy cookies combine the comforting flavors of cinnamon and apple with the classic sugar-coated charm of snickerdoodles. A perfect fall treat that’s sure to please!

Ingredients

Units Scale

For the Cookies:

  • 2 3/4 cups (350g) all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (225g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 medium apple, peeled and finely diced (about 1 cup)

For the Cinnamon Sugar Coating:

  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. Prepare the Dry Ingredients:
    • In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
  3. Cream the Butter and Sugars:
    • In a large bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
  4. Add the Wet Ingredients:
    • Beat in the eggs, one at a time, followed by the vanilla extract.
  5. Combine the Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced apple gently with a spatula.
  6. Make the Cinnamon Sugar Coating:
    • In a small bowl, mix the granulated sugar and cinnamon for the coating.
  7. Shape and Coat the Cookies:
    • Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place them 2 inches apart on the prepared baking sheets.
  8. Bake the Cookies:
    • Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Avoid overbaking for a soft, chewy texture.
  9. Cool and Serve:
    • Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

 

Notes

  • Use a tart apple variety like Granny Smith for a nice balance of sweetness and tang.
  • For an extra apple flavor, add ½ teaspoon of apple pie spice to the dough.
  • Store the cookies in an airtight container at room temperature for up to 5 days.

 

Find it online: https://recipe.ukfinda.com/cinnamon-apple-snickerdoodle-cookies/