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Apple Snickerdoodles Recipe

Apple Snickerdoodles Recipe
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★★★★★

5 from 20 reviews

These Apple Snickerdoodles are a delightful twist on classic snickerdoodle cookies, featuring soft, chewy texture and bursts of fresh apple flavor. Rolled in cinnamon sugar, these cookies combine warm spices and juicy apple pieces for a perfect autumn treat or anytime snack.

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 ensure the cookies bake evenly without sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and fine salt. This ensures the spices and leavening agents are evenly distributed throughout the dough.
  3. Cream Butter and Sugars: In a large bowl, beat the room temperature unsalted butter with granulated sugar and packed brown sugar until the mixture is light, fluffy, and well combined, creating a smooth base for the dough.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, which adds moisture and flavor to the cookie dough.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, beating until just combined to avoid overworking the dough which could result in dense cookies.
  6. Fold in Apples: Gently fold the finely chopped peeled apple into the dough, distributing the fruit evenly while maintaining the dough’s texture.
  7. Prepare Cinnamon Sugar: In a small bowl, combine the ¼ cup granulated sugar with 1 teaspoon ground cinnamon; this mixture will coat the cookie dough balls for a classic snickerdoodle flavor.
  8. Shape and Roll: Using a tablespoon measure, scoop portions of dough into balls, then roll each ball in the cinnamon sugar mixture to evenly coat.
  9. Arrange on Baking Sheet: Place the cinnamon-sugar coated dough balls on the parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
  10. Bake Cookies: Bake for 8–10 minutes or until the edges of the cookies turn golden brown and the centers are set but still soft.
  11. Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes after baking, then transfer them to a wire rack to cool completely for the best texture and flavor.

Notes

  • For best results, use a tart apple like Granny Smith to balance the sweetness with a slight tang.
  • Do not overbake the cookies; they should be soft in the center when pulled out of the oven as they will firm up while cooling.
  • Make sure the butter is at room temperature to help achieve a light and fluffy dough.
  • These cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Nutrition

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

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