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Apple Cinnamon Snickerdoodle Cookies

Heavenly Apple Cinnamon Snickerdoodle Cookies You'll Adore

These Apple Cinnamon Snickerdoodle Cookies offer a delightful twist on a classic, blending chewy texture with sweet and tart apples.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Measure correctly for the best results.
  • 1 tsp cream of tartar Essential for classic snickerdoodle texture.
  • 1 tsp baking soda Ensure it's fresh for optimal fluffiness.
  • 1/2 tsp salt Balances sweetness and enhances flavors.
  • 1 cup unsalted butter Let it come to room temperature for easy creaming.
  • 1 cup granulated sugar Contributes to the soft texture.
  • 1/2 cup brown sugar Adds deep, caramel-like flavors.
  • 2 large eggs Use large eggs mixed well for a smooth batter.
  • 1 tsp vanilla extract Choose pure vanilla for best results.
  • 2 cups Granny Smith apples Provides delicious tartness.
  • 2 tsp cinnamon Infuses the cookies with a warm, spicy flavor.
  • 1/4 tsp nutmeg Optional for extra warmth.
For the Cinnamon Sugar Coating
  • 1/4 cup granulated sugar Creates a sweet and crunchy exterior.
  • 2 tsp cinnamon Enhances the overall spice.
  • 1/4 tsp nutmeg Optional for a touch of warmth.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • mixing bowls
  • whisk
  • mixer
  • Refrigerator

Method
 

How to Make Apple Cinnamon Snickerdoodle Cookies
  1. Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  2. Whisk together the all-purpose flour, cream of tartar, baking soda, and salt in a medium bowl.
  3. Cream the unsalted butter with the granulated sugar and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Combine the dry ingredients with the wet mixture until just incorporated, then fold in the diced apples.
  6. Chill the cookie dough in the refrigerator for 20-30 minutes.
  7. Mix the granulated sugar, cinnamon, and optional nutmeg in a small bowl for coating.
  8. Roll the chilled dough into balls and coat each ball in the cinnamon sugar mixture, placing them on the baking sheet.
  9. Bake for 8-10 minutes until edges are barely set; allow to cool briefly before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Optional: Drizzle with caramel sauce for an extra indulgent touch. Ensure that your baking soda is fresh for best results.

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