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Apple Snickerdoodles Recipe

Apple Snickerdoodles Recipe
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★★★★★

5.2 from 23 reviews

Delight in these soft, chewy Apple Snickerdoodles, a classic cinnamon sugar cookie with a juicy twist of finely chopped apple. Perfectly spiced and coated in cinnamon sugar, these cookies bring a seasonal fruity freshness to the traditional snickerdoodle recipe, making them an irresistible treat for any time of year.

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 ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and fine salt until well combined for an even distribution of leavening and spice.
  3. Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps to create a tender cookie texture.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, ensuring the batter is smooth and homogeneous.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can lead to tough cookies.
  6. Fold in Apple: Gently fold the finely chopped peeled apple into the dough to evenly distribute the fruit without mashing it.
  7. Prepare Cinnamon Sugar Coating: In a small bowl, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon to create the signature snickerdoodle coating.
  8. Form Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a ball, then roll each dough ball thoroughly in the cinnamon sugar mixture to coat.
  9. Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  10. Bake: Bake for 8 to 10 minutes until the edges are golden and the centers are set but still soft.
  11. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and maintain their chewy texture.

Notes

  • Use a firm apple variety like Granny Smith for a tart contrast and to avoid mushy texture.
  • If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or vinegar, although the texture may differ slightly.
  • For a stronger cinnamon flavor, feel free to add an extra ¼ teaspoon to the dough.
  • Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • To keep the cookies soft longer, add a slice of bread in the storage container to preserve moisture.

Nutrition

Keywords: apple snickerdoodles, cinnamon sugar cookies, apple cookies, soft snickerdoodles, fall cookies, easy cookie recipe

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