Spiced Apple Cinnamon Snickerdoodle Cookies Recipe
These Spiced Apple Cinnamon Snickerdoodle Cookies combine the classic snickerdoodle flavor with the moist sweetness of diced Granny Smith apples and warming spices like cinnamon and nutmeg. Perfectly soft inside with a slightly crisp cinnamon-sugar coating, these cookies are ideal for cozy fall baking and make a delicious treat any time of the year.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 35-40 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Apple Cookie Dough:
- 3 cups plus 2 tbsp all-purpose flour
- 2 large eggs (at room temperature)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 3 cups Granny Smith apples (peeled and diced into 1/4-inch pieces)
- 2 tsp cream of tartar
- 1 1/2 tsp vanilla extract
- 1/2 cup brown sugar (packed)
- 3/4 cup unsalted butter (softened to room temperature)
For the Cinnamon Sugar Coating:
- 1 1/2 tbsp ground cinnamon
- 5 tbsp granulated sugar
- 1 3/4 tsp ground nutmeg (freshly grated preferred)
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together 3 cups plus 2 tbsp flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat 3/4 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in 1 1/2 tsp vanilla extract until smooth.
- Combine Wet and Dry Ingredients and Add Apples: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing. Gently fold in the diced Granny Smith apples, ensuring they are evenly distributed without smashing.
- Shape and Chill Cookie Dough: Scoop dough using about 1 1/2 tablespoons per cookie and place balls onto a plate or tray. Refrigerate for 20-30 minutes or freeze for 10-15 minutes to firm up dough, which minimizes spreading and ensures tender cookies.
- Make Cinnamon Sugar Coating and Roll Dough Balls: In a small bowl, combine 5 tablespoons granulated sugar, 1 1/2 tbsp ground cinnamon, and 1 3/4 tsp ground nutmeg. Roll each chilled dough ball in the cinnamon sugar mixture twice for an extra flavorful, crunchy coating.
- Bake and Cool the Cookies: Place coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes until centers are just set. Let cookies cool on the sheet for 2-3 minutes before transferring to a rack to cool completely. Store leftovers in an airtight container for up to 3-4 days.
Notes
- Use Granny Smith apples for their tartness and ability to hold texture during baking.
- Do not overmix dough to avoid tough cookies.
- Chilling the dough is important to prevent excessive spreading and maintain tenderness.
- Rolling dough balls twice in cinnamon sugar enhances flavor and adds a slight crunch.
- Serve cookies warm with vanilla ice cream for an extra special treat.
- Store cookies in an airtight container at room temperature up to 4 days for best freshness.
Keywords: snickerdoodle cookies, apple cinnamon cookies, spiced cookies, fall cookies, baked cookies, homemade cookies, apple snickerdoodles
