Description

Apple Snickerdoodles are a cozy twist on the classic cookie, combining cinnamon, sugar, and apple to create a soft, chewy treat that’s perfect for fall.

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/2 cup peeled and finely chopped apple (about 1/2 medium apple)

1 tablespoon ground cinnamon

2 tablespoons granulated sugar (for rolling)

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped apple.
In a small bowl, mix the cinnamon and 2 tablespoons of sugar. Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon-sugar mixture.
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the cookies are set but soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If you’re looking to get creative with these Apple Snickerdoodles, you can add nuts like chopped pecans or walnuts for added crunch.

For a spicier kick, try adding a pinch of nutmeg along with the cinnamon.

For an even stronger apple flavor, try using dried apple pieces instead of fresh ones.

If you want to make this recipe gluten-free, swap the all-purpose flour with a gluten-free flour blend.

These cookies stay soft and chewy for several days when stored in an airtight container at room temperature.

The dough can be frozen for up to 3 months, and baked from frozen by adding a minute or two to the cooking time.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 12g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg