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Apple Snickerdoodles


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  • Author: Sophia
  • Total Time: 22 minutes
  • Yield: 20 cookies
  • Diet: Vegetarian

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)


Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract, mixing until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the chopped apple.
  7. 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.
  8. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are golden and the cookies are set but soft in the center.
  10. 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