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
- 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