Description
Delight in these soft and chewy Cinnamon Apple Snickerdoodle Cookies, featuring tender chunks of crisp apples and a warm cinnamon-sugar coating. Perfect for fall or any time you crave a comforting, fruity twist on the classic snickerdoodle cookie.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 cup finely chopped peeled apple (like Honeycrisp or Granny Smith)
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add eggs and vanilla: Incorporate eggs one at a time into the creamed mixture, blending well after each addition, then stir in the vanilla extract for aroma and flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and cinnamon to ensure an even distribution of rising agents and spices.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough, then gently fold in the finely chopped apples to preserve their texture.
- Prepare cinnamon-sugar coating: In a small bowl, combine granulated sugar and cinnamon to create the coating mixture for rolling the cookie dough balls.
- Form and coat cookies: Scoop tablespoon-sized amounts of dough and roll into balls. Then roll each ball in the cinnamon-sugar coating to give the cookies their signature flavor and look.
- Arrange and bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow spreading. Bake for 10–12 minutes until edges are set yet centers remain slightly soft for the ideal chewy texture.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they don’t break apart.
Notes
- Use crisp, tart apples such as Honeycrisp or Granny Smith for the best texture and balanced sweetness.
- Do not overbake; the cookies should stay soft and chewy rather than crispy.
- For thicker cookies, refrigerate the dough for 30 minutes before baking.
