Ingredients

1 1/2 tsp vanilla extract

2 tsp cream of tartar

1 cup granulated sugar

3 cups Granny Smith apples, peeled and diced into 1/4-inch pieces

3/4 cup unsalted butter, softened to room temperature

3 cups plus 2 tbsp all-purpose flour

1/2 cup brown sugar, packed

1/2 tsp salt

2 large eggs, at room temperature

1 tsp baking soda

For the cinnamon sugar coating:

5 tbsp granulated sugar

1 1/2 tbsp ground cinnamon

1 3/4 tsp ground nutmeg

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.

Step 2: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined. Set aside.

Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each, and then add vanilla extract, mixing until smooth.

Step 4: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Gently fold in the diced Granny Smith apples. Avoid overmixing; the dough will be moist due to the apples.

Step 5: Scoop about 1 1/2 tablespoons of dough per cookie onto a plate or tray. Chill in the refrigerator for 20-30 minutes or freeze for 10-15 minutes to minimize spreading and keep cookies tender. Don’t chill too long to prevent the dough from becoming too soft.

Step 6: While the dough chills, combine 5 tablespoons granulated sugar, ground cinnamon, and ground nutmeg in a small bowl. Roll each chilled dough ball in this cinnamon sugar mixture twice to coat well.

Step 7: Place coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart. Bake for 8-10 minutes until the centers are just set. Let the cookies rest on the sheet for 2-3 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

For best flavor, use freshly ground cinnamon and freshly grated nutmeg in the coating.

Try tart apples like Granny Smith to maintain a firm texture while baking.

Serve slightly warm with a scoop of vanilla ice cream for a delightful dessert.

To make dough balls uniform, use a cookie scoop measuring about 1 1/2 tablespoons.

FAQs

Can I use other types of apples for this recipe?

Yes, but tart apples like Granny Smith hold their texture best during baking. Sweeter or softer apples may turn mushy and affect the cookie’s consistency.

Why do the cookies need to chill before baking?

Chilling the dough helps minimize spreading during baking and keeps the cookies tender with a better texture. It also makes them easier to handle when rolling in the cinnamon sugar coating.