Description
These Spiced Apple Cinnamon Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, incorporating juicy diced Granny Smith apples and warm spices like cinnamon and nutmeg. Soft, tender, and bursting with comforting fall flavors, these cookies feature a cinnamon sugar coating that adds a sweet and crunchy finish, making them perfect for any season or special treat.
Ingredients
Scale
Cookie Dough
- 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
Cinnamon Sugar Coating
- 5 tbsp granulated sugar
- 1 1/2 tbsp ground cinnamon
- 1 3/4 tsp ground nutmeg
Instructions
- Prepare for Baking: 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly distributed. Set aside.
- Cream Butter and Sugars: 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 the eggs one at a time, mixing well after each addition and scraping down the bowl. Stir in vanilla extract until smooth.
- Combine Wet and Dry Ingredients and Add Apples: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Fold in the diced Granny Smith apples carefully; the dough will be moist but that’s expected.
- Shape and Chill Cookie Dough: Scoop dough balls of about 1 1/2 tablespoons each onto a tray. Chill in the refrigerator for 20-30 minutes or freeze for 10-15 minutes to reduce spreading during baking and maintain tender cookies.
- Make Cinnamon Sugar Coating and Roll Dough Balls: While dough chills, mix granulated sugar, ground cinnamon, and nutmeg in a small bowl. Roll each dough ball in the cinnamon sugar mixture twice to coat evenly for extra flavor and crunch.
- Bake and Cool the Cookies: Place the coated dough balls on the prepared cookie sheet spaced about 2 inches apart. Bake in the preheated oven for 8-10 minutes or until centers are set. Let cookies rest on the sheet for 2-3 minutes before transferring to a cooling rack. Store leftovers in an airtight container for 3-4 days. Serve slightly warm, optionally with vanilla ice cream.
Notes
- Use Granny Smith apples for their tartness and texture that holds up well during baking.
- Chilling the dough prevents excessive spreading and keeps cookies tender but don’t chill too long to avoid overly soft dough.
- Rolling dough balls twice in the spiced sugar coating enhances flavor and texture.
- For serving, these cookies pair excellently with vanilla ice cream for a comforting dessert.
- Store cookies in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Snickerdoodle cookies, apple cinnamon cookies, spiced cookies, soft cookies, fall dessert, cinnamon sugar coating
