Description
Delight in the warm flavors of fall with these Apple Cinnamon Snickerdoodle Cookies. Soft, chewy cookies infused with cinnamon and studded with tender bits of fresh apple create a perfect balance of sweet and spice in every bite. Easy to prepare and baked to golden perfection, these cookies are a comforting treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins & Coating
- 1 1/2 cups peeled and finely chopped apples (such as Granny Smith)
- 1 teaspoon lemon juice
- 1 tablespoon ground cinnamon (for rolling sugar)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, 1 cup of granulated sugar, and the packed light brown sugar together until the mixture is creamy and smooth, approximately 2 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture, mixing until fully combined to build the cookie dough’s structure and flavor.
- Prepare Apples: In a small bowl, toss the finely chopped peeled apples with the lemon juice. This step prevents the apples from browning and adds a subtle tang to the cookies.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Then gently fold in the lemon-coated apple pieces to evenly distribute without overmixing.
- Make Cinnamon-Sugar Coating: On a small plate or shallow bowl, mix the remaining 1/2 cup granulated sugar with 1 tablespoon of ground cinnamon to create the classic snickerdoodle coating.
- Form and Coat Dough Balls: Using a tablespoon or cookie scoop, form dough balls. Roll each dough ball thoroughly in the cinnamon-sugar coating for extra flavor and a sweet, crisp finish.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn lightly golden, indicating they are perfectly baked through.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to set. Then transfer them to a wire rack to cool completely, preserving their chewy texture.
Notes
- Use tart apples like Granny Smith for a nice balance with the sweetness.
- Do not overmix the dough to keep cookies tender.
- Ensure butter is softened but not melted for best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a single layer, then transfer to a freezer bag.
