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Apple Snickerdoodles

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These apple snickerdoodles are soft, chewy cookies filled with tart apple chunks and coated in cinnamon-sugar, making them the perfect cozy treat for fall. Easy to make and crowd-pleasing, they’re ideal for bake sales, gatherings, or a comforting snack with tea or cider.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 medium apple (about 1 cup), peeled, cored, and finely diced (Granny Smith, Honeycrisp, or Fuji recommended)
  • 1/4 cup granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 1/2 cups granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and blend until combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Gently fold in the finely diced apple.
  7. In a small bowl, mix 1/4 cup granulated sugar with 1 1/2 teaspoons ground cinnamon.
  8. Scoop tablespoon-sized balls of dough (about 1.5 tablespoons each), roll into balls, and coat each ball thoroughly in the cinnamon-sugar mixture.
  9. Place dough balls about 2 inches apart on prepared baking sheets.
  10. Bake for 10-12 minutes, until edges are set and tops are just starting to crack. Do not overbake.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Dice apples very small for even baking and best texture. If dough is sticky, chill for 20-30 minutes before shaping. For gluten-free, use a 1:1 gluten-free flour blend. Store cookies in an airtight container with a slice of bread to keep them soft. Freeze baked cookies or dough balls for up to 2 months.

Nutrition

Keywords: apple snickerdoodles, fall cookies, cinnamon, apple cookies, easy snickerdoodles, homemade cookies, autumn dessert, bake sale cookies

Find it online: https://hungermind.com/apple-snickerdoodles-recipe-easy-homemade-fall-cookies-guide/