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Apple Snickerdoodles

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These apple snickerdoodles are soft, chewy homemade cookies filled with juicy apple bits and coated in cinnamon sugar. They’re quick, easy, and perfect for fall or any time you want a comforting, crowd-pleasing treat.

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
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 medium apple (about 1 cup), peeled, cored, and diced small (Granny Smith or Honeycrisp recommended)
  • 1/4 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Peel, core, and dice the apple into small 1/4-inch cubes (about 1 cup). Pat dry with a paper towel if juicy.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
  3. In a large bowl, beat softened butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed until light and fluffy (2-3 minutes).
  4. Beat in the egg and vanilla extract until smooth, scraping down the sides as needed.
  5. Gently fold in the diced apples until evenly distributed.
  6. Add the dry ingredients to the wet mixture in batches, mixing on low speed or by hand until just combined. The dough will be sticky.
  7. Optional: Chill the dough for 15-20 minutes for thicker cookies.
  8. In a small bowl, mix 1/4 cup granulated sugar and 2 teaspoons cinnamon for the coating.
  9. Scoop dough into 1 1/2-inch balls (about 1 tablespoon each). Roll each ball in the cinnamon sugar until fully coated.
  10. Place cookies 2 inches apart on lined baking sheets.
  11. Bake at 350°F for 10-12 minutes, until edges are set and centers are soft but not gooey. Look for golden edges and slight cracks.
  12. Let cookies rest on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.

Notes

Dice apples very small (1/4-inch) for best texture. Pat apples dry if juicy to prevent soggy cookies. For thicker cookies, chill dough before baking. Swap in gluten-free flour for a GF version, or use vegan butter and a flax egg for vegan cookies. Store in an airtight container with a slice of bread to keep cookies soft. Freeze dough balls for up to 2 months; bake from frozen, adding 2-3 minutes to bake time.

Nutrition

Keywords: apple snickerdoodles, apple cookies, snickerdoodle recipe, fall cookies, cinnamon sugar cookies, chewy cookies, homemade cookies, easy cookie recipe, apple dessert, kid-friendly cookies

Find it online: https://hungermind.com/apple-snickerdoodles-recipe-easy-soft-and-chewy-homemade-cookies/