Cinnamon Apple Snickerdoodle Cookies

Cinnamon Apple Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, combining the comforting flavors of warm cinnamon, sweet apples, and the signature tangy bite of snickerdoodles. Perfect for fall or any time you’re craving a cozy treat, these cookies are sure to become a family favorite.

Ingredients

For the Cookie Dough:

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Apple Filling:

• 1 cup finely diced apples (peeled)
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon

For the Cinnamon-Sugar Coating:

• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Prepare the Apple Filling:
   In a small bowl, combine the diced apples, 1 tablespoon of sugar, and ½ teaspoon of cinnamon. Toss to coat evenly and set aside.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of cinnamon. Set aside.
3. Cream Butter and Sugar:
   In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy. This should take about 2–3 minutes.
4. Add Eggs and Vanilla:
   Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract.
5. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
6. Fold in Apples:
   Gently fold in the prepared apple mixture until evenly distributed throughout the dough.
7. Chill the Dough:
   Cover the dough and refrigerate for at least 30 minutes. This helps the cookies maintain their shape while baking.
8. Preheat and Prepare for Baking:
   Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
9. Make the Cinnamon-Sugar Coating:
   In a small bowl, mix together the granulated sugar and cinnamon for the coating.
10. Shape and Coat the Cookies:
    Scoop tablespoon-sized portions of the dough, roll them into balls, and coat each ball in the cinnamon-sugar mixture.
11. Bake:
    Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips

Serve these Cinnamon Apple Snickerdoodle Cookies warm with a glass of milk or a mug of hot cider for a perfect treat. Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months.

FAQs

1. Can I use any type of apple for this recipe?
Yes! Firm and slightly tart apples like Granny Smith or sweet varieties like Honeycrisp work wonderfully in this recipe.

2. What if I don’t have cream of tartar?
You can substitute 2 teaspoons of baking powder for both the cream of tartar and baking soda.

3. Can I prepare the dough in advance?
Absolutely! The dough can be refrigerated for up to 24 hours before baking. Just ensure it’s well-covered to prevent drying out.

4. Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your other ingredients are also gluten-free.

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