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Cinnamon Apple Snickerdoodle Cookies

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These Cinnamon Apple Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle. Soft and chewy, with bits of tart apple and a cinnamon-sugar coating, they’re the perfect fall treat. Serve them warm for a comforting dessert or enjoy them with a cup of tea on a chilly day.

Ingredients

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Cookie Dough:

  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup peeled and finely diced apples (e.g., Granny Smith or Honeycrisp)

Cinnamon-Sugar Coating:

  • 3 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat and Prepare:
    Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Mix Dry Ingredients:
    In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
    In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
  4. Add Wet Ingredients:
    Beat in the eggs, one at a time, followed by the vanilla extract.
  5. Incorporate Apples and Dry Ingredients:
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the diced apples gently.
  6. Prepare the Cinnamon-Sugar Coating:
    In a small bowl, mix together the granulated sugar and cinnamon for the coating.
  7. Shape and Coat:
    Scoop out dough using a tablespoon or cookie scoop, then roll into balls. Roll each ball in the cinnamon-sugar mixture to coat.
  8. Bake:
    Place the 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 are slightly soft.
  9. Cool:
    Allow the cookies to cool on the baking sheets for 2–3 minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, use tart apples like Granny Smith for a nice balance of flavors.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • To freeze, place the dough balls on a baking sheet, freeze until solid, then store in a zip-top bag for up to 3 months.

Find it online: https://recipe.newsvks.com/cinnamon-apple-snickerdoodle-cookies/