Description
Apple Snickerdoodles: Soft, cinnamon-sugar coated cookies with juicy apple pieces for a cozy fall twist on a classic favorite.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup finely chopped peeled apple (Granny Smith or Honeycrisp recommended)
- For the coating: ¼ cup granulated sugar
- For the coating: 1½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chopped apples gently until evenly distributed.
- In a small bowl, mix sugar and cinnamon for the coating.
- Scoop tablespoon-sized dough balls, roll in the cinnamon sugar, and place on the prepared baking sheet.
- Bake for 10–12 minutes, or until edges are set and centers are soft. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to set the centers without over-spreading.
- Store in an airtight container at room temperature for up to 3 days, or freeze baked cookies for longer storage.
- You can press a small apple piece into the top of each dough ball for extra apple visible in each bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Creaming, folding
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Apple Snickerdoodles, snickerdoodle with apples, cinnamon sugar cookies, fall cookies, cozy cookies