Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

Introduction

These Spiced Apple Cinnamon Snickerdoodle Cookies combine the classic tang of Granny Smith apples with warm cinnamon and nutmeg spices. Soft, tender, and bursting with flavor, they’re a delightful twist on a beloved cookie.

Ingredients

• 1 1/2 tsp vanilla extract
• 2 tsp cream of tartar
• 1 cup granulated sugar
• 3 cups Granny Smith apples (peeled and diced into 1/4-inch pieces)
• 3/4 cup unsalted butter (softened to room temperature)
• 3 cups plus 2 tbsp all-purpose flour
• 1/2 cup brown sugar (packed)
• 1/2 tsp salt
• 2 large eggs (at room temperature)
• 1 tsp baking soda
• 5 tbsp granulated sugar (for cinnamon sugar coating)
• 1 1/2 tbsp ground cinnamon (freshly ground recommended)
• 1 3/4 tsp ground nutmeg (freshly grated recommended)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and simplify cleanup.
2. Step 2: In a medium bowl, whisk together 3 cups plus 2 tablespoons of all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined. Set aside.
3. Step 3: In a large mixing bowl, beat 3/4 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar on medium-high speed for 2–3 minutes until light and fluffy. Add 2 room-temperature eggs one at a time, mixing well after each addition. Stir in 1 1/2 teaspoons vanilla extract until smooth.
4. Step 4: Gradually add the dry ingredients from Step 2 into the wet mixture from Step 3, mixing just until combined. Gently fold in the peeled and diced Granny Smith apples. The dough will be moist but that’s what makes these cookies special.
5. Step 5: Scoop dough into balls of about 1 1/2 tablespoons each. Place on a plate or tray and chill in the refrigerator for 20–30 minutes or freeze for 10–15 minutes. Chilling helps reduce spreading and keeps the cookies tender.
6. Step 6: Meanwhile, mix 5 tablespoons granulated sugar, 1 1/2 tablespoons ground cinnamon, and 1 3/4 teaspoons ground nutmeg in a small bowl. Roll each chilled dough ball in this cinnamon sugar mixture, coating evenly. Rolling twice adds extra flavor and crunch.
7. Step 7: Arrange the coated dough balls on the prepared cookie sheet about 2 inches apart. Bake for 8–10 minutes until centers are just set. Let cookies rest on the sheet for 2–3 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

• Use tart Granny Smith apples as their texture holds up well during baking and balances the sweetness.
• For deeper spice flavor, try adding a pinch of ground cloves or allspice to the cinnamon sugar coating.
• Serve slightly warm with a scoop of vanilla ice cream for an extra special treat.
• Chilling dough too long can add excess moisture, making cookies softer than desired—stick to recommended times.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3-4 days. To refresh, warm them briefly in the oven or microwave before serving to enjoy their soft, tender texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute another apple variety?

Yes, but choose a firm, slightly tart apple like Honeycrisp or Braeburn to maintain texture. Softer apples may become mushy during baking.

Can I freeze the cookie dough?

Absolutely. Freeze dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

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★★★★★

4.7 from 145 reviews

• Author: Ella
• Total Time: 40 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

Spiced Apple Cinnamon Snickerdoodle Cookies combine the classic soft and chewy texture of snickerdoodles with the fresh, tart flavor of diced Granny Smith apples. Rolled in a fragrant cinnamon, nutmeg, and sugar coating, these cookies offer a delightful warm spice and natural fruit sweetness, perfect for cozy gatherings or a comforting treat.

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Ingredients

Scale 1x2x3x

Apple Cookie Dough

• 1 1/2 tsp vanilla extract
• 2 tsp cream of tartar
• 1 cup granulated sugar
• 3 cups Granny Smith apples, peeled and diced into 1/4-inch pieces
• 3/4 cup unsalted butter, softened to room temperature
• 3 cups plus 2 tbsp all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 tsp salt
• 2 large eggs, at room temperature
• 1 tsp baking soda

Cinnamon Sugar Coating

• 5 tbsp granulated sugar
• 1 1/2 tbsp ground cinnamon
• 1 3/4 tsp ground nutmeg

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Instructions

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ensure easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, combine 3 cups plus 2 tablespoons of all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk until evenly combined and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat 3/4 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add 2 room-temperature eggs one at a time, mixing well after each addition, and scrape down the bowl. Stir in 1 1/2 teaspoons vanilla extract until smooth.
4. Combine Wet and Dry Ingredients and Add Apples: Gradually mix the dry ingredients into the wet mixture just until combined. Gently fold in 3 cups peeled and diced Granny Smith apples, ensuring the dough stays moist but well incorporated.
5. Shape and Chill Cookie Dough: Using about 1 1/2 tablespoons per cookie, scoop dough balls onto a plate or tray. Chill in the refrigerator for 20-30 minutes or in the freezer for 10-15 minutes to reduce spreading and maintain tenderness.
6. Make Cinnamon Sugar Coating and Roll Dough Balls: Combine 5 tablespoons granulated sugar, 1 1/2 tablespoons ground cinnamon, and 1 3/4 teaspoons ground nutmeg in a small bowl. Roll each chilled dough ball thoroughly in the cinnamon sugar mixture, optionally twice, for extra flavor and crunch.
7. Bake and Cool the Cookies: Place coated dough balls 2 inches apart on the prepared cookie sheet. Bake for 8-10 minutes until centers are just set. Let cookies rest on the baking sheet for 2-3 minutes before transferring to a cooling rack. Store leftovers in an airtight container for 3-4 days. For an extra treat, serve warm with vanilla ice cream.

Notes

• Use Granny Smith apples for their tartness and firm texture that holds up well during baking.
• Chilling the dough is important to prevent excessive spreading and to achieve soft, tender cookies.
• Rolling the dough balls twice in the cinnamon sugar coating enhances flavor and adds a pleasant crunch.
• Room temperature eggs help in better mixing and emulsification of the dough.
• These cookies freeze well before baking; simply bake from chilled or frozen state, adding a couple extra minutes to bake time if needed.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple cinnamon cookies, snickerdoodle cookies, spiced cookies, fall cookies, homemade cookies, apple dessert, cinnamon sugar cookies