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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
