Apple Snickerdoodles
Apple Snickerdoodles are soft, chewy cookies with a warm cinnamon-sugar coating and little bits of apple in every bite. A cozy twist on a classic, these cookies are perfect for fall baking, holiday trays, or a sweet afternoon treat.
Equipment
- mixing bowls
- electric mixer or whisk
- parchment-lined baking sheet
- wire cooling rack
- measuring cups and spoons
Ingredients
- 2.75 cups all-purpose flour
- 1.5 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon
- 1 cup unsalted butter, softened
- 1.5 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup finely diced apple (Granny Smith or Honeycrisp)
- 0.25 cup sugar (for coating)
- 2 tsp cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs and vanilla; mix well.
- Gradually add dry ingredients to the wet mixture until combined.
- Fold in finely diced apples.
- In a small bowl, mix ¼ cup sugar and 2 tsp cinnamon for coating.
- Roll dough into balls and coat each in the cinnamon sugar mixture.
- Place on baking sheet and bake for 10–12 minutes, until edges are set but centers remain soft.
- Let cookies rest for 2 minutes on the pan, then transfer to a wire rack to cool.
Notes
Use firm apples like Granny Smith or Honeycrisp for the best texture.
Chilling the dough for 20 minutes makes it easier to roll.
Store cookies in an airtight container for up to 4 days, or freeze for longer storage.
You can freeze dough balls and bake straight from frozen.
Nutrition
Calories: 140kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 95mgPotassium: 50mgFiber: 1gSugar: 11gVitamin A: 250IUVitamin C: 1mgCalcium: 15mgIron: 1mg