Cinnamon Apple Snickerdoodle Cookies

Introduction

Baking is one of my favorite ways to bring warmth and comfort to a chilly autumn day, and these Cinnamon Apple Snickerdoodle Cookies have quickly become one of my go-to recipes for fall. The combination of classic snickerdoodle flavors with the tart sweetness of apples creates a perfect balance that’s sure to win over anyone with a sweet tooth. When I first made these cookies, the whole house smelled like a cozy autumn afternoon—cinnamon, sugar, and the delicious aroma of fresh apples filling the air. My family devoured them so quickly, I barely had a chance to enjoy a second one! The soft, chewy texture, combined with the bite of cinnamon-spiced apples, makes each cookie an irresistible treat. Whether for a holiday gathering or an afternoon snack, these cookies are a perfect addition to your fall baking repertoire.

Why You’ll Love These Cinnamon Apple Snickerdoodle Cookies

If you love snickerdoodle cookies but want a fun, seasonal twist, these Cinnamon Apple Snickerdoodle Cookies are exactly what you need. They combine everything we adore about the classic snickerdoodle—the soft, chewy texture and the signature cinnamon-sugar coating—with the added bonus of fresh apples. The apples provide a subtle tartness that perfectly balances the sweetness of the cinnamon and sugar, creating a flavor combination that is truly irresistible. These cookies are a little bit of autumn in every bite, making them the perfect treat for cozy fall afternoons, family gatherings, or holiday parties.

Additionally, the texture is outstanding. The apples give the cookies an extra layer of moisture, keeping them soft and chewy even a few days after baking. The cinnamon-sugar coating creates a deliciously crisp exterior that adds just the right amount of sweetness. If you’re a fan of snickerdoodles or just love experimenting with fall flavors, this is one cookie recipe you’ll want to make again and again.

Ingredients

For the Dough:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup diced apples (peeled and small diced)

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick and for easy cleanup.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and ground cinnamon. Set this dry mixture aside.

3. Cream Butter and Sugars

In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes using an electric mixer). Add eggs and vanilla extract to the butter-sugar mixture and beat until well combined.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture. Stir until everything is just combined, taking care not to overmix.

5. Fold in Apples

Gently fold in the diced apples into the dough. Be careful not to crush the apples too much. You want small, fresh bits of apple in every bite of your cookie.

6. Shape Cookies

In a small bowl, mix together granulated sugar and cinnamon for the coating. Scoop tablespoon-sized amounts of dough and roll each into a ball. Roll each ball in the cinnamon-sugar mixture until fully coated.

7. Bake the Cookies

Place the coated dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Keep an eye on them toward the end to make sure they don’t overbake.

8. Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once they’ve cooled, they’re ready to enjoy!

Nutrition Facts (Per Serving)

• Serving Size: 1 cookie
• Calories: 180 kcal
• Sugar: 16g
• Sodium: 90mg
• Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
• Carbohydrates: 28g
  • Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg

These cookies offer the perfect balance of sweetness and flavor, with a moderate calorie count per serving. Since they’re made with fresh apples, you’re also sneaking in a bit of fruit with each bite!

Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 27 minutes

How to Serve

These Cinnamon Apple Snickerdoodle Cookies are versatile enough for a wide range of occasions! Here are some ideas for how to serve and enjoy them:

• As an afternoon snack: Pair these cookies with a hot cup of tea or coffee for a cozy afternoon treat.
• For family gatherings: These cookies make a wonderful addition to holiday dinners or potluck parties.
• As a gift: Package them in a cute cookie tin or jar as a homemade gift for friends and family.
• With a scoop of vanilla ice cream: For an indulgent dessert, serve these cookies with a scoop of creamy vanilla ice cream on the side.
• For a school lunchbox: These cookies are perfect for slipping into lunchboxes for a sweet surprise.

Additional Tips

1. Use tart apples: For the best balance of flavors, use tart apples like Granny Smith. Their tartness complements the sweetness of the cookie perfectly.
2. Chill the dough: If you find the dough too soft to roll, refrigerate it for about 30 minutes before shaping the cookies. This will make it easier to work with.
3. Don’t overbake: For the softest cookies, make sure you don’t overbake them. The cookies should still look slightly underdone in the center when you remove them from the oven.
4. Apple variety: If you prefer a sweeter cookie, you can use sweeter apples, like Fuji or Honeycrisp, but be mindful of the added sweetness.
5. Double the batch: These cookies are so delicious; you might want to double the recipe so you can have some leftovers (though, be warned—they disappear fast!).

FAQ Section

1. Can I use a different type of apple?
   Yes! You can use any apple you like, but tart apples like Granny Smith are recommended for the best flavor balance.
2. How should I store these cookies?
   Store them in an airtight container at room temperature for up to 5 days.
3. Can I freeze the dough?
   Yes, you can freeze the cookie dough for up to 3 months. Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, roll in cinnamon sugar and bake as directed.
4. What if I don’t have cream of tartar?
   If you don’t have cream of tartar, you can substitute with an equal amount of baking powder.
5. Can I use salted butter?
   It’s best to use unsalted butter for this recipe, but if you only have salted butter, simply reduce the amount of salt in the dough.
6. How do I know when the cookies are done?
   The cookies are done when the edges are set and the tops are slightly cracked. They should look golden but still soft in the center.
7. Can I add nuts to these cookies?
   Yes, you can add chopped nuts like walnuts or pecans for some extra crunch.
8. What if I want to make these cookies vegan?
   You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use dairy-free butter.
9. Can I use a hand mixer instead of a stand mixer?
   Yes! A hand mixer will work just fine for creaming the butter and sugar and mixing the dough.
10. Are these cookies good for gifting?
    Absolutely! These cookies make an excellent homemade gift. Just package them in a cute box or tin and they’re ready to give.

Conclusion

These Cinnamon Apple Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, bringing together the sweet and tart flavors of apples with the warm, comforting taste of cinnamon. Perfect for any fall occasion, they’re easy to make, incredibly flavorful, and perfect for sharing. Whether you’re baking for a family gathering, a special event, or simply to enjoy on a cozy afternoon, these cookies are sure to become a favorite in your fall baking collection.

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