Spiced Apple Cinnamon Snickerdoodle Cookies Recipe
These Spiced Apple Cinnamon Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, incorporating tart Granny Smith apples and warm spices like cinnamon and nutmeg. Soft, moist, and bursting with flavor, these cookies feature a tender dough coated in a spiced cinnamon sugar mix for an extra layer of sweetness and crunch. Perfect for fall or anytime you crave a comforting treat with a fruity touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Apple Cookie Dough
- 3 cups plus 2 tbsp all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 3 cups Granny Smith apples, peeled and diced
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 facilitate easy cleanup.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together 3 cups plus 2 tbsp all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt until evenly combined. 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 brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add 2 eggs one at a time, mixing well after each addition, scraping the bowl sides as needed. Stir in 1 1/2 tsp vanilla extract until smooth.
- Combine Wet and Dry Ingredients and Add Apples: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing. Gently fold in 3 cups peeled and diced Granny Smith apples. The dough will be moist due to the apples.
- Shape and Chill Cookie Dough: Scoop dough into balls using about 1 1/2 tablespoons per cookie. Place on a plate or tray and chill in the refrigerator for 20-30 minutes, or freeze for 10-15 minutes to reduce spreading and keep cookies tender.
- Make Cinnamon Sugar Coating and Roll Dough Balls: While dough chills, combine 5 tbsp granulated sugar, 1 1/2 tbsp ground cinnamon, and 1 3/4 tsp ground nutmeg in a small bowl. Roll each chilled dough ball in the spice sugar mixture twice to get a sweet and spiced coating all around.
- Bake and Cool the Cookies: Arrange 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 baking sheet for 2-3 minutes, then transfer to a cooling rack to cool completely. Store leftovers in an airtight container for 3-4 days. For a special treat, serve slightly warm with vanilla ice cream.
Notes
- Using Granny Smith apples keeps the texture firm and adds a pleasant tartness.
- Chilling the dough is essential to prevent excessive spreading during baking.
- Rolling the dough balls twice in the cinnamon sugar enhances flavor and creates a nice crunchy topping.
- Cookies are best enjoyed fresh but can be stored in an airtight container for up to 4 days.
- Serving warm with ice cream elevates this cookie to a dessert-worthy treat.
Keywords: Snickerdoodle cookies, spiced cookies, apple cookies, cinnamon sugar cookies, fall dessert, soft cookies, Granny Smith apples
