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Spiced Apple Cinnamon Snickerdoodle Cookies

Spiced Apple Cinnamon Snickerdoodle Cookies You'll Love

Indulge in these Spiced Apple Cinnamon Snickerdoodle Cookies, featuring a delightful blend of soft cookie dough, juicy apples, and cinnamon-sugar coating for a heartwarming fall treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Essential for forming the cookie base.
  • 1 tsp cream of tartar Provides tang and chewiness.
  • 1 tsp baking soda Helps cookies rise and stay fluffy.
  • 1/2 tsp salt Enhances flavor; essential for balance.
  • 1/2 cup unsalted butter Should be at room temperature.
  • 3/4 cup granulated sugar The main sweetener for the dough.
  • 3/4 cup brown sugar Adds moisture and depth of flavor.
  • 2 large eggs Use room temperature eggs.
  • 1 tsp vanilla extract Adds aromatic depth.
  • 1 cup diced Granny Smith apples Ideal for freshness and moisture.
For the Coating
  • 1/4 cup granulated sugar (for coating) Used for rolling the dough balls.
  • 2 tsp ground cinnamon Adjust to your taste.
  • 1/4 tsp nutmeg Optional but recommended.

Equipment

  • mixing bowl
  • Baking Sheet
  • Parchment Paper
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
  3. In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time to the mixture, mixing well after each addition, then pour in the vanilla extract and blend until smooth.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  6. Gently fold in the diced Granny Smith apples.
  7. Cover the dough with plastic wrap and refrigerate for 20-30 minutes.
  8. Mix granulated sugar with ground cinnamon (and nutmeg if using) in a shallow dish.
  9. Scoop out tablespoon-sized portions of the dough and roll into balls, then roll each ball in the cinnamon-sugar mixture.
  10. Bake the cookies for 8-10 minutes until slightly underbaked in the center.
  11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 75mgPotassium: 30mgSugar: 10gVitamin A: 150IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Make sure to drain and pat dry diced apples to remove excess moisture. Chilling the dough balls helps prevent spreading.

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