If you are on the hunt for a cookie that combines the warm, cozy flavors of cinnamon, the tangy sweetness of fresh apples, and the classic soft texture of a snickerdoodle, this Apple Snickerdoodle Cookies Recipe is your new best friend. Each bite bursts with autumnal goodness, making these cookies not only incredibly delicious but also charmingly comforting. They strike that perfect balance of soft, chewy, and slightly crisp edges, with the shredded Granny Smith apple adding just the right amount of moisture and fruity zing. Trust me, once you try this Apple Snickerdoodle Cookies Recipe, it will become a staple in your baking repertoire, ideal for sharing with loved ones or just treating yourself to a little sweet joy.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each plays a crucial role in making your Apple Snickerdoodle Cookies Recipe a total showstopper. From the zingy tartness of the Granny Smith apple to the warming hint of cinnamon, every component works in harmony to create that irresistible flavor and texture.
- 3 C flour: The foundation of your cookie dough, providing structure and chewiness.
- 1 tsp cream of tartar: Adds a subtle tang and helps maintain the classic snickerdoodle chewiness.
- 1 tsp baking soda: Leavens the cookies for a light and tender texture.
- 2 tsp ground cinnamon: Infuses the dough with warm, aromatic spice essential for snickerdoodles.
- 1 tsp kosher salt: Balances the sweetness and enhances all the other flavors.
- 1 C unsalted butter (softened): Adds richness and tenderness to the dough.
- 1 ½ C sugar: Sweetens the cookies while contributing to a delightful crisp edge.
- 2 large eggs: Bind everything together and add moisture.
- 2 tsp pure vanilla extract: Provides a sweet, aromatic background note that complements the cinnamon and apple.
- 1 large Granny Smith Apple (peeled and shredded): The star ingredient that adds moisture, tartness, and a fresh apple flavor.
- ¼ C sugar: For rolling the cookie dough balls to give a sweet crust.
- 2 tsp ground cinnamon: Mixed with the sugar for rolling, creating the signature snickerdoodle coating.
How to Make Apple Snickerdoodle Cookies Recipe
Step 1: Prepare Dry Ingredients
Start by whisking together the flour, cream of tartar, baking soda, 2 teaspoons of ground cinnamon, and kosher salt in a large bowl. This ensures your spice and leavening agents are evenly distributed, setting a balanced flavor and perfect rise for your Apple Snickerdoodle Cookies Recipe.
Step 2: Cream Butter and Sugar
In a separate large bowl, beat the softened unsalted butter and 1 ½ cups sugar until light and fluffy. This step is key for that dreamy, tender texture because it incorporates air into the dough, making your cookies soft and melt-in-your-mouth.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time to the butter mixture, followed by the pure vanilla extract. The eggs add moisture and structure, while the vanilla deepens the flavor profile, complementing the apple and cinnamon beautifully.
Step 4: Incorporate Dry Ingredients
Gradually mix the dry ingredients into the wet mixture until just combined. Remember not to overmix here because you want to keep your cookies tender and soft rather than dense and tough.
Step 5: Fold in the Shredded Apple
Gently fold in the peeled and shredded Granny Smith apple. The shredded apple adds moisture and a fresh fruity tartness, making this Apple Snickerdoodle Cookies Recipe stand out with every bite.
Step 6: Prepare Cinnamon Sugar Coating
Combine ¼ cup sugar with 2 teaspoons ground cinnamon in a small bowl. This mixture will be used to coat the dough balls, giving the perfect sweet and spiced crust signature to snickerdoodles.
Step 7: Form and Coat Cookies
Using a tablespoon or cookie scoop, form dough balls and roll each in the cinnamon sugar mixture until fully coated. This adds a delightfully crackly, sugary exterior that contrasts perfectly with the soft inside.
Step 8: Bake to Perfection
Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes or until the edges are lightly golden but the centers remain soft. Cooling them on the sheet for a few minutes helps them set while keeping their chewy texture.
How to Serve Apple Snickerdoodle Cookies Recipe
Garnishes
Sprinkle a little extra cinnamon sugar on warm cookies right after baking for an added sparkle and spice kick. You can also drizzle a thin glaze of vanilla or caramel over the top, enhancing the sweetness while adding a pretty finish.
Side Dishes
These cookies love company! Serve them alongside a warm cup of chai tea, spiced coffee, or even a glass of cold milk. Their cinnamon and apple notes pair exceptionally well with cozy beverages, making your snack or dessert time very special.
Creative Ways to Present
Try stacking your Apple Snickerdoodle Cookies Recipe with slices of sharp cheddar cheese for a sophisticated sweet-and-savory twist. Alternatively, sandwich softened cream cheese frosting between two cookies for a decadent treat that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Apple Snickerdoodle Cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days. Avoid refrigerating as it can dry them out.
Freezing
You can freeze the unbaked dough balls by placing them on a baking sheet and freezing until solid, then transferring to a freezer-safe bag. When ready to bake, bake straight from frozen, just add a couple extra minutes to the baking time. Baked cookies can also be frozen and thawed at room temperature for later enjoyment.
Reheating
To revive the fresh-baked warmth and gooey texture, pop your cookies in the microwave for 10 to 15 seconds or briefly warm them in a preheated oven at 300°F (150°C) for about 5 minutes. This gives you that freshly baked experience every time.
FAQs
Can I use a different type of apple?
Absolutely! Granny Smith apples are preferred for their tartness and firm texture, which hold up well in baking, but you can experiment with Honeycrisp or Fuji for a sweeter twist. Just choose apples that won’t turn mushy when shredded.
What makes snickerdoodles different from regular sugar cookies?
Snickerdoodles are distinct because of their cinnamon sugar coating and the use of cream of tartar, which gives them a slightly tangy flavor and a tender, chewy texture that sugar cookies typically lack.
Can I make these cookies vegan?
With some ingredient swaps like vegan butter and flax eggs, you can modify this Apple Snickerdoodle Cookies Recipe to be vegan-friendly. Keep in mind the texture might change slightly, but the flavor will still be amazing!
Why does my dough seem too wet?
The shredded apple adds moisture to the dough, so it will naturally be a bit wetter than traditional cookie dough. This is what keeps your Apple Snickerdoodle Cookies Recipe soft and chewy, so just handle the dough gently when shaping.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough for 30 minutes if needed. Rolling the dough in cinnamon sugar also helps create a slight barrier, keeping the cookies nicely puffy and chewy.
Final Thoughts
I cannot recommend this Apple Snickerdoodle Cookies Recipe enough for when you crave something cozy, comforting, and bursting with flavor. Giving these cookies a try will fill your kitchen with the most inviting aromas and your heart with happiness—perfect for any season. So go ahead, get your apron on, and dive into this delightful baking adventure. Your taste buds will thank you!
Print
Apple Snickerdoodle Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Apple Snickerdoodle Cookies combine the classic cinnamon-sugar flavor of traditional snickerdoodles with the fresh, tart bite of shredded Granny Smith apples. Soft and chewy with a hint of spice, they make a delightful treat perfect for autumn or any time you crave a comforting baked cookie.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp kosher salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 large Granny Smith apple, peeled and shredded
Topping
- ¼ cup sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, 2 teaspoons ground cinnamon, and kosher salt until fully combined.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with 1 ½ cups of sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pure vanilla extract.
- Incorporate apples: Fold in the peeled and shredded Granny Smith apple evenly into the wet mixture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding by hand until just combined. Avoid over-mixing to keep the cookies tender.
- Prepare cinnamon sugar topping: In a small bowl, combine ¼ cup sugar with 2 teaspoons ground cinnamon.
- Shape and coat the cookies: Using a spoon or cookie scoop, form dough into balls about 1 to 1 ½ inches in diameter. Roll each ball in the cinnamon sugar mixture until well coated.
- Bake the cookies: Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are crackled but still soft.
- Cool and serve: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Make sure the butter is softened to room temperature for easier creaming and a better cookie texture.
- Peeling the apple reduces moisture for a perfect cookie consistency, but you can leave the peel on for extra fiber and color if preferred.
- Do not overmix the dough after adding flour to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Using Granny Smith apples adds a tart contrast that balances the sweetness of the cookie.
