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
Scale
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.
