There’s a special kind of magic that happens when you combine the crisp sweetness of apples with the warm embrace of cinnamon. These Apple Snickerdoodles are the perfect embodiment of that magic, a delightful twist on the classic cookies we all adore. They are soft, chewy, and packed with cozy autumn flavors, making them one of my favorite fall treats.
These cookies always remind me of my sister, Jennifer. She was the joyful baker in our family, always adding a creative twist. This recipe, with its hint of apple, feels just like one of her happy kitchen experiments.
Why You’ll Fall in Love with This Recipe
- A Twist on a Classic: This recipe elevates traditional snickerdoodles with the addition of fresh, grated apple.
- Warm and Cozy Flavors: The combination of apple and cinnamon makes these cookies the ultimate comfort bake.
- Soft and Chewy Texture: Following the steps carefully will result in perfectly soft centers and slightly crisp edges.
- Simple to Make: Despite their delicious complexity, these apple cinnamon cookies are straightforward and fun to prepare.
Gathering Our Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup finely grated apple (peeled and patted dry)
For That Sparkly Cinnamon Coat:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
A Few of My Favorite Kitchen Helpers
A Trusty Mixing Bowl
A good, sturdy mixing bowl is essential for creaming the butter and sugar together, creating that light and fluffy base for your cookies.
My Go-To Baking Sheets
Having a couple of reliable baking sheets on hand means you can have one batch in the oven while you’re preparing the next.
Bringing Our Cookies to Life
First, We Warm the Oven
First things first, preheat your oven to 350°F (175°C) and get your baking sheets ready by lining them with parchment paper. This little step ensures your cookies won’t stick and makes cleanup a breeze.
The Heart of Our Spices
In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. I always love the fragrant puff of cinnamon that fills the air at this stage.
The Creamy, Dreamy Beginning
In a larger bowl, cream your softened butter and sugar together until it’s light and fluffy. Then, beat in the egg and a splash of vanilla extract. This is where the magic starts to happen!
A Whisper of Fresh Apple
Gently mix in the finely grated apple until it’s just combined. Be sure to pat the grated apple with a paper towel to remove excess moisture; this is key to getting the right cookie texture.
When It All Comes Together
Now, gradually add your dry ingredients to the wet mixture. Stir until a soft, lovely dough forms. It will smell absolutely heavenly.
The Sweet Cinnamon Sugar Blanket
In a small bowl, give the rolling sugar and cinnamon a good stir. This is the classic, sparkly coat that makes snickerdoodle cookie recipes so special.
Roll, Coat, and Repeat
Scoop out tablespoon-sized portions of your dough, roll them into neat little balls, and then coat each one generously in the cinnamon-sugar mixture.
Time to Get Situated
Place your coated dough balls on the prepared baking sheets. Make sure to leave about 2 inches between them so they have room to spread as they bake.
A Quick Trip to the Oven
Bake for 9-11 minutes. The edges should be set, but the centers will still be wonderfully soft.
Patience is a Virtue (Especially Now!)
Let the cookies cool on the pan for a couple of minutes before moving them to a wire rack to cool completely. This is the hardest part, waiting to take that first bite!
A Gentle Note on Nutrition
Please note that any nutritional information provided is an estimate. The values can vary based on the specific ingredients and measurements you use.
For a Slightly Lighter Cookie
- Reduce the Sugar: You can slightly reduce the granulated sugar in the dough by about 1/4 cup without drastically affecting the texture.
- Use Whole Wheat Flour: For a nuttier flavor and added fiber, substitute half of the all-purpose flour with whole wheat pastry flour.
- Apple Sweetness: Consider using a sweeter apple variety, like Fuji or Gala, which might allow you to feel comfortable reducing a little more sugar.
Perfect Pairings for Your Cookies
- With a Glass of Milk: The timeless pairing of warm cookies and a cold glass of milk is simply unbeatable.
- A La Mode: Serve a warm Apple Snickerdoodle with a small scoop of vanilla bean ice cream for an extra special dessert.
- Coffee Break Treat: These apple cinnamon cookies are the perfect companion to a hot cup of coffee or tea for a cozy afternoon break.
A Few Secrets from My Kitchen
- Not Drying the Apple: Skipping the step of patting the grated apple dry can add too much moisture to the dough, resulting in cakey cookies.
- Overbaking: It’s important to pull the cookies from the oven when the centers are still soft. They will continue to set on the hot pan and will have the perfect chewy texture once cooled.
- Skipping the Cream of Tartar: This is a key ingredient in snickerdoodles that gives them their signature tangy flavor and chewy texture; it’s what sets them apart from other sugar cookies.
How to Save Some for Later
To keep your Apple Snickerdoodles fresh, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies or the dough balls.
From My Kitchen to Yours
There is so much love baked into these classic cookies. I hope this recipe brings as much warmth and joy to your kitchen as it does to mine. Every batch is an opportunity to create a new memory, a new moment to cherish. I invite you to bake a batch, fill your home with the scent of apples and cinnamon, and share them with the ones you love.
A Few Questions You Might Have
Can I use any kind of apple?
Yes, you can use your favorite type of apple. Granny Smith apples will provide a tarter flavor, while varieties like Honeycrisp or Gala will lend a sweeter taste to the cookies.
Does the dough really need to be chilled?
While this recipe doesn’t call for it, chilling the dough for at least 30 minutes can make it easier to handle if it feels too sticky from the moisture of the apples and can help the cookies hold their shape while baking.
What truly makes a snickerdoodle a snickerdoodle?
The signature tangy flavor of a snickerdoodle comes from the inclusion of cream of tartar. This ingredient, combined with baking soda, also contributes to the uniquely soft and chewy texture of these beloved cookies.
Print
Apple Snickerdoodles
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy Apple Snickerdoodles with the cozy flavors of cinnamon and apple, a comforting twist on the classic cookie.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup finely grated apple (peeled and patted dry)
- 1/4 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- In a large bowl, cream butter and 1 1/2 cups sugar until light and fluffy. Beat in egg and vanilla extract.
- Mix in grated apple until just combined.
- Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
- In a small bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon.
- Roll dough into tablespoon-sized balls and coat in cinnamon-sugar mixture.
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake for 9–11 minutes until edges are set but centers are soft.
- Cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
Pat grated apple dry before mixing into dough to prevent excess moisture. Do not overbake; cookies will continue to set while cooling for the perfect chewy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: apple snickerdoodles, cookies, cinnamon, fall baking