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Apple Snickerdoodles Recipe

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5 from 86 reviews

These Apple Snickerdoodles Reveal combine the classic cinnamon-sugar coating of traditional snickerdoodles with the sweet and tart flavor of finely chopped fresh apples. Soft and chewy with a hint of spice, these cookies are perfect for autumn or any time you want a cozy, flavorful treat.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp cream of tartar
  • ½ tsp ground cinnamon
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup finely chopped peeled apple (Granny Smith or Honeycrisp recommended)

Coating

  • ¼ cup granulated sugar
  • 1½ tsp ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt to ensure they’re evenly combined for the perfect spice blend.
  3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to incorporate moisture and flavor into the dough.
  5. Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough and keeping cookies tender.
  6. Fold in Apples: Gently fold the finely chopped peeled apples into the dough until they are evenly distributed without breaking them down.
  7. Prepare Coating: In a small bowl, mix together granulated sugar and ground cinnamon for the classic snickerdoodle coating.
  8. Shape and Coat Dough: Scoop out tablespoon-sized portions of dough, roll each in the cinnamon sugar mixture to coat entirely, and place them spaced on the prepared baking sheet to allow for spreading.
  9. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft, giving these cookies their signature chewy texture.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Using tart apples like Granny Smith or sweet-tart Honeycrisp balances the cookie’s sweetness with fresh fruit flavor.
  • Chopping the apples finely helps them blend into the dough without adding excess moisture that could interfere with baking.
  • Do not overmix the dough after adding flour to maintain a soft texture.
  • For an extra touch, chill the dough for 15 minutes before baking to prevent excessive spreading.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://oliviabakes.com/apple-snickerdoodles-recipe/