Description
Apple Snickerdoodles are a delightful fall-inspired twist on traditional cookies, combining the warm cinnamon-sugar coating with fresh, tart apples for a cozy and irresistible treat perfect for autumn gatherings and sweet tooth cravings.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup diced fresh apples (preferably Granny Smith or Fuji)
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or silicone mat.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy. Add egg and vanilla, mixing until smooth.
- Gently fold in diced apples. Gradually incorporate dry ingredients into wet mixture until combined.
- In a small bowl, mix brown sugar and cinnamon for coating.
- Form dough balls using a cookie scoop or spoon, then roll each in the cinnamon-sugar mixture. Place on prepared baking sheet.
- Bake for 10-12 minutes until edges are golden brown. Let cool on sheet a few minutes, then transfer to wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.
- Reheat briefly in an air fryer or oven to restore freshness.
- Enhance flavor by adding chopped pecans or a pinch of nutmeg.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies, Fall Desserts, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg