Description

These Spiced Apple Cinnamon Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, bursting with juicy Granny Smith apples and coated in a warm cinnamon sugar blend. Perfectly soft and tender with a hint of tartness and spice, these cookies make a comforting treat for any occasion.

Ingredients

Scale

For the Apple Cookie Dough:

3 cups plus 2 tbsp all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 tsp vanilla extract
3 cups Granny Smith apples, peeled and diced

For the Cinnamon Sugar Coating:

5 tbsp granulated sugar
1 1/2 tbsp ground cinnamon
1 3/4 tsp ground nutmeg

Instructions

Prepare for Baking: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy. Add eggs one at a time, mixing well after each, and then stir in vanilla extract until smooth.
Combine Wet and Dry Ingredients and Add Apples: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Gently fold in the peeled and diced Granny Smith apples, ensuring an even distribution without overmixing.
Shape and Chill Cookie Dough: Scoop out dough using about 1 1/2 tablespoons per cookie and place dough balls on a plate or tray. Chill in the refrigerator for 20-30 minutes or freeze for 10-15 minutes to prevent spreading and maintain tenderness.
Make Cinnamon Sugar Coating and Roll Dough Balls: While the dough chills, combine granulated sugar, ground cinnamon, and ground nutmeg in a small bowl. Roll each dough ball thoroughly in the cinnamon sugar mixture, coating all sides; repeat for extra flavor and crunch.
Bake and Cool the Cookies: Arrange coated dough balls on the prepared baking sheet with 2 inches of spacing. Bake for 8-10 minutes until centers are just set. Let cookies rest on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container for 3-4 days.

Notes

Use Granny Smith apples for their tartness and firm texture, which holds up well during baking.
Do not overmix the dough to maintain a tender texture.
Chilling the dough prevents excessive spreading and keeps cookies soft.
Rolling cookies twice in cinnamon sugar adds extra flavor and a slight crunch.
Serve slightly warm with vanilla ice cream for an indulgent twist.

Prep Time: 20 minutes
Cook Time: 8-10 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 30g)
Calories: 140
Sugar: 12g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: apple cinnamon snickerdoodle cookies, spiced cookies, autumn cookies, soft apple cookies, cinnamon sugar cookies, homemade cookies