Irresistible Apple Snickerdoodles Recipe Perfect for Fall
These irresistible apple snickerdoodles combine the warm, comforting spices of fall with the sweet, tart flavor of fresh apples for a cookie that’s sure to become a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- ¾ cup (1½ sticks) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Pinch of nutmeg (optional)
- 1 fresh apple, peeled and finely diced (Granny Smith or Honeycrisp recommended)
- ¼ cup granulated sugar (for cinnamon-sugar coating)
- 1 teaspoon ground cinnamon (for cinnamon-sugar coating)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Peel and finely dice your apple, and set it aside.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and beat until fully combined.
- In a separate bowl, whisk together all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the diced apple.
- In a small bowl, mix granulated sugar with ground cinnamon to create the cinnamon-sugar coating.
- Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Coat each ball thoroughly in the cinnamon-sugar mixture.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
[‘Make sure the butter and egg are at room temperature before mixing to ensure smooth blending.’, ‘Dice apples finely to ensure even flavor distribution and prevent soggy spots.’, ‘Avoid overmixing the dough to maintain a soft texture.’, ‘Chill the dough for 30 minutes if your kitchen is warm to make it easier to handle.’, ‘Pull cookies out of the oven when the centers are slightly underdone—they’ll continue to cook as they cool.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 85
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 1
Keywords: apple snickerdoodles, fall dessert, cinnamon cookies, apple cookies, snickerdoodle recipe, autumn baking, easy cookies, seasonal dessert