CINNAMON APPLE SNICKERDOODLE COOKIES
Soft, chewy, and filled with bits of fresh apple and warm cinnamon, these snickerdoodle cookies are a cozy twist on a classic favorite. Perfect for fall baking or anytime you crave sweet apple spice!
Ingredients
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely diced peeled apple like Honeycrisp or Fuji
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
Make the Dough:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Slowly mix in dry ingredients until fully combined. Fold in diced apple.
Shape and Coat:
- Roll dough into 1-inch balls. In a small bowl, combine cinnamon and sugar for coating. Roll each dough ball in the mixture.
Bake:
- Place coated dough balls on prepared baking sheets, about 2 inches apart. Bake for 10–12 minutes until edges are set. Let cool on pan 5 minutes before transferring to a wire rack.
Notes
- Apple Tip: Finely dice apples so they bake evenly into the cookies.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze raw dough balls for up to 1 month—just bake straight from frozen.
- Variation: Add a pinch of nutmeg or drizzle with simple icing for a bakery-style finish.