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–+ servings
Spiced Apple Cinnamon Snickerdoodle Cookies

Warm and Chewy Spiced Apple Cinnamon Snickerdoodle Cookies

Enjoy the delightful Spiced Apple Cinnamon Snickerdoodle Cookies, a cozy twist on a classic treat, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cup all-purpose flour Essential for cookie consistency; no direct substitutions recommended.
  • 1 tsp cream of tartar Provides the signature tangy taste of snickerdoodles; don’t skip this ingredient!
  • 1 tsp baking soda Acts as a leavening agent to help cookies rise.
  • 1/2 tsp salt Enhances overall flavor; a standard staple in any kitchen.
  • 3/4 cup unsalted butter Adds moisture and richness; should be at room temperature for easier mixing.
  • 1 cup granulated sugar Brings sweetness; regular sugar works.
  • 1/2 cup brown sugar Adds moisture and a lovely caramel note.
  • 2 large eggs Bind the dough together, providing moisture; use room temperature eggs for best results.
  • 2 tsp vanilla extract Infuses rich flavor; opt for pure vanilla for superior taste.
  • 2 medium Granny Smith apples Contributes flavor and moisture with a tart kick.
  • 2 tsp ground cinnamon A must-have for that classic snickerdoodle essence.
  • 1/4 tsp ground nutmeg Enhances depth in flavor; optional.
For the Cinnamon Sugar Coating
  • 1/2 cup granulated sugar A blend with cinnamon provides that delightful outer crunch.
  • 1 tbsp ground cinnamon Key for winning the cinnamon taste that defines these cookies.
  • 1/4 tsp ground nutmeg Adds aromatic warmth; omit if preferred.

Equipment

  • mixing bowl
  • Baking sheet
  • Parchment paper
  • hand mixer
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until well combined.
  3. In a large mixing bowl, beat the room temperature unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
  5. Gradually sift the dry mixture into the wet ingredients, stirring gently until just combined.
  6. Gently fold in the diced Granny Smith apples into the cookie dough.
  7. Chill the dough on a plate in the refrigerator for 20-30 minutes.
  8. Prepare the cinnamon sugar coating by mixing together the sugar, ground cinnamon, and nutmeg in a small bowl.
  9. Scoop dough balls, roll them in the cinnamon sugar, and place on the prepared baking sheet with space between each.
  10. Bake for 8-10 minutes until edges are lightly set and centers appear slightly underdone.
  11. Cool on the baking sheet for a few minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Pat dry diced apples with a paper towel to remove excess moisture. Always chill your dough to maintain shape and texture. Make sure your butter is at room temperature for smooth mixing.

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