Apple Snickerdoodles
Delight your taste buds with these Apple Snickerdoodles, a cozy twist on the classic cinnamon-sugar cookie. Infused with the warmth of ground cinnamon and the natural sweetness of finely diced apples, these soft and chewy cookies offer a comforting blend of fall flavors in every bite. The dough is coated in a luscious cinnamon-sugar mixture, giving each cookie a delightfully crisp exterior while the center remains tender and gooey. Perfect for cozy gatherings, holiday baking, or a sweet treat anytime, these quick-to-make cookies come together in just 30 minutes. Whether served warm with a cup of tea or as a standout addition to your dessert table, Apple Snickerdoodles are sure to please both kids and adults alike.
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Cream of tartar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1.25 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Apple, finely diced (peeled and cored)
- 2 teaspoons Ground cinnamon
- 0.25 cups Granulated sugar (for coating)
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the finely diced apple pieces using a spatula until evenly distributed.
In a small bowl, combine the ground cinnamon and granulated sugar for coating. Stir until well blended.
Scoop about 1.5 tablespoons of cookie dough and roll it into a ball. Roll the ball in the cinnamon sugar coating, ensuring it’s evenly covered.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake each batch for 8-10 minutes, or until the edges are set but the center still looks slightly underbaked. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature and enjoy the delicious apple and cinnamon flavors of these Snickerdoodles!
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 437.1 g | 159% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 418.3 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 230 mg | 18% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1541 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
