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Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

Spiced Apple Cinnamon Snickerdoodle Cookies Recipe
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★★★★★

4.9 from 8 reviews

These Spiced Apple Cinnamon Snickerdoodle Cookies combine the classic tangy flavor of Granny Smith apples with the warm spices of cinnamon and nutmeg, wrapped in a soft and chewy snickerdoodle base. Perfectly balanced sweetness and a unique twist on the traditional snickerdoodle make these cookies an irresistible fall treat or year-round delight.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together 3 cups plus 2 tbsp all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt until evenly combined. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat 3/4 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition. Then mix in 1 1/2 tsp vanilla extract until smooth.
  4. Combine Wet and Dry Ingredients and Add Apples: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Gently fold in 3 cups peeled and diced Granny Smith apples. The dough will be moist thanks to the apples, which keep the cookies tender.
  5. Shape and Chill Cookie Dough: Scoop dough balls using about 1 1/2 tablespoons per cookie and place 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.
  6. Make Cinnamon Sugar Coating and Roll Dough Balls: While dough chills, mix 5 tbsp granulated sugar, 1 1/2 tbsp ground cinnamon, and 1 3/4 tsp ground nutmeg in a small bowl. Roll each chilled dough ball twice in this mixture to coat thoroughly.
  7. Bake and Cool the Cookies: Place coated dough balls on the prepared cookie sheet with about 2 inches between each. Bake for 8-10 minutes until centers are just set. Let cookies rest on the sheet for 2-3 minutes before transferring to a cooling rack. Store leftovers in an airtight container for up to 3-4 days. For a special treat, serve slightly warm with vanilla ice cream.

Notes

  • Use Granny Smith apples for their tartness and firm texture which holds up well during baking.
  • Do not overmix the dough to keep cookies tender.
  • Chilling the dough helps prevent spreading and gives the cookies the ideal texture.
  • Rolling the dough balls twice in the cinnamon sugar mixture adds extra flavor and a delightful crunch.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Nutrition

Keywords: apple cookies, snickerdoodle, cinnamon cookies, fall dessert, spiced cookies, Granny Smith apples

Find it online: https://dinewithlily.com/spiced-apple-cinnamon-snickerdoodle-cookies-recipe/