Introduction

Apple Snickerdoodles Chewy Cinnamon are a delightful autumnal twist on classic snickerdoodles. These chewy, cinnamon-spiced cookies are infused with finely diced apples, offering a moist bite and delicate fruity sweetness. Whether you’re hosting a holiday gathering or simply craving a comforting dessert, these cookies are sure to warm your heart and satisfy your sweet tooth.

Why You’ll Love This Apple Snickerdoodles Chewy Cinnamon

Here are six reasons to love this recipe:

They’re incredibly soft and satisfyingly chewy.
Each cookie is packed with the sweet flavor of fresh apples.
They are spiced with cinnamon, making them ideal for fall.
These cookies are easy to make, so you can whip them up quickly.
Perfect for sharing at gatherings or enjoying with your family.
They combine the classic snickerdoodle flavor with a fruity twist, making them unique.

Plus, they fit into a vegetarian diet and are made with simple, wholesome ingredients. Let’s dive into how to make these delicious cookies!

Ingredients for Apple Snickerdoodles Chewy Cinnamon

Gather these items:

Gala Apples: 250g, peeled, finely diced; can substitute with Honeycrisp or Granny Smith
Dark Brown Sugar: 50g; can substitute with light brown sugar
Ground Cinnamon: 1.5 tsp
Lemon Juice: 1 small lemon, freshly squeezed
Unsalted Butter: 184g, browned; use European-style for best results
Granulated Sugar: 100g
Vanilla Bean Paste/Extract: 2 tsp, pure vanilla extract
Egg: 1 large, at room temperature
All-Purpose Flour: 250g
Baking Soda: 1 tsp; ensure it’s fresh
Cream of Tartar: 1 tsp
Fine Sea Salt: 0.5 tsp
Cornstarch: 5g
Cinnamon Sugar Mixture: 66g, 1/3 cup granulated sugar + 1 tablespoon ground cinnamon

How to Make Apple Snickerdoodles Chewy Cinnamon Step-by-Step

Step 1: Prepare Apples: Peel, core, and finely dice 250g Gala apples. Toss with fresh lemon juice to prevent browning. Set aside.
Step 2: Prepare Wet Ingredients: Preheat oven to 375°F (190°C). Brown 184g unsalted butter and let cool slightly. In a stand mixer, cream the browned butter, 100g granulated sugar, and 50g dark brown sugar until light and fluffy. Beat in 1 large egg, then stir in 2 tsp vanilla bean paste/extract.
Step 3: Combine Dry Ingredients: In a separate bowl, whisk together 250g all-purpose flour, 1 tsp baking soda, 1 tsp cream of tartar, 0.5 tsp fine sea salt, 1.5 tsp ground cinnamon, and 5g cornstarch.
Step 4: Form Dough & Chill: Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined (do not overmix). Gently fold in the prepared diced apples. Cover the dough and refrigerate for at least 30 minutes.
Step 5: Prepare Coating: While the dough chills, combine the 66g cinnamon sugar mixture (1/3 cup granulated sugar + 1 tbsp ground cinnamon) in a shallow bowl.
Step 6: Scoop, Coat & Bake: Line baking sheets with parchment paper. Scoop dough (1.5-2 tbsp), roll into smooth balls, and coat thoroughly in the cinnamon-sugar mixture. Place balls 2 inches apart on prepared sheets. Bake at 375°F (190°C) for 9-12 minutes until edges are set and centers are slightly soft.
Step 7: Cool Cookies: Let cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Pro Tips for the Perfect Apple Snickerdoodles Chewy Cinnamon

Keep these in mind:

Cookies can be stored in an airtight container for up to a week.
For a stronger apple flavor, increase the amount of diced apples.
If you prefer a thicker cookie, increase the baking time slightly.

Best Ways to Serve Apple Snickerdoodles Chewy Cinnamon

Here are a few ideas for serving:

Pair with a scoop of vanilla ice cream for an indulgent dessert.
Enjoy them with a warm cup of tea or coffee.
Try them as part of a dessert platter at your next gathering.

Apple Snickerdoodles Chewy Cinnamon: 7 Ways to Enjoy - Apple Snickerdoodles Chewy Cinnamon - main visual representation

How to Store and Reheat Apple Snickerdoodles Chewy Cinnamon

Store your cookies in an airtight container at room temperature for up to a week. For those chewy cookies, you can also microwave them for a few seconds to warm them up again. Meal prep is easy with these; just prepare a batch ahead of time and enjoy throughout the week!

Frequently Asked Questions About Apple Snickerdoodles Chewy Cinnamon

What’s the secret to perfect Apple Snickerdoodles Chewy Cinnamon?

The secret lies in using freshly diced apples and browning the butter to enhance the flavor. This combination results in incredibly soft and chewy cookies that melt in your mouth.

Can I make Apple Snickerdoodles Chewy Cinnamon ahead of time?

Absolutely! You can prepare the dough and refrigerate it for a day before baking. This allows the flavors to meld beautifully, making the cookies even tastier.

How do I avoid common mistakes with Apple Snickerdoodles Chewy Cinnamon?

To avoid common mistakes, ensure not to overmix the dough and to chill it adequately before baking. Chilling helps the cookies maintain their shape and be less flat.

Variations of Apple Snickerdoodles Chewy Cinnamon You Can Try

Here are a few variations you can experiment with:

Substitute apples with other fruits like pears for a different flavor.
Add chopped nuts for some crunch.
Try adding caramel bits for a decadent twist.

These variations can cater to different preferences and make your cookies even more special!

Apple Snickerdoodles Chewy Cinnamon: 7 Ways to Enjoy - Apple Snickerdoodles Chewy Cinnamon - additional detail

For more delicious recipes, check out our Easy Cinnamon Rolls or Apple Pie. If you’re interested in vegetarian options, visit our Veggie Burgers with Avocado Green Harissa recipe.

Apple Snickerdoodles Chewy Cinnamon: 7 Ways to Enjoy

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Author: Jessica
Total Time: 72 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

A delightful autumnal twist on classic snickerdoodles, these chewy, cinnamon-spiced cookies are infused with finely diced apples, offering a moist bite and delicate fruity sweetness.

Ingredients

Gala Apples: 250g, peeled, finely diced; can substitute with Honeycrisp or Granny Smith
Dark Brown Sugar: 50g; can substitute with light brown sugar
Ground Cinnamon: 1.5 tsp
Lemon Juice: 1 small lemon, freshly squeezed
Unsalted Butter: 184g, browned; use European-style for best results
Granulated Sugar: 100g
Vanilla Bean Paste/Extract: 2 tsp, pure vanilla extract
Egg: 1 large, at room temperature
All-Purpose Flour: 250g
Baking Soda: 1 tsp; ensure it’s fresh
Cream of Tartar: 1 tsp
Fine Sea Salt: 0.5 tsp
Cornstarch: 5g
Cinnamon Sugar Mixture: 66g, 1/3 cup granulated sugar + 1 tablespoon ground cinnamon

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Instructions

Prepare Apples: Peel, core, and finely dice 250g Gala apples. Toss with fresh lemon juice to prevent browning. Set aside.
Prepare Wet Ingredients: Preheat oven to 375°F (190°C). Brown 184g unsalted butter and let cool slightly. In a stand mixer, cream the browned butter, 100g granulated sugar, and 50g dark brown sugar until light and fluffy. Beat in 1 large egg, then stir in 2 tsp vanilla bean paste/extract.
Combine Dry Ingredients: In a separate bowl, whisk together 250g all-purpose flour, 1 tsp baking soda, 1 tsp cream of tartar, 0.5 tsp fine sea salt, 1.5 tsp ground cinnamon, and 5g cornstarch.
Form Dough & Chill: Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined (do not overmix). Gently fold in the prepared diced apples. Cover the dough and refrigerate for at least 30 minutes.
Prepare Coating: While the dough chills, combine the 66g cinnamon sugar mixture (1/3 cup granulated sugar + 1 tbsp ground cinnamon) in a shallow bowl.
Scoop, Coat & Bake: Line baking sheets with parchment paper. Scoop dough (1.5-2 tbsp), roll into smooth balls, and coat thoroughly in the cinnamon-sugar mixture. Place balls 2 inches apart on prepared sheets. Bake at 375°F (190°C) for 9-12 minutes until edges are set and centers are slightly soft.
Cool Cookies: Let cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.