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
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.
Notes
- Cookies can be stored in an airtight container for up to a week.
- For a stronger apple flavor, increase the amount of diced apples.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg