Apple Snickerdoodles Cinnamon Sugar offer a delightful twist on a classic cookie, combining soft, chewy texture with sweet apple pieces. These cookies are perfect for autumn days, making them a great option for family gatherings or cozy evenings at home. The warm flavors of cinnamon and sugar meld beautifully with the tartness of apples, creating a dessert that feels like a warm hug. Let’s dive into how to make these scrumptious treats!

Why You’ll Love This Apple Snickerdoodles Cinnamon Sugar

This recipe for Apple Snickerdoodles Cinnamon Sugar is not only delicious, but it also brings several benefits to your baking repertoire:

• Combines the classic snickerdoodle with the freshness of apples.
• Perfect for sharing during fall festivities or holiday gatherings.
• Easy to make, requiring simple ingredients.
• Soft and chewy texture that melts in your mouth.
• Great for meal prep and can be stored for days.
• Can be customized with different apple varieties for unique flavors.
• These cookies are a fun way to introduce apples into desserts.
• Ideal for those seeking the best cinnamon sugar cookies.

With its American cuisine roots and vegetarian-friendly ingredients, this recipe is sure to please everyone at your table.

Ingredients for Apple Snickerdoodles Cinnamon Sugar

Gather these items:

• 250g Gala Apple, peeled and very finely diced
• 50g Dark Brown Sugar
• 1.5 tsp Ground Cinnamon
• 1 pinch Salt
• 1 tsp Fresh Lemon Juice
• 184g Unsalted Butter, softened
• 100g Granulated Sugar
• 2 tsp Vanilla Bean Paste or Pure Vanilla Extract
• 1 large Egg, at room temperature
• 250g All-Purpose Flour
• 1 tsp Baking Soda, fresh
• 1 tsp Cream of Tartar
• 0.5 tsp Fine Sea Salt
• 5g Cornstarch
• 66g Cinnamon Sugar Mixture (1/3 cup granulated sugar + 1 tbsp ground cinnamon)

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

1. Step 1: In a medium bowl, whisk together 250g all-purpose flour, 1 tsp cream of tartar, 1 tsp baking soda, 0.5 tsp fine sea salt, and 5g cornstarch. Set aside.
2. Step 2: In a large bowl, beat 184g softened unsalted butter until creamy (1-2 min). Gradually add 100g granulated sugar and 50g dark brown sugar; beat on medium-high for 3-4 min until light and fluffy, scraping bowl sides.
3. Step 3: Add 1 large egg, beating well after addition until just combined. Stir in 2 tsp vanilla extract. Ensure egg is at room temperature.
4. Step 4: With mixer on low speed, gradually add dry ingredient mixture to wet mixture. Mix only until just combined, stopping as soon as dry streaks disappear. The dough will be soft and sticky.
5. Step 5: Peel, core, and very finely dice 250g Gala apple. In a small non-stick skillet, add apples. Sauté for 3-4 min until slightly soft. Add 1.5 tsp ground cinnamon and 1 pinch salt. Cook for 2-3 min, stirring constantly, until apples are tender. Stir in 1 tsp fresh lemon juice. Transfer to a bowl and cool completely to room temperature.
6. Step 6: Gently fold the completely cooled apple filling into the prepared cookie dough until evenly distributed. Cover the bowl and refrigerate the dough for at least 1-2 hours, or overnight, for best flavor and handling.
7. Step 7: In a shallow bowl or wide plate, combine 66g cinnamon sugar mixture. Whisk until perfectly blended.
8. Step 8: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Scoop 1.5-2 tbsp portions of chilled dough, roll into smooth balls, and generously coat each ball in the cinnamon-sugar mixture. Place coated dough balls 2 inches apart on prepared baking sheets. Bake one sheet at a time for 10-12 minutes, until edges are lightly set and just beginning to turn golden, with centers still looking slightly soft and puffed.
9. Step 9: Remove baking sheets from the oven and let cookies cool on the sheets for 5-7 minutes to firm up. Carefully transfer cookies to a wire rack to cool completely. Serve at room temperature, or warm with vanilla bean ice cream. Store leftovers in an airtight container at room temperature for up to 3-4 days, or freeze baked cookies for up to 3 months.

Pro Tips for the Best Apple Snickerdoodles Cinnamon Sugar

Keep these in mind:

• Substitute Gala apple with Honeycrisp or Granny Smith if desired.
• Use light brown sugar if dark brown sugar is not available.
• For extra flavor, add a pinch of nutmeg to the cinnamon sugar mixture.

Best Ways to Serve Apple Snickerdoodles Cinnamon Sugar

These cookies are versatile and can be enjoyed in various ways:

• Pair with a scoop of vanilla ice cream for a delightful dessert.
• Serve alongside a hot cup of apple cider for a cozy treat.
• Enjoy as an afternoon snack with tea or coffee.

How to Store and Reheat Apple Snickerdoodles Cinnamon Sugar

To store, keep cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies for up to 3 months. To reheat, simply place them in a microwave for 10-15 seconds to regain their softness.

Frequently Asked Questions About Apple Snickerdoodles Cinnamon Sugar

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

The secret lies in using fresh, finely diced apples and allowing the dough to chill properly. This helps in achieving the soft and chewy texture that makes these cookies irresistible.

Can I make Apple Snickerdoodles Cinnamon Sugar ahead of time?

Absolutely! You can prepare the dough a day in advance and refrigerate it overnight. This enhances the flavors and makes it easier to handle when you’re ready to bake.

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

To avoid mistakes, ensure your butter is softened but not melted, and don’t overmix the dough. This will help maintain the soft, chewy texture of your cookies.

Variations of Apple Snickerdoodles Cinnamon Sugar You Can Try

Feel free to experiment with these variations:

• For a nutty flavor, add chopped walnuts or pecans to the dough.
• Incorporate dried cranberries for a tangy twist.
• Try adding a dash of maple syrup for a richer sweetness.
• Make mini muffin cookies by adjusting the baking time and using a muffin tin.

For more delicious recipes, check out our Easy Cinnamon Rolls or Apple Pie for a classic dessert experience.

Additionally, if you’re looking for more information on the health benefits of apples, you can visit Healthline for detailed insights.

Apple Snickerdoodles Cinnamon Sugar: 5 Irresistible Treats

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• Author: Jessica
• Total Time: 3 hours 55 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Apple Snickerdoodles offer a delightful twist on a classic cookie, combining soft, chewy texture with sweet apple pieces. Perfect for autumn days.

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Ingredients

Scale 1x2x3x

• 250g Gala Apple, peeled and very finely diced
• 50g Dark Brown Sugar
• 1.5 tsp Ground Cinnamon
• 1 pinch Salt
• 1 tsp Fresh Lemon Juice
• 184g Unsalted Butter, softened
• 100g Granulated Sugar
• 2 tsp Vanilla Bean Paste or Pure Vanilla Extract
• 1 large Egg, at room temperature
• 250g All-Purpose Flour
• 1 tsp Baking Soda, fresh
• 1 tsp Cream of Tartar
• 0.5 tsp Fine Sea Salt
• 5g Cornstarch
• 66g Cinnamon Sugar Mixture (1/3 cup granulated sugar + 1 tbsp ground cinnamon)

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Instructions

1. In a medium bowl, whisk together 250g all-purpose flour, 1 tsp cream of tartar, 1 tsp baking soda, 0.5 tsp fine sea salt, and 5g cornstarch. Set aside.
2. In a large bowl, beat 184g softened unsalted butter until creamy (1-2 min). Gradually add 100g granulated sugar and 50g dark brown sugar; beat on medium-high for 3-4 min until light and fluffy, scraping bowl sides.
3. Add 1 large egg, beating well after addition until just combined. Stir in 2 tsp vanilla extract. Ensure egg is at room temperature.
4. With mixer on low speed, gradually add dry ingredient mixture to wet mixture. Mix only until just combined, stopping as soon as dry streaks disappear. Dough will be soft and sticky.
5. Peel, core, and very finely dice 250g Gala apple. In a small non-stick skillet, add apples. Sauté for 3-4 min until slightly soft. Add 1.5 tsp ground cinnamon and 1 pinch salt. Cook for 2-3 min, stirring constantly, until apples are tender. Stir in 1 tsp fresh lemon juice. Transfer to a bowl and cool completely to room temperature.
6. Gently fold the completely cooled apple filling into the prepared cookie dough until evenly distributed. Cover the bowl and refrigerate the dough for at least 1-2 hours, or overnight, for best flavor and handling.
7. In a shallow bowl or wide plate, combine 66g cinnamon sugar mixture. Whisk until perfectly blended.
8. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Scoop 1.5-2 tbsp portions of chilled dough, roll into smooth balls, and generously coat each ball in the cinnamon-sugar mixture. Place coated dough balls 2 inches apart on prepared baking sheets. Bake one sheet at a time for 10-12 minutes, until edges are lightly set and just beginning to turn golden, with centers still looking slightly soft and puffed.
9. Remove baking sheets from the oven and let cookies cool on the sheets for 5-7 minutes to firm up. Carefully transfer cookies to a wire rack to cool completely. Serve at room temperature, or warm with vanilla bean ice cream. Store leftovers in an airtight container at room temperature for up to 3-4 days, or freeze baked cookies for up to 3 months.

Notes

• Substitute Gala apple with Honeycrisp or Granny Smith if desired.
• Use light brown sugar if dark brown sugar is not available.

• Prep Time: 2 hours
• 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: 20mg