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Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

Spiced Apple Cinnamon Snickerdoodle Cookies Recipe
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★★★★★

5.3 from 7 reviews

Delight in the warm, spiced flavors of these Spiced Apple Cinnamon Snickerdoodle Cookies. Soft and chewy with a tender apple-infused dough, each cookie is coated in a sweet cinnamon sugar mixture with a hint of nutmeg. Perfect for fall or any cozy occasion, these cookies combine the classic snickerdoodle with a fresh twist of tart Granny Smith apples to create a delicious treat that’s full of comforting spices and natural sweetness.

Ingredients

Scale

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

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 easy.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 3 cups plus 2 tablespoons all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat 3/4 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add 2 eggs one at a time, mixing well after each addition, scraping the bowl as needed. Stir in 1 1/2 teaspoons vanilla extract until smooth.
  4. Combine Wet and Dry Ingredients and Add Apples: Gradually mix the dry ingredients into the wet mixture just until combined, avoiding overmixing. Gently fold in 3 cups peeled and diced Granny Smith apples, ensuring the dough stays moist but well incorporated.
  5. Shape and Chill Cookie Dough: Using about 1 1/2 tablespoons of dough per cookie, scoop and form balls. Place them on a plate or tray and 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 chilling, combine 5 tablespoons granulated sugar, 1 1/2 tablespoons ground cinnamon, and 1 3/4 teaspoons ground nutmeg in a small bowl. Roll each dough ball thoroughly in this mixture—rolling twice is recommended for extra flavor and crunch.
  7. Bake and Cool the Cookies: Arrange coated dough balls on the prepared cookie sheet with 2-inch spacing. Bake for 8-10 minutes until centers are set. Let cookies rest on the sheet for 2-3 minutes then transfer to a wire rack to cool completely. Store leftovers in an airtight container for 3-4 days.

Notes

  • Use Granny Smith apples for their tartness and firm texture that holds well during baking.
  • Do not overmix the dough to maintain a tender cookie texture.
  • Chilling the dough prevents excessive spreading and helps keep cookies soft.
  • Rolling the dough balls twice in cinnamon sugar enhances flavor and adds a pleasant crunch.
  • Serve cookies slightly warm with vanilla ice cream for a delicious dessert.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Keywords: Snickerdoodle cookies, apple cinnamon cookies, spiced cookies, fall dessert, soft cookies, apple snickerdoodle, cinnamon sugar cookies

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