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Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

Spiced Apple Cinnamon Snickerdoodle Cookies Recipe
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★★★★★

5 from 9 reviews

These Spiced Apple Cinnamon Snickerdoodle Cookies combine the classic snickerdoodle texture with a tart apple twist and a warm cinnamon-nutmeg sugar coating. Perfectly chewy with a hint of spice, these cookies are a delightful fall treat that balances sweetness and spice with tender apples in every bite.

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 the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugars: In a large mixer bowl, beat the softened unsalted butter with granulated sugar and brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each, then stir in the vanilla extract until smooth.
  4. Combine Wet and Dry Ingredients and Add Apples: Gradually mix the dry ingredients into the wet ingredients until just combined, taking care not to overmix. Gently fold in the peeled and diced Granny Smith apples, which add moisture and tartness to the dough.
  5. Shape and Chill Cookie Dough: Scoop dough balls of about 1 1/2 tablespoons each onto a plate or tray. Refrigerate for 20-30 minutes or freeze for 10-15 minutes to reduce spreading and ensure a tender cookie.
  6. Make Cinnamon Sugar Coating and Roll Dough Balls: While chilling the dough, combine granulated sugar, ground cinnamon, and ground nutmeg in a small bowl. Roll each chilled dough ball in the cinnamon sugar mixture, rolling twice for extra flavor and crunch.
  7. Bake and Cool the Cookies: Arrange coated dough balls on the prepared baking sheet with about 2 inches between each. Bake for 8-10 minutes until centers are set. Let cookies rest on the baking sheet for 2-3 minutes before transferring to a rack to cool completely. Store leftovers in an airtight container for up to 3-4 days.

Notes

  • Use tart apples like Granny Smith for best texture and flavor during baking.
  • Don’t overmix the dough to maintain a tender texture.
  • Chilling the dough helps prevent excessive spreading while baking.
  • Rolling the dough balls twice in the cinnamon sugar coating enhances flavor and texture.
  • Serve warm with vanilla ice cream for an extra special treat.
  • Store baked cookies in an airtight container at room temperature for up to 3-4 days.

Nutrition

Keywords: spiced apple cookies, cinnamon snickerdoodles, apple cinnamon cookies, fall cookies, baked apple treats, snickerdoodle recipe

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