Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

Introduction

These Spiced Apple Cinnamon Snickerdoodle Cookies combine the classic cinnamon sugar flavor with tart Granny Smith apples for a moist and delicious treat. The warm spices and tender apples make them perfect for cozy afternoons or holiday gatherings.

Ingredients

• 3 cups plus 2 tbsp all-purpose flour
• 2 large eggs (at room temperature)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 3 cups Granny Smith apples, peeled and diced into 1/4-inch pieces
• 2 tsp cream of tartar
• 1 1/2 tsp vanilla extract
• 1/2 cup brown sugar (packed)
• 3/4 cup unsalted butter (softened to room temperature)
• 1 1/2 tbsp ground cinnamon
• 5 tbsp granulated sugar
• 1 3/4 tsp ground nutmeg (freshly grated recommended)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ease cleanup.
2. Step 2: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly combined. Set aside.
3. Step 3: In a large mixer bowl, beat the softened butter with both sugars on medium-high speed for 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
4. Step 4: Gradually add the dry ingredients from Step 2 to the wet mixture, mixing just until combined. Gently fold in the diced Granny Smith apples, being careful not to overmix. The dough will be moist.
5. Step 5: Scoop dough balls using about 1 1/2 tablespoons each. Place them on a tray or plate, then chill in the refrigerator for 20-30 minutes or freeze for 10-15 minutes to reduce spreading and keep cookies tender.
6. Step 6: While chilling, mix the 5 tablespoons granulated sugar, ground cinnamon, and ground nutmeg in a small bowl. Roll each chilled dough ball in this cinnamon sugar mixture, rolling twice for a flavorful, crunchy coating.
7. Step 7: Arrange coated dough balls on the prepared cookie sheet, leaving 2 inches between each. Bake for 8-10 minutes until centers are just set. Let cookies rest on the sheet for 2-3 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

• Use slightly tart apples like Granny Smith to maintain texture during baking and balance sweetness.
• Freshly grate nutmeg for a more vibrant aroma and flavor.
• Serve warm cookies with vanilla ice cream for an extra special treat.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3-4 days. To reheat, warm them briefly in a microwave or oven until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, but choose firmer, slightly tart apples like Granny Smith for best texture. Softer apples may make the dough too wet and affect baking.

Why do I need to chill the dough?

Chilling prevents excessive spreading during baking and helps keep the cookies tender and shaped nicely.

Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

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★★★★★

4.8 from 89 reviews

These Spiced Apple Cinnamon Snickerdoodle Cookies combine the classic soft texture of snickerdoodles with a delightful twist of tart Granny Smith apples and warm spices like cinnamon and nutmeg. Perfectly fluffy and coated in a cinnamon-sugar crunch, these cookies offer a delicious balance of sweet and spiced flavors, making them a comforting treat for any season.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40-50 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Apple Cookie Dough:

• 3 cups plus 2 tbsp all-purpose flour
• 2 large eggs (at room temperature)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 3 cups Granny Smith apples (peeled and diced into 1/4-inch pieces)
• 2 tsp cream of tartar
• 1 1/2 tsp vanilla extract
• 1/2 cup brown sugar (packed)
• 3/4 cup unsalted butter (softened to room temperature)

For the Cinnamon Sugar Coating:

• 1 1/2 tbsp ground cinnamon
• 5 tbsp granulated sugar
• 1 3/4 tsp ground nutmeg (freshly grated)

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 ensure easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, combine 3 cups plus 2 tbsp all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt. Whisk together until evenly distributed, then 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 packed 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 and scraping down the bowl sides. Finally, add 1 1/2 tsp vanilla extract and mix until smooth.
4. Combine Wet and Dry Ingredients and Add Apples: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing. Gently fold in 3 cups peeled and diced Granny Smith apples, which add moisture and tartness—the hallmark of these cookies.
5. Shape and Chill Cookie Dough: Using about 1 1/2 tablespoons per cookie, scoop dough balls and place them on a plate or tray suitable for the fridge or freezer. Chill the dough for 20-30 minutes in the refrigerator or 10-15 minutes in the freezer to reduce spreading and keep cookies tender without becoming too soft.
6. Make Cinnamon Sugar Coating and Roll Dough Balls: While the dough chills, mix 5 tbsp granulated sugar with 1 1/2 tbsp ground cinnamon and 1 3/4 tsp ground nutmeg in a small bowl. After chilling, roll each dough ball in this cinnamon sugar mixture, rolling twice for extra flavor and a crunchy coating.
7. Bake and Cool the Cookies: Arrange the coated dough balls on the prepared cookie sheet with about 2 inches of space between each. Bake for 8-10 minutes until the centers are just set. Remove from the oven and let cookies rest on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely. Store leftovers in an airtight container for up to 3-4 days. For a special treat, serve slightly warm with vanilla ice cream.

Notes

• Use Granny Smith apples for their tartness and firmness; other tart apples can work but might alter texture.
• Room temperature eggs help emulsify the batter better for a consistent dough.
• Chilling the dough prevents excessive spreading and helps maintain cookie shape.
• Rolling the dough balls twice in cinnamon sugar gives a more flavorful and crunchy top.
• Store cookies in an airtight container to retain freshness for up to 4 days.
• Serve warm with vanilla ice cream for an indulgent dessert twist.

Keywords: snickerdoodle cookies, apple cookies, cinnamon sugar cookies, spiced cookies, fall dessert, baked cookies, Granny Smith apple cookies, homemade cookies