Spiced Apple Cinnamon Snickerdoodle Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
