Apple Snickerdoodles
Delightful cookies featuring the sweet, juicy flavors of apple combined with warm cinnamon, perfect for autumn baking.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour 130 g
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
Wet Ingredients
- ½ cup unsalted butter, at room temperature 113 g
- ½ cup granulated sugar 100 g
- ½ cup packed brown sugar 100 g
- 1 large egg
- 1 teaspoon vanilla extract
Main Ingredients
- 1 medium apple, peeled and finely chopped
Cinnamon Sugar for Rolling
- ¼ cup granulated sugar 50 g
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
- In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped apple.
Baking
- In a small bowl, mix the ¼ cup sugar and 1 teaspoon cinnamon for rolling.
- Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon sugar mixture.
- Place the dough balls on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are golden and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm, slightly gooey, and dusted with extra cinnamon sugar. Pair nicely with milk or tea. Store in an airtight container for up to a week, or freeze for longer storage.