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Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

Spiced Apple Cinnamon Snickerdoodle Cookies Recipe
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★★★★★

5.2 from 18 reviews

These Spiced Apple Cinnamon Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, featuring moist dough infused with tart Granny Smith apples and coated in a warm blend of cinnamon, nutmeg, and sugar. Perfectly chewy with a sweet, spiced crunch, these cookies balance tart fruit flavor with cozy spices to bring a comforting treat ideal for any occasion.

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 simplify cleanup.
  2. Mix Dry Ingredients: In a medium 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 mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides. Then, mix in the vanilla extract until completely smooth.
  4. Combine Wet and Dry Ingredients and Add Apples: Gradually add the dry ingredients to the creamed butter mixture, mixing until just combined—avoid overmixing. Gently fold in the peeled and diced Granny Smith apples; the dough will be moist due to the apples, which is ideal for these cookies.
  5. Shape and Chill Cookie Dough: Scoop dough balls using about 1 1/2 tablespoons per cookie and place them on a tray suitable for the fridge or freezer. Chill the dough in the refrigerator for 20-30 minutes or in the freezer for 10-15 minutes to help minimize spreading and retain tenderness. Avoid overchilling to prevent excess moisture making the dough too soft.
  6. Make Cinnamon Sugar Coating and Roll Dough Balls: In a small bowl, mix granulated sugar with ground cinnamon and ground nutmeg. Once chilled, roll each dough ball in the cinnamon sugar mixture, coating them thoroughly. For extra flavor and crunch, roll them twice.
  7. Bake and Cool the Cookies: Place coated dough balls onto the prepared cookie sheet with about 2 inches spacing. Bake for 8-10 minutes until centers are just set. Remove from oven, rest on the sheet for 2-3 minutes, then transfer to a cooling rack to cool completely. Store leftovers in an airtight container for 3-4 days. Serve slightly warm with vanilla ice cream for a special treat.

Notes

  • Use Granny Smith apples for their tartness and firm texture, which holds well during baking.
  • Do not overmix the dough after adding dry ingredients to avoid tough cookies.
  • Chilling the dough helps reduce spreading and improves texture, but avoid overchilling.
  • Rolling dough balls twice in the cinnamon sugar mixture enhances flavor and adds crunch.
  • Cookies can be stored in an airtight container for up to 4 days.
  • For a special serving, pair cookies with a scoop of vanilla ice cream.

Nutrition

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

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