Cinnamon Apple Snickerdoodle Cookies

Introduction

These Cinnamon Apple Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, blending the comforting warmth of cinnamon with the sweet and slightly tart crunch of apples. When I first baked them, my family couldn’t stop raving about how each bite was a perfect balance of spice and sweetness. My husband, who loves anything with apples, was especially thrilled. The chewy texture of the cookie combined with the cinnamon-sugar coating made these cookies an instant hit. They quickly disappeared, and I had to bake another batch the very next day! If you’re looking for a fall-inspired treat that’s just as cozy as it is delicious, this is the cookie for you.

Why You’ll Love Cinnamon Apple Snickerdoodle Cookies

These Cinnamon Apple Snickerdoodle Cookies combine everything you love about traditional snickerdoodles with a fresh fall twist. The addition of diced apples not only gives the cookies an extra layer of sweetness but also adds a lovely texture that perfectly complements the chewy consistency of the dough. Here’s why this recipe will become a staple in your kitchen:

• Perfect for Fall: The cinnamon and apple combination is the essence of fall baking, making these cookies the ideal treat for chilly days.
• Soft and Chewy: Just like the classic snickerdoodle, these cookies are wonderfully soft and chewy, with a slight crisp on the outside thanks to the cinnamon-sugar coating.
• Simple Ingredients: You don’t need any fancy ingredients to make these cookies – just simple pantry staples and fresh apples.
• Crowd-Pleasing: These cookies are perfect for bake sales, family gatherings, or as a sweet treat after a hearty fall meal.

Ingredients

For the Dough:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup diced apples (peeled and small diced)

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper to prevent the cookies from sticking.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. This will ensure that your dry ingredients are evenly distributed throughout the dough.

3. Cream Butter and Sugars

In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is important for creating a smooth and airy dough. Once the mixture is fluffy, beat in the eggs and vanilla extract until everything is well combined.

4. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. You don’t want to overmix the dough, as that can lead to tough cookies. Once the dough is well-combined, gently fold in the diced apples, ensuring that they’re evenly distributed.

5. Shape Cookies

In a small bowl, mix together the sugar and cinnamon for the coating. Scoop tablespoon-sized amounts of dough and roll them into balls. Roll each dough ball in the cinnamon-sugar mixture, ensuring it’s fully coated.

6. Bake

Place the coated cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies should look golden brown around the edges but remain soft in the center.

7. Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up and make them easier to handle.

Enjoy your Cinnamon Apple Snickerdoodle Cookies with a cup of hot cider or coffee for the perfect fall treat!

Nutrition Facts

• Servings: 24 cookies
• Calories per serving: 180 kcal
  (Please note, these values are approximations and may vary depending on the specific ingredients used.)

Nutritional Breakdown per cookie:

• Calories: 180 kcal
• Total Fat: 8g
  • Saturated Fat: 4g
  • Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 90mg
• Total Carbohydrates: 27g
  • Dietary Fiber: 1g
  • Sugars: 15g
• Protein: 2g

Preparation Time

• Prep time: 15 minutes
• Cook time: 12 minutes
• Total time: 27 minutes

How to Serve

These Cinnamon Apple Snickerdoodle Cookies are perfect for a variety of occasions and are best served with:

• A hot beverage: Pair them with a hot cup of cider, tea, or coffee for the ultimate cozy experience.
• Fall gatherings: They make a great addition to a holiday cookie platter or as an after-dinner treat.
• As an on-the-go snack: Pack them in lunchboxes or enjoy them as a quick snack during a busy day.
• Gift them: These cookies would make a great homemade gift, packaged in a cute tin or jar for loved ones.

Additional Tips

1. Apple Variety: The type of apple you use can affect the flavor of the cookies. Tart apples like Granny Smith work well, but sweet apples like Gala will add a more subtle sweetness to the dough.
2. Chill the Dough: If you have time, chill the cookie dough for about 30 minutes before baking. This will make it easier to handle and result in thicker cookies.
3. Don’t Overmix: When adding the dry ingredients to the wet mixture, stir gently. Overmixing can lead to dense cookies.
4. Fresh Apples: Use fresh apples for the best texture and flavor. Pre-packaged apple slices or dried apples won’t provide the same moistness in the cookie dough.
5. Add Extra Spice: If you love spice, feel free to increase the amount of cinnamon in the dough or even add a pinch of nutmeg or allspice for added warmth.

FAQ Section

1. Can I use salted butter instead of unsalted butter? Yes, you can. Just be sure to reduce the amount of salt in the recipe by ¼ teaspoon.

2. How can I make these cookies gluten-free? To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

3. Can I use a stand mixer instead of a hand mixer? Yes, a stand mixer works great for this recipe. Use the paddle attachment to cream the butter and sugars.

4. Can I freeze the dough? Yes, you can freeze the dough. Shape the dough into balls, roll them in the cinnamon-sugar mixture, and freeze on a baking sheet. Once frozen, transfer to a zip-top bag or airtight container. Bake from frozen for a few extra minutes.

5. Can I substitute applesauce for the diced apples? For best results, use diced apples. Applesauce can make the dough too moist and may alter the texture.

6. What if I don’t have cream of tartar? If you don’t have cream of tartar, you can substitute it with 1 ½ teaspoons of lemon juice or white vinegar.

7. How long can I store these cookies? Store these cookies in an airtight container at room temperature for up to one week.

8. Can I add nuts to the dough? Yes, chopped walnuts or pecans would be a wonderful addition to the dough.

9. How do I know when the cookies are done? The cookies should have set edges, slightly cracked tops, and a golden-brown color around the edges.

10. Can I use other fruits instead of apples? Yes, pears or peaches would be delicious substitutes for the apples, though they might alter the texture slightly.

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These Cinnamon Apple Snickerdoodle Cookies bring all the cozy, comforting flavors of fall together in one delicious bite. They’re a perfect way to celebrate the season, and with their chewy texture and cinnamon-sugar coating, they’ll soon become a family favorite!

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