Description
Homemade Cinnamon Apple Snickerdoodle Cookies blend classic comfort with autumnal warmth. Crisp edges, chewy centers, and fragrant spices make these treats irresistible for seasonal gatherings and sweet moments shared with friends.
Ingredients
- 2 ¾ cups (350g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 1 medium apple, peeled and finely diced (about 1 cup)
- 1 ½ tsps cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ cup (50g) granulated sugar for coating
- 1 tbsp ground cinnamon for coating
Instructions
- Preheat Preparation: Configure oven to 375F (190C) and line baking sheets with parchment paper or silicone mats for seamless cookie baking.
- Dry Ingredient Blend: Combine flour, cream of tartar, baking soda, salt, and cinnamon in a mixing bowl, whisking thoroughly to ensure uniform distribution.
- Butter and Sugar Fusion: Cream softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture becomes light, fluffy, and pale in color.
- Wet Ingredient Integration: Add eggs one at a time, mixing in vanilla extract to create a smooth, homogeneous batter with consistent texture.
- Dough Formation: Gradually incorporate dry ingredient mixture into wet ingredients, stirring until just combined. Delicately fold diced apples throughout the dough, ensuring even apple distribution.
- Cinnamon Sugar Coating: Mix granulated sugar and ground cinnamon in a separate bowl, creating a fragrant and sweet exterior for the cookies.
- Cookie Shaping and Coating: Scoop tablespoon-sized dough portions, rolling each completely in the cinnamon sugar mixture. Position cookies on prepared baking sheets with sufficient spacing to allow spreading.
- Baking and Texture Development: Bake for 10-12 minutes, monitoring for set edges and characteristic surface cracking. Remove when cookies appear golden and slightly soft to maintain a chewy consistency.
- Cooling and Finishing: Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, allowing them to firm up and reach optimal texture.
Notes
Manage Moisture Content: Dab apple pieces thoroughly with paper towels to remove excess liquid, preventing soggy cookie dough and ensuring crisp, well-structured cookies.
Optimize Butter Temperature: Use room temperature butter at precisely 65-70°F for optimal creaming, which creates a smoother dough and helps cookies maintain consistent shape during baking.
Control Apple Size: Dice apples into small, uniform 1/4-inch pieces to distribute evenly throughout dough, ensuring balanced flavor and preventing large fruit chunks from disrupting cookie texture.
Adjust for Dietary Needs: Substitute all-purpose flour with gluten-free blend, use coconut sugar instead of white sugar, and replace butter with plant-based alternative for allergy-friendly or vegan versions of the cookie.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 150
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg