Apple Cinnamon Snickerdoodle Cookies – Soft, Spiced & Cozy Fall Treat
These Apple Cinnamon Snickerdoodle Cookies are the ultimate fall treat! Soft and chewy with a classic cinnamon-sugar coating, they’re elevated with juicy apple bits and warm spices. Perfect for cozy afternoons, holiday baking, or gifting. Easy to make and bursting with comforting flavor, these cookies are a seasonal twist on a timeless favorite.
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring Cups and Spoons
- Box grater or knife
- Cookie scoop
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup peeled and finely diced or shredded apple (Granny Smith recommended)
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1½ tsp ground cinnamon
Instructions
- Prep Apples: Peel and finely dice or shred the apple. Pat dry with a paper towel to remove excess moisture.
- Cream Butter & Sugars: In a bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in egg and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Mix Dough: Gradually add dry ingredients to wet mixture. Fold in apples gently.
- Chill Dough: Cover and refrigerate for 30 minutes to firm up.
- Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
- Shape & Coat: Scoop dough into balls, roll generously in cinnamon sugar, and place 2 inches apart on baking sheet.
- Bake: Bake for 10–12 minutes until edges are set and tops crackle.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Granny Smith apples offer the best tartness and texture.
- Chilling the dough helps prevent spreading and intensifies flavor.
- For extra spice, add a pinch of cloves or allspice.
- Make-ahead tip: Freeze dough balls and bake straight from frozen—just add 1–2 minutes to bake time.
- Vegan swap: Use flax egg and plant-based butter.
- Gluten-free option: Substitute with almond or oat flour (adjust moisture as needed).