If you love the warm, cozy flavors of fall baked into a cookie, then the Apple Cinnamon Snickerdoodles Recipe is going to feel like a little slice of heaven. These cookies combine the classic soft, chewy texture of snickerdoodles with the sweet-tart bite of fresh Granny Smith apples and the perfect hint of cinnamon and nutmeg. The result is a fragrant, comforting treat that’s perfect for sharing with friends, enjoying with a cup of tea, or sneaking from the cookie jar when nobody’s looking. Trust me, once you try these Apple Cinnamon Snickerdoodles, they’ll quickly become a new favorite in your baking rotation.
Ingredients You’ll Need
This Apple Cinnamon Snickerdoodles Recipe relies on a handful of simple, high-quality ingredients that each play a crucial role in making the cookies shine. From the crisp Granny Smith apples that add moisture and natural sweetness, to the carefully balanced spices that deliver depth and warmth, every ingredient counts for delicious, melt-in-your-mouth results.
- Granny Smith apples: Provide a tart, juicy contrast to the sweet dough, and add texture with every bite.
- Unsalted butter: The base of the cookie’s rich, tender crumb, softened to room temperature for easy mixing.
- Light brown sugar: Adds moistness and a subtle molasses flavor that complements the apples perfectly.
- Sugar: Balances out the sweetness and helps create that crackly cookie exterior.
- Eggs: Bind everything together while adding richness and moisture to the dough.
- All-purpose flour: The structural core of the cookie, measured carefully for the right texture.
- Cornstarch: Gives the cookies their signature snickerdoodle softness and tenderness.
- Baking soda: Leavens the dough to keep the cookies light and chewy without being cakey.
- Salt: Enhances all the flavors and balances the sweetness.
- Nutmeg: Adds a warm, nutty undertone that pairs beautifully with cinnamon and apple.
- Cinnamon: The star spice, infusing the dough with cozy, autumnal flavor.
- White sugar and ground cinnamon mixture: For rolling the cookie dough balls, giving a sweet-spicy crust that’s classic snickerdoodle magic.
How to Make Apple Cinnamon Snickerdoodles Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F and lining your cookie sheets with parchment paper. This setup ensures your cookies bake evenly and release easily—no sticking, no fuss.
Step 2: Mix the Dry Ingredients
Combine the all-purpose flour, cornstarch, baking soda, salt, nutmeg, and cinnamon in a medium bowl. Stir these together well so the spices and leavening agents are evenly distributed, which is key for consistent flavor and texture throughout the batch.
Step 3: Cream the Butter and Sugars
In a separate bowl or your stand mixer, beat the softened unsalted butter until smooth and creamy. Then add both the light brown sugar and white sugar, mixing until fully combined and fluffy. This step is crucial as it helps incorporate air into the dough, giving your snickerdoodles their signature lightness.
Step 4: Add Eggs for Richness
Add the eggs one at a time, mixing thoroughly after each addition. This ensures the batter remains smooth and well combined, providing the foundation for a moist yet sturdy cookie dough.
Step 5: Incorporate Dry Ingredients Gradually
Begin slowly adding the dry mixture to the wet batter, mixing well after each addition. This gradual process prevents lumps and helps maintain a smooth, coherent dough.
Step 6: Stir in the Diced Apples
By hand, gently fold in the finely diced Granny Smith apples. The dough will get thick and chunky here, which is exactly what you want—the apples add moisture and bursts of bright flavor inside each cookie.
Step 7: Prepare the Cinnamon Sugar Coating
In a small bowl, mix together the white sugar with ground cinnamon. This mixture not only looks beautiful on the cookie surface but creates the classic snickerdoodle taste and texture you adore.
Step 8: Shape and Coat the Cookies
Scoop out generous tablespoon-sized portions of dough and roll them in the cinnamon sugar mixture until fully coated. Place them on your prepared cookie sheets and gently press down to slightly flatten each ball. This helps them spread evenly and bake uniformly.
Step 9: Bake to Perfection
Bake one sheet at a time for 16 minutes total—eight minutes on one side, flip the baking sheet around, then another eight minutes. Baking one sheet at a time avoids uneven cooking and ensures each cookie comes out perfectly golden and soft.
How to Serve Apple Cinnamon Snickerdoodles Recipe
Garnishes
Try sprinkling a pinch of extra cinnamon sugar on warm cookies for an irresistible sparkle and aromatic lift. A light drizzle of caramel sauce or a small dollop of whipped cream also makes for an indulgent finish that pairs beautifully with the apple and spice flavors.
Side Dishes
These snickerdoodles are fantastic on their own but work wonderfully alongside a hot cup of chai tea, spiced cider, or even vanilla ice cream. For a brunch or afternoon treat, serve them with a fresh fruit salad to add some refreshing contrast.
Creative Ways to Present
For a holiday treat or gift, stack the cookies wrapped with a ribbon and tuck in a cinnamon stick for decoration. You can also sandwich a layer of apple butter or cream cheese frosting between two cookies to elevate the experience. They shine both as simple comforts and as a charming centerpiece for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Apple Cinnamon Snickerdoodles in an airtight container at room temperature for up to five days. This keeps them soft and flavorful, so you can enjoy that fresh-baked goodness even days later.
Freezing
If you want to bake ahead, place the raw dough balls on a parchment-lined tray and freeze until firm. Transfer them into a freezer-safe bag or container. When you’re ready for fresh cookies, bake directly from frozen, adding a few extra minutes to the baking time for perfect results.
Reheating
Warm leftover cookies briefly in a microwave for 10–15 seconds or in a low-temperature oven for a few minutes to revive that soft texture and bring out the enticing aroma of cinnamon and apple.
FAQs
Can I use other types of apples for the Apple Cinnamon Snickerdoodles Recipe?
Absolutely! While Granny Smith apples add a lovely tartness, you can use Fuji, Honeycrisp, or Gala apples for a sweeter bite. Just ensure the apples are firm to avoid soggy cookies.
Why do the cookies need cornstarch in the recipe?
Cornstarch helps create that tender, melt-in-your-mouth texture that snickerdoodles are famous for. It softens the flour’s structure, making your cookies perfectly soft.
Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend designed for baking, but be mindful that texture may vary slightly. Adding a little extra cornstarch or xanthan gum can help mimic the chewiness.
What is the best way to store these cookies to keep them fresh?
Storing cookies in an airtight container at room temperature with a slice of bread can help maintain moisture and keep them soft for several days.
Can I add nuts or other mix-ins to the recipe?
Yes! Chopped pecans or walnuts add a lovely crunch. Just fold them in with the diced apples before shaping the dough to distribute evenly throughout your cookies.
Final Thoughts
There is something truly magical about the combination of fresh apples, warm cinnamon, and the timeless snickerdoodle cookie. This Apple Cinnamon Snickerdoodles Recipe brings comfort and joy in every bite, making it a must-try for any baker who loves cozy flavors and soft, chewy textures. Gather your ingredients, preheat that oven, and prepare for cookie bliss — I promise these will soon become your new go-to treat to share and savor with everyone you love.
Print
Apple Cinnamon Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the warm, comforting flavors of Apple Cinnamon Snickerdoodles, a twist on the classic cookie. These soft, chewy treats are packed with tender chunks of Granny Smith apples and spiced with cinnamon and nutmeg, rolled in cinnamon sugar for a perfect sweet and spicy finish. Ideal for cozy afternoons or festive gatherings, this recipe yields a batch of irresistibly aromatic cookies with a delightful texture and vibrant apple bursts.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 3 Tablespoons cornstarch
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon nutmeg
- 1 teaspoon cinnamon
Wet Ingredients
- 2 medium Granny Smith apples (peeled, cored, and cut into 1/4″ cubes)
- 3/4 cup unsalted butter (1 1/2 sticks) (softened to room temperature)
- 1 cup light brown sugar (packed)
- 1 cup sugar
- 3 eggs
Cinnamon Sugar Coating
- 1/2 cup white sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, nutmeg, and cinnamon until evenly mixed. Set this mixture aside.
- Cream Butter: Using a stand mixer or a mixing bowl and hand mixer, cream the softened butter until it becomes smooth and fluffy, which forms the base of your cookie dough.
- Add Sugars: Gradually add both the light brown sugar and the granulated sugar to the butter and mix until fully incorporated, creating a creamy sweet mixture.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition to ensure the batter is smooth and homogenous.
- Scrape the Bowl: Pause to scrape down the sides of the mixer bowl with a spatula to ensure all ingredients are thoroughly combined and no pockets of flour or sugar remain.
- Add Dry Ingredients: Slowly introduce the dry ingredient mixture into the wet mixture. Mix well after each addition to combine completely and avoid lumps.
- Fold in Apples: Carefully stir in the diced Granny Smith apples by hand, as the batter will be thick. Mixing by hand helps incorporate the apples without crushing them.
- Prepare Cinnamon Sugar Coating: In a separate small bowl, combine the 1/2 cup white sugar with 1 tablespoon ground cinnamon. This mixture will coat the cookie dough balls.
- Scoop and Coat Dough: Using a tablespoon, scoop out generous portions of cookie dough. Roll each scoop in the cinnamon sugar mixture until fully coated.
- Place on Baking Sheet: Arrange the coated dough balls on the lined baking sheet, spacing them evenly. Gently press each ball down to slightly flatten, which helps them bake evenly.
- Bake the Cookies: Bake one sheet at a time in the preheated oven for 8 minutes, then turn the sheet around inside the oven and continue baking for another 8 minutes to ensure even cooking.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This prevents breakage and allows the cookies to set.
Notes
- Do not bake more than one sheet at a time to avoid uneven baking.
- Ensure butter is softened to room temperature for optimal creaming and texture in the cookie dough.
- Measuring flour correctly by spooning into the measuring cup and leveling off prevents overly dense cookies.
- Folding in apples by hand helps maintain their shape and adds juicy texture to the cookies.
- Cookies should be slightly flattened before baking for even thickness and texture.
