If you have a soft spot for classic cinnamon sugar cookies but crave something a little more seasonal and exciting, this Apple Cinnamon Snickerdoodles Recipe is exactly what your kitchen needs. These cookies combine the comforting warmth of cinnamon with the fresh, tart crunch of Granny Smith apples, creating a delightful twist on the traditional snickerdoodle you’ll want to bake over and over. Imagine biting into a cookie that’s both chewy and slightly crisp on the edges, with bursts of juicy apple and cozy spices that feel like a warm hug in every bite. Let me walk you through everything you need to know to make these irresistible treats at home.
Ingredients You’ll Need
The apples, cinnamon, and all the baking essentials come together with surprisingly simple ingredients that each play a special role. From the tart Granny Smith apples that add fresh juiciness to the mix to the combination of brown and white sugar that balances sweetness and texture, each element is vital in crafting these perfect cookies.
- 2 medium Granny Smith apples: Peeled, cored, and diced into 1/4″ cubes for fresh, tart bursts of flavor.
- 3/4 cup unsalted butter (softened to room temperature): Creates a tender, buttery base for the dough.
- 1 cup light brown sugar (packed): Brings moisture and a deep, caramel-like sweetness.
- 1 cup sugar: Adds sweetness and helps with the classic snickerdoodle texture.
- 3 eggs: Provides structure and richness to the dough.
- 3 1/4 cups all-purpose flour: The foundation of every cookie, carefully measured for perfect dough consistency.
- 3 tablespoons cornstarch: Ensures the cookies stay soft and slightly chewy.
- 1 1/2 teaspoons baking soda: Helps the cookies rise just enough for that delightful texture.
- 3/4 teaspoon salt: Balances sweetness and enhances overall flavors.
- 3/4 teaspoon nutmeg: Adds a warm, spicy depth to the cookies.
- 1 teaspoon cinnamon: Infuses the dough with that unmistakable snickerdoodle spice.
- 1/2 cup white sugar: For rolling the cookies and creating a perfectly crisp cinnamon sugar crust.
- 1 tablespoon ground cinnamon: Combined with sugar for that signature snickerdoodle coating.
How to Make Apple Cinnamon Snickerdoodles Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350 degrees Fahrenheit. Line your cookie sheets with parchment paper to prevent sticking and ensure even baking. Then, in a medium bowl, whisk together the flour, cornstarch, baking soda, salt, nutmeg, and cinnamon. This dry mix holds all the magic that will give your cookies that perfect texture and spice.
Step 2: Cream Butter and Sugars
In a large bowl or your stand mixer, cream the softened butter until it’s smooth and fluffy. Gradually add in the light brown sugar and white sugar, mixing until completely incorporated. This step is so cozy – watching the butter and sugar turn into a creamy, sweet base is one of my favorite parts of cookie-making.
Step 3: Add Eggs and Mix Thoroughly
Next, add the eggs one at a time, beating well after each addition. Eggs bring everything together with richness and structure. If you’re using a stand mixer, don’t forget to scrape down the sides of the bowl to ensure that every bit of batter is thoroughly mixed.
Step 4: Slowly Incorporate the Dry Ingredients
Begin adding the dry ingredients to your wet mixture little by little, mixing well after each addition. This prevents flour clouds and creates a thick, cohesive dough that holds all the wonderful flavors.
Step 5: Gently Fold in the Diced Apples
Using a spatula or sturdy spoon, fold the diced Granny Smith apples into the dough by hand. The batter will be thick, so take your time here. These apple pieces add bursts of juicy freshness in every bite, elevating this snickerdoodle to something truly special.
Step 6: Prepare the Cinnamon Sugar Coating
In a separate small bowl, mix together the 1/2 cup white sugar with the tablespoon of ground cinnamon. This blend will give your cookies that classic snickerdoodle sheen and deliciously crisp outer coating.
Step 7: Scoop, Roll, and Flatten the Cookies
Scoop generous tablespoon-sized portions of dough. Roll each ball in the cinnamon sugar mixture until fully coated, then place them on your prepared cookie sheets. Gently press each cookie down to slightly flatten it — this helps them bake evenly while keeping a soft center.
Step 8: Bake to Perfection
Bake one sheet at a time for 8 minutes, then turn the pan around in the oven and bake for an additional 8 minutes. This ensures even cooking and a beautiful golden color. Avoid baking more than one sheet at once, as it can lead to uneven results. When done, the cookies will be crisp on the edges with tender centers and a wonderful cinnamon aroma.
How to Serve Apple Cinnamon Snickerdoodles Recipe
Garnishes
To add a delightful finishing touch, sprinkle a little extra cinnamon sugar on top right after baking. If you’re feeling indulgent, a light drizzle of caramel sauce complements the apple perfectly. A dusting of powdered sugar can add a snowy effect that’s perfect for festive occasions.
Side Dishes
These snickerdoodles pair beautifully with a hot cup of tea or fresh coffee, perfect for a cozy afternoon snack. For a more indulgent treat, serve them alongside vanilla ice cream or a scoop of cinnamon-spiced whipped cream — it’s like dessert and cookie all in one!
Creative Ways to Present
Consider stacking your Apple Cinnamon Snickerdoodles to create a charming cookie tower at parties, or arrange them on a rustic wooden board surrounded by fresh apple slices and cinnamon sticks for an inviting fall display. These small touches make your homemade cookies feel extra special.
Make Ahead and Storage
Storing Leftovers
Store your delicious Apple Cinnamon Snickerdoodles in an airtight container at room temperature for up to 4 days. This keeps them soft and fresh, so you can enjoy that tender texture with every bite even days later.
Freezing
If you want to make these cookies ahead of time, you can freeze the unbaked dough balls coated in cinnamon sugar. Simply place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. When ready, bake straight from frozen, adding a minute or two to the bake time.
Reheating
To warm up your leftover cookies, pop them in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This refreshes the texture and melts the cinnamon sugar coating into a delicious, slightly gooey finish. Or for a quick fix, a few seconds in the microwave will do in a pinch.
FAQs
Can I use a different type of apple for this recipe?
Absolutely! Granny Smith apples are ideal for their tartness and firmness, but if you prefer a sweeter apple like Fuji or Honeycrisp, feel free to swap them in. Just keep in mind that different apples might affect the cookie’s sweetness and texture slightly.
Is it necessary to use cornstarch in the recipe?
Cornstarch is a key ingredient here because it helps keep the cookies tender and soft. Without it, you might end up with a tougher texture, so I recommend including it for the best apple cinnamon snickerdoodles every time.
Can I make this recipe gluten-free?
Yes, with some adjustments! Substitute the all-purpose flour for a gluten-free all-purpose blend that includes xanthan gum. Just be sure to measure carefully and check your baking soda brand as some may contain gluten.
How do I know when the cookies are done baking?
Look for cookies that are lightly golden on the edges and set in the center when you gently touch them. Remember, they continue to firm up as they cool, so it’s better to err on the side of slightly underbaking for that soft, chewy snickerdoodle texture.
Can I add nuts or raisins to the cookie dough?
Definitely! Chopped walnuts or pecans add a wonderful crunch, and raisins bring a little extra sweetness. Just fold them in after mixing in the apples to distribute evenly without overworking the dough.
Final Thoughts
If you’re looking for a cookie recipe that celebrates the flavors of fall but tastes amazing any time of year, this Apple Cinnamon Snickerdoodles Recipe is sure to become a beloved staple. It’s easy to make, bursting with flavor, and perfect to share with family and friends. So go ahead and give it a try—your kitchen will thank you for the warm aroma and happy taste buds!
Print
Apple Cinnamon Snickerdoodles Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Cinnamon Snickerdoodles combine the classic cinnamon-sugar flavor with juicy chunks of Granny Smith apples for a soft, chewy cookie with a subtle fruity twist. A perfect treat for autumn or any time you crave a warm, spiced dessert that’s both comforting and flavorful.
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
- 3/4 cup unsalted butter (softened to room temperature)
- 1 cup light brown sugar (packed)
- 1 cup sugar
- 3 eggs
- 2 medium Granny Smith apples (peeled, cored, cut into 1/4″ cubes)
Cinnamon Sugar Coating
- 1/2 cup white sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat and prepare: Preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper to prevent sticking and promote even baking.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, cornstarch, baking soda, salt, nutmeg, and cinnamon. Stir thoroughly and set aside.
- Cream butter: Using a bowl or stand mixer, cream the softened butter until smooth and creamy, ensuring an even texture for the dough.
- Add sugars: Gradually add light brown sugar and granulated sugar to the creamed butter, mixing until fully incorporated and fluffy.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition to fully combine and create a smooth batter.
- Scrape mixer sides: Pause to scrape down the sides of the bowl to incorporate any unmixed batter, ensuring uniform mixing.
- Add dry ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing well after each addition until just combined.
- Fold in apples: Gently stir in the diced Granny Smith apples by hand. The batter will be thick, so take your time to evenly distribute the apples.
- Prepare cinnamon sugar: In a small separate bowl, mix together the 1/2 cup white sugar with 1 tablespoon ground cinnamon.
- Scoop and coat: Using a generous tablespoon, scoop out cookie batter, drop into the cinnamon sugar mixture, and roll to coat well.
- Arrange on baking sheet: Place coated cookie dough balls on the prepared baking sheet, spacing evenly. Gently press down to slightly flatten each ball for even baking.
- Bake: Bake one sheet at a time at 350°F for 16 minutes total—8 minutes initially, then rotate the baking sheet and bake another 8 minutes to ensure even cooking.
- Cool and serve: Remove cookies from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Measure flour properly by spooning it into your measuring cup and leveling it off with a knife to avoid dense cookies.
- Do not bake more than one cookie sheet at a time to prevent uneven baking and temperature fluctuation in the oven.
- For softer cookies, slightly underbake and allow residual heat to finish baking on the sheet.
- Room temperature butter is critical for proper creaming and achieving the right texture.
- Store cookies in an airtight container for up to 5 days for best freshness.
