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
Scale
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.
