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
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
- 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.
