Soft, flavorful, and bursting with seasonal cheer, Apple Cinnamon Snickerdoodles combine the comforting warmth of cinnamon and nutmeg with the sweet tang of fresh apples. These cookies are a perfect treat for holiday gatherings or a cozy evening snack.
With their tender, buttery texture and aromatic spices, Apple Cinnamon Snickerdoodles are a delightful twist on the classic cookie. Each bite offers a blend of juicy apple chunks and a sugary, cinnamon-coated exterior that’s irresistibly satisfying.
Ingredients That Make Magic Happen
- Unsalted butter – The creamy base for a soft and tender cookie dough.
- Brown sugar – Adds a deep, caramel-like sweetness that complements the cinnamon.
- Granny Smith apples – Provide tartness and a juicy bite to balance the sweetness.
- Ground cinnamon – The star spice for a warm and fragrant flavor.
- Nutmeg – Adds subtle depth to the spice blend.
- Cornstarch – Keeps the cookies soft and chewy.
- All-purpose flour – The structural foundation of these delightful cookies.
- Eggs – Bind the ingredients and ensure the dough is rich and moist.
- Baking soda – Helps the cookies rise and maintain their soft texture.
- Granulated sugar and cinnamon – The classic snickerdoodle coating for that signature sweetness and crunch.
Simple Steps to Snickerdoodle Bliss
- Preheat your oven to 350°F and prepare baking sheets with parchment paper.
- Whisk the dry ingredients—flour, cornstarch, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugars until light and fluffy, then mix in eggs one by one.
- Gradually combine the dry ingredients with the wet mixture, forming a thick dough.
- Gently fold in the diced apples, ensuring they are evenly distributed.
- Roll dough balls in the cinnamon-sugar mix, then flatten slightly on the baking sheet.
- Bake for 16 minutes, rotating the sheet halfway through for even cooking.
- Cool cookies on a wire rack before serving to achieve perfect texture and flavor.
Tips for Perfect Snickerdoodles
To keep the cookies tender and moist, avoid overbaking them. A slight underbake ensures a softer texture. Using Granny Smith apples adds a tart contrast to the sweet coating, but other firm apples like Honeycrisp can work as well.
For even apple distribution, dice them uniformly and gently fold them into the dough to avoid breaking. Don’t skip rolling the dough in cinnamon sugar—it creates the signature snickerdoodle texture and flavor.
Storing Your Apple Cinnamon Snickerdoodles
Store cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. Reheat in a warm oven for a fresh-from-the-oven experience.
Enjoy the cozy, aromatic flavors of these Apple Cinnamon Snickerdoodles, whether shared with loved ones or savored solo with a cup of hot cider. They’re sure to sweeten your season!
Apple Cinnamon Snickerdoodles Recipe
Ingredients
For the Cookies:
- 1 cup light brown sugar packed
- ¾ teaspoon ground nutmeg
- ¾ cup unsalted butter softened to room temperature
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 2 medium Granny Smith apples peeled, cored, and diced into ¼-inch cubes
- 3 eggs
- 3 tablespoons cornstarch
- 3 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
For the Cinnamon Sugar:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Instructions
- Preheat your oven to 350°F. Prepare baking sheets by lining them with parchment paper.
- In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking soda, salt, nutmeg, and cinnamon until well combined. Set this mixture aside.
- Using a hand or stand mixer, cream the softened butter until smooth and creamy. Gradually mix in both the brown sugar and granulated sugar, ensuring they are fully blended.
- Incorporate the eggs one at a time into the creamed mixture, mixing thoroughly after each addition. Periodically scrape down the sides of the bowl to ensure even blending.
- Gradually add the prepared dry ingredients to the wet mixture, mixing well after each addition. Once fully combined, stir in the diced apples by hand. The dough will be thick, so mix carefully until the apples are evenly distributed.
- In a small bowl, combine the cinnamon and sugar for the coating.
- Scoop out a heaping tablespoon of the cookie dough, then roll it in the cinnamon sugar mixture until evenly coated. Place the coated dough onto the prepared cookie sheet and gently flatten it slightly.
- Bake the cookies for 8 minutes, then rotate the baking sheet and continue baking for another 8 minutes. Bake one sheet at a time to ensure even cooking.
- Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.