Description
These Apple Cinnamon Snickerdoodle Cookies combine the classic cinnamon sugar coating of traditional snickerdoodles with the sweet, moist addition of finely chopped apples and applesauce. Soft with lightly golden edges, they offer a delightful flavor twist perfect for autumn or any time you crave a fruity, cinnamon-spiced treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 medium apple, peeled and finely chopped
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring good incorporation of air for tender cookies.
- Add Wet Ingredients: Mix in the applesauce and vanilla extract with the creamed butter and sugars until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overworking the dough.
- Fold in Apples: Gently fold the finely chopped peeled apple into the cookie dough to evenly incorporate the fruity texture throughout.
- Prepare Coating: In a small bowl, combine granulated sugar and ground cinnamon for rolling the dough balls later.
- Form Dough Balls: Scoop tablespoons of dough and roll each portion into balls, then roll them thoroughly in the cinnamon sugar coating ensuring complete coverage.
- Arrange on Baking Sheet: Place the cinnamon sugar coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden while the centers remain soft and moist.
- Cool: Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes before transferring them to a wire rack to cool completely for best texture.
Notes
- You can substitute the applesauce with an equal amount of mashed banana if desired for a different fruity flavor.
- Make sure to peel the apple to avoid any tough skin texture in the cookies.
- For a stronger cinnamon flavor, you can increase the cinnamon in both the dough and coating by ½ teaspoon each.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months and thaw before serving.
