Description
These Cinnamon-Spiced Baked Apple Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. Soft and chewy with warm spices and chunks of fresh apple, they offer a perfect balance of sweet and tangy flavors. Coated in a cinnamon-sugar mixture, these cookies are ideal for a cozy treat during the fall or holiday season.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups peeled and diced apples (Granny Smith or Honeycrisp)
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicon baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a soft texture.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to fully incorporate. Then stir in the vanilla extract to flavor the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt until evenly combined to distribute the leavening agents and spices.
- Combine Mixtures: Gradually add the dry ingredients to the wet butter mixture, mixing just until combined to avoid overworking the dough, which can cause tough cookies.
- Fold in Apples: Gently fold the peeled and diced apples into the dough, ensuring they are evenly distributed without breaking them down.
- Prepare Cinnamon-Sugar Coating: In a small bowl, blend together the granulated sugar and ground cinnamon to create the distinctive snickerdoodle coating.
- Shape and Coat Dough Balls: Using a tablespoon, scoop out dough portions and roll each ball thoroughly in the cinnamon-sugar mixture to coat all sides.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to let them spread evenly while baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn slightly golden and the cookies are set.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best flavor contrast with the sweet dough.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Ensure butter is softened but not melted to achieve the right cookie texture.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen before baking; freeze shaped and coated dough balls and bake directly from frozen, adding a couple of minutes to the baking time.
