Description

Apple Cinnamon Snickerdoodle Cookies are soft, chewy treats that combine the classic snickerdoodle with fresh grated apple and warm cinnamon spice. Perfect for fall, these cookies deliver a tender texture and a delicious balance of tart apple and sweet cinnamon, making them ideal for snacks, dessert, or festive gatherings.

Ingredients

Scale

Dry Ingredients

2 ¾ cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
2 tsp ground cinnamon
¼ tsp salt

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 cup grated apple (about 1 medium apple, peeled and finely grated)

For Coating

¼ cup granulated sugar
1 tbsp ground cinnamon

Instructions

Prepare the wet ingredients: Start by creaming softened butter with granulated and brown sugars until light and fluffy. Then mix in the egg and vanilla extract until fully combined and smooth.
Combine dry ingredients: In a separate bowl, sift together flour, baking soda, cream of tartar, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
Add the apple: Peel and finely grate the apple. Gently fold the grated apple into the wet mixture before slowly incorporating the dry ingredients to keep the dough moist and sweet.
Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm it up for easier handling and prevent excessive spreading during baking.
Shape and coat: Form the chilled dough into small balls, then roll each ball in a mixture of cinnamon and sugar to create the classic snickerdoodle coating.
Bake: Place the coated dough balls on a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes, until edges are lightly golden but centers remain soft.
Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preserving their chewy, tender texture.

Notes

Use fresh apples: Freshly grated apple provides the best moisture and flavor; avoid pre-packaged or store-bought grated apples.
Don’t overmix the dough to prevent tough cookies and maintain softness.
Chill the dough before baking to preserve cookie shape and texture.
Watch the baking time carefully; cookies should remain soft in the center for ideal chewiness.
Roll dough balls generously in cinnamon sugar for the authentic snickerdoodle crunch and flavor.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 25mg

Keywords: apple cinnamon snickerdoodle cookies, fall cookies, soft cookies, chewy cookies, apple cookies, cinnamon cookies, holiday cookies