Imagine the cozy aroma of cinnamon swirling through your kitchen, the satisfying crunch of sugar coating, and the tender surprise of sweet-tart apples tucked inside each bite—these Cinnamon Apple Snickerdoodle Cookies are the ultimate autumn upgrade to the classic snickerdoodle you know and love. Warm, chewy, with the nostalgic comfort of childhood, this cookie brings fall flavors together in every perfectly spiced mouthful. Whether you’re gathering for the holidays, baking with family, or simply treating yourself on a crisp afternoon, these cookies will become a treasured favorite at first bite.
Ingredients You’ll Need
It’s incredible how a handful of humble pantry staples can create something so irresistible! Each ingredient in these Cinnamon Apple Snickerdoodle Cookies lends its unique touch, from richness and tenderness to the perfect hint of tart apple. Here’s what you’ll gather:
- Unsalted butter (1/2 cup, softened): This forms the creamy base of the dough, giving your cookies that soft, chewy crumb.
- Granulated sugar (1/2 cup + 3 tablespoons for coating): Adds sweetness and helps create the signature crackle on top.
- Packed light brown sugar (1/3 cup): Offers a cozy depth of flavor and extra moisture for chewiness.
- Large egg (1): Binds everything together and gives the cookies a bit of lift.
- Vanilla extract (1 teaspoon): Infuses those classic bakery flavors that make cookies irresistible.
- All-purpose flour (1 1/2 cups): The reliable structure that holds all the magic together.
- Baking soda (1/2 teaspoon): Lends just enough lift for fluffiness without spreading too thin.
- Cream of tartar (1/4 teaspoon): The secret to snickerdoodles’ tangy signature flavor and chewy texture.
- Ground cinnamon (1/2 teaspoon + 1 teaspoon for coating): The spice that makes these cookies feel like a warm hug.
- Salt (1/4 teaspoon): Balances all the flavors and enhances the sweetness.
- Finely chopped peeled apple (1/2 cup, preferably Honeycrisp or Granny Smith): These little bits burst with juicy, tart flavor—pat them dry for best texture!
How to Make Cinnamon Apple Snickerdoodle Cookies
Step 1: Prepare Your Baking Essentials
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This not only ensures your cookies bake evenly but also makes cleanup a breeze. Double-check that your butter is nicely softened and apples are prepped so you’re ready to move quickly once you begin mixing.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar. Keep mixing until the blend is light, fluffy, and pale—this step means air gets incorporated, giving your cookies that soft, tender bite that makes snickerdoodles special. Don’t rush this process—the results are worth it.
Step 3: Incorporate Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix until the batter is glossy and smooth, making sure there are no streaks of unmixed egg. This helps everything come together seamlessly for a uniform cookie dough.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt. Whisking aerates the dry ingredients, so when you combine them with the wet mixture, you’ll avoid clumps and ensure every bite is perfectly seasoned.
Step 5: Mix, Fold, and Add Apples
Gradually add the dry ingredients to the wet mix, stirring just until a dough forms. Go slow and gentle to avoid overworking the dough, which could make your cookies tough. Now, delicately fold in the finely chopped apples. Make sure they’re well distributed, but don’t overmix.
Step 6: Scoop and Coat in Cinnamon-Sugar
In a small bowl, stir together the coating: 3 tablespoons granulated sugar with 1 teaspoon cinnamon. Scoop out tablespoon-sized balls of dough, roll them smooth in your hands, then tumble them in the cinnamon-sugar bath so every surface is dusted with that classic sweet-spicy crunch.
Step 7: Bake to Perfection
Arrange the coated dough balls on your prepared baking sheets, spaced about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes, keeping an eye out for edges that turn lightly golden while centers remain soft and set. Let the cookies cool on the pan for 5 minutes—they’ll firm up perfectly—then transfer to a wire rack to finish cooling.
How to Serve Cinnamon Apple Snickerdoodle Cookies
Garnishes
Try a light dusting of powdered sugar or a drizzle of caramel over your Cinnamon Apple Snickerdoodle Cookies for extra flair. A pinch of flaky sea salt can also bring out their sweetness and deepen the apple-cinnamon notes. For a fun twist, add a tiny scoop of vanilla ice cream or a shard of crisp apple chip on top.
Side Dishes
Pair these cookies with a mug of hot apple cider, chai tea, or a spiced latte for the ultimate cozy treat. If you’re serving at a party, a plate of fresh apple slices, sharp cheddar, or a dollop of whipped cream makes a stunning and delicious contrast to the soft, chewy cookies.
Creative Ways to Present
Stack Cinnamon Apple Snickerdoodle Cookies in a glass jar tied with a cinnamon stick for a charming edible gift. Alternatively, sandwich a layer of cinnamon-scented buttercream or vanilla frosting for a playful twist. For festive gatherings, place cookies around a bowl of caramel dip—perfect for guests to dunk and savor.
Make Ahead and Storage
Storing Leftovers
Keep your Cinnamon Apple Snickerdoodle Cookies ultra-fresh by storing them in an airtight container at room temperature. They’ll stay tender and flavorful for up to 2 days, with their beautiful apple chunks staying moist without making the cookies soggy.
Freezing
You can absolutely freeze these cookies—either the baked cookies or the unbaked dough balls. For baked cookies, let them cool completely, then freeze in layers separated by parchment paper. For dough, roll balls and freeze, then bake straight from frozen, adding a minute or two to the bake time.
Reheating
To revive that just-baked warmth, pop cookies in a 300°F oven for 3-5 minutes or give them 10-15 seconds in the microwave. This restores their fragrant aroma and soft, satisfying texture almost instantly.
FAQs
What type Dessert
Firm, tart apples like Honeycrisp or Granny Smith hold up beautifully during baking, lending a juicy bite without turning mushy. Their bright flavor pairs perfectly with cinnamon and the sweet cookie dough.
Can I make these cookies gluten-free?
Yes, you can swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Just be sure the blend contains xanthan gum for best texture—the cookies may be a touch more delicate but equally delicious.
How do I keep the cookies from getting soggy?
Pat your apples very dry before folding them into the dough and store the cooled cookies in a single layer or with parchment between layers. This minimizes any excess moisture from the fruit, preserving that classic snickerdoodle bite.
Is it okay to skip the cream of tartar?
Cream of tartar gives classic snickerdoodles their signature tang and texture, but in a pinch, you can replace it with an extra 1/4 teaspoon of baking powder. The flavor will shift slightly, but your cookies will still be soft and tasty.
Can I use other fruits instead of apple?
While apples are the star here, you can experiment with diced pears or even dried cranberries. Just keep the chunks small and pat them dry to preserve the cookie’s perfect balance of chewy and tender.
Final Thoughts
If you’re longing for that classic snickerdoodle with a fresh, autumn twist, you absolutely have to bake a batch of these Cinnamon Apple Snickerdoodle Cookies. They’re a warm embrace on a chilly day, practically guaranteed to impress anyone who’s lucky enough to snag one. Trust me—one bite, and you’ll be as smitten as I am!
Print
Cinnamon Apple Snickerdoodle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of cinnamon, apple, and snickerdoodle flavors with these soft and chewy Cinnamon Apple Snickerdoodle Cookies. Perfect for fall or anytime you’re craving a comforting sweet treat.
Ingredients
Main Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup finely chopped peeled apple (preferably Honeycrisp or Granny Smith)
Cinnamon-Sugar Coating:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Fold in the chopped apple.
- Prepare Coating: In a small bowl, mix the cinnamon and sugar for the coating. Scoop tablespoon-sized portions of dough, roll into balls, and then roll each ball in the cinnamon-sugar mixture.
- Bake: Place on prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and centers are set. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For best texture, use firm apples and pat them dry before adding to the dough.
- These cookies are best enjoyed within 2 days. Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
