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
Scale
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
