If you are a fan of cozy, comforting treats that perfectly blend fall flavors with a soft, chewy texture, then the Apple Cinnamon Snickerdoodle Cookies Recipe is exactly what you need next in your baking lineup. These cookies combine the classic cinnamon sugar coating of snickerdoodles with the natural sweetness and tender bite from fresh apples and applesauce. The result is a delightful twist on a beloved favorite that feels warm, inviting, and irresistible with every bite.
Ingredients You’ll Need
The magic of these Apple Cinnamon Snickerdoodle Cookies starts with simple, everyday ingredients that each play a crucial role in crafting their signature flavor and texture. From the creamy richness of butter to the spicy warmth of cinnamon and the fresh juiciness of apples, every item on this list is essential.
- Unsalted butter, 1 cup softened: Provides a creamy base and tender crumb.
- Granulated sugar, 1 1/4 cups: Sweetens the cookies and helps create that classic snickerdoodle crunch.
- Light brown sugar, 1/4 cup packed: Adds depth and a subtle molasses flavor for warmth.
- Applesauce, 3/4 cup: Infuses moisture and natural sweetness without overpowering.
- Vanilla extract, 1 teaspoon: Enhances the overall flavor with a touch of fragrant sweetness.
- All-purpose flour, 2 3/4 cups: The sturdy foundation that holds everything together perfectly.
- Baking soda, 1 teaspoon: Helps the cookies rise just right with a light texture.
- Salt, 1/4 teaspoon: Balances the sweetness and intensifies the flavors.
- Ground cinnamon, 2 teaspoons plus 1 teaspoon for coating: The star spice delivering cozy warmth in every bite, included both inside and on top of the cookies.
- Medium apple, peeled and finely chopped: Adds fresh bursts of juiciness and texture throughout.
- Granulated sugar for coating, 1/4 cup: Joins with cinnamon to create that classic snickerdoodle finish.
How to Make Apple Cinnamon Snickerdoodle Cookies Recipe
Step 1: Prepare Your Oven and Ingredients
Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This simple prep step ensures you have everything ready for smooth baking and easy clean-up later.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is key to creating a soft texture within the cookies and helps distribute sweetness evenly.
Step 3: Mix in Applesauce and Vanilla
Stir the applesauce and vanilla extract into your creamy butter mixture. These ingredients introduce moisture and a subtle fruity aroma that sets this recipe apart from the traditional snickerdoodle.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This blend provides structure, the perfect rise, and that signature snickerdoodle spice.
Step 5: Bring Wet and Dry Ingredients Together
Gradually add the dry ingredient mixture into the wet ingredients. Mix until just combined to avoid overworking the dough, which keeps your cookies tender.
Step 6: Fold in the Fresh Apples
Gently fold in the finely chopped, peeled apples, ensuring they are thoughtfully distributed throughout the dough. These little pieces add a juicy surprise in every bite.
Step 7: Make the Cinnamon Sugar Coating
In a small bowl, combine the additional granulated sugar and ground cinnamon for rolling your cookie dough balls. This crispy, flavorful coating is what makes these Apple Cinnamon Snickerdoodle Cookies Recipe truly unforgettable.
Step 8: Shape and Coat the Dough
Scoop tablespoons of dough and roll them into balls. Then, roll each ball in the cinnamon sugar coating, ensuring they are thoroughly covered to create that classic snickerdoodle crackle on top.
Step 9: Arrange and Bake
Place your coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to give them room to spread. Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden, while the centers remain soft and inviting.
Step 10: Cool and Enjoy
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This rest period lets the cookies set perfectly without losing their tender structure.
How to Serve Apple Cinnamon Snickerdoodle Cookies Recipe
Garnishes
For a little extra flair, dust your cookies with a sprinkle of powdered sugar or a light drizzle of caramel sauce. You might also garnish with thin apple slices or a light dusting of cinnamon to echo the flavors inside.
Side Dishes
These cookies pair wonderfully with a hot cup of chai tea, spiced coffee, or even warm apple cider. A scoop of vanilla ice cream or a dollop of whipped cream on the side also complements the sweet cinnamon and apple notes perfectly.
Creative Ways to Present
For a festive touch, arrange the cookies in a rustic wooden basket lined with a cozy kitchen towel. Gift them in a mason jar layered with cinnamon sticks. Or create a cookie platter with fresh apple slices and a small bowl of honey or caramel for dipping.
Make Ahead and Storage
Storing Leftovers
Store your Apple Cinnamon Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. This keeps them soft but slightly chewy, retaining that delightful balance between tender inside and cinnamon-sugar crust.
Freezing
You can freeze the baked cookies by placing them in a single layer on a baking sheet to flash freeze, then transferring them to a resealable freezer bag or airtight container. They will keep well frozen for up to 3 months without losing their fresh-baked taste.
Reheating
To enjoy your cookies as if they just came out of the oven, warm them in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This heats up the apple bits inside while maintaining the snickerdoodle’s signature softness.
FAQs
Can I substitute applesauce with something else?
Absolutely! If you don’t have applesauce on hand, mashed banana or plain yogurt can be good substitutes that maintain moisture and add subtle flavor. Keep in mind these swaps may slightly alter the taste and texture.
Do I need to peel the apple before chopping?
Peeling the apple is recommended for a softer texture and to avoid any tough skin pieces in the dough. However, if you prefer a bit of extra texture, you can leave the skin on as long as you finely chop the apple.
How soft or firm should the cookies be when baked?
The cookies should have lightly golden edges but remain soft in the center. They will firm up slightly as they cool but keep a tender, chewy bite that sets this recipe apart.
Can I use different types of apples?
Definitely! Crisp apples like Granny Smith add a nice tart contrast, while sweeter varieties like Fuji or Honeycrisp make the cookies more mellow and sweet. Feel free to experiment based on your flavor preference.
Is it necessary to chill the dough before baking?
This recipe does not require chilling the dough. It’s designed to be baked immediately after mixing, which saves time and still produces wonderfully soft cookies with great flavor.
Final Thoughts
If you’re ready to fall in love with a cookie that feels like a warm hug from the inside, the Apple Cinnamon Snickerdoodle Cookies Recipe is waiting for you. With its perfect blend of spice, sweetness, and fresh apple flavor, this recipe promises to become a cherished classic you’ll want to bake again and again. Trust me, once you try these, your cookie game will never be the same!
Print
Apple Cinnamon Snickerdoodle Cookies Recipe
- Total Time: 37 minutes
- Yield: 24 cookies 1x
Description
These Apple Cinnamon Snickerdoodle Cookies combine the classic warmth of cinnamon with the fresh, sweet flavor of applesauce and chopped apples. Soft, chewy, and coated in a cinnamon-sugar blend, these cookies offer a delightful twist on the traditional snickerdoodle, perfect for cozy afternoons or festive gatherings.
Ingredients
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 prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter together with the granulated sugar and brown sugar until the mixture is light, fluffy, and well combined. This step helps aerate the dough.
- Add Wet Ingredients: Mix in the applesauce and vanilla extract into the creamed butter mixture until fully incorporated, adding moisture and flavor to the dough.
- Mix 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.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until the dough just comes together without overmixing to maintain tender cookies.
- Fold in Apples: Carefully fold in the peeled and finely chopped apple pieces, ensuring they are spread evenly throughout the dough for bursts of apple flavor in every bite.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar and ground cinnamon to create the coating that will give the cookies their classic snickerdoodle texture and flavor.
- Shape Cookies: Scoop out dough by tablespoons and roll each portion into smooth balls. Roll each dough ball thoroughly in the cinnamon sugar coating to cover the surface evenly.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden while the centers remain soft for a chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, ensure the butter is softened but not melted before creaming.
- You can use any sweet apples like Fuji or Gala for a sweeter flavor, or Granny Smith for tartness.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
