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
Scale
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
