Description
Delight in these soft and chewy Apple Snickerdoodles, a flavorful twist on the classic cookie. Infused with tender bits of fresh apple and coated in a cinnamon-sugar blend, these cookies offer a perfect balance of sweetness and spice, ideal for a cozy dessert or snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
Wet Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium apple, peeled and finely chopped
For Rolling
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and fine salt to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a separate large bowl, beat the unsalted butter with both granulated and brown sugars until the mixture is light, fluffy, and well combined, which creates the perfect texture for your cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter and sugars until fully incorporated, adding richness and flavor to the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Then fold in the finely chopped apple pieces evenly throughout the dough.
- Shape and Coat: Roll tablespoon-sized portions of dough into balls. Mix together the rolling sugar and cinnamon, then coat each ball thoroughly in this cinnamon-sugar blend for that signature snickerdoodle finish.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake and Cool: Bake in the preheated oven for 8 to 10 minutes, or until the edges turn a lovely golden color. Once baked, transfer to a wire rack and allow the cookies to cool before serving to enjoy the perfect texture.
Notes
- For best results, use a tart apple like Granny Smith to balance the sweetness.
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the dough to keep cookies tender.
- You can substitute half the all-purpose flour with whole wheat for a healthier variation.
- Store cookies in an airtight container at room temperature for up to 5 days.
