why make this recipe
Quick Apple Cinnamon Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle. They combine the warm flavors of cinnamon with the sweetness of apples, making them perfect for any occasion. Whether you’re looking for a sweet treat for an afternoon snack or a yummy dessert to share with friends, these cookies fit the bill. They’re easy to make and come together quickly, making them a fantastic choice even for beginner bakers.
how to make Quick Apple Cinnamon Snickerdoodle Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup diced apples
- 2 tbsp sugar for rolling
- 1 tsp cinnamon for rolling
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In another bowl, combine flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add to the creamed mixture.
- Fold in the diced apples.
- In a small bowl, mix the sugar and additional cinnamon for rolling.
- Roll the dough into balls and then roll in the cinnamon-sugar mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
how to serve Quick Apple Cinnamon Snickerdoodle Cookies
Serve these cookies warm or at room temperature. They are delicious on their own or paired with a cup of tea or coffee. You can also serve them with a scoop of vanilla ice cream for a delightful dessert.
how to store Quick Apple Cinnamon Snickerdoodle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Quick Apple Cinnamon Snickerdoodle Cookies
- Make sure your butter is softened, but not melted, for the best texture.
- Use firm apples, like Granny Smith or Honeycrisp, to give your cookies a nice bite.
- If you prefer a chewier cookie, do not overmix the dough once you add the flour.
- For extra flavor, you can add a pinch of nutmeg or ginger to the dough.
variation
You can customize these cookies by adding nuts, like walnuts or pecans, for extra crunch. Another great variation is to use different spices, such as cardamom, to add a unique flavor twist.
FAQs
1. Can I use other fruits instead of apples?
Yes! You can use diced pears or even dried fruits like raisins or cranberries for a different flavor.
2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that works for baking.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough a day in advance and keep it in the fridge. Just allow it to come to room temperature before rolling and baking.
Quick Apple Cinnamon Snickerdoodle Cookies
Equipment
- Baking sheets
- Parchment paper
- Medium bowl
- Whisk
- Large bowl
- Electric mixer (optional)
- Small shallow bowl
- Wire rack
Ingredients
Cookie Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup finely diced apple about 1 small apple
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Make the Dough
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the finely diced apple.
Coat and Bake
- In a small shallow bowl, combine 1/4 cup granulated sugar and ground cinnamon for the coating.
- Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon-sugar mixture until fully coated. Place them 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.