Quick Apple Cinnamon Snickerdoodle Cookies
These quick apple cinnamon snickerdoodle cookies are a delightful twist on a classic, combining the buttery, tangy flavor of snickerdoodles with the warm, comforting taste of apple and cinnamon. Perfect for a cozy treat or a quick dessert.
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.
Notes
For best results, make sure your butter is truly softened to room temperature for a smooth dough. If the apples are very juicy, pat them dry before adding to the dough to prevent excess moisture. These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.