Classic snickerdoodle cookies with the addition of grated apples make these deliciously chewy treats even better!
Personally, I prefer simple desserts like plain cake, fruit pies or simple cookies like Snickerdoodles. The combination of a plain sugar cookie with cinnamon is delicious.
So since it's Fall, I thought why not add some apples to the mix. These Apple Snickerdoodles are even better with their thick and chewy texture combined with the classic sugar and cinnamon taste we all love. Perfect to eat alone or for dunking!
This recipe makes 2 dozen cookies, but you will need to refrigerate the dough before baking so prep ahead before baking. ~Enjoy!
Suggested Equipment
- Mixing Bowl
- Box Grater
- Measuring Cups and Spoons
- Wooden Spoon
- 2 Baking Sheets
- Parchment Paper or Silpat Mats
- 2-Tablespoon Cookie Scoop
- Cooling Rack
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Butter(room temperature): I used salted butter, but you can use unsalted.
Granulated Sugar
Vanilla Extract
Egg
Grated Apples: Any type of apple will work, but you'll need to peel and core them before grating.
All Purpose Flour
Cream of Tartar
Baking Soda
Salt
Ground Cinnamon
How do you make Apple Snickerdoodles?
Cream together the butter and sugar in a mixing bowl until smooth. Add the vanilla extract, egg and grated apples; then mix well.
In another bowl, combine the flour, cream of tartar, baking soda, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix well.
Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 4 hours up to overnight.
When you're ready to bake, preheat the oven to 350 degrees F and line the baking sheets with parchment paper or a silpat mat.
Next, combine the ground cinnamon and sugar in a small dish. Using a 2-Tablespoon cookie scoop, portion out 24 cookies and drop them 2-inches apart on the baking sheet.
Form the dough into balls in your hand; then roll in the cinnamon and sugar mixture and place back onto the baking sheet. Repeat for all. Once all of the cookie dough has been coated, gently tap down on them to help flatten them out a bit.
Place the baking sheets in the oven and cook 8-10 minutes until the cookies are lightly browned around the tops and edges.
Remove from the oven, allow to cool for 5 minutes before transferring to a cooling rack to completely cool.
Storage
Once completely cooled, store your cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months in order to keep their freshness.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Apple Desserts
- No Bake Apple Pie Truffles
- Warm Apple Cider Fritters
- Homemade Cinnamon Apple Chips
- Apple Pie Tart
- Sour Cream Apple Pie
- Cranberry and Walnut Baked Apples
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Apple Snickerdoodles
Equipment
- Parchment Paper (or Silpat Mats)
Ingredients
- ½ cup butter (room temperature; 8 tablespoons)
- 1 cup granulated sugar (divided)
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup grated apples (1 small apple)
- 1 ½ cup all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 ½ teaspoons ground cinnamon (divided)
Instructions
- Cream together the butter and ¾ cups of the sugar in a mixing bowl until smooth. Add the vanilla extract, egg and grated apples; then mix well.
- In another bowl, combine the flour, cream of tartar, baking soda, salt and ½ teaspoon of the cinnamon. Add the dry ingredients to the wet ingredients and mix well.
- Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 4 hours up to overnight.
- When you're ready to bake, preheat the oven to 350 degrees F and line the baking sheets with parchment paper or a silpat mat.
- Next, combine the remaining 3 teaspoons of ground cinnamon and ¼ cup of the sugar in a small dish.
- Using a 2-Tablespoon cookie scoop, portion out 24 cookies and drop them 2-inches apart on the baking sheet. Form the dough into balls in your hand; then roll in the cinnamon and sugar mixture and place back onto the baking sheet. Repeat for all.
- Once all of the cookie dough has been coated, gently tap down on them to help flatten them out a bit. Place the baking sheets in the oven and cook 8-10 minutes until the cookies are lightly browned around the tops and edges.
- Remove from the oven, allow to cool for 5 minutes before transferring to a cooling rack to completely cool.
- Once completely cooled, store your cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months in order to keep their freshness.
Leave a Reply