Description

These Quick Apple Cinnamon Snickerdoodle Cookies are a delightful twist on the traditional snickerdoodle. Soft, chewy, and warmly spiced, they feature the sweetness of cinnamon, the tangy kick of cream of tartar, and the cozy flavor of apples baked right in. Perfect for fall gatherings, holiday trays, or a simple weeknight treat, these cookies are ready in under 30 minutes and guaranteed to be a crowd-pleaser.

Ingredients

• All-Purpose Flour: Provides structure. Substitute with a 1:1 gluten-free flour blend if needed.

• Baking Soda: Helps cookies rise and stay soft.

• Cream of Tartar: Key to snickerdoodles’ tang. Lemon juice or vinegar can substitute in a pinch.

• Salt: Balances sweetness.

• Ground Cinnamon: Essential for warmth and spice. Pumpkin spice mix can be used for variation.

• Unsalted Butter: Adds richness. Coconut oil works for a dairy-free version.

• Granulated Sugar: For sweetness and rolling. Can replace half with brown sugar for depth.

• Brown Sugar: Adds moisture and a hint of caramel flavor.

• Egg: Binds ingredients. Flaxseed meal mixed with water works as a vegan substitute.

• Vanilla Extract: Enhances flavor. Almond extract can add a unique twist.

• Apple: Choose a firm variety like Granny Smith for tartness or Honeycrisp for sweetness.

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures the cookies bake evenly without sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon. Set aside. This blend ensures all dry elements are evenly distributed.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. This step incorporates air, giving cookies their tender texture.

Step 4: Add Egg and Vanilla

Mix in the egg and vanilla extract until fully combined. This adds both structure and flavor.

Step 5: Fold in Apples

Stir in finely diced apple pieces. Make sure the apple is small enough to blend smoothly into the dough.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix to keep cookies soft.

Step 7: Roll and Coat

Scoop dough into small balls, roll them in a cinnamon-sugar mixture, and place them onto the prepared baking sheet.

Step 8: Bake and Cool

Bake for 8–10 minutes until edges are golden but centers are soft. Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack.

Notes

Use finely diced apples for the best texture and even baking.
If you prefer less sweetness, reduce the sugar in the cinnamon-sugar coating slightly.
Granny Smith apples add tartness, while Honeycrisp or Fuji bring natural sweetness.
Chilling the dough for 15 minutes before baking helps prevent spreading.
Store cookies in an airtight container at room temperature for up to 4 days.
For a fun variation, drizzle with a light glaze made of powdered sugar and apple cider.
These cookies also freeze beautifully for up to 2 months.