Description
Delight in the cozy flavors of Apple Cinnamon Snickerdoodle Cookies, featuring a soft, chewy texture with bursts of fresh apple and warm cinnamon in every bite. These cookies combine classic snickerdoodle spice with the natural sweetness and moisture of applesauce and chopped apples, making for a perfect autumn-inspired treat that’s both comforting and delicious.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 medium apple, peeled and finely chopped
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light in color and fluffy in texture, which helps create a tender cookie.
- Add Wet Ingredients: Mix in the applesauce and vanilla extract into the creamed butter and sugars until fully incorporated, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agent and spices.
- Mix Dry with Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and resulting in tough cookies.
- Fold in Apples: Carefully fold in the finely chopped apples to distribute them evenly throughout the dough without breaking them down.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the additional granulated sugar and ground cinnamon that will coat each cookie ball, giving a sweet and spicy crust.
- Shape and Coat Dough Balls: Scoop tablespoon-sized portions of dough and roll into balls. Then roll each ball in the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are lightly golden while the centers remain soft and chewy.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, which helps set their shape and texture.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the dough after adding flour to keep cookies tender.
- Use a sharp apple for better texture; Granny Smith works well.
- Cookies will be soft even when done; avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 5 days.
