Description
These Apple Pie Snickerdoodles combine the chewy goodness of classic snickerdoodles with warm apple pie flavors! Soft and buttery cookies are packed with cinnamon-spiced apples, making them the perfect fall treat.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup finely diced apple (peeled and cored, about 1 small apple)
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
-
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon.
-
Cream Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add egg and vanilla extract, mixing until combined.
-
Fold in Apples & Dry Ingredients:
- Gradually add dry ingredients, mixing until just combined.
- Gently fold in diced apples, ensuring even distribution.
-
Coat in Cinnamon-Sugar:
- In a small bowl, mix sugar and cinnamon for the coating.
- Roll dough into 1-inch balls, then coat in the cinnamon-sugar mixture.
-
Bake:
- Place cookies 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, until edges are set but centers are still soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
-
Serve & Enjoy:
- Enjoy warm or store in an airtight container for up to 5 days.
Notes
- Use Granny Smith apples for a tart contrast or Honeycrisp for a sweeter bite.
- If dough is sticky, chill for 30 minutes before rolling.
- These cookies pair perfectly with a scoop of vanilla ice cream!
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg