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Spiced Apple Cinnamon Snickerdoodle Cookies Recipe

Spiced Apple Cinnamon Snickerdoodle Cookies Recipe
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★★★★★

5.1 from 25 reviews

These Spiced Apple Cinnamon Snickerdoodle Cookies combine the classic soft snickerdoodle texture with the warm flavors of cinnamon, nutmeg, and diced tart Granny Smith apples. The cookies are rolled in a cinnamon sugar coating for extra sweetness and spice, creating a moist and tender treat perfect for fall or any cozy occasion.

Ingredients

Scale

For the Apple Cookie Dough:

  • 3 cups plus 2 tbsp all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 3 cups Granny Smith apples, peeled and diced

For the Cinnamon Sugar Coating:

  • 5 tbsp granulated sugar
  • 1 1/2 tbsp ground cinnamon
  • 1 3/4 tsp ground nutmeg

Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 3 cups plus 2 tbsp all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt until evenly combined. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat 3/4 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add 2 large eggs one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Then mix in 1 1/2 tsp vanilla extract until smooth.
  4. Combine Wet and Dry Ingredients and Add Apples: Gradually add the dry ingredients to the wet mixture, mixing until just combined—avoid overmixing. Gently fold in 3 cups of peeled and diced Granny Smith apples. The dough will be moist and sticky due to the apples.
  5. Shape and Chill Cookie Dough: Scoop dough balls using about 1 1/2 tablespoons per cookie and place them on a plate or tray that fits in your fridge or freezer. Chill in the refrigerator for 20-30 minutes or freeze for 10-15 minutes to minimize spreading and keep cookies tender.
  6. Make Cinnamon Sugar Coating and Roll Dough Balls: In a small bowl, mix 5 tbsp granulated sugar with 1 1/2 tbsp ground cinnamon and 1 3/4 tsp ground nutmeg. Once the dough is chilled, roll each dough ball twice in the cinnamon sugar mixture to coat evenly and create a flavorful crust.
  7. Bake and Cool the Cookies: Place coated dough balls on the prepared cookie sheet, spaced about 2 inches apart. Bake for 8-10 minutes until centers are just set. Let cookies rest on the sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store leftovers in an airtight container for 3-4 days. Enjoy warm with vanilla ice cream for an extra special treat.

Notes

  • Using Granny Smith apples is recommended as their tartness balances the sweetness and their texture holds up well during baking.
  • Chilling the dough prevents excess spreading and ensures tender cookies—avoid over-chilling to prevent overly soft dough.
  • Rolling the dough balls twice in the cinnamon sugar coating intensifies the spice flavor and adds crunch.
  • These cookies can be stored at room temperature in an airtight container for up to 4 days, or frozen for longer storage.
  • For a dairy-free version, substitute butter with a vegan butter alternative.

Nutrition

Keywords: snickerdoodle, apple cookies, cinnamon cookies, spiced cookies, fall dessert, soft cookies

Find it online: https://frommamamaya.com/spiced-apple-cinnamon-snickerdoodle-cookies-recipe/