Description
These Apple Cinnamon Snickerdoodle Cookies combine the classic snickerdoodle flavors with a fresh twist of apples and applesauce for extra moisture and natural sweetness. Rolled in a cinnamon sugar coating and baked until lightly golden, these soft-centered cookies offer a delicious fall-inspired treat perfect for any occasion.
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: 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, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender cookie.
- Add Wet Ingredients: Mix in the applesauce and vanilla extract thoroughly into the butter and sugar mixture to combine moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spice.
- Mix Dry with Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Apples: Gently fold the finely chopped peeled apple into the dough, ensuring an even distribution without crushing the pieces.
- Prepare Cinnamon Sugar: In a small bowl, stir together the granulated sugar and ground cinnamon for the rolling coating.
- Shape Dough Balls: Scoop tablespoons of dough and roll each portion into balls. Then roll each ball in the cinnamon sugar coating for that signature snickerdoodle flavor and texture.
- 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 in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will remain soft, which is characteristic of these cookies.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps set the texture.
Notes
- Use room temperature butter for easier creaming and better texture.
- Finely chop the apple to ensure it mixes well with the dough and doesn’t cause uneven baking.
- For a stronger apple flavor, substitute half the applesauce with fresh juice or puree.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For softer cookies, do not overbake; remove as soon as edges turn golden.
