These Homemade Apple Cinnamon Snickerdoodles are always a hit cookie during the holidays. Fresh apples, cinnamon and a soft cookie dough.
APPLE CINNAMON SNICKERDOODLES
It's holiday baking season again! Yay! I really do love baking any time of year but most especially this time of year. It's just a bit chilly outside here right now and heating up the oven not only warms up my house but creates the most delicious smells and fun treats. And it is a great experience to get the kids in there with you and create a memory together.
TIPS FOR MAKING SNICKERDOODLE COOKIES:
- Make sure you are using real butter. Not margarine. Margarine has a high oil content and cookies will not set up properly.
- Ensure the butter is at room temperature - not melted. I usually put the butter out on the kitchen counter the night before I am going to bake.
- Check the expiration date on your baking soda. Most baked goods don't turn out properly because the rising agent (in this case, baking soda) is no longer good.
- Don't pack the flour when measuring. Just dip the measuring cup into the flour, shake off excess then use the flat side of a butter knife to scoop off the excess off the top. This will ensure that you don't measure out too much flour which will make cookies dry and dense.
- A green apple must be used. Any type of red apple will turn out mushy during the baking process.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
Granny Smith apples
light brown sugar
Cinnamon Sugar Blend:
HOW TO MAKE APPLE CINNAMON SNICKERDOODLE COOKIES:
CRAVING MORE? GIVE THESE RECIPES A TRY:
CINNAMON ROLL COOKIES
NO-BAKE AVALANCHE COOKIES
GRANDMA'S SOFT SUGAR COOKIES
CUTE CHRISTMAS REINDEER COOKIES
CHRISTMAS CUT-OUT SUGAR COOKIES
STRAWBERRY CHOCOLATE CHIP COOKIES
SNICKERDOODLE SKILLET BISCUITS
APPLE CINNAMON SNICKERDOODLES
FOR THE COOKIES:
- 2 medium Granny Smith apple peeled, cored, cut into ¼" cubes
- ¾ cup unsalted butter (1 ½ sticks) softened to room temperature
- 1 cup light brown sugar packed
- 1 cup sugar
- 3 eggs
- 3 ¼ cup all-purpose flour
- 3 tablespoons cornstarch
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ¾ teaspoon nutmeg
- 1 teaspoon cinnamon
FOR THE CINNAMON SUGAR BLEND:
- ½ cup white sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 350F degrees. Line cookie sheets with parchment paper.
- In a medium bowl, stir together dry ingredients (flour, cornstarch, baking soda, salt, nutmeg and cinnamon.) Set aside.
- In a mixing bowl (or your stand mixer), cream the sofened butter until smooth.
- Add in both sugars and mix until fully incorporated.
- Next, add eggs in one at a time, and continue stirring until batter is thoroughly mixed.
- If you are using a stand mixer, you'll probably have to take a minute to scrape down the sides to make sure all your batter is mixed properly.
- Now begin adding in the dry ingredients slowly. Mix well after each addition.
- Next, stir in (by hand) the diced apples. Batter will be very thick so this will take a couple of minutes.
- In a separate small bowl, combine the cinnamon and sugar mixture.
- Scoop out a generous tablespoonful of cookie batter. Drop it into the cinnamon sugar mixture and roll it around.
- Put it on the lined cookie sheet and gently press it down to flatten it slightly.
- Bake each sheet for 8 minutes. Then turn the baking sheet around and bake for another 8 minutes.
- Do not bake more than one sheet at a time or cookies may bake unevenly.
Originally published: December 2011
Updated & republished: December 2019