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Apple Cinnamon Snickerdoodles (+Video)

These Homemade Apple Cinnamon Snickerdoodles are always a hit cookie during the holidays. Fresh apples, cinnamon and a soft cookie dough.

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.

stacked, Apple Cinnamon Snickerdoodle cookies with fresh apples

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.
Apple Cinnamon Snickerdoodles recipe from The Country Cook

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • Granny Smith apples
  • unsalted butter
  • light brown sugar
  • sugar
  • eggs
  • all-purpose flour
  • cornstarch
  • baking soda
  • salt
  • nutmeg
  • cinnamon
Granny Smith apples, unsalted butter, light brown sugar, sugar, eggs, all-purpose flour, cornstarch, baking soda, salt, nutmeg, cinnamon

HOW TO MAKE APPLE CINNAMON SNICKERDOODLE COOKIES:

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.    

flour, cornstarch, baking soda, salt, nutmeg and cinnamon mixed together in a bowl

In a mixing bowl (or your stand mixer), cream the softened butter until smooth.

softened butter beaten with an electric mixer 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.  

eggs added to butter, brown sugar and white sugar in a bowl using a handheld electric mixer

Now begin adding in the dry ingredients slowly. Mix well after each addition.     Now stir in (by hand) the diced apples. Batter will be very thick so this will take a couple of minutes.  

flour added to cookie batter and mixed well

Now begin adding in the dry ingredients slowly. Mix well after each addition.     Now stir in (by hand) the diced apples. Batter will be very thick so this will take a couple of minutes.  

chopped apples added to snickerdoodle cookie batter in a large white bowl

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.

a ball of apple cinnamon snickerdoodle batter dipped into cinnamon sugar mixture

Put it on the parchment paper-lined cookie sheet and gently press it down to flatten it slightly.

slightly smushed apple cinnamon snickerdoodle cookie batter on a large cookie sheet

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 (unless you have a convection oven) or uneven baking may occur.

finished, Apple Cinnamon Snickerdoodles on a plate

CRAVING MORE RECIPES?

Originally published: December 2011
Updated & republished: December 2019

Apple Cinnamon Snickerdoodle Cookies

Apple Cinnamon Snickerdoodles (+Video)

These Homemade Apple Cinnamon Snickerdoodles are always a hit cookie during the holidays. Fresh apples, cinnamon and a soft cookie dough.
5 from 18 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 12

Ingredients

For the cookies:

  • 2 medium Granny Smith apple peeled, cored, cut into 1/4" cubes
  • ¾ cup unsalted butter (1 1/2 sticks) softened to room temperature
  • 1 cup light brown sugar packed
  • 1 cup sugar
  • 3 eggs
  • 3 ¼ cups all-purpose flour (please see my notes below about measuring)
  • 3 Tablespoons cornstarch
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ¾ teaspoon nutmeg
  • 1 teaspoon cinnamon

For the cinnamon sugar:

Instructions

  • 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 bowl (or a 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.
  • 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.

Video

Notes

  • 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.
  • Don’t over bake these or you’ll end up with crispy cookies (unless you like crispy cookies).
Course: Dessert
Cuisine: American

Nutrition

Calories: 433kcal | Carbohydrates: 76g | Protein: 5g | Fat: 13g | Sodium: 306mg | Fiber: 2g | Sugar: 46g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




14 Comments

  1. 5 stars
    Delicious cookie! Soft center with crystallized type of outer. I may try a little less nutmeg next time but they are awesome!

  2. 5 stars
    Well, I just found my new favorite cookie! Thank you for this recipe, we all really enjoyed it and I had enough to share with neighbors (which they loved!)