Introduction

These apple snickerdoodles are the perfect chewily sweet treat for fall. Combining tender diced apples with warm cinnamon and a soft, buttery cookie base, they offer a delightful twist on a classic favorite.

A stack of seven soft cinnamon sugar cookies with a light brown color and specks of cinnamon on top sits on a cooling rack. Around the cookies, there are three red and yellow apples and several cinnamon sticks scattered, all placed on a white marbled texture. The cookies have a slightly cracked surface, showing a chewy texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g peeled and finely diced Gala apples
50g (1/4 cup) dark brown sugar
1.5 tsp ground cinnamon
Pinch of salt
Juice from 1 small lemon
184g (13 tbsp) unsalted butter, browned (yields 150g)
100g (1/2 cup) dark brown sugar
100g (1/2 cup) granulated sugar
2 tsp vanilla bean paste or extract
1 large egg, room temperature
1 egg yolk, room temperature
250g (2 cups) all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp ground cinnamon

Instructions

Step 1: In a small bowl, combine the diced apples with 50g dark brown sugar, 1.5 tsp ground cinnamon, a pinch of salt, and the lemon juice. Set aside.
Step 2: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and 1 tsp ground cinnamon. Set aside.
Step 3: Brown 184g unsalted butter in a saucepan until it yields about 150g (approximately 3/4 cup) after browning. Allow it to cool slightly before using.
Step 4: In a large mixing bowl, cream together the browned butter with 100g dark brown sugar and 100g granulated sugar for 3-5 minutes until light and fluffy. Reduce speed, then beat in vanilla, followed by the egg and egg yolk, one at a time, until just combined.
Step 5: With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the prepared diced apples gently with a spatula, distributing them evenly.
Step 6: Chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours, to prevent spreading and enhance flavor.
Step 7: In a shallow bowl, whisk together ⅓ cup (65g) granulated sugar and 2 tablespoons ground cinnamon to make the cinnamon-sugar coating.
Step 8: Using a 1.5 to 2 tablespoon cookie scoop, portion the chilled dough. Roll each piece into a smooth ball, then coat thoroughly in the cinnamon-sugar mixture. Place dough balls about 2 inches apart on the baking sheets. Optionally, gently flatten the tops slightly.
Step 9: Bake one sheet at a time for 9-11 minutes, until edges are set and lightly golden but centers remain soft and puffy. Rotate sheet halfway if needed. Avoid overbaking to keep cookies chewy.
Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store in an airtight container at room temperature for 3-4 days. Freeze for up to 3 months if needed.

Tips & Variations

Use tart apples like Granny Smith for a tangier flavor that balances the sweetness.
Chilling the dough is key to preventing the cookies from spreading too much and helps the flavors meld.
Substitute vanilla bean paste with pure vanilla extract if you don’t have it on hand.
For an extra cinnamon kick, sprinkle a bit more cinnamon-sugar on top just after baking.
Try adding chopped nuts like pecans or walnuts for added texture and flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days to maintain chewiness. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. To reheat, thaw at room temperature or warm briefly in a low oven to restore softness.

How to Serve

A stack of five round cookies with a cracked texture, light brown color, and specks of cinnamon on top, set centrally on a silver cooling rack; the cookies have a slightly ruffled edge and a soft, chewy appearance. Around the cookies, scattered cinnamon sticks in warm brown hues lie on the rack, with several red and yellow apples with a smooth, shiny surface placed in blurred background positions. The whole scene rests on a white marbled texture surface, giving it a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple for this recipe?

Yes, you can use any apple you like. Tart apples such as Granny Smith add a nice balance to the sweetness, while sweeter varieties like Fuji or Honeycrisp will make the cookies sweeter and softer.

What if I don’t have cream of tartar?

If you don’t have cream of tartar, you can omit it or substitute with an equal amount of lemon juice or white vinegar. It helps to stabilize the dough and maintain the cookie’s signature texture.