Description

These Apple Snickerdoodles combine the classic soft, chewy texture of traditional snickerdoodle cookies with the sweet, tart burst of fresh diced Gala apples. Finished with a cinnamon-sugar coating, these fall-perfect cookies bring warm spice and fruitiness together in every bite, ideal for cozy autumn afternoons or festive gatherings.

Ingredients

Scale

Apple Mixture

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

Browned Butter

184g (13 tbsp) unsalted butter, browned (yields 150g)

Main Dough Ingredients

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

Cinnamon-Sugar Coating

⅓ cup (65g) granulated sugar
2 tablespoons ground cinnamon

Instructions

Prepare Apples: In a small bowl, combine the 250g diced Gala apples with 50g dark brown sugar, 1.5 teaspoons ground cinnamon, a pinch of salt, and the juice from one small lemon. Stir well and set aside to macerate while you prepare other ingredients.
Prep Oven & Dry Ingredients: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the 250g all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1 teaspoon ground cinnamon until evenly combined. Set this dry mix aside.
Brown Butter: In a saucepan over medium heat, melt 184g unsalted butter and continue cooking, stirring frequently, until it foams and turns golden brown with a nutty aroma, yielding about 150g. Remove from heat and allow it to cool slightly, but not harden.
Cream Wet Ingredients: Transfer the cooled browned butter into a large mixing bowl. Using an electric mixer, cream the browned butter with 100g dark brown sugar and 100g granulated sugar for 3-5 minutes until the mixture is light, pale, and fluffy. Reduce the mixer speed and beat in 2 teaspoons vanilla bean paste or extract. Add the large egg and egg yolk one at a time, beating only until just combined to avoid overmixing.
Form Dough: With the mixer on low speed, gradually add the prepared dry ingredient mixture to the wet mixture, blending until just combined. Be cautious not to overmix to maintain cookie tenderness. Gently fold in the prepared diced apples using a rubber spatula, ensuring the apples are evenly distributed throughout the dough.
Chill Dough: For best results, cover the dough and chill it in the refrigerator for at least 30 minutes, up to 2 hours. This step helps prevent excessive spreading during baking and enhances the cookie flavor and texture.
Prepare Cinnamon-Sugar Coating: In a shallow bowl, whisk together ⅓ cup (65g) granulated sugar and 2 tablespoons ground cinnamon thoroughly. This mixture will coat the cookie dough balls for that signature snickerdoodle finish.
Shape & Coat Cookies: Using a 1.5 to 2 tablespoon cookie scoop, portion the chilled dough. Roll each portion into a smooth ball, then evenly roll it in the cinnamon-sugar coating, ensuring full coverage. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Optionally, gently flatten the top of each dough ball slightly to promote even baking.
Bake: Bake one sheet at a time in the preheated oven for 9 to 11 minutes. Look for edges that are just set and lightly golden, while centers should remain slightly soft and puffy. Avoid overbaking to keep cookies soft and chewy. Rotate the baking sheet halfway through baking if your oven has uneven heat distribution.
Cool & Serve: Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes to firm up and set. Carefully transfer the cookies to a wire rack to cool completely. Serve warm for the best flavor and texture. Store any leftovers in an airtight container at room temperature for 3-4 days, or freeze baked cookies for up to 3 months to preserve freshness.

Notes

Chilling the dough is highly recommended to prevent the cookies from spreading too much during baking and to deepen the flavors.
Use room temperature eggs for better mixing and texture.
Make sure to brown the butter carefully; burnt butter will impart a bitter taste.
These cookies are best enjoyed fresh but store well in airtight containers for several days or freeze for longer storage.
If apples are very juicy, gently pat diced apples dry before incorporation to avoid overly wet dough.
Using parchment paper or silicone baking mats helps prevent sticking and promotes even baking.
Adjust cinnamon amount in coating to taste if you prefer a stronger or milder cinnamon flavor.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple snickerdoodles, fall cookies, browned butter cookies, cinnamon sugar cookies, chewy snacks, autumn desserts