Quick Apple Cinnamon Snickerdoodle Cookies

Why You’ll Love These Cookies

Who doesn’t love a classic snickerdoodle? Now, imagine adding a seasonal twist to that beloved cookie with some apples and cinnamon. Sounds mouthwatering, right? Quick Apple Cinnamon Snickerdoodle Cookies are the perfect blend of chewy, soft, and slightly crisp delights. Besides tantalizing your taste buds, they’ll make your kitchen smell like a cozy autumn afternoon. 🍏✨

How to Make Quick Apple Cinnamon Snickerdoodle Cookies

Making these cookies is as easy as pie! (Pun intended—sorry, I had to.) You don’t need a degree from a culinary school to whip these up. Just follow a few simple steps, and you’ll impress everyone around you.

1. Preheat your oven to 350°F (175°C).
2. Cream the softened unsalted butter with granulated and brown sugars until smooth and fluffy.
3. Add the eggs one at a time and then stir in the vanilla extract like the fabulous baker you are.
4. In a separate bowl, combine all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt. Gradually mix it into the creamed sugar mixture.
5. Fold in the diced apples, because why not add some fruity goodness?
6. Mix together the rolling sugar: just 1/4 cup sugar and 1 tablespoon cinnamon—easy peasy!
7. Roll the cookie dough into balls, then roll those balls in your cinnamon-sugar mix, making them extra delightful.
8. Place them on ungreased baking sheets like they’re the stars of a baking show.
9. Bake for about 10-12 minutes until those edges are lightly golden.
10. Let cool on a wire rack before indulging.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup apple, diced
• 1/4 cup sugar (for rolling)
• 1 tablespoon cinnamon (for rolling)

How to Serve Quick Apple Cinnamon Snickerdoodle Cookies

Nothing tops a warm, fresh-baked cookie, right? 😍 Serve these as an afternoon snack, a cozy dessert with hot cocoa, or even a sweet little surprise in lunchboxes. They pair wonderfully with coffee or tea too—yup, you really can’t go wrong here!

How to Store Quick Apple Cinnamon Snickerdoodle Cookies

Want to keep those cookies fresh? Here’s what you do:

• Cool any leftovers completely before putting them in an airtight container.
• They’ll last at room temperature for about 3-4 days. If you want them to last longer, toss them in the fridge where they’ll hang out for about a week.
• You can even freeze them! Just wrap them in plastic wrap and hit the freezer for up to three months.

Tips to Make Quick Apple Cinnamon Snickerdoodle Cookies

• Room temperature ingredients: Make sure your butter and eggs are at room temperature for that creamy, fluffy mix.
• Don’t overbake: Keep an eye on them in the oven. You want those edges just golden, not burnt offerings (that’s not what we’re after).
• Zesty twist: Feeling adventurous? Add some nutmeg or a dash of vanilla bean paste for extra flavor! 🚀

Variations

Feeling like a mad scientist in the kitchen? Here are some fun spins you could try:

• Swap out the apples for pears.
• Mix in some chopped nuts for crunch.
• Try using a different type of sugar blend for a unique taste.

FAQs

Can I use cold butter for the recipe?
Nah, it’s best to use softened butter! Cold butter will lead to dough that doesn’t mix well (and we want smooth and creamy).

What kind of apples work best?
Granny Smith or Honeycrisp are fantastic choices for that perfect sweet-tart balance. But hey, use what you have!

How do I know when they’re done?
Look for that golden edge! The centers might still look a bit underbaked, but they’ll set as they cool.

Now that you’re all set to make these tasty treats, let the baking mania begin! 📅 Happy baking!

Quick Apple Cinnamon Snickerdoodle Cookies

Delicious and chewy snickerdoodle cookies with a seasonal twist of apples and cinnamon, perfect for autumn indulgence.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 130

Ingredients Method Notes

Ingredients

  

For the Cookie Base

• 1 cup unsalted butter, softened Make sure it's at room temperature.
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs Use at room temperature.
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup apple, diced Granny Smith or Honeycrisp recommended.

For Rolling

• 1/4 cup sugar
• 1 tablespoon cinnamon

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Cream the softened unsalted butter with granulated and brown sugars until smooth and fluffy.
3. Add the eggs one at a time and then stir in the vanilla extract.
4. In a separate bowl, combine all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt. Gradually mix it into the creamed sugar mixture.
5. Fold in the diced apples.
6. Mix together the rolling sugar: 1/4 cup sugar and 1 tablespoon cinnamon.

Baking

1. Roll the cookie dough into balls, then roll those balls in your cinnamon-sugar mix.
2. Place them on ungreased baking sheets.
3. Bake for about 10-12 minutes until the edges are lightly golden.
4. Let cool on a wire rack before serving.

Notes

Store cookies in an airtight container at room temperature for 3-4 days or in the fridge for about a week. They can be frozen wrapped in plastic wrap for up to three months.