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Quick Apple Cinnamon Snickerdoodle Cookies

Delicious and chewy snickerdoodle cookies with a seasonal twist of apples and cinnamon, perfect for autumn indulgence.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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.