Quick Apple Cinnamon Snickerdoodle Cookies
Delightfully soft and chewy snickerdoodle cookies featuring the sweet flavors of apples and cinnamon, perfect for any occasion.
Ingrédients
Cookie Base
- 1 cup unsalted butter, softened Room temperature for easier mixing
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Add-Ins
- 1 cup diced apples (peeled and cored) Fresh apples preferred
Cinnamon Sugar Coating
- 2 tablespoons sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and gather all your ingredients and tools.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, incorporating each fully before adding the next, then add the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the butter-sugar mix. Stir until just combined.
- Fold in the diced apples gently to incorporate.
Baking
- Mix the sugar and cinnamon for rolling in a small bowl.
- Scoop out tablespoon-sized portions of dough, roll into balls, then coat in cinnamon sugar.
- Place coated cookie balls on lined baking sheets, leaving 2 inches of space between them.
- Bake for 10-12 minutes until edges are golden and centers are soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for a week. For longer storage, freeze for up to three months.