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- 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 cup packed light brown sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 teaspoon ground cinnamon - 1 cup finely chopped Granny Smith apples (about 1 medium apple) - 1/4 cup chopped pecans (optional) - 2 tablespoons cinnamon sugar (for rolling cookies) You can add chopped pecans to the dough. They give a nice crunch. If you want a nut-free cookie, just skip them. You can swap unsalted butter for coconut oil for a dairy-free option. Granulated sugar can be replaced with coconut sugar for a healthier choice. For a gluten-free version, use a gluten-free flour blend. If you don’t have cream of tartar, use an equal amount of baking powder. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is very important. A hot oven helps the cookies bake evenly. Then, take two baking sheets and line them with parchment paper. This paper makes it easy to remove the cookies without sticking. In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use an electric mixer to blend these on medium speed. Mix until the mixture is light and fluffy, which takes about 3-4 minutes. Next, add the eggs one at a time. Mix well after each egg. Then, blend in the vanilla extract until the mix is smooth. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground cinnamon. This makes sure the dry ingredients mix well. Gradually add this dry mix to the wet mix. Stir gently with a spatula or wooden spoon. Be careful not to overmix; this keeps your cookies soft. Finally, fold in the finely chopped Granny Smith apples and optional pecans. Make sure they are evenly spread in the dough. Now it’s time to scoop the dough. Use a cookie scoop or a tablespoon to drop rounded portions onto the prepared baking sheets. Place them about 2 inches apart. This space helps them spread while baking. In a small bowl, mix the cinnamon and sugar. Roll each cookie dough ball in this mixture before placing them on the baking sheet. This adds a sweet and spicy crust to the cookies. Bake the cookies in the oven for 10-12 minutes. They are done when the edges are lightly golden and the centers look set but soft. After baking, let them cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious Apple Snickerdoodle Cookies! To get soft and chewy cookies, use room-temperature butter. Cream it with both sugars well. This step adds air and helps cookies rise. Mix your dry ingredients separately before adding them to the wet mix. This keeps the dough fluffy. Fold in the apples gently. This keeps their pieces intact and juicy inside the cookie. One common mistake is overmixing the dough. Once you combine wet and dry ingredients, stop mixing. Overmixing can make cookies tough. Another mistake is not measuring flour correctly. Too much flour makes cookies dry. Use the spoon and level method for accurate measuring. Also, don't skip the cinnamon sugar coating. It adds flavor and a sweet crunch. Store the cookies in an airtight container. This keeps them fresh and soft. If you want to freeze them, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to eat them, just thaw them at room temperature. For a warm treat, microwave them for about 10 seconds. Enjoy your delicious cookies warm! Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better blending and a smoother cookie dough. Chop Apples Finely: Finely chopped apples will distribute evenly throughout the cookies, giving you a burst of apple flavor in every bite. Don’t Overmix the Dough: Mix just until the dry ingredients are incorporated to keep the cookies tender and soft. Try Different Nuts: Experiment with different nuts like walnuts or almonds for a unique twist on the classic flavor. {{image_4}} You can switch up the nuts or fruits in your cookies. Try walnuts or almonds for a new twist. If you prefer more fruit, add dried cranberries or raisins. Each nut or fruit adds its own flavor and texture. Experimenting will help you find your favorite mix. To make these cookies gluten-free, you can use a gluten-free flour blend. Look for one that works well for baking. Just replace the all-purpose flour with this blend in the same amount. Your cookies will taste great, and everyone can enjoy them. There are many ways to boost the flavor of your cookies. Consider adding a pinch of nutmeg for warmth. You can also mix in a bit of lemon zest for brightness. If you love spice, try a touch of ginger. These small changes can create a whole new cookie experience. To keep your Apple Snickerdoodle Cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. This helps keep your cookies soft and chewy. These cookies stay fresh for about one week. If you store them properly, they maintain their flavor and texture. After a week, they may dry out or lose some taste. You can freeze these cookies for longer storage. Let the cookies cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about one hour, then transfer them to a freezer bag. They can last for up to three months in the freezer. When you're ready to enjoy, let them thaw at room temperature. Yes, you can make these cookies without nuts. Just skip the pecans when you mix the dough. They will still be tasty and soft. Many people love the apple and cinnamon flavors on their own. To keep these cookies soft, do not overbake them. Bake them until the edges are golden and the centers look set but soft. You can also use less flour. Start with 2 ¾ cups instead of 3 cups. This makes a softer cookie. Absolutely! You can use other apples like Honeycrisp or Fuji. They will add a little different taste but still work well. Just make sure to chop them fine so they mix in smoothly. In this blog post, we covered the key ingredients for making delicious cookies. We looked at steps for mixing and baking, plus tips for a great texture. You learned about variations and how to store your treats well. Remember, you can adjust the recipe to fit your taste. With these insights, you can bake cookies that everyone will love. Enjoy your baking journey!

Apple Snickerdoodle Cookies

Delicious cookies with a blend of apple and cinnamon flavors, perfect for any occasion.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped Granny Smith apples (about 1 medium apple)
  • 0.25 cup chopped pecans (optional)
  • 2 tablespoons cinnamon sugar (for rolling cookies)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easy cookie removal.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
  • Add the eggs to the bowl one at a time, mixing well after each addition until fully incorporated. Then, blend in the vanilla extract until smooth.
  • In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and ground cinnamon until well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined—be careful not to overmix.
  • Carefully fold in the finely chopped apples and optional chopped pecans, ensuring they are evenly distributed throughout the cookie dough.
  • Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets, placing them about 2 inches apart to allow for spreading during baking.
  • In a small bowl, mix together the cinnamon and sugar. Roll each cookie dough ball in this cinnamon sugar mixture before placing it on the baking sheet.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden and the centers appear set but still soft.
  • Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before enjoying.

Notes

For a delightful display, stack the cookies in a tiered dessert stand or place them in a decorative cookie jar. Consider drizzling a little melted white chocolate over the top for an elegant touch!
Keyword apple, cookies, dessert, snickerdoodle