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Apple Cinnamon Snickerdoodles Recipe

Delight in these soft and flavorful cookies, perfect for holiday gatherings. Combining fresh apples, cinnamon, and tender dough, they’re sure to become a seasonal favorite.
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Course: Cookies
Cuisine: American
Keyword: Apple Cinnamon Snickerdoodles Recipe
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 12

Ingredients

For the Cookies:

  • 1 cup light brown sugar packed
  • ¾ teaspoon ground nutmeg
  • ¾ cup unsalted butter softened to room temperature
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • 2 medium Granny Smith apples peeled, cored, and diced into ¼-inch cubes
  • 3 eggs
  • 3 tablespoons cornstarch
  • 3 ¼ cups all-purpose flour
  • ¾ teaspoon baking soda

For the Cinnamon Sugar:

  • 1 tablespoon ground cinnamon
  • ½ cup granulated sugar

Instructions

  • Preheat your oven to 350°F. Prepare baking sheets by lining them with parchment paper.
  • In a medium-sized mixing bowl, whisk together the flour, cornstarch, baking soda, salt, nutmeg, and cinnamon until well combined. Set this mixture aside.
  • Using a hand or stand mixer, cream the softened butter until smooth and creamy. Gradually mix in both the brown sugar and granulated sugar, ensuring they are fully blended.
  • Incorporate the eggs one at a time into the creamed mixture, mixing thoroughly after each addition. Periodically scrape down the sides of the bowl to ensure even blending.
  • Gradually add the prepared dry ingredients to the wet mixture, mixing well after each addition. Once fully combined, stir in the diced apples by hand. The dough will be thick, so mix carefully until the apples are evenly distributed.
  • In a small bowl, combine the cinnamon and sugar for the coating.
  • Scoop out a heaping tablespoon of the cookie dough, then roll it in the cinnamon sugar mixture until evenly coated. Place the coated dough onto the prepared cookie sheet and gently flatten it slightly.
  • Bake the cookies for 8 minutes, then rotate the baking sheet and continue baking for another 8 minutes. Bake one sheet at a time to ensure even cooking.
  • Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Notes

To prevent dry and dense cookies, avoid packing the flour while measuring.
Instead, dip the measuring cup into the flour, level it off with a knife, and gently shake off any excess.
Adjust baking time if you prefer softer cookies. Overbaking will result in crispier cookies.