Apple Snickerdoodles have a way of transporting me straight back to crisp autumn days and cozy evenings. I remember the first time I tried making them with my mom; the kitchen filled with the most incredible aroma of cinnamon and baked apples, a scent that instantly felt like home. These aren’t just any cookies; they are a celebration of fall, offering a perfect balance of sweet, tart apples and that classic snickerdoodle tang. If you’re looking for truly easy apple snickerdoodle cookies that taste like they came from a charming bakery, you’ve found them. These spiced apple snickerdoodles capture that comforting, old fashioned apple snickerdoodles magic. Let’s get cooking!
Why You’ll Love This Apple Snickerdoodle Cookie Recipe
Get ready to fall in love with these delightful cookies. They’re the perfect blend of classic snickerdoodle comfort and seasonal apple goodness.
- Incredible taste: A perfect balance of sweet, tart apples and warm cinnamon-sugar.
- Quick and easy prep: You can whip up these homemade apple snickerdoodles in under an hour.
- Wonderfully soft texture: These are some of the most satisfying soft apple snickerdoodles you’ll ever bite into.
- Family-friendly fun: Kids love helping to roll the dough in cinnamon sugar.
- Budget-friendly ingredients: Most items are pantry staples.
- Aromatic baking: Your kitchen will smell divine while they bake.
- Versatile treat: Perfect for after-school snacks or holiday gatherings.
- Simply delicious: They’re a guaranteed crowd-pleaser for any occasion.
Ingredients for Homemade Apple Snickerdoodles
Gathering the right Apple snickerdoodle ingredients is the first step to baking these delightful fall treats. I always find that using fresh Gala apples really brings out the best flavor, but feel free to experiment with your favorite variety. The browned butter adds a subtle nutty depth that makes these cookies extra special. Don’t worry if you’ve never browned butter before; it’s quite simple and adds so much character!
- 250 grams Gala Apples, peeled and finely diced – about 2 medium apples
- 50 grams Dark Brown Sugar – for that lovely caramel note
- 1.5 teaspoons Ground Cinnamon – the heart of our snickerdoodle spice
- 1 pinch Salt – balances the sweetness
- Juice of 1 small lemon – brightens the apple flavor
- 184 grams Unsalted Butter, browned – imparts a rich, nutty taste
- 100 grams Granulated Sugar – for sweetness and crisp edges
- 2 teaspoons Vanilla Bean Paste/Extract – enhances all the flavors
- 1 large Egg, room temperature – helps bind the dough
- 1 Egg Yolk – adds richness and chewiness
- 250 grams All-Purpose Flour – the base of our cookie
- 1 teaspoon Baking Soda – acts as our leavening agent
- 1 teaspoon Cream of Tartar – essential for that classic snickerdoodle tang
- 0.5 teaspoon Fine Sea Salt – for overall flavor
- 5 grams Cornstarch – contributes to a softer texture
- For the Cinnamon Sugar Coating:
- 66 grams Cinnamon Sugar Mixture (1/3 cup granulated sugar + 1 tablespoon ground cinnamon) – for that signature snickerdoodle sparkle
How to Make Apple Snickerdoodles
Follow these simple steps to create the most delightful cinnamon apple snickerdoodles you’ve ever tasted. I love this method because it ensures every bite is packed with flavor and has that perfect chewy texture.
- Step 1: Caramelize the Apples. Peel and finely dice about 2 medium Gala apples. In a medium saucepan over low-medium heat, toss the diced apples with 50 grams dark brown sugar, 1.5 teaspoons ground cinnamon, a pinch of salt, and the juice of 1 small lemon. Cook for about 10 minutes, stirring occasionally, until the apples are tender and slightly caramelized. This step is key to developing that deep apple flavor. Once done, spread them on a plate to cool completely.
- Step 2: Brown the Butter. Melt 184 grams unsalted butter in a light-colored saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and smells nutty. This usually takes about 5-8 minutes. Be careful not to burn it! Remove from heat and let it cool in the fridge for about 10 minutes to thicken slightly.
- Step 3: Combine Dry Ingredients. In a medium bowl, whisk together 250 grams all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 0.5 teaspoon fine sea salt, and 5 grams cornstarch. This blend ensures our cookies have that signature snickerdoodle tang and a tender crumb.
- Step 4: Mix Wet Ingredients. In a separate large bowl, whisk the cooled brown butter with 100 grams granulated sugar until smooth and creamy. Stir in 2 teaspoons vanilla bean paste/extract, then add the 1 large egg and 1 egg yolk, beating until well combined. Gently fold in the cooled, caramelized apples.
- Step 5: Combine Wet and Dry Mixtures. Add the dry ingredients to the wet ingredients and fold them together with a spatula until just combined. It’s really important not to over-mix at this stage; stop as soon as you no longer see streaks of flour.
- Step 6: Chill the Dough. Cover the bowl with plastic wrap and refrigerate the apple snickerdoodle cookie dough for at least 2-3 hours. This chilling time is crucial for the flavors to meld and for the dough to firm up, making it easier to handle.
- Step 7: Prepare for Baking. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix 66 grams cinnamon sugar mixture (1/3 cup granulated sugar and 1 tablespoon ground cinnamon).
- Step 8: Bake the Cookies. Scoop rounded tablespoons of the chilled dough, roll them into balls, and then generously roll each ball in the cinnamon sugar mixture. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft.
- Step 9: Cool and Enjoy. Let the cookies cool on the baking sheet for about 5 minutes; they will continue to set as they cool. Then, carefully transfer them to a wire rack to cool completely. Enjoying these how to make apple snickerdoodles results is truly satisfying!
Pro Tips for the Best Apple Snickerdoodles
I’ve baked enough batches of these cookies to know a few tricks that really make them shine. Following these tips will ensure your homemade apple snickerdoodles are absolutely perfect every time.
- Don’t skip browning the butter; it adds an incredible depth of flavor that elevates these cookies.
- Chill the dough thoroughly. This is non-negotiable for getting those perfect, round cookies that don’t spread too much.
- Roll the dough balls generously in the cinnamon-sugar mixture. This gives them that classic snickerdoodle sparkle and extra flavor.
- Watch the baking time closely. You want the edges to be golden, but the centers should still look a little soft for that chewy texture.
What’s the secret to perfect Apple Snickerdoodles?
The secret to achieving those wonderfully chewy apple snickerdoodles lies in a few key elements: browning the butter for richness, chilling the dough to prevent spreading, and slightly underbaking them. This ensures a soft, gooey center every time. For more baking tips, check out these baking insights.
Can I make Apple Snickerdoodles ahead of time?
Yes, absolutely! You can prepare the apple snickerdoodle cookie dough up to 24 hours in advance. Store it covered in the refrigerator. Just let it sit at room temperature for about 15-20 minutes before scooping and baking.
How do I avoid common mistakes with Apple Snickerdoodles?
The most common mistakes are overmixing the dough, which can lead to tough cookies, and overbaking, which results in dry, cakey cookies. Also, ensure your apples are finely diced and well-drained after caramelizing to prevent excess moisture. Proper ingredient measurement is key, as discussed in many dessert recipes.
Best Ways to Serve Apple Snickerdoodles
These delightful cookies are fantastic on their own, but I love pairing them with a warm beverage on a chilly afternoon. They truly capture the essence of the season, making them perfect fall apple snickerdoodle cookies.
- Serve them warm right out of the oven with a scoop of creamy vanilla ice cream. The contrast between the warm cookie and cold ice cream is pure bliss! Try this with homemade ice cream.
- Enjoy them with a steaming mug of apple cider or a spiced chai latte. The flavors complement each other beautifully.
- They also make a wonderful addition to a dessert platter, especially during holiday gatherings or potlucks. Their unique flavor stands out among traditional treats. Consider adding these to a spread with other sweet bites.
Nutrition Facts for Apple Snickerdoodles
These delightful cookies offer a perfect balance of sweetness and spice, with each serving providing satisfying flavors and textures. Here’s a breakdown of what you can expect per cookie:
- Calories: 150 kcal
- Fat: 6 g
- Saturated Fat: 4 g
- Protein: 2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Sugar: 10 g
- Sodium: 80 mg
Nutritional values are estimates and may vary based on specific ingredients used and exact portion sizes. For more information on dietary guidelines, consult resources on healthy eating.
How to Store and Reheat Apple Snickerdoodles
Once your delicious apple snickerdoodles have cooled completely, proper storage is key to keeping them fresh and flavorful. I always make sure they’re completely at room temperature before boxing them up. For enjoying them over the next few days, store the cookies in an airtight container at room temperature for up to 3-4 days. If you’re like me and tend to bake a big batch, you can freeze these cookies for up to 3 months. For freezing, I recommend wrapping them individually in plastic wrap, then placing them in a freezer-safe bag or container. This helps prevent freezer burn and keeps the delightful apple snickerdoodle flavor cookies intact. If you’ve frozen the apple snickerdoodle cookie dough, transfer it directly to the oven from frozen, adding a couple of extra minutes to the bake time. To reheat cookies stored at room temperature or from the fridge, simply pop them in a 300°F (150°C) oven for about 5 minutes until warmed through.
Frequently Asked Questions About Apple Snickerdoodles
What are apple snickerdoodles?
Apple snickerdoodles are a delightful twist on the classic snickerdoodle cookie. They combine the traditional soft, chewy texture and cinnamon-sugar coating with the warm, comforting flavor of baked apples. Think of them as a cozy fall cookie that captures the essence of apple pie in a delightful, bite-sized treat.
Can I use a different type of apple?
Absolutely! While Gala apples work wonderfully for their balanced sweetness and texture, you can certainly experiment with other varieties. Granny Smith apples will add a nice tartness, while Honeycrisp offers a great crispness. Just make sure to dice them finely so they cook through evenly in the cookie dough.
How do I get that perfect cinnamon-sugar coating?
The key is to roll the cookie dough balls generously in the cinnamon-sugar mixture before baking. This ensures that signature snickerdoodle sparkle and adds an extra layer of flavor. Don’t be shy – give them a good coating! This step is crucial for achieving those classic apple snickerdoodle flavor cookies.
Can I freeze the apple snickerdoodle cookie dough?
Yes, you can! Freezing the dough is a great way to have these delicious cookies ready whenever a craving strikes. Scoop the dough into balls, roll them in the cinnamon-sugar, and then freeze them on a baking sheet until solid. Once frozen, transfer them to an airtight container or freezer bag. You can bake them directly from frozen, just add a few extra minutes to the baking time.
Variations of Apple Snickerdoodles You Can Try
Once you’ve mastered the basic recipe, there are so many fun ways to put your own spin on these delightful cookies! I love exploring different flavor combinations and even dietary adjustments to make these treats accessible to everyone. These variations ensure you can enjoy these comforting flavors year-round.
- Apple Pie Snickerdoodles: To achieve an “apple pie” flavor, try adding a pinch of nutmeg and a tiny bit of allspice to the dough along with the cinnamon. You can also use a mix of Gala and tart apples, like Granny Smith, to mimic the classic pie filling.
- Granny Smith Apple Snickerdoodles: For a tangier cookie, swap the Gala apples for Granny Smith apple snickerdoodles. Their tartness pairs beautifully with the sweet cinnamon-sugar coating and the browned butter. You might want to add an extra teaspoon of sugar to the dough to balance the tartness.
- Gluten-Free Apple Snickerdoodles: Easily make these gluten-free by substituting a good quality 1-to-1 gluten-free baking flour blend for the all-purpose flour. The texture remains wonderfully soft and chewy.
- Vegan Apple Snickerdoodles: For a vegan version, use vegan butter and replace the egg and egg yolk with a flax egg (1 tablespoon flaxseed meal plus 3 tablespoons water, let sit for 5 minutes) or your favorite commercial egg replacer.
Apple Snickerdoodles: 1 Heavenly Fall Treat
- Total Time: 3 hours 44 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Enjoy these delightful Apple Snickerdoodles, a perfect fall treat featuring caramelized apples and a warm cinnamon-sugar coating. They are soft, chewy, and bursting with seasonal flavor.
Ingredients
- For the Cookies:
- 250 grams Gala Apples, peeled and finely diced
- 50 grams Dark Brown Sugar
- 1.5 teaspoons Ground Cinnamon
- 1 pinch Salt
- Juice of 1 small lemon
- 184 grams Unsalted Butter, browned
- 100 grams Granulated Sugar
- 2 teaspoons Vanilla Bean Paste/Extract
- 1 large Egg, room temperature
- 1 Egg Yolk
- 250 grams All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- 0.5 teaspoon Fine Sea Salt
- 5 grams Cornstarch
- For the Cinnamon Sugar Coating:
- 66 grams Cinnamon Sugar Mixture (1/3 cup granulated sugar + 1 tablespoon ground cinnamon)
Instructions
- Caramelize Apples: Peel and finely dice the apples. In a pan over low-medium heat, toss with dark brown sugar, cinnamon, salt, and lemon juice. Cook for about 10 minutes until golden brown. Chill to set flavors.
- Brown Butter: Melt the unsalted butter in a pot over medium heat until golden brown. Cool in the fridge for 10 minutes.
- Prepare Dry Ingredients: In a bowl, whisk together flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch.
- Mix Wet Ingredients: In another bowl, whisk brown butter with dark brown sugar and granulated sugar until smooth. Add vanilla, egg, and egg yolk, blending well. Fold in caramelized apples.
- Combine Ingredients: Fold dry mixture into wet ingredients until just combined. Avoid over-mixing.
- Chill Dough: Cover and chill the dough for 2-3 hours.
- Bake: Preheat oven to 350°F (175°C). Scoop portions, roll in cinnamon-sugar, place on a baking sheet lined with parchment paper, and bake for 12-14 minutes until edges are golden.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Serve warm with a scoop of vanilla ice cream for added indulgence.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze in an airtight container for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg