These soft apple snickerdoodle cookies taste just like a cinnamon apple pie. They are also really easy to make!
This recipe is a variation of my classic snickerdoodle cookies, with the addition of apples.
What's the best apple to use?
Gala or granny smith are my family's favorite in these cookies, but any apple will work!
Ingredients needed to make snickerdoodle cookies
Snickerdoodle cookie tips
- Flatten the cookie dough ball out with your hand gently to allow for the cookie to spread more evenly and not look pillowy in the center.
- Use parchment paper for non-stick baking.
Apple Snickerdoodle Cookies
These soft apple snickerdoodle cookies taste just like a cinnamon apple pie. They are also really easy to make!
Ingredients
Cookie Dough
- 1 cup butter softened
- ½ cup granulated sugar
- ¾ cup brown sugar firmly packed
- 1 Tbsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 ¾ cup all-purpose flour
- 1 ½ cup diced apples
Cinnamon & Sugar topping
- ¼ cup granulated sugar
- 1 Tbsp ground cinnamon
Instructions
Directions:
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Pre-heat your oven to 325 degrees Fahrenheit. Then, combine the softened butter, granulated sugar, and brown sugar together in a mixing bowl. Cream this together until smooth.
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Next, add in the 2 eggs, vanilla extract, baking soda and salt. Mix this together until smooth.
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Then, add in the (1 tsp) ground cinnamon.
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Next, add in the flour, ½ cup at a time.
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Then, mix in the diced apples using a rubber spatula. Finally, form the dough into 1 inch balls.
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For the topping, combine ¼ cup granulated sugar, and 1 Tbsp of ground cinnamon together in a small bowl. Whisk this together for about 1 minutes.
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Roll each cookie dough ball in the cinnamon and sugar topping, then place it in on a cookie sheet lined with parchment paper. Then, with the palm of your hand, lightly flatten them down just a little.
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Bake the cookies for 10-12 minutes or until they edges start to turn golden brown. Rotate the pan half-way through the cooking time to allow even cooking.
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Allow them to cool on the pan for a few minutes before transferring them to a cooling rack or plate.
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