There’s something magical about the smell of cinnamon and apples baking in the oven, isn’t there? It instantly brings back memories of autumn afternoons, crisp air, and family gatherings. I remember my grandmother, Nana Elsie, always had a batch of snickerdoodles cool
ing on her kitchen window sill. They were simple, comforting, and absolutely delicious. This recipe takes that classic comfort and gives it a beautiful, seasonal twist: Apple Snickerdoodles. It’s a warm hug in cookie form, and I’m thrilled to share it with you.Why You’ll Love These Apple Snickerdoodles
These aren’t your ordinary snickerdoodles. We’re adding the bright, subtle sweetness of applesauce and finely diced apples to the iconic cinnamon-sugar coated cookie. This elevates them in so many ways:
- Moisture: Applesauce adds incredible moisture, making these cookies soft and chewy, not dry and crumbly.
- Flavor Depth: The apples contribute a delicate sweetness that balances perfectly with the cinnamon and tang of the cream of tartar.
- A Touch of Autumn: They capture the essence of fall, making them the perfect treat for any cozy occasion.
- Surprisingly Easy: Despite the added ingredients, this recipe is straightforward and perfect for bakers of all levels.
The Ingredient Line-Up
Let’s gather our ingredients. Don’t worry, you likely have most of them in your pantry already!
For the Cookies:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar – Don’t skip this! It’s key to that classic snickerdoodle tang.
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 large egg
- ¼ cup (60ml) applesauce (unsweetened)
- ½ cup (60g) finely diced apple (Granny Smith or Honeycrisp work well – peeled and diced)
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
- ½ cup (60g) granulated sugar
- 2 tablespoons ground cinnamon
Let’s Bake: Step-by-Step Instructions
Now, let’s get baking! This process is pretty simple, broken down into easy-to-follow steps.
1. Preheat & Prep:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Dry Ingredients Unite:
In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, cinnamon, and salt. Whisking ensures everything is evenly distributed. Set this aside.
3. Cream the Butter & Sugars:
In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl occasionally to ensure everything is incorporated.
4. Egg & Applesauce Power:
Beat in the egg until well combined. Then, stir in the applesauce and vanilla extract. Mix until everything is smooth and incorporated.
5. The Apple Addition:
Gently fold in the diced apples. Be careful not to overmix; just make sure they’re evenly distributed throughout the batter.
6. Combine Wet & Dry:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix! Overmixing can lead to tough cookies. A few streaks of flour are okay.
7. The Cinnamon-Sugar Coating:
In a shallow dish, combine the granulated sugar and cinnamon for the coating.
8. Shaping & Coating:
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Roll each cookie ball in the cinnamon-sugar mixture, making sure it’s evenly coated.
9. Bake to Perfection:
Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them – ovens vary!
10. Cool & Enjoy:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips, Variations, and Serving Suggestions
Here’s where we can take these Apple Snickerdoodles to the next level!
Tips for Success:
- Softened Butter is Key: Really softened butter (not melted) is important for achieving the right texture. Let it sit out at room temperature for about an hour before you start.
- Don’t Overmix: Seriously, don’t! Overmixing develops the gluten in the flour, resulting in tough cookies.
- Chill the Dough (Optional): If you have time, chilling the dough for 30 minutes before baking can help prevent spreading and deepen the flavor.
- Apple Variety Matters: Granny Smith adds a tartness that contrasts beautifully with the sweetness, while Honeycrisp brings a sweeter, crisp flavor.
Variations to Try:
- Spice it Up: Add ½ teaspoon of ground nutmeg or cardamom to the dry ingredients for a warmer spice profile.
- Maple Snickerdoodle: Substitute maple syrup for the applesauce for a delectable maple flavor.
- Brown Butter Boost: Melt the butter in a saucepan and cook until it turns brown and smells nutty before creaming it with the sugars. This adds incredible depth of flavor.
- Chopped Nuts: Add ½ cup of chopped pecans or walnuts to the dough.
- Gluten-Free: Use a 1:1 gluten-free flour blend. You may need to add a little extra applesauce if the dough seems dry.
Serving Suggestions:
- Warm with Ice Cream: This is classic for a reason.
- With Coffee or Tea: The perfect pairing for an afternoon treat.
- As a Gift: Package them in a cute tin or box – they make a lovely homemade gift!
Nutritional Information (Approximate, per cookie)
- Calories: 140-160
- Fat: 6-8g
- Saturated Fat: 3-4g
- Cholesterol: 15-20mg
- Sodium: 60-70mg
- Carbohydrates: 20-25g
- Sugar: 12-15g
- Protein: 1-2g
Please note that these values are estimates and will vary based on specific ingredients used.
Your New Favorite Cookie Awaits!
There you have it – a truly special recipe for Apple Snickerdoodles. I hope this recipe brings as much warmth and joy to your kitchen as it has to mine over the years. Don’t be intimidated, it’s easier than it looks! Give it a try, and let me know what you think. Happy baking!
