Description
Delight in these soft and chewy Apple Cinnamon Snickerdoodle Cookies, perfectly spiced with cinnamon and loaded with tender apple pieces. These cookies combine classic snickerdoodle flavors with the natural sweetness and moistness of applesauce and fresh apples, making them a comforting treat ideal for fall or any cozy occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 medium apple, peeled and finely chopped
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure even baking and easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Wet Ingredients: Stir in the applesauce and vanilla extract to the butter and sugar mixture, mixing thoroughly until the ingredients are evenly incorporated, adding moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon evenly to distribute the leavening agent and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing which can toughen cookies.
- Fold in Apples: Gently fold the finely chopped peeled apple into the dough to evenly distribute the fruit pieces throughout, adding texture and freshness.
- Prepare Coating: In a small bowl, combine the granulated sugar and ground cinnamon for the outer coating to give the cookies a classic snickerdoodle finish.
- Shape Cookies: Scoop tablespoons of dough and roll them into balls. Then roll each ball thoroughly in the cinnamon sugar coating to ensure a flavorful crust.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges are lightly golden while the centers remain soft, indicating perfectly baked cookies.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to set them. Transfer the cookies to a wire rack to cool completely, preserving their texture.
Notes
- For softer cookies, slightly underbake and allow them to cool on the baking sheet.
- Use tart apples like Granny Smith for a nice balance of sweet and tart flavor.
- The applesauce adds moisture and reduces the need for extra fats.
- Make sure the butter is softened but not melted for optimal creaming.
- Store baked cookies in an airtight container to maintain freshness for up to 5 days.
- Optional: add a pinch of nutmeg for additional warmth and spice.
