Apple Cinnamon Snickerdoodles

Apple Cinnamon Snickerdoodles

David Venable

Snickerdoodles are a traditional recipe for the holidays and apples are a fall staple. We combined both to create a truly irresistible cookie.

Cookies

  • 3-1/4 cups all-purpose flour
  • 3 Tbsp cornstarch
  • 1-1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp nutmeg
  • 1 tsp cinnamon
  • 2 medium Granny Smith apples, peeled, cored, and cut into 1/4" cubes
  • 1-1/2 sticks unsalted butter
  • 1 cup light brown sugar, lightly packed
  • 1 cup sugar
  • 3 eggs

Directions

Preheat the oven to 350°F. Line the cookie sheets with parchment paper.
Stir together the following dry ingredients in a large bowl: flour, cornstarch, baking soda, salt, nutmeg, and cinnamon. Set aside.
Cream the butter until light and fluffy in the bowl of a stand mixer. Add both sugars and mix until fully incorporated. Next, add the eggs, one at a time, and beat until the batter looks uniform. Add the dry ingredients in sections, mixing well after each addition. Remove the bowl from the stand and gently stir in the diced apples.
Measure out 1 heaping Tbsp of dough, roll it into a ball, and coat it completely in the cinnamon-sugar mixture; repeat. Place the balls 2'' apart on the paper-lined cookie sheets. Flatten each ball slightly with your fingers.
Bake for 9 minutes. Then, turn the pan(s) around and set the timer for 9 more minutes. Allow the cookies to cool on the baking sheet.

Topping

  • 1/2 cup sugar
  • 1 Tbsp ground cinnamon

Cook's Notes

Don't over-bake the cookies or they'll become too crispy. You can substitute, for the same amount, the apples for any other fruit. Think pears!

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