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Pile of freshly baked Golden Apple Spiced Snickerdoodles on a rustic wooden board, dusted with cinnamon sugar.

Golden Apple Spiced Snickerdoodles

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Imagine the comforting aroma of warm cinnamon and baked apples filling your kitchen. These Golden Apple Spiced Snickerdoodles take the beloved classic and infuse it with the irresistible taste of autumn. Each cookie boasts a perfectly crisp cinnamon-sugar coating that gives way to a wonderfully soft, chewy center, generously dotted with tender, finely diced apples. They’re a delightful twist that captures the essence of cozy fall days in every bite, perfect for sharing with loved ones or savoring with a hot cup of tea. A truly unique and satisfying treat that’s both familiar and excitingly new.

  • Total Time: 32 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup finely diced apple (e.g., Honeycrisp, Gala, or Fuji), peeled
  • For coating:
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the softened butter, 1 1/2 cups granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the finely diced apple by hand until evenly distributed throughout the dough.
  7. In a small shallow bowl, combine the 1/4 cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
  8. Roll the cookie dough into 1-inch balls. Generously roll each ball in the cinnamon-sugar mixture until fully coated.
  9. Place the coated cookie dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft. Do not overbake.
  11. Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

For an even richer apple flavor, consider adding 1/2 teaspoon of apple pie spice to your dry ingredients alongside the cinnamon and other spices. Ensure your butter is truly softened to room temperature for the best creamy texture. These cookies store well in an airtight container at room temperature for up to 3-4 days. They also freeze wonderfully once baked and cooled; simply thaw at room temperature when ready to enjoy.

  • Author: Cook Reel
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 16g
  • Sodium: 100mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://cookreel.com/spiced-apple-snickerdoodles-recipe-cozy/

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