Spiced Apple Cinnamon Snickerdoodle Cookies are more than just a dessert; they are an invitation to experience pure, unadulterated comfort. Imagine stepping into a cozy kitchen on a cool autumn afternoon, greeted by the irresistible fragrance of sweet apples, warm cinnamon, and a hint of nutmeg baking to perfection. This is precisely the feeling these cookies evoke, bringing a burst of seasonal cheer with every tender bite.
While the classic Snickerdoodle, with its iconic crinkled top and delightful cinnamon-sugar coating, has long been a beloved American staple – its whimsical name as endearing as its taste – we’ve taken this timeless favorite and infused it with the quintessential flavors of fall. We’ve elevated it to an entirely new level of deliciousness that promises to become your new seasonal obsession.
Why You’ll Adore These Spiced Apple Cinnamon Snickerdoodle Cookies
What makes this particular iteration so special? It’s the harmonious blend of tart-sweet dried apples providing a soft chew, combined with the signature tang of cream of tartar, all wrapped in a comforting embrace of cinnamon and other warming spices. Each bite delivers a perfectly chewy center, delightfully crispy edges, and that satisfying crunch of cinnamon-sugar. These cookies are incredibly easy to make, yet sophisticated enough to impress, offering a delightful twist on a cherished classic that perfectly captures the essence of the season. They truly embody everything we love about autumn baking.
Ingredients:
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For the Spiced Apple Cinnamon Snickerdoodle Cookies:
- 2 ½ cups (300g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) unsweetened applesauce
- ½ cup (50g) finely minced dried apple pieces (optional, but highly recommended for an extra apple burst)
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For the Cinnamon-Sugar Coating:
- ½ cup (100g) granulated sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon apple pie spice (optional, for an extra layer of “spiced apple” flavor)
Preparing the Signature Cinnamon-Sugar Coating
- Combine the Coating Ingredients: In a shallow bowl or a pie plate, whisk together the ½ cup granulated sugar, 2 tablespoons ground cinnamon, and the optional ½ teaspoon apple pie spice for our delightful coating. We want to ensure these are thoroughly combined so that every surface of our Spiced Apple Cinnamon Snickerdoodle Cookies gets an even and flavorful crust. Set this aside; it’s going to be the crowning glory for our delicious treats. Make sure the bowl is wide enough for easy rolling later!
Crafting the Spiced Apple Cinnamon Snickerdoodle Cookie Dough
- Prepare Your Dry Ingredients: In a medium bowl, whisk together your 2 ½ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon fine sea salt, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger. The cream of tartar is a crucial ingredient for traditional Snickerdoodles, giving them their characteristic tangy taste and chewy texture, so don’t skip it! Whisk these dry ingredients really well to ensure all the leavening agents and spices are evenly distributed. A good whisk here means consistent flavor and rise throughout all your Spiced Apple Cinnamon Snickerdoodle Cookies. Set this bowl aside for now.
- Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream together the 1 cup of softened unsalted butter with 1 ½ cups granulated sugar and ¼ cup light brown sugar. Beat on medium-high speed for about 3 to 5 minutes, or until the mixture is truly light, fluffy, and pale in color. This creaming process is vital; it incorporates air into the butter and sugar, which contributes significantly to the tender texture of the Spiced Apple Cinnamon Snickerdoodle Cookies. Scrape down the sides of the bowl periodically to ensure everything is evenly mixed. You want it to look almost like a cloud!
- Incorporate Eggs and Vanilla: Reduce the mixer speed to medium. Add the 2 large eggs, one at a time, beating well after each addition until fully incorporated. After the eggs, mix in the 1 teaspoon of pure vanilla extract. The eggs add richness and structure, while vanilla enhances all the wonderful spice flavors we’re building. Make sure each egg is completely mixed in before adding the next to maintain that beautiful, creamy consistency.
- Add the Applesauce: With the mixer on low speed, gently stir in the ½ cup of unsweetened applesauce. Mix just until combined. The applesauce is a secret weapon here; it not only infuses that wonderful apple flavor directly into the dough of our Spiced Apple Cinnamon Snickerdoodle Cookies but also adds incredible moisture, ensuring a soft and tender crumb. Be careful not to overmix at this stage; we just want it integrated.
- Gradually Add Dry Ingredients: With the mixer on the lowest speed, slowly add your whisked dry ingredients to the wet mixture, a third at a time. Mix only until just combined and no streaks of flour remain. It’s incredibly important not to overmix the dough once the flour is added. Overmixing can develop the gluten in the flour too much, leading to tough, rather than wonderfully chewy, Spiced Apple Cinnamon Snickerdoodle Cookies. Stop mixing as soon as everything comes together. The dough will be soft and pliable.
- Fold in Dried Apples (Optional but Recommended): If you’re using the optional ½ cup of finely minced dried apple pieces, gently fold them into the dough by hand using a rubber spatula. These little gems will add bursts of concentrated apple flavor and a delightful chewy texture, truly elevating the “Spiced Apple” aspect of our Spiced Apple Cinnamon Snickerdoodle Cookies.
Chilling for Perfection
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, or preferably 2-3 hours. While it might be tempting to skip this step, chilling is crucial for Spiced Apple Cinnamon Snickerdoodle Cookies. It allows the butter to firm up, preventing the cookies from spreading too much during baking, and it gives the flavors (especially those wonderful spices and apple notes) time to meld and deepen. A well-chilled dough is also much easier to handle and roll, making the baking process smoother and more enjoyable. If you’re pressed for time, a minimum of 45 minutes will still make a difference.
Rolling, Coating, and Baking Your Spiced Apple Cinnamon Snickerdoodle Cookies
- Preheat and Prepare: While your dough is chilling, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze, ensuring your Spiced Apple Cinnamon Snickerdoodle Cookies bake evenly and release easily.
- Portion and Roll the Dough: Remove the chilled dough from the refrigerator. Using a 1.5-inch cookie scoop or about 1 tablespoon of dough per cookie, scoop out portions. Roll each portion gently between your palms to form a smooth ball. Consistency in size is key for even baking!
- Generously Coat the Dough Balls: Place each dough ball into the prepared cinnamon-sugar coating. Roll it around until it’s thoroughly and generously coated on all sides. Don’t be shy here; the coating is what gives Spiced Apple Cinnamon Snickerdoodle Cookies their iconic crinkly texture and sweet, spiced crust. Ensure a thick layer, as some of it will melt into the cookie during baking, leaving behind a beautiful sparkle and an incredible aroma.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. These cookies will spread a bit, so giving them ample room prevents them from merging into one giant cookie. Work in batches if necessary, depending on the size of your baking sheets.
- Bake to Perfection: Bake one sheet at a time in your preheated oven for 9 to 12 minutes. The exact timing can vary slightly depending on your oven, so keep an eye on them. You’ll know they’re ready when the edges are set and lightly golden, but the centers still look slightly soft and puffed. They will continue to set as they cool, so resist the urge to overbake. A slightly underbaked center ensures a wonderfully chewy cookie. The kitchen will fill with an intoxicating aroma of cinnamon, ginger, and apple – a true sign that your Spiced Apple Cinnamon Snickerdoodle Cookies are nearly ready!
Cooling and Savoring Your Spiced Apple Cinnamon Snickerdoodle Cookies
- Cooling Process: Once baked, remove the baking sheets from the oven. Allow the Spiced Apple Cinnamon Snickerdoodle Cookies to cool on the baking sheets for about 5 minutes. This brief cooling period on the hot sheet allows them to firm up without breaking. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Cooling on a wire rack ensures air circulation, preventing the bottoms from becoming soggy and maintaining that perfect texture.
- Enjoy the Fruits of Your Labor: Once fully cooled, these Spiced Apple Cinnamon Snickerdoodle Cookies are ready to be savored! The waiting is the hardest part, but allowing them to cool completely helps their flavors fully develop and their texture to become just right – soft, chewy, and perfectly spiced. They are absolutely delightful warm with a glass of milk or a cup of coffee or tea, but their nuanced flavors truly shine once completely cooled.
- Storage: Store your incredible Spiced Apple Cinnamon Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. They tend to get even softer and chewier on the second day, making them a fantastic make-ahead treat. For longer storage, you can freeze the baked cookies for up to 2-3 months. Just thaw them at room temperature before enjoying. You’ll be glad to have these on hand for any spontaneous craving or unexpected guest! These truly are a treat that encapsulates warmth and comfort, perfect for any season.
Conclusion:
And there you have it, my friends! We’ve journeyed through the delightful process of creating what I truly believe are some of the most comforting and exquisitely flavored cookies you’ll ever bake. This isn’t just another cookie recipe; it’s an invitation to fill your home with an intoxicating aroma and your palate with a symphony of autumnal delights. The unique blend of tender, spiced apple, intertwined with that classic cinnamon-sugar coating, elevates the humble snickerdoodle into something truly extraordinary. I can confidently say that these Spiced Apple Cinnamon Snickerdoodle Cookies are a must-try for anyone who loves a good homemade treat, especially as the days get shorter and the evenings grow cooler. They offer that perfect balance of chewy on the inside, slightly crisp on the edges, and bursting with warm, inviting flavors that resonate with the very essence of comfort food.
What makes these cookies stand out is truly the harmonious marriage of flavors. You get the gentle sweetness and subtle tartness from the apple, which keeps the cookie from being overly rich, perfectly complementing the warming notes of cinnamon and a hint of other spices. Each bite is a journey, starting with that iconic sugary crunch, moving into a soft, cake-like interior infused with fruit and spice. It’s a taste experience that feels both familiar and refreshingly new. Trust me when I say, once you’ve tried one, it’s incredibly difficult to stop at just one! They’re not just delicious; they’re incredibly satisfying, leaving you with that cozy, content feeling that only the best homemade baked goods can provide.
Perfect Pairings and Creative Servings
Now, let’s talk about how to best enjoy these incredible creations. While they are absolutely divine straight from the cooling rack, still warm and fragrant, there are so many ways to elevate the experience. Imagine dunking one of these beauties into a tall, frosty glass of cold milk – the classic pairing that never disappoints. For the coffee lovers among us, a warm cookie alongside a freshly brewed cup of coffee or a creamy latte is sheer bliss, the robust coffee notes beautifully contrasting with the sweet spice of the cookie. Tea enthusiasts will find that a chai tea or even a simple black tea makes for a sophisticated companion. If you’re feeling a bit more indulgent, try serving them warm with a scoop of vanilla bean ice cream, allowing the cookie’s warmth to gently melt the ice cream around it, creating a truly decadent dessert. A drizzle of caramel sauce over the top wouldn’t hurt either! For a special brunch or holiday gathering, stacking a few of these on a platter with some fresh apple slices or a side of whipped cream makes for a visually appealing and utterly delicious offering. They also make fantastic gifts during the festive season; simply pack them in a pretty tin or cellophane bag with a ribbon, and you’ve got a thoughtful, homemade present that’s sure to be appreciated.
Make It Your Own!
But don’t stop there! While this recipe is fantastic as written, I always encourage you to play around and make it your own. If you love a bolder spice profile, feel free to add a pinch more nutmeg, allspice, or even a tiny bit of ground cloves to the dough. For an extra layer of texture, consider folding in some finely chopped walnuts or pecans – they’d add a lovely crunch and depth of flavor. You could also experiment with a hint of orange zest in the dough for a brighter, citrusy lift that would complement the apple wonderfully. Another fun idea is to turn these into sandwich cookies! Simply whip up a batch of simple cream cheese frosting or a spiced buttercream and spread it between two cooled cookies for an even more luxurious treat. Or, if you prefer a glossy finish, a very thin glaze made from powdered sugar and a touch of apple cider would add an elegant touch and another layer of apple flavor. The possibilities are truly endless, and the beauty of baking is being able to adapt a recipe to your own taste and creativity.
So, please, don’t just dream about these glorious cookies. Take the leap, gather your ingredients, and carve out a little time in your kitchen to bake a batch of these extraordinary treats. I promise you, the effort is minimal compared to the incredible rewards of taste and aroma. They are perfect for sharing with family and friends, for quiet moments of indulgence, or for brightening anyone’s day. Once you’ve experienced the pure delight of biting into one of these homemade wonders, I have a feeling they’ll quickly become a cherished staple in your baking repertoire. I truly can’t wait for you to try this recipe! Please, once you do, come back and tell me all about your experience in the comments below. Share your photos on social media – I’d love to see your beautiful creations! Your feedback and stories are what make this community so wonderful. Happy baking, everyone!
Spiced Apple Cinnamon Snickerdoodle Cookies
These Spiced Apple Cinnamon Snickerdoodle Cookies are an invitation to comfort, blending the classic crinkled Snickerdoodle with the warm, inviting flavors of fall – sweet apples, cinnamon, nutmeg, and ginger. Each tender bite offers a chewy center, crispy edges, and a delightful cinnamon-sugar crunch, making them a perfect seasonal treat.
Ingredients
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3 cups plus 2 tablespoons all-purpose flour
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2 teaspoons cream of tartar
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1 teaspoon baking soda
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½ teaspoon fine sea salt
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1 ½ teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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1 cup (226g) unsalted butter, softened
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1 ½ cups (300g) granulated sugar
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¼ cup (50g) light brown sugar, packed
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2 large eggs
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1 teaspoon pure vanilla extract
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½ cup (120ml) unsweetened applesauce
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½ cup (50g) finely minced dried apple pieces (optional)
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½ cup (100g) granulated sugar (for coating)
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2 tablespoons ground cinnamon (for coating)
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½ teaspoon apple pie spice (optional, for coating)
Instructions
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Step 1
Whisk ½ cup (100g) granulated sugar, 2 tbsp ground cinnamon, and optional ½ tsp apple pie spice in a shallow bowl. Set aside. -
Step 2
Whisk 3 cups + 2 tbsp all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, ½ tsp fine sea salt, 1 ½ tsp ground cinnamon, ½ tsp nutmeg, and ¼ tsp ground ginger in a medium bowl. Set aside. -
Step 3
In a stand mixer, cream 1 cup (226g) softened unsalted butter with 1 ½ cups (300g) granulated sugar and ¼ cup (50g) light brown sugar for 3-5 min until light and fluffy. Scrape bowl. -
Step 4
Reduce mixer speed. Add 2 large eggs one at a time, beating after each. Mix in 1 tsp pure vanilla extract. -
Step 5
On low speed, gently mix in ½ cup (120ml) unsweetened applesauce until just combined. -
Step 6
Slowly add dry ingredients to wet mixture on low speed, mixing until just combined. Do not overmix. -
Step 7
If desired, gently fold in ½ cup (50g) finely minced dried apple pieces by hand. -
Step 8
Cover dough and refrigerate for at least 1 hour, preferably 2-3 hours. -
Step 9
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. -
Step 10
Scoop 1.5-inch dough portions (approx. 1 tbsp each). Roll into balls and generously coat in cinnamon-sugar mixture. -
Step 11
Place coated balls 2 inches apart on prepared baking sheets. Bake one sheet at a time for 9-12 minutes, until edges are set and centers are slightly soft. Do not overbake. -
Step 12
Cool cookies on baking sheets for 5 min, then transfer to a wire rack. Enjoy once fully cooled. -
Step 13
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for 2-3 months.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
