Description
Soft and chewy snickerdoodle cookies with fresh apple chunks and cinnamon sugar coating.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peeled and finely diced apple (about 1 medium apple)
- Cinnamon sugar mixture: 1/4 cup granulated sugar + 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, beat butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in diced apple.
- In a small bowl, combine 1/4 cup sugar and cinnamon for coating.
- Scoop dough by rounded tablespoonfuls and roll into balls. Roll each ball in cinnamon sugar mixture.
- Place balls 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, until edges are set and bottoms are lightly golden. Centers will look slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Use a firm, tart apple like Granny Smith for best texture and flavor.
- Store cookies in an airtight container at room temperature up to 5 days.
- For extra apple flavor, add 1/2 teaspoon apple pie spice to the dry ingredients.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg