Introduction

These Apple Snickerdoodles are chewy, sweet, and perfectly capture the flavors of fall. With tender bits of cinnamon-spiced apples and a classic snickerdoodle cinnamon-sugar coating, they make a delightful twist on a beloved cookie.

Apple Snickerdoodles Recipe: Chewy, Sweet & Fall-Perfect! Recipe - Recipe Image

Ingredients

250g peeled and finely diced Gala apples
50g (1/4 cup) dark brown sugar
1.5 tsp ground cinnamon
Pinch of salt
Juice from 1 small lemon
184g (13 tbsp) unsalted butter, browned (yields 150g)
100g (1/2 cup) dark brown sugar
100g (1/2 cup) granulated sugar
2 tsp vanilla bean paste or extract
1 large egg, room temperature
1 egg yolk, room temperature
250g (2 cups) all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp ground cinnamon
⅓ cup (65g) granulated sugar (for coating)
2 tablespoons ground cinnamon (for coating)

Instructions

Step 1: In a small bowl, combine the diced apples with 50g dark brown sugar, 1.5 tsp ground cinnamon, a pinch of salt, and the lemon juice. Set aside to macerate.
Step 2: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and 1 tsp ground cinnamon. Set aside.
Step 3: Brown the butter in a saucepan until it reaches a nutty aroma and yields 150g after browning. Let it cool slightly before using.
Step 4: In a large mixing bowl, cream the browned butter with both sugars using an electric mixer for 3-5 minutes until light and fluffy. Reduce speed, then add vanilla, followed by the egg and egg yolk one at a time, mixing until just combined.
Step 5: On low speed, gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the prepared apples with a spatula, ensuring even distribution without overmixing.
Step 6: Chill the dough in the refrigerator for at least 30 minutes or up to 2 hours to prevent spreading and enhance flavor.
Step 7: Prepare the cinnamon-sugar coating by mixing ⅓ cup granulated sugar with 2 tablespoons ground cinnamon in a shallow bowl.
Step 8: Scoop 1.5 to 2 tablespoons of dough, roll into smooth balls, and coat thoroughly in the cinnamon-sugar mixture. Place them about 2 inches apart on the baking sheets. Optionally, gently flatten the top of each ball.
Step 9: Bake one sheet at a time for 9-11 minutes until edges are set and lightly golden but centers remain soft and puffy. Rotate halfway through if needed. Avoid overbaking for a chewy texture.
Step 10: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or store.

Tips & Variations

Chilling the dough is essential to control spreading and develop flavor.
Use tart apples like Granny Smith for a more tangy contrast.
Substitute the vanilla bean paste with vanilla extract if preferred.
For a softer cookie, slightly underbake and allow residual heat to finish baking.

Storage

Store baked cookies in an airtight container at room temperature for 3-4 days. To keep them longer, freeze baked cookies for up to 3 months. Reheat gently in a microwave for a few seconds to enjoy warm and soft cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this recipe?

Yes, you can use any firm apple variety. Tart apples like Granny Smith add a nice balance to the sweet dough, but sweeter apples like Fuji or Honeycrisp work well too.

Why do the cookies need to be chilled before baking?

Chilling the dough helps solidify the butter and reduce spreading during baking. It also allows the flavors to meld, resulting in a better texture and richer taste.

Apple Snickerdoodles Recipe: Chewy, Sweet & Fall-Perfect! Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

This Apple Snickerdoodles recipe offers a chewy, sweet, and fall-perfect twist on the classic cookie. Infused with diced gala apples, browned butter, and a signature cinnamon-sugar coating, these cookies deliver a delightful balance of soft texture and warm spice, making them an ideal treat for cozy autumn days.

Author: Maya
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Apples Mixture

250g peeled and finely diced Gala apples
50g (1/4 cup) dark brown sugar
1.5 tsp ground cinnamon
Pinch of salt
Juice from 1 small lemon

Browned Butter

184g (13 tbsp) unsalted butter, browned (yields 150g)

Cookie Dough

100g (1/2 cup) dark brown sugar
100g (1/2 cup) granulated sugar
2 tsp vanilla bean paste or extract
1 large egg, room temperature
1 egg yolk, room temperature
250g (2 cups) all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp ground cinnamon

Cinnamon-Sugar Coating

⅓ cup (65g) granulated sugar
2 tablespoons ground cinnamon

Instructions

Prepare Apples: In a small bowl, combine the peeled and finely diced Gala apples with dark brown sugar, ground cinnamon, a pinch of salt, and lemon juice. Mix well and set aside to allow the flavors to meld.
Prep Oven & Dry Ingredients: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and ground cinnamon. Set aside the dry mixture.
Brown Butter: In a saucepan, brown the unsalted butter over medium heat until it becomes golden and aromatic, yielding about 150g after browning. Allow the browned butter to cool slightly before use.
Cream Wet Ingredients: In a large mixing bowl, use an electric mixer to cream together the cooled browned butter with dark brown sugar and granulated sugar for 3-5 minutes until the mixture is light, pale, and fluffy. Reduce the mixer speed, then beat in the vanilla bean paste followed by the large egg and egg yolk, one at a time, until just combined.
Form Dough: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overmixing. Gently fold the prepared diced apples into the dough using a rubber spatula, ensuring even distribution.
Chill Dough: Chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours, to prevent excessive spreading during baking and to enhance flavor.
Prepare Cinnamon-Sugar Coating: In a shallow bowl, whisk together granulated sugar and ground cinnamon to create the signature snickerdoodle coating.
Shape & Coat Cookies: Using a 1.5 to 2 tablespoon cookie scoop, portion the chilled dough. Roll each portion into a smooth ball, then roll thoroughly in the cinnamon-sugar coating to cover completely. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Optionally, gently flatten each dough ball slightly.
Bake: Bake one baking sheet at a time in the preheated oven for 9-11 minutes, until the edges are set and lightly golden but the centers remain soft and puffy. Rotate the baking sheet halfway through baking if your oven is uneven. Avoid overbaking to keep the cookies chewy.
Cool & Serve: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack to cool completely. Serve warm or store in an airtight container at room temperature for 3-4 days. For extended storage, freeze baked cookies for up to 3 months.

Notes

Chilling the dough is recommended to prevent spreading and to deepen the flavor of the snickerdoodles.
Browned butter is key for a nutty, rich flavor that elevates the cookies beyond traditional snickerdoodles.
Use room temperature eggs for better mixing and texture.
Rolling cookies in cinnamon-sugar coating before baking is essential for the signature snickerdoodle texture and flavor.
Baking one sheet at a time ensures even baking and consistent results.
Cookies can be stored at room temperature or frozen to preserve freshness.

Keywords: Apple Snickerdoodles, browned butter cookies, cinnamon sugar cookies, fall cookies, chewy cookies, autumn desserts