Apple Snickerdoodle Cookies – A delicious fall dessert made with fresh apples and homemade snickerdoodle cookie dough rolled in cinnamon sugar!
Apple Snickerdoodle Cookies
Now if you haven’t noticed, I’m a bit of a sucker for all things snickerdoodle. Whether it’s my snickerdoodle mug cake, snickerdoodle pancakes, or my vanilla bean snickerdoodle cookies, I always enjoy the flavors. With fall just around the corner, I decided to combine two of my favorite things – snickerdoodle cookies and apples. The combination was absolutely perfect and I am in love with this recipe.
To start out, you make a simple snickerdoodle cookie base and then you stir in shredded apple. Now, what I like about using the shredded apple instead of chunks of apple is that you get the apple flavor more evenly dispersed in the cookie. I preferred that to just biting into a chunk of apple.
Something else worth noting about these cookies is that they are perfect for holiday parties and can be spruced up so many different ways! Personally, I really like making caramel apple ice cream sandwiches with the cookies by taking a cookie, placing a scoop of ice cream on top of it with a drizzle of caramel sauce, and then topping it with another cookie. Trust me, it’s awesome.
Another way to jazz these cookies up even more is to place a soft caramel candy in the middle of the ball of cookie dough before it bakes so that when you bite in, soft caramel comes flowing out.
Common questions about making snickerdoodle cookies
What is a snickerdoodle?
A snickerdoodle is a cookie that is typically made from butter, sugar, flour, and cream of tartar. It is rolled in cinnamon sugar before being baking. Sometimes the dough may have additional spices such as cinnamon or vanilla extract. It is very similar to a sugar cookie taste and texture wise except for the fact it uses cream of tartar which impacts the taste and texture of the cookie.
How to make snickerdoodle cookies?
Making snickerdoodle cookies is very simple. You beat the butter and sugar together before adding in egg and vanilla extract. Next, you add in the flour, baking soda, and cream of tartar. Once the dough is mixed together, you place the dough in the refrigerator for at least 30 minutes. Then you scoop out the cookies and roll them in cinnamon sugar before placing them on a sheet pan. Next, you place the sheet pan in the oven and cook the cookies for 12-14 minutes.
Do you have to use cream of tartar for snickerdoodles?
Cream of tartar is part of what makes a snickerdoodle cookie a snickerdoodle cookie. It helps create that tangy taste and chewy texture. It is possible to leave it out but it will have an impact on how the cookies turn out.
What is cream of tartar and what does it do?
Cream of tartar is a byproduct of grape processing that helps stabilize egg whites in recipes.
Is there a substitute for cream of tartar?
Some substitutes for cream of tartar include fresh lemon juice or white vinegar. For each 1/2 teaspoon of cream of tartar, use 1 teaspoon of either lemon juice or vinegar.
Tips and tricks on these apple snickerdoodle cookies
- This recipe makes about 2 dozen cookies but it can very easily be doubled or tripled for parties.
- Make sure to let your snickerdoodle cookies sit in the refridgerator at least an hour. This helps keep them from spreading and makes rolling them out easier.
- To get the excess liquid out of the apples, I simply squeezed out the shredded apple over the sink. Do not leave the extra liquid in, it will lead to a very moist dough.
Can’t get enough of this apple snickerdoodle cookies recipe? Try these other recipes!
Apple Snickerdoodle Cookies
- 1/2 cup unsalted butter, softened
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 cup apple, peeled and shredded
Cinnamon Sugar Topping
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- Using a cheese grater with large holes, shred a peeled apple until you have 1/2 cup. Squeeze the liquid out and set aside the shredded apple.
- In a large mixing bowl, beat together butter, white sugar, and brown sugar until well combined. Add in egg and vanilla extract, continuing to beat for 1 minute.
- Add in the flour, cream of tartar, and baking soda. Mix until just combined before folding in the shredded apple.
- Cover cookie dough and place in refrigerator for at least 60 minutes.
- Preheat oven to 350 degrees and line a sheet pan with parchment paper or a silicon mat. Mix together cinnamon and sugar in a bowl and set aside.
- Remove cookie dough from refrigerator and scoop out cookie dough into tablespoon-sized pieces. Roll into a ball before rolling in cinnamon sugar mixture. Place on sheet pan, leaving at least 3" between each cookie as they will spread in the oven. Repeat until sheet pan is full. Place in oven and bake for 9-11 minutes.
- Remove from oven and allow to sit on the sheet pan for a few minutes before transferring to a cooling rack.