Baking is one of the most enjoyable activities to do in your kitchen. There’s something about the warm smell of cookies baking that brings comfort and joy. Today, we’re going to look at a delightful recipe for Quick Apple Cinnamon Snickerdoodle Cookies. These cookies combine the classic flavors of snickerdoodles with the sweetness of apples, making them a perfect treat for any occasion. With soft, chewy centers and just the right amount of cinnamon, they are sure to please everyone in your family.
Why Make This Recipe
Why should you bother making these Quick Apple Cinnamon Snickerdoodle Cookies? First, they are incredibly easy to prepare, making them a great option even for beginner bakers. You don’t need any fancy techniques or tools. All you need is a mixing bowl, a whisk, and your oven.
Furthermore, this recipe allows you to bring the taste of fall into your home any time of the year. The addition of apples not only adds flavor but also a bit of moisture to make the cookies extra soft. They are perfect for after-school snacks, cozy evenings, or holiday gatherings. Plus, with the sweet dusting of cinnamon sugar on the outside, they can be enjoyed by adults and kids alike. Why not whip up a batch and share them with friends, neighbors, or coworkers? Everyone will love these tasty treats.
How to Make Quick Apple Cinnamon Snickerdoodle Cookies
Let’s get into the details of making these delicious cookies. Follow the steps below, and you’ll be enjoying fresh-baked cookies in no time!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup diced apples
- 1/4 cup sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Directions
Preheat your oven: Begin by preheating your oven to 350°F (175°C). This will ensure that your cookies bake perfectly from the moment they go into the oven. Line a baking sheet with parchment paper to prevent the cookies from sticking.
Cream the butter and sugars: In a large bowl, take the softened butter and combine it with the sugar and brown sugar. Using a mixer or a wooden spoon, cream the mixture together until it becomes light and fluffy. This process adds air into the mixture, which helps to create the perfect texture for your cookies.
Add eggs and vanilla: Next, beat in the eggs one at a time. Make sure to mix well after each addition. Then, stir in the vanilla extract, which will add a wonderful flavor to your cookies.
Mix dry ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Making sure to mix these dry ingredients well ensures that everything is evenly distributed in your cookie dough.
Combine wet and dry ingredients: Gradually add your dry mixture to the wet mixture. Stir gently until just combined. Be careful not to over-mix, as this can make your cookies tough.
Fold in apples: Now, it’s time to fold in your diced apples. The apples add both sweetness and moisture to your cookies. Make sure they are evenly distributed throughout the dough.
Prepare cinnamon sugar: In a small bowl, mix together the sugar and cinnamon for rolling. This will give your cookies that classic snickerdoodle flavor.
Form cookie balls: Scoop tablespoons of the dough and roll them into balls. Once shaped, roll each ball in the cinnamon-sugar mixture to coat the outside.
Place on baking sheet: Place the coated cookie balls on your prepared baking sheet. Make sure to leave about 2 inches of space between each ball, as they will spread while baking.
Bake: Bake the cookies in your preheated oven for 10-12 minutes. Keep an eye on them until the edges are lightly golden. The centers may look slightly underdone, but they will continue to bake once removed from the oven.
Cool on wire rack: Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them set properly and make them easier to move.
How to Serve Quick Apple Cinnamon Snickerdoodle Cookies
These cookies can be enjoyed warm straight out of the oven. You can also serve them with a glass of cold milk or a warm cup of tea or coffee. They make an excellent dessert after dinner or a sweet treat at any time of the day.
For added decadence, you can pair them with vanilla ice cream. Just place a scoop of ice cream between two cookies to create a delicious cookie sandwich. This fun dessert will surely please your family and friends alike!
How to Store Quick Apple Cinnamon Snickerdoodle Cookies
After baking your cookies, store them in an airtight container. This will help keep them fresh and soft. They can be kept at room temperature for about a week.
If you want to keep them longer, you can store them in the refrigerator for up to two weeks. To make your cookies last even longer, consider freezing them. Place the cooled cookies in a freezer-safe container or bag, and they will keep for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature or reheat them in the microwave for a few seconds to bring back their original softness.
Tips to Make Quick Apple Cinnamon Snickerdoodle Cookies
Use room temperature ingredients: Make sure your butter and eggs are at room temperature. This helps to create a smooth and consistent dough.
Choose the right apples: For the best flavor, use tart apples such as Granny Smith or Honeycrisp. These apples add a nice balance of sweetness and tartness to the cookies.
Don’t skip on the cream of tartar: This ingredient is crucial for achieving the classic snickerdoodle flavor. It helps create a tender cookie with the right amount of chew.
Chill the dough (optional): If you have extra time, chill the dough for about 30 minutes before baking. This can help prevent the cookies from spreading too much in the oven and result in thicker cookies.
Add extra spices: Feel free to experiment with adding nutmeg or allspice for a unique flavor twist.
Variation
While the Quick Apple Cinnamon Snickerdoodle Cookies are already delicious on their own, you can always add a twist to the recipe. Here are a few ideas:
- Walnuts or Pecans: Folding in chopped nuts can give your cookies a delightful crunch and nutty flavor.
- Caramel Chips: Adding caramel chips to the dough can enhance the sweetness and give a gooey texture inside the cookies.
- Chocolate: Try adding chocolate chips for a delicious chocolate-apple combination.
FAQs
Can I use other types of apples in this recipe?
Yes! While tart apples like Granny Smith work best, you can use any kind of apples you have on hand. Just keep in mind that the flavor might change slightly.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and wrap it tightly in plastic wrap. Refrigerate it for up to three days or freeze it for up to three months. Just make sure to thaw frozen dough in the refrigerator before baking.
What should I do if my cookies are too dry?
If your cookies come out dry, it could be due to overbaking. Make sure to check on them around the 10-minute mark. To add moisture, you can also try reducing the amount of flour slightly in your next batch!
Baking these Quick Apple Cinnamon Snickerdoodle Cookies is an easy and rewarding project. Once you try them, you’ll often find yourself reaching for this recipe time and again. Happy baking!
Quick Apple Cinnamon Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Beat the eggs in one at a time, mixing well after each addition, and then stir in the vanilla extract.
- In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the diced apples evenly.
- In a small bowl, mix the 1/4 cup of sugar with 1 tablespoon of cinnamon for rolling.
- Scoop tablespoons of dough, roll into balls, and then roll in the cinnamon-sugar mixture.
- Place on the baking sheet, leaving about 2 inches between each ball.
- Bake for 10-12 minutes until the edges are lightly golden. The centers may look slightly underdone.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.