This Snickerdoodle Apple Cookie recipe is one of my best ideas yet! Why, you may ask? It’s because adding apples to the classic snickerdoodle cookies gave the cookies the fall-like flavor I was looking for! You gotta try it, it’s delicious. (I know I always say that, but it’s true!)
I’m thinking since Snickerdoodle Apple Cookies was such a hit, I’m going to try other flavors using the base recipe of a snickerdoodle cookie. Who’s with me?
If you guys do try this recipe, make sure to tag me on IG or FB, I absolutely love seeing all your recreations of my recipes!
Tips and Procedures:
- If you do not have the cream of tartar, you can replace it with 2 teaspoons of baking powder.
- Try to experiment and add in white chocolate chips!
- Sift, sift, sift! This applies to all dry ingredients to avoid lumps in your cookie dough.
How to Make Snickerdoodle Apple Cookies:
Listed below are all the ingredients you will need:
- cream of tartar
- baking soda
- all purpose flour
- unsalted butter
- granulated sugar
- vanilla extract
- red apple
First, preheat the oven to 350 F. Line the baking sheet with parchment paper or a baking mat, and set aside.
In a medium-sized bowl, whisk together the salt, cinnamon, cream of tartar, baking soda, and all-purpose flour and set aside:
In a large bowl, add the butter, sugar, eggs, and vanilla extract and beat together until light and fluffy:
Gradually add the dry ingredients to the wet ingredients and mix until combined:
Add the shredded apples and continue mixing:
Mix the ¼ cup sugar and cinnamon together:
Using a cookie scooper, scoop the cookies onto the cookie sheet:
Sprinkle the cinnamon-sugar mixture onto the cookie dough balls:
Bake for 9-12 minutes and then transfer it to the cookie rack to cool completely:
Yum! can you smell the sweet aroma of cinnamon?!? Make this at home and feel free to tag me in your photos!
Frequently Asked Questions for Snickerdoodle Apple Cookies Recipe:
Q: How many cookies would you say this makes?
A: This recipe can make about 15-20 pieces of snickerdoodle apple cookies, depending on how big or small your cookie dough balls are.
Q: What could I use to substitute eggs in this recipe?
A: You can use egg substitutes found in grocery stores if you cannot eat eggs.
Q: Do you have to use cream of tartar for snickerdoodles?
A: You can omit the cream of tartar and replace it with 2 teaspoons of baking powder. The cream of tartar just adds tanginess to the cookies.
Q: Any chance that whole wheat flour would work too?
A: Yes, I think using any kind of flour will work in this recipe.
The full recipe is below, and here’s a step-by-step video if you’d like more guidance.
Snickerdoodle Apple Cookies
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 3 cups all purpose flour
- 1 cup 2 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 large red apple shredded
- ¼ cup sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 F. Line baking sheet with parchment paper or baking mat and set aside.
- In a medium size bowl, whisk together the salt, cinnamon, cream of tartar, baking soda, all purpose flour. Set aside.
- In a large bowl, add the butter, sugar, eggs, vanilla extract and beat together until light and fluffy.
- Gradually add the dry ingredients into the wet ingredients and mix until combined. Add the shredded apples and continue mixing.
- Mix the ¼ cup sugar and cinnamon together.
- Using a cookie scooper, scoop the cookies onto the cookie sheet and then sprinkle the cinnamon sugar mixture onto the cookie dough.
- Bake for 9-12 minutes and then transfer it to the cookie rack to cool completely.
NEVER MISS A RECIPE!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!