These Snickerdoodles Apple Cookies have tons of cinnamon flavor, chewy center, and slightly crisp golden edges. Adding the shredded apples gives the cookie a fall flavor without losing the classic Snickerdoodle taste.
Snickerdoodle Apple Cookies, 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 on How to Make Snickerdoodle Apple Cookies
- If you do not have 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:
First, 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 and set aside:
Gradually add the dry ingredients into the wet ingredients and mix until combined:
Add the shredded apples and continue mixing:
Mix the 1/4 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 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 large red apple, shredded
- 1/4 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 1/4 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!