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Cozy Apple Spice Snickerdoodle Cookies

Cozy Apple Spice Snickerdoodle Cookies - featured image
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These Cozy Apple Spice Snickerdoodle Cookies combine tender dough infused with apple bits and a cinnamon-spiced sugar crust, perfect for fall gatherings and cozy afternoons.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour (345g)
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 2 teaspoons ground cinnamon, plus extra for coating
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (225g), softened
  • 1 1/4 cups granulated sugar (250g)
  • 1/2 cup packed brown sugar (100g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 medium Granny Smith apple, peeled and finely diced
  • Cinnamon brown sugar coating:
  • 1/3 cup granulated sugar (65g)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons light brown sugar, packed

Instructions

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a small bowl, mix 1/3 cup granulated sugar, 1 tablespoon cinnamon, and 2 tablespoons light brown sugar for the coating. Set aside.
  3. In a medium bowl, sift together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
  4. Using a mixer, cream the softened butter with granulated and brown sugar on medium speed for about 3 minutes until fluffy and pale.
  5. Beat in the egg and vanilla extract until well incorporated.
  6. Gently fold in the finely diced Granny Smith apple.
  7. Slowly add the dry ingredients to the wet ingredients, folding until just combined. Avoid overmixing.
  8. Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball generously in the cinnamon brown sugar coating until fully covered.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
  11. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Use room temperature butter and egg for best texture. Pat diced apples dry if watery to avoid soggy cookies. Do not skip rolling dough in cinnamon brown sugar coating for signature crunch. Avoid overmixing dough to keep cookies tender. Dough can be chilled up to 24 hours before baking. For vegan version, use dairy-free butter and flax egg. For gluten-free, substitute with gluten-free baking flour blend.

Nutrition

Keywords: apple spice cookies, snickerdoodle, fall cookies, cinnamon sugar cookies, cozy cookies, autumn baking

Find it online: https://spoonluma.com/cozy-apple-spice-snickerdoodle-cookies-easy-perfect-fall-recipe/