Quick Apple Cinnamon Snickerdoodle Cookies

ByMadison Rae
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Why Make This Recipe

Quick Apple Cinnamon Snickerdoodle Cookies are a delightful treat that combines the classic flavors of snickerdoodles with the sweet and tart taste of apples. These cookies are not only easy to make, but they also fill your home with a delicious aroma. Whether you want a snack for yourself, a treat for a gathering, or a special dessert for family, these cookies are perfect for any occasion!

How to Make Quick Apple Cinnamon Snickerdoodle Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup finely chopped apples
  • 1/4 cup sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Directions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, baking soda, salt, and 2 teaspoons of ground cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
  6. Fold in the finely chopped apples.
  7. In a small bowl, combine the sugar and cinnamon for rolling.
  8. Scoop dough into balls and roll each in the cinnamon sugar mixture.
  9. Place on a baking sheet lined with parchment paper, leaving space for spreading.
  10. Bake for 10-12 minutes, or until the edges are golden.
  11. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

How to Serve Quick Apple Cinnamon Snickerdoodle Cookies

These cookies are best enjoyed warm, straight from the oven, with a glass of milk or a cup of tea. You can serve them at parties, or pack them in lunch boxes. They also make a great snack any time of day!

How to Store Quick Apple Cinnamon Snickerdoodle Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them for longer, you can freeze them. Just make sure to place them in a freezer-safe container or bag.

Tips to Make Quick Apple Cinnamon Snickerdoodle Cookies

  • Make sure your butter is softened but not melted.
  • For a stronger apple flavor, use a tart apple, like Granny Smith.
  • Don’t overbake the cookies; they should be soft in the middle when you pull them out of the oven.

Variation

You can add nuts or chocolate chips for extra texture. If you want a different flavor, try using pumpkin spice instead of cinnamon.

FAQs

1. Can I use other types of fruit?
Yes! You can substitute apples with finely chopped pears or even berries for a different flavor.

2. What if I don’t have brown sugar?
You can replace the brown sugar with white sugar, but the cookies will be less chewy. Adding a bit of molasses can mimic the flavor of brown sugar.

3. Can I make the dough ahead of time?
Absolutely! You can make the dough a day in advance and store it in the fridge. Just let it sit at room temperature for a few minutes before rolling and baking.

Print
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Quick Apple Cinnamon Snickerdoodle Cookies

  • Author: admin
  • Total Time: 27
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful cookies combining classic snickerdoodle flavors with sweet and tart apples.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup finely chopped apples
  • 1/4 cup sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, baking soda, salt, and 2 teaspoons of ground cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
  6. Fold in the finely chopped apples.
  7. Combine the sugar and cinnamon for rolling in a small bowl.
  8. Scoop dough into balls and roll each in the cinnamon sugar mixture.
  9. Place on a baking sheet lined with parchment paper, leaving space for spreading.
  10. Bake for 10-12 minutes, or until the edges are golden.
  11. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Best enjoyed warm, with a glass of milk or tea. Store in an airtight container at room temperature for about a week.

  • Prep Time: 15
  • Cook Time: 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: cookies, snickerdoodle, apple, dessert, baking

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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