Description
Soft and chewy snickerdoodle cookies with a warm cinnamon apple twist. Perfect for fall baking!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 medium apple, peeled, cored, and finely diced
- 1/4 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, shortening, sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and apple pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the sugar and cinnamon for the topping.
- Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture.
- Place the cookies 2 inches apart on ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough for at least 2 hours.
- If you don’t have apple pie spice, you can make your own by combining cinnamon, nutmeg, and allspice.
- Store cookies in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 12 minutes