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Apple Pie Snickerdoodles

Delightfully crispy on the outside and chewy on the inside, these cookies combine the comforting flavors of apple pie and snickerdoodles for a perfect fall treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened Ensure butter is softened, not melted.
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup diced apples (preferably tart varieties like Granny Smith) Using tart apples enhances flavor.
  • 1 tablespoon lemon juice Used to prevent the apples from browning.
Topping Ingredients
  • 1 tablespoon sugar For topping.
  • 1 teaspoon ground cinnamon For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix diced apples with lemon juice to prevent browning. Set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until well combined.
  4. In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.
  5. Incorporate eggs, one at a time, followed by vanilla extract. Blend until well mixed.
  6. Gradually add the dry mixture to the wet ingredients and mix until just combined; do not overmix.
  7. Fold in the prepared apples carefully.
  8. Using a cookie scoop or spoon, drop dough onto prepared baking sheet, leaving space for spreading.
  9. In a small bowl, mix sugar and ground cinnamon for the topping. Sprinkle generously over each cookie.
  10. Bake for approximately 10-12 minutes or until edges are lightly golden.
  11. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for about 30 minutes before baking. Adjust cinnamon levels to taste; nutmeg can be added for depth.