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Apple Pie Snickerdoodles

Delightful cookies that combine the comforting flavors of apple pie with the classic texture of snickerdoodles, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup butter (softened) Should be at room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed) Use light or dark according to preference
  • 1 piece egg Large egg is recommended
  • 2 cups all-purpose flour Sifted for best results
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon Plus more for rolling
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup chopped apples (peeled and cored) Use firm apples
  • 1/2 cup chopped walnuts (optional) Can be omitted for nut-free version
For rolling
  • 1/4 cup sugar
  • 1 tsp cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry mixture to the wet mixture, mixing until just combined. Avoid overmixing.
  6. Gently fold in the chopped apples and walnuts (if desired) until they are evenly distributed.
  7. In a small bowl, combine the 1/4 cup sugar and 1 tsp cinnamon for rolling.
  8. Scoop out tablespoon-sized portions of the dough, roll them into balls, and then coat them in the cinnamon-sugar mixture.
  9. Place the dough balls evenly spaced on a lined baking sheet.
Baking
  1. Bake for 12-15 minutes, or until the edges are lightly golden.
  2. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, sift your flour and consider chilling the dough for easier handling. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.