Sour Apple Snickerdoodles

Check out these soft and tender snickerdoodle cookies packed with diced green apples! They’re bursting with flavor, soft, and covered in cinnamon sugar. It’s like biting into a warm apple pie.

Sour Apple Snickerdoodles

Sour Apple Snickerdoodles

Ingredients

  • Cookie dough:
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (110g) packed dark brown sugar
  • 1/3 cup (65g) granulated sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 1 large egg at room temperature
  • 1 1/4 cups (180g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (100g) chopped green apple, like Granny Smith (cut into 1/4-inch dice)
  • Cinnamon Sugar:
  • 3 tablespoons (40g) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

Start by prepping the apples. No need to peel them—just wash, core, and dice them into small 1/4-inch cubes. Measure out 1 cup and set it aside.
Now, let's make the cookie dough! Mix the softened butter, both sugars, and vanilla extract in a big bowl. Use an electric hand mixer or stand mixer on medium speed for 1-2 minutes until it's smooth and slightly fluffy. Add the egg and beat until everything is well combined.

In another bowl, whisk together the flour, baking soda, baking powder, and salt until it's all blended. Add these dry ingredients to the butter mixture and gently mix on low speed or fold them in by hand until they're mostly combined. Then, fold in the diced apples with a spatula, being careful not to overmix.
Cover the bowl and chill the dough in the fridge while you preheat your oven.

Create the cinnamon sugar mix by blending the sugar and cinnamon in a small bowl evenly.
Preheat your oven to 350°F. Scoop out roughly 2-tablespoon portions of dough and roll them into smooth balls. Roll each ball in the cinnamon sugar to coat them evenly. Place the dough balls on prepared baking sheets, leaving about 2 inches of space between them. If desired, press a wedge of apple onto each dough ball.
Bake for 12-15 minutes until they're golden brown around the edges and bottoms, and lightly golden on top. Let them cool for 2 minutes on the baking sheets before transferring them to a wire rack to finish cooling.

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