Description
Soft and chewy cookies infused with fresh apples and cinnamon, offering a delightful twist on classic snickerdoodles.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely chopped apples (such as Granny Smith)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped apples.
- In a small bowl, mix 1/4 cup sugar and 1 tablespoon cinnamon for coating.
- Roll dough into 1-inch balls and coat each in the cinnamon-sugar mixture.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on the sheets for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days; these cookies are best enjoyed fresh.
Nutrition
- Calories: 140
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 18g
- Protein: 2g