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Soft Apple Cinnamon Snickerdoodles

Snickerdoodles. What an odd name. It would make sense if the cookies actually had any relation to snickers or doodles, but they don't. What's even odder is that the word snickerdoodle is used as as term of endearment. I could understand honeybun, but snickerdoodle? Eh, to each his own I guess.

I had/baked my first snickerdoodle in my Home Economics class in high-school. I distinctly remember them only allowing my classmates and I to have two cookies each. I mean, yeah, we only made enough for each of us to have two each, but what I don't understand is why they didn't just let us make bigger batches? See, I always think of things after.

Well, 5 years later, I'm not so worried about only being allowed two cookies each. Actually, my mom does have to resort to hiding the cookies from us sometimes. She claims that as soon as we see cookies in the house, we forget about eating actual food and instead eat cookies for breakfast, lunch, and dinner. (Yes, you can have cookies for breakfast. No Cookie Crisp, you're just not good enough)

She's wrong. I had these cookies for brunch, afternoon snack, and late night sweet. That's a completely different situation. And the fact that these cookies have apples in them makes it perfectly okay to eat them three times a day. Daily fruit intake, duh.

But don't worry, the apples weren't too overpowering. You still get the same great cinnamon-sugary taste of a snickerdoodle. And the cookies stay SO soft, like really really soft. Almost fluffy, in a way.

Anything apple-cinnamon is just awesome really. Even if it has a weird name.

Soft Apple Cinnamon Snickerdoodles

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1/2 cup (1 stick) unsalted butter
2/3 cup brown sugar
2/3 cup organic sugar
2 eggs
2 cup all-purpose flour
2 Tbsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1/8 tsp. nutmeg
1 small apple, shredded (I used Golden Delicious)

For the cinnamon-sugar mixture:
1/2 cup sugar
3 Tbsp. ground cinnamon


Preheat your oven to 350°F.
With a mixer, cream butter on medium-high speed until soft and smooth.

Add both sugars to the creamed butter and mix until fully incorporated. With the mixer on medium-high speed, add the egg to the mixture and beat until the batter looks uniform.

In a separate bowl, combine the flour, cornstarch, baking soda, salt and nutmeg. Gently fold into the batter until just combined. Fold in shredded apples.

Prepare a greased or parchment lined cookie sheet. Form balls of dough and roll them around in the cinnamon sugar mixture. Place the dough balls on the sheet, about 3 inches apart. Use your fingers to press and flatten the dough slightly.

Bake for 8-10 minutes, or until the cookies are light golden brown. They should be soft and chewy. Remove cookies from sheet and cool on a wire rack.

Adapted from The Comfort of Cooking

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  1. I was looking for a tailgating recipe for this weekend, thanks for posting these are going to be wonderful!

  2. how many do this make?

  3. I just made these and it baked into a single giant cookie! Delicious, but messy. Maybe baking powder next time instead of soda.


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