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Appledoodle Cookies

Fall is the perfect time pick apples, then get in the kitchen and make a batch of warm appledoodle cookies. This easy to make recipe is the apple version of a snickerdoodle. The classic flavors of cinnamon and apples is autumn perfection. These thin apple cinnamon cookies will really make your mouth water as the rich aroma fills your home.

What are Snickerdoodle Cookies?

Snickerdoodle cookies are a simple butter-based sugar cookie that’s rolled in cinnamon and sugar before baking. They are also sometimes referred to as “sugar cinnamon cookies.”

Traditionally, snickerdoodles do not have any type of filling or frosting. But you can drizzle them with a confectioner’s sugar and milk icing if you want an extra sweet treat.

Why are Snickerdoodles Called Snickerdoodles?

Snickerdoodle cookies are called snickerdoodles because of the German word Schneckennudel, meaning “snail noodles.” Which is believed to refer to the unique snickerdoodle cracked design on top of the soft cinnamon cookies.

The History of Snickerdoodles

Legend has it that snickerdoodles were invented by accident in New England during the 1800’s. A woman was making a batch of cinnamon cookies and mistakenly used baking powder instead of yeast as a leavening agent. The result? Snickerdoodle cookies!

Why This Recipe Works

This recipe is easy to make and creates a super soft apple cinnamon cookie that’s perfect for fall. The balled shape of the dough makes it easy to thinly slice an apple into the cookies. Make sure you don’t use too much of the flour/cinnamon sugar mixture or else they won’t spread correctly in the oven.

How to Make Appledoodle Cookies

Apple doodles are a fall tradition around here. They make the kitchen smell amazing and that hard to resist apple cinnamon aroma draws the whole family into the kitchen for an autumn snack that’s perfect with a tall glass of cold milk.

FAQs About Snickerdoodles

Why Do You Put Cream of Tartar in Snickerdoodles?

Snickerdoodle cookies get their unique texture from cream of tartar in the dough. Cream of tartar works with baking soda to give the cookies a soft and chewy center. The mixture helps leaven the dough and prevents it from becoming too dense.

Without the cream of tartar, snickerdoodles would end up tasting like crisp sugar cookies instead.

Can I Make Snickerdoodle Cookies Without Cream of Tartar?

Yes, you can make snickerdoodles without cream of tartar. But keep in mind that they will end up more like a crisp sugar cookie rather than a soft and chewy one.

You can also use baking soda instead of cream of tartar. But you’ll need to add more baking soda (think the same amount of both baking soda and cream of tartar) in the recipe.

The Best Apples for Baking

You can use almost any type of apple for this recipe. But if you really want the best snickerdoodle cookies, pick baking apples like the Gala apple, Granny Smith or Honeycrisp. The crisp and strong flavors of these apples works perfectly with the rich cinnamon flavor in a snickerdoodle cookie.

A few others types of apples are great for snickerdoodle cookies too. Try using Braeburn, Jonagold, Rome, or Fuji apples.

How do I Shred an Apple?

There are several different ways to shred an apple. Use whichever method works best for you:

Put the apples in a food processor and pulse until they’re shredded into small pieces. Use a cheese grater instead of the food processor or use a box grater.

Not ready to make these yummy cookies? Pin them to your Cookie Recipes board on Pinterest so it’s easy to find when you need it!

Appledoodle Cookies by Then It Dawned On Me

How to Store Apple Snickerdoodle Cookies

These apple snickerdoodles are best eaten the same day they are made, or within a week. You can store them in an airtight container at room temperature and they should stay fresh for several days.

If you need to keep them longer than a week, you can refrigerate the cookies up to two weeks and freeze any leftover cookies in an airtight container, wrapped in for up to three months.

Yes, you can freeze snickerdoodle cookie dough. If you have extra time, it’s best to shape the balls of dough and then freeze them in a freezer bag or an airtight container for up to three months. Thaw the dough overnight in the fridge before rolling them in cinnamon and sugar, then baking them.

Also keep in mind that if you store unbaked ingredients or dough in the freezer, it can get freezer burn. The best way to prevent this from happening is by wrapping the dough completely in plastic wrap, aluminum foil and then a freezer-safe Ziploc bag.

I hope you’ve enjoyed baking these Appledoodle cookies. They’re sure to be a fall favorite for family gatherings, holidays, and even bake sales. Have fun baking and enjoy!

More Fall Recipes You’ll Enjoy

Spiced Chai Tea Cupcakes

Instant Pot Chicken & Dumpling Soup

Yield: 3 Dozen

Appledoodle Cookies

Appledoodle Cookies
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 2 ½ C All-purpose flour
  • 1 tsp Cream of tartar
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 tsp Salt
  • 2 sticks Unsalted butter
  • 1 C Sugar
  • ½ C Light brown sugar(packed)
  • 2 Large eggs
  • 2 tsp Pure vanilla extract
  • 2 Gala apples (cored, peeled, and shredded)
  • ½ C Sugar
  • 4 tsp Cinnamon

Instructions

  1. Preheat the oven to 350 degrees. 
  2. Line a cookie sheet with parchment paper or a silicone mat. Set aside. 
  3. Add the flour, cream of tartar, baking soda, 2 teaspoons of cinnamon, and salt.
  4. Whisk to blend together. Set aside. 
  5. In a mixing bowl combine butter, light brown sugar and sugar, eggs and vanilla. Use an electric mixer beat until creamy.
  6. Slowly add the dry mixture in the wet mixture. 
  7. Stir to mix all of the ingredients together. Set aside. 
  8. Put the shredded apples in the center of a kitchen towel. Squeeze the juice out of the shredded apples.
  9. Transfer the apples to another kitchen towel. Fold the towel in half placing the shredded apples in the center of the towel. Pat the excess juice out of the apples. 
  10. Add the apples to the batter. Stir to combine. 
  11. Add ½ cup of sugar and 4 teaspoons of cinnamon in a small bowl. Set aside.
  12. Use a small cookie scoop to measure out the cookies. 
  13. Roll each dough ball in the sugar/ cinnamon mixture. 
  14. Reroll this in a ball. 
  15. Set on the prepared cookie sheet. 
  16. Bake at 350 degrees for 11-12 minutes. 
  17. The cookie edges will be slightly browned and the center will be soft. 
  18. Allow the cookies to cool on the cookie sheet for 5 minutes. 
  19. Move them to a cooling rack to cool completely.

Did you make this recipe?

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