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To make Apple Pie Snickerdoodles, you need some important ingredients. Here is what you will need: - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar, divided - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 medium apple (preferably Granny Smith), peeled and finely diced - ½ cup brown sugar These ingredients create a soft cookie with a sweet apple taste. The magic of these cookies lies in the spices. Ground cinnamon brings warmth and sweetness. The cream of tartar helps the cookies rise. It gives them a light and fluffy texture. Adding diced apple gives a fresh bite that reminds you of apple pie. You can also play with spices. Try adding nutmeg or a pinch of ginger for a twist. You don't need fancy tools for these cookies, but having some basic items helps. Here’s what you need: - A mixing bowl - A baking sheet - Parchment paper - A whisk for mixing dry ingredients - A cookie scoop or tablespoon for portioning dough With these tools, you can easily whip up a batch of these tasty treats. For the full recipe, check out the detailed instructions to bake your own batch of Apple Pie Snickerdoodles. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream 1 cup of softened butter with 1 cup of granulated sugar. Mix until it looks light and fluffy. Next, add in 2 large eggs and 2 teaspoons of vanilla extract. Beat them well until fully combined. In another bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Gradually mix the dry ingredients into the wet mixture. Once it forms a dough, gently fold in 1 medium apple that you have peeled and finely diced. In a small bowl, mix the remaining ½ cup of granulated sugar with ½ cup of brown sugar and a sprinkle of cinnamon. Scoop out tablespoon-sized portions of the dough and roll them into balls. Roll each ball in the sugar mixture until it is fully coated. Place the dough balls on the prepared baking sheet, making sure to space them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden. The centers should be slightly soft but not raw. After baking, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This step helps them set. Then, transfer the cookies to a wire rack to cool completely. Once cooled, serve your Apple Pie Snickerdoodles warm for the best taste. You can enjoy them with a glass of milk or share them with friends. For the full recipe, check the earlier section! To get the right texture in your Apple Pie Snickerdoodles, start with soft butter. It helps create a fluffy dough. Use room temperature butter, not melted. The dough should be soft but not sticky. When you add the diced apples, make sure they are finely chopped. This helps them blend well into the dough. If you want a chewier cookie, slightly underbake them. They will firm up as they cool. Preheat your oven to 350°F (175°C) to get even baking. Line your baking sheet with parchment paper. This prevents sticking and makes cleanup easy. When rolling the dough into balls, keep them uniform in size. This ensures they bake evenly. Space the dough balls at least 2 inches apart. They will spread while baking. Rotate the baking sheet halfway through baking for even browning. One common mistake is using cold butter. Cold butter leads to dense cookies. Make sure to cream the butter and sugar well until light and fluffy. Another issue is overmixing the dough. Mix just until the dry and wet ingredients combine. Overmixing can lead to tough cookies. Lastly, don’t skip the chilling step. If you have time, chill the dough for 30 minutes. This helps control spread and enhances flavor. For the full recipe, refer to the previous section. {{image_2}} When making Apple Pie Snickerdoodles, the type of apple you choose can change the taste. I love using Granny Smith apples. They are tart and give a nice contrast to the sweet dough. You can also try Honeycrisp apples. They are sweet and juicy, adding a mellow flavor. Fuji apples work well too, bringing a lovely sweetness to the mix. Each apple type adds its own character, so feel free to experiment! If you need a gluten-free option, you can swap regular flour for gluten-free flour. Look for a blend that works well in baking. Make sure it has xanthan gum in it. This helps to give the cookies a good structure. You can also try almond flour for a nutty flavor. Just remember to adjust the amount since almond flour is denser. These swaps help everyone enjoy these tasty treats. You can add a few extras to make your Apple Pie Snickerdoodles even more fun. Try adding chopped nuts like pecans or walnuts for crunch. You can also mix in white chocolate chips for a sweet twist. If you want a spiced kick, add a little nutmeg or ginger to the dough. Another great idea is to swirl in some caramel sauce before baking. These twists make your cookies unique and exciting while keeping the apple pie essence intact. For the full recipe, check the earlier section. To keep your Apple Pie Snickerdoodles fresh, store them in an airtight container. This helps prevent the cookies from drying out. You can keep them at room temperature for up to a week. For longer storage, the fridge works well too, but you might lose some softness. You can freeze these cookies for up to three months. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about two hours. Once frozen, transfer them to a freezer bag. Be sure to remove as much air as possible to avoid freezer burn. When you're ready to enjoy frozen cookies, simply let them thaw at room temperature. For a warm treat, pop them in the oven for a few minutes. This will bring back their soft texture and delicious flavor. Enjoy your Apple Pie Snickerdoodles as if they were just baked! Apple Pie Snickerdoodles mix two classic treats: apple pie and snickerdoodles. Snickerdoodles date back to the 1880s. They are a popular cookie in America, known for their soft texture and cinnamon flavor. The idea to add apple pie flavors came from the love of both desserts. This blend makes a unique and tasty cookie that everyone enjoys. Yes, you can make these cookies ahead of time! You can prepare the dough and chill it in the fridge for up to three days. This helps the flavors to develop and makes rolling easier. You can also freeze the dough. Scoop the balls and place them on a baking sheet. Freeze until solid, then transfer to a zip-top bag. When ready, bake the frozen dough balls straight from the freezer. Just add a few extra minutes to the baking time. To check if your cookies are ready, look for a few signs. The edges should be golden brown, while the centers remain slightly soft. You can also gently press the cookie with your finger. If it springs back, it is done. If you want a firmer cookie, bake them a little longer. Remember, they will continue to set as they cool. Follow the baking time in the Full Recipe for the best results. Apple Pie Snickerdoodles blend the best traits of two classic treats. You learned about the key ingredients needed for that perfect flavor and texture. We covered step-by-step instructions for making the dough and baking the cookies. Plus, I shared tips to avoid common mistakes and suggested fun variations. Remember, storing cookies properly helps keep them fresh. Use this guide to bake and enjoy these delicious cookies. Your kitchen will smell amazing, and your taste buds will thank you!

Apple Pie Snickerdoodles

Discover the delightful combo of flavors in these Apple Pie Snickerdoodles! Combining the warm spices of classic snickerdoodles with chunks of fresh apple, this easy recipe guarantees a treat that’s a crowd-pleaser. Perfect for any occasion, these cookies are soft, chewy, and simply irresistible. Click through now to get the full recipe and start baking your new favorite cookie creation today!
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Ingredients
  

1 cup unsalted butter, softened

1 ½ cups granulated sugar, divided

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 medium apple (preferably Granny Smith), peeled and finely diced

½ cup brown sugar

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.

      Add the eggs and vanilla extract to the mixture, beating well until combined.

        In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.

          Gently fold in the diced apple until evenly distributed throughout the dough.

            In a small bowl, combine the remaining ½ cup of granulated sugar with the brown sugar and an extra sprinkle of cinnamon.

              Scoop out tablespoon-sized portions of dough and roll them into balls. Then, roll the balls in the sugar mixture until fully coated.

                Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

                  Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are slightly soft.

                    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 20 min | Total Time: 30 min | Servings: 24 cookies