Apple Snickerdoodles

Snickerdoodles were my grandpa’s favorite cookie… one of mine too! The slightly crisp and chewy cookie with cinnamon spice flavor – yum! I’ve made Pumpkin Snickerdoodles before but wanted a new apple recipe and instantly thought of these! A great Fall treat for sure!

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Apple Snickerdoodles

A classic snickerdoodle cookie with the perfect addition for Fall - Apples!

Course

Cookies/Bars, Desserts

Prep Time

5 minutes

Cook Time

10 minutes

Servings

dozen

Ingredients

• 1 cup butter softened
• 1 1/2 cup sugar divided
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla
• 3 cups gluten-free flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1/4 cup finely grated apple
• 4 tsp cinnamon divided

Course Cookies/Bars, Desserts Prep Time 5 minutes Cook Time 10 minutes Servings dozen Ingredients 1 cup butter softened 1 1/2 cup sugar divided 1 cup brown sugar 2 large eggs 1 tsp vanilla 3 cups gluten-free flour 1/2 tsp baking soda 1/2 tsp cream of tartar 1/2 tsp salt 1/4 cup finely grated apple 4 tsp cinnamon divided

Instructions

1. In a large mixing bowl, combine butter, 1 ¼ cup sugar and brown sugar and mix until creamy.
2. Add in eggs and vanilla until smooth.
3. Add in flour, baking soda, cream of tartar, salt and 2 tsp cinnamon and mix until combined.
4. Fold in grated apple. Refrigerate dough for at least 30 minutes.
5. In a small bowl, combine remaining ¼ cup sugar and 2 tsp cinnamon. Scoop dough into 1” balls and toss in sugar mixture.
6. Place onto baking sheet lined with parchment paper. Bake at 350F for about 8-10 minutes or until lightly brown. Remove from oven and let cool completely.

Recipe Notes

For gluten-free flour: I recommend using Bob's Red Mill Gluten-Free 1:1 All-purpose flour OR King Arthur Gluten-Free Flour blend.

To make this dairy-free, use your favorite butter substitute. You can also use palm shortening!

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