Apple Snickerdoodles
A classic snickerdoodle cookie with the perfect addition for Fall – Apples!
Servings Prep Time
2dozen 5minutes
Cook Time
10minutes
Servings Prep Time
2dozen 5minutes
Cook Time
10minutes
Ingredients
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!