Apple Spice Snickerdoodles

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Apple Spice Snickerdoodles are soft, chewy cookies with a cozy fall twist.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 150kcal

Author: Taylor Ellingson

Ingredients

Snickerdoodles

1 cup unsalted butter at room temperature
1 ½ cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 ½ teaspoon cream of tartar
½ teaspoon baking soda
¾ teaspoon salt
2 ¾ cups all-purpose unbleached flour

Apple Spice Sugar

1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
½ cup granulated sugar

Instructions

Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper.
In a large mixing bowl, cream butter and sugar until light and fluffy, about 2 minutes.
Add the eggs and vanilla extract and mix for another 1-2 minutes.
Add cream of tartar, baking soda, and salt, and stir just until combined.
Stir in the flour until dough is formed.
In a small bowl, stir together sugar, cinnamon, nutmeg, cloves, and allspice.
Roll the cookie dough into small balls and roll into the cinnamon-sugar mixture and coat well.
Place on the prepared baking sheets. I fit 6 cookies on each sheet.
Bake in the preheated oven for 9-10 minutes.
Let cool for 5-10 minutes on baking sheet and then transfer to cooling rack to cool completely. Repeat with the remaining cookie dough.
Enjoy!

Notes

Don’t overbake - Snickerdoodles should be just set in the center when you pull them from the oven. They’ll continue to bake slightly on the cookie sheet, giving you that soft, chewy bite.

Storage - Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition