AuthorHeather WallaceCategorycOOkiesDifficultyBeginnerBREAKING NEWS! Fall's new favorite cookie has arrived!
These snickerdoodles are elevated by adding dried cinnamon apples and then rolling them in chai spiced sugar before baking. You may just never go back to making any other type of fall cookie after this.
While doing some online shopping on Nuts.com I stumbled upon dried cinnamon apples and they sounded interesting and I knew that I had to make these cookies with them. You should definitely give them a try! I can't wait to make a few more recipes with them.
In a small saucepan over low heat melt 1 cup of unsalted butter, set aside.
In a large bowl sift together 2 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/4 teaspoon ground cinnamon, and 2 teaspoons cream of tartar. Set aside.
In a separate medium-sized bowl whisk 1 cup of granulated sugar and 1/2 cup brown sugar with the melted butter mixture until smooth.
Add 1 large egg and 2 teaspoons of vanilla, whisk until combined.
Pour wet ingredients into dry ingredients and mix with a rubber spatula.
The dough will be slightly crumbly.
Stir in 1 cup of dried cinnamon apples.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F.
Remove dough from the refrigerator and form into 20-24 balls with your hands (about 1 1/2 to 2 tablespoons each).
In a small bowl combine 1/2 cup of sugar and 1 1/2 teaspoon of ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground cardamom, 1/4 teaspoon of ground nutmeg.
Roll each ball in the cinnamon sugar and place on a cookie sheet lined with parchment paper or a silicone mat.
Bake for 10 minutes to 11 minutes (cookies will appear undercooked).
Let cookies cool on cookie sheet for 10 minutes before removing onto a cooling rack.
Allow the cookies to cool completely.
Cookies will last for 1 week in a covered container.
Ingredients
Directions
In a small saucepan over low heat melt 1 cup of unsalted butter, set aside.
In a large bowl sift together 2 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/4 teaspoon ground cinnamon, and 2 teaspoons cream of tartar. Set aside.
In a separate medium-sized bowl whisk 1 cup of granulated sugar and 1/2 cup brown sugar with the melted butter mixture until smooth.
Add 1 large egg and 2 teaspoons of vanilla, whisk until combined.
Pour wet ingredients into dry ingredients and mix with a rubber spatula.
The dough will be slightly crumbly.
Stir in 1 cup of dried cinnamon apples.
Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F.
Remove dough from the refrigerator and form into 20-24 balls with your hands (about 1 1/2 to 2 tablespoons each).
In a small bowl combine 1/2 cup of sugar and 1 1/2 teaspoon of ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground cardamom, 1/4 teaspoon of ground nutmeg.
Roll each ball in the cinnamon sugar and place on a cookie sheet lined with parchment paper or a silicone mat.
Bake for 10 minutes to 11 minutes (cookies will appear undercooked).
Let cookies cool on cookie sheet for 10 minutes before removing onto a cooling rack.
Allow the cookies to cool completely.
Cookies will last for 1 week in a covered container.