Apple season is here! Can I get a hallelujah? Growing up, one of my favorite memories was making apple butter with my grandparents. We would spend the entire day stirring the mixture over an open fire and just spending time together. This time of year, as the weather starts to get cooler and I see posts about apple butter, I often reminisce of those lazy fall days with two people who I miss so dearly. When I bake anything apple, it immediately takes me back to those precious days!
These delicious apple snickerdoodle cookies are perfect for a fun dessert for the kids, or any fall party that you plan on attending. They’re easy to make, too! Anything rolled in cinnamon is high on my list of favorite treats and these do not disappoint!
Apple Snickerdoodle Cookies
- 1/2 Cup Unsalted Butter Melted
- 4 Tbsp. Brown Sugar
- 1/2 Cup Granulated Sugar
- 1/4 tsp. Vanilla Extract
- 1/4 Tbsp. Almond Extract
- 1 Small Apple Peeled & Shredded
- 1 1/2 Cup All Purpose Flour
- 1/4 tsp. Baking Soda
- 1/4 tsp. Baking Powder
- 2 tsp. Cinnamon
- 1/4 tsp. Salt
- 1 Cup White Chocolate Chips
Coating: ½ cup sugar & 1 tsp cinnamon
In a medium sized bowl whisk together the flour, baking soda, baking powder, salt and 2 tsp. cinnamon.
In a separate medium bowl mix together the butter, brown sugar, ½ cup of the sugar, shredded apple, vanilla and almond extract.
Continue to mix until well combined.
Add flour mixture to the butter mixture and stir well until all well combined.
Fold in white chocolate chips and chill the dough for 1 hour
Preheat the oven to 350 F.
Line your baking sheets with parchment paper.
In a small bowl stir add the ½ cup sugar and 1 teaspoon cinnamon.
Stir to combine.
Using a small ice cream scoop, scoop your cookie dough.
Roll it into a ball, then roll into cinnamon sugar mixture to coat.
Place onto a baking sheet leaving 2-3 inch space apart.
Bake for 8-10 minutes.
Cool the cookies 5-10 mins on the baking sheet.
Transfer to a wire rack to cool completely.