Apple Cinnamon Snickerdoodles

Bring out your mixer and preheat the oven—it's officially National Cookie Month! Not that we needed an excuse to whip up a batch, right?
Being that it's also fall, we thought a snickerdoodle with chunks of fresh apple would transform October into a true autumn party. Bake them for your friends and family or bring a dozen to work. Wherever you take them, people will rave about the cinnamon and sugary goodness combined with the unexpected addition of apple.
Now, the classic snickerdoodle may date as far back as Roman times, but trust me, these cookies are anything but ancient.
Each bite is full of flavor, thanks in part to the great baking ability of Granny Smith apples. The origin of this variety can be traced to 1868 when a pile of Maria Ann “Granny” Smith’s French crabapple leftovers grew a chance seedling. The seedling would later become the tried-and-true Granny Smith we know (and love!) today. And lucky for us, the accidental fruit finding makes for a delicious ingredient in so many recipes.
Cook’s Note: Choose a Granny Smith apple that's firm and deep green in color. You may even encounter a bit of blush on the cheeks of the apple—all good signs!
Don't over-bake the cookies or they'll become too crispy. You can substitute, for the same amount, the apples for any other fruit. Think pears!

Ingredients

• Cookies:
• 3-1/4 cups all-purpose flour
• 3 Tbsp cornstarch
• 1-1/2 tsp baking soda
• 3/4 tsp salt
• 3/4 tsp nutmeg
• 1 tsp cinnamon
• 2 medium Granny Smith apples, peeled, cored, and cut into 1/4'' cubes
• 1-1/2 sticks unsalted butter
• 1 cup light brown sugar, lightly packed
• 1 cup sugar
• 3 eggs
• Topping:
• 1/2 cup sugar
• 1 Tbsp ground cinnamon
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• Prep Time: 30 minutes
• Cook Time: 18 minutes

• Total Time: 48 minutes
• Yield: 12-24

Preparation

Preheat the oven to 350°F. Line the cookie sheets with parchment paper.
Stir together the following dry ingredients in a large bowl: flour, cornstarch, baking soda, salt, nutmeg, and cinnamon. Set aside.
Cream the butter until light and fluffy in the bowl of a stand mixer. Add both sugars and mix until fully incorporated. Next, add the eggs, one at a time, and beat until the batter looks uniform. Add the dry ingredients in sections, mixing well after each addition.

Remove the bowl from the stand and gently stir in the diced apples.

Measure out 1 heaping Tbsp of dough, roll it into a ball, and coat it completely in the cinnamon-sugar mixture; repeat. Place the balls 2'' apart on the paper-lined cookie sheets. Flatten each ball slightly with your fingers.
Bake for 9 minutes. Then, turn the pan(s) around and set the timer for 9 more minutes. Allow the cookies to cool on the baking sheet.