Grandma’s Appledoodle Cookie Recipe
This appledoodle cookie recipe is perfect to make and have on hand for unexpected guests. You can make them and freeze some for those times you want a treat without the hassle of getting everything out to make another batch. You can also double it and freeze half, and keep half in the cookie container.
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The Appledoodle Cookie Experience
When I was a little girl, my Grandma Ryan always had cookies on hand whenever we stopped in. I never knew how she did it, except that she loved to bake. She would have chocolate chip with walnut cookies, large sugar cookies with sugar sprinkled on top, and sugar cookies with dates or jam in the middle. She was so talented in her day. She would make the best ginger crinkles, turtle cookies (image a smooth maple flavor with little pecans pieces for feet and a little head).
THEN there was Christmas. Grandma made the best sugar cookies with a lightly tinged orange or almond flavor, just a hint. She did pinwheel cookies with sprinkles in the middle (which to this day I can’t get them to look like hers), pressed cookies, and little wreath cookies with little hot cinnamons for the ‘berries’. She would make a Potica (she said it like po-teet-sa (Slovenian Nut Roll) for every family in which they had four kids (so four families) plus one for her and Grandpa.
To Freeze or Not to Freeze Your Cookies
I normally mention freezing your cookies so you have them on hand. My Grandma Mullen used to always have cookies in the freezer. I think she enjoyed having a couple for herself but didn’t want to overeat the sweets. So she always had them in the freezer for us when we came to stay the night. That was what she would let us have for breakfast with Tang.
Don’t get me wrong it wasn’t like that all of the time, sometimes we were given Weight Watchers toast with jam. The difference with Grandma Mullen is she would frost them then freeze them. So they were cold and hard to bite into but oh so good. Especially as they defrosted. She would make like a chocolate chip cookie but with peanut M&Ms or just M&Ms and then white or chocolate frosting on top.
Grandma Ryan never allowed cookies for breakfast, she was more an egg, bacon, and toast with a side of grapefruit and stewed prunes. She also didn’t frost her cookies, unless they were the chocolate ones with white frosting. I know she would bake double batches and freeze half, as my Grandpa loved her cookies.
Grandma’s Appledoodle Cookie Recipe
Ingredients
Cookie Ingredients:
- 3 cup flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp kosher salt
- 1 cup unsalted butter softened
- 1 ½ cup sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 large Granny Smith Apple peeled and shredded
Sugarcoating ingredients:
- ¼ cup sugar
- 2 tsp ground cinnamon
Instructions
- Peel and shred the apple using a cheese grater. Place Apple shreds into a paper towel and allow the apple to dry out while you make the dough.
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Using a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
- Using a large bowl, beat together the butter, sugar, eggs, and vanilla until creamy.
- Gradually mix in the dry ingredients.
- Fold in the shredded apples.
- In a small bowl, mix together the sugar and cinnamon.
- Using an ice cream scooper, scoop some dough into your hands and roll into a ball.
- Roll the dough ball into the cinnamon-sugar mixture.
- Place onto a cookie sheet.
- Repeat steps with remaining dough.
- Bake in the oven for 11-13 minutes.
- Allow cooling before enjoying them!
Nutrition
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