Soft Apple Cinnamon Snickerdoodles

Makes 30-40 cookies

8 Tbsp. (1 stick) unsalted butter, softened
2/3 cup light brown sugar

2/3 cup white granulated sugar

2 large eggs

2 cup all-purpose flour

2 Tbsp. cornstarch

1 tsp. baking soda

1/2 tsp. table salt

1/8 tsp. ground nutmeg

1 fresh, small apple, shredded (I used Granny Smith but use whatever you like)

Cinnamon-Sugar mixture

1/2 cup white granulated sugar
3 Tbsp. ground cinnamon
Preheat your oven to 350°F. 
With a mixer, cream butter on medium-high speed until soft and smooth.

Add both sugars to the creamed butter and mix until fully incorporated. With the mixer on medium-high speed, add the egg to the mixture and beat until the batter looks uniform. 

In a separate bowl, combine the flour, cornstarch, baking soda, salt and nutmeg. Gently fold into the batter until just combined. Fold in shredded apples. 

Prepare a greased or parchment lined cookie sheet. Form balls of dough and roll them around in the cinnamon sugar mixture. Place the dough balls on the sheet, about 3 inches apart. Use your fingers to press and flatten the dough slightly. 

Bake for 8-10 minutes, or until the cookies are light golden brown. They should be soft and chewy. Remove cookies from sheet and cool on a wire rack.