Go Back

Apple Snickerdoodles

Apple snickerdoodles are cinnamon-sugar coated cookies with golden edges and soft, tender centers. Dried chopped apples fold into the dough for a warm autumnal tint and a snickerdoodle-style flavor in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Cookie dough
  • 1 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup dried apple pieces, finely chopped
Rolling coating
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.25 tsp apple pie spice

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F, then line baking sheets with parchment for easy release and quick cleanup.
Mix dry ingredients
  1. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Cream the butter and sugar
  1. Beat unsalted butter (softened) and granulated sugar until very light and fluffy, then beat in eggs and vanilla extract until smooth.
Build the dough
  1. Fold the flour mixture into the wet ingredients just until incorporated, then fold in the finely chopped dried apple pieces.
Make the rolling coating
  1. Stir the rolling spices together in a shallow bowl using sugar, cinnamon, and apple pie spice.
Shape and roll
  1. Scoop dough into 1-1/2 tablespoon balls, roll them in the cinnamon spice sugar, and place them on the lined baking sheets with space between cookies.
Bake
  1. Bake for 10-12 minutes at 375F until the edges are set and the tops are crinkled, with centers still soft.
Cool
  1. Cool the cookies on the pan for 3 minutes, then transfer them so they finish setting without overbaking.

Notes

Pro tip: if your butter isn’t truly soft, the dough won’t cream as well—aim for a spreadable texture at room temperature. Store baked cookies in an airtight container at room temperature up to 4 days, or refrigerate up to 7 days. Freezing is yes: freeze cooled cookies up to 2 months and thaw at room temperature. For a reduced-sugar swap, use a 1:1 baking-style sugar substitute in place of granulated sugar; roll in a smaller amount of cinnamon-sugar for best coating adherence.