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Apple Snickerdoodles

Apple snickerdoodles are soft, crinkled cinnamon-sugar cookies made with dried chopped apples folded into a classic snickerdoodle dough. Roll the dough balls in spiced cinnamon-sugar for a golden edge and a fragrant finish.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 130
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 2 tsp for the dough
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 1 lb 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 for rolling
  • 2 tsp cinnamon for rolling
  • 0.25 tsp apple pie spice for rolling

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pans
  1. Preheat oven to 375F and line baking sheets with parchment.
  2. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt in a bowl until evenly combined.
Make the cookie dough
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy.
  2. Add eggs and vanilla extract, then beat just until smooth.
  3. Stir in the flour mixture until just combined, then fold in chopped dried apple pieces.
Roll and bake
  1. Mix rolling sugar, cinnamon, and apple pie spice in a shallow bowl.
  2. Scoop dough into 1-1/2 tablespoon balls, then roll each ball in the cinnamon-sugar mixture.
  3. Place the coated dough balls on the prepared baking sheets, spacing them apart.
  4. Bake for 10-12 minutes at 375F until edges are set and centers are still slightly soft.
Cool to set and crinkle
  1. Cool cookies on the pan for 3 minutes; they will crinkle as they cool.

Notes

For best crinkle, chill the dough 10–20 minutes if your kitchen is warm before rolling and baking. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter stick that bakes like conventional butter.