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Apple Snickerdoodles

Apple snickerdoodles with a classic cinnamon-sugar coating and tender, slightly soft centers. Dried apple pieces are folded into the dough so every bite has warm spice and fruit flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
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 for 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
Apple ingredient
  • 1 cup dried apple pieces finely chopped
Rolling mixture
  • 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 prepare
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release and even browning.
Mix the dry ingredients
  1. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt together until evenly combined.
Cream butter and sugar
  1. Beat the softened unsalted butter and granulated sugar until very light and fluffy, about 2–3 minutes.
Add eggs and vanilla
  1. Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
Combine and fold in apples
  1. Stir in the flour mixture until just combined, then fold in the finely chopped dried apple pieces.
Make the rolling coating
  1. In a shallow bowl, mix the sugar, cinnamon, and apple pie spice for rolling.
Shape and roll cookies
  1. Scoop 1-1/2 tablespoon balls, roll each in the cinnamon-sugar mixture, and place on the prepared baking sheets with space between.
Bake
  1. Bake at 375F for 10–12 minutes until the edges are set and the centers are still slightly soft.
Cool and crinkle
  1. Cool on the pan for 3 minutes; the cookies will crinkle as they cool.

Notes

Pro tip: keep the dried apple pieces finely chopped so they distribute through the dough without pockets. Store airtight at room temperature for 3–4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a lower-sugar option, use a 1:1 granulated sugar substitute for both the dough and rolling coating (texture may vary slightly).