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Apple Snickerdoodles

Apple snickerdoodles are soft, crinkled cinnamon-sugar cookies made by folding in finely chopped dried apple and baking until the edges set but the centers stay soft. Each cookie is rolled in a cinnamon-sugar-spice mix for classic snickerdoodle flavor with warm apple notes.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 120
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 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
  • 2 tsp cinnamon
  • 0.25 tsp apple pie spice

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 375F and line sheet pans with parchment. Set up your baking sheets so the cookies can go in right after scooping.
  2. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt. Mix until the spices and leaveners look evenly distributed.
Make the dough and roll
  1. Beat the softened unsalted butter and granulated sugar until very light and fluffy. The mixture should look paler and hold some air.
  2. Add the eggs and vanilla extract and beat just until combined. Stop as soon as the batter looks uniform.
  3. Fold in the flour mixture, then fold in the finely chopped dried apple pieces. Fold gently so the dough stays thick and doesn’t overmix.
  4. Mix the rolling spices—3 tablespoons sugar, 2 teaspoons cinnamon, and apple pie spice—in a shallow bowl. Use this as your coating station.
  5. Scoop the dough into 1-1/2 tablespoon balls and roll each one in the cinnamon-spice sugar. Coat thoroughly so the tops and sides look dusted.
Bake and cool
  1. Bake at 375F for 10-12 minutes until edges are set and tops are crinkled. Keep an eye on them so the centers remain soft when you remove the pan.
  2. Cool the cookies on the pan for 3 minutes before transferring. They should finish setting slightly while still warm.

Notes

For the best crinkle, keep bake time between 10 and 12 minutes and avoid overbrowning the edges. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months; thaw at room temperature. If you want a dairy-free option, use a 1:1 plant-based butter stick (not spread) to maintain the cookie structure.