Apple Snickerdoodles are the perfect fall treat, blending the warmth of cinnamon with the sweet, fruity freshness of apples. These cookies are soft, chewy, and packed with comforting flavors, making them the ideal dessert for any time of year when you’re craving something sweet.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup peeled and finely chopped apple (about 1/2 medium apple)
1 tablespoon ground cinnamon
2 tablespoons granulated sugar (for rolling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped apple.
In a small bowl, mix the cinnamon and 2 tablespoons of sugar. Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon-sugar mixture.
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the cookies are set but soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 20 cookies
Variations
If you’re looking to get creative with these Apple Snickerdoodles, here are a few variations to try:
Add nuts: I love folding in some chopped pecans or walnuts for added crunch and flavor.
Spice it up: To give your cookies a little more warmth, try adding a pinch of nutmeg along with the cinnamon.
Dried apples: For an even stronger apple flavor, try using dried apple pieces instead of fresh ones.
Gluten-free: You can make this recipe gluten-free by swapping the all-purpose flour with a gluten-free flour blend.
Storage/Reheating
These Apple Snickerdoodles stay soft and chewy for several days, which makes them perfect for snacking throughout the week. To store them, simply place them in an airtight container at room temperature for up to 5 days. If you want to enjoy them later, you can freeze the dough or the baked cookies.
To freeze the dough, roll the balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a zip-top bag for up to 3 months. Bake from frozen, adding a minute or two to the cooking time.
To reheat the cookies, simply microwave them for about 10-15 seconds or place them in a preheated oven at 300°F for about 5 minutes.
FAQs
How do I get the cookies soft and chewy?
I find that the key to a soft and chewy snickerdoodle is not overbaking them. Keep an eye on the edges, and once they’re golden, take them out even if the center is still slightly soft—it will firm up as they cool.
Can I use a different type of apple?
I love using a sweet-tart variety like Granny Smith, but you can use any apple you prefer. Sweet apples like Fuji or Honeycrisp will also work wonderfully in this recipe.
Can I make these cookies without cream of tartar?
If you don’t have cream of tartar on hand, you can substitute it with 1 teaspoon of lemon juice or white vinegar. It helps to create the same texture and flavor profile in the cookies.
Can I double the recipe?
Yes! If I’m planning to share these cookies or want a larger batch, I’ll double the ingredients. Just make sure you have enough baking sheets for the extra dough!
Can I add frosting or icing?
While these cookies are delicious on their own, a light glaze of vanilla icing or cream cheese frosting would be a fun addition. Just drizzle a bit over the top for an extra touch of sweetness!
Conclusion
Apple Snickerdoodles are a must-try for anyone who loves a cozy, fall-inspired treat with a twist. The combination of cinnamon, sugar, and apple creates the perfect balance of flavors, and the texture is soft and chewy—just the way I love my cookies. They’re easy to make, store well, and are guaranteed to impress friends and family. Whether you’re baking for a special occasion or just need a sweet snack, these cookies will hit the spot every time!
Recipe:
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Apple Snickerdoodles
- Total Time: 22 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Apple Snickerdoodles are a cozy twist on the classic cookie, combining cinnamon, sugar, and apple to create a soft, chewy treat that’s perfect for fall.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup peeled and finely chopped apple (about 1/2 medium apple)
1 tablespoon ground cinnamon
2 tablespoons granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped apple.
- In a small bowl, mix the cinnamon and 2 tablespoons of sugar. Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set but soft in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If you’re looking to get creative with these Apple Snickerdoodles, you can add nuts like chopped pecans or walnuts for added crunch.
For a spicier kick, try adding a pinch of nutmeg along with the cinnamon.
For an even stronger apple flavor, try using dried apple pieces instead of fresh ones.
If you want to make this recipe gluten-free, swap the all-purpose flour with a gluten-free flour blend.
These cookies stay soft and chewy for several days when stored in an airtight container at room temperature.
The dough can be frozen for up to 3 months, and baked from frozen by adding a minute or two to the cooking time.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
