Go Back

Apple Snickerdoodles

Apple snickerdoodles with cinnamon-sugar crinkles and chopped dried apple pieces baked to golden edges. Soft centers stay slightly tender while the exterior sets and cracks as it cools.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 140
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
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 for rolling
  • 2 tsp cinnamon for rolling
  • 0.25 tsp apple pie spice for rolling

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release and clean bottoms.
Mix the dry ingredients
  1. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until evenly combined.
Cream butter and sugar
  1. Beat softened unsalted butter with granulated sugar until very light and fluffy, then beat in the eggs and vanilla extract until smooth.
Combine dough and apples
  1. Stir in the flour mixture until just combined, then fold in the finely chopped dried apple pieces.
Make the rolling coating
  1. Mix the sugar, cinnamon, and apple pie spice in a shallow bowl until the coating is uniform.
Shape and coat
  1. Scoop dough into 1-1/2 tablespoon balls, roll each ball in the cinnamon-sugar coating until well covered, and place on the prepared baking sheets.
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 set at the edges.

Notes

Pro tip: use very finely chopped dried apple so the cookies bake with evenly distributed fruit. Store airtight at room temperature for up to 4 days; refrigerate up to 1 week. Freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter substitute that creams well (texture may vary slightly).