Why Make This Recipe

Apple Snickerdoodles offer a delightful twist on the classic snickerdoodle by incorporating the sweet, juicy flavors of apple. Perfect for autumn baking or any time you crave a comforting treat, these cookies balance the warm spices of cinnamon with the freshness of apple. They are soft, chewy, and utterly irresistible, making them a favorite for both kids and adults alike.

How to Make Apple Snickerdoodles

Making Apple Snickerdoodles is easier than you might think! With just a handful of ingredients and a few simple steps, you’ll have a batch of these tasty cookies ready to devour. The key is to ensure that the apples are finely chopped and perfectly distributed throughout the dough, adding a delicious burst of flavor in every bite.

Ingredients:

1 cup (130 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon ground cinnamon
¼ teaspoon fine salt
½ cup (113 g) unsalted butter, at room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 medium apple, peeled and finely chopped
¼ cup (50 g) granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)

Directions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, beating until well 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 ¼ cup sugar and 1 teaspoon cinnamon for rolling.
Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon sugar mixture.
Place the dough balls on the prepared baking sheet, spacing about 2 inches apart.
Bake for 8–10 minutes, or until the edges are golden and the centers are set.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Apple Snickerdoodles

Apple Snickerdoodles are best served warm, slightly gooey, and dusted with extra cinnamon sugar if desired. These cookies pair nicely with a glass of cold milk or a warm cup of tea or coffee. They can also be enjoyed as an after-school snack or as a delightful addition to any fall gathering.

How to Store Apple Snickerdoodles

To keep your Apple Snickerdoodles fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies in a freezer bag or container for up to three months. Just be sure to let them cool completely before placing them in the freezer.

Tips to Make Apple Snickerdoodles

Choose the right apples: Use a sweet apple variety, such as Fuji or Honeycrisp, for the best flavor.
Don’t overmix the dough: Mix until just combined to ensure your cookies remain tender and chewy.
Chill the dough (optional): If you prefer a thicker cookie, chill the dough in the refrigerator for 30 minutes before baking.

Variation

For a fun twist, try adding walnuts or pecans for an added crunch, or incorporate other spices such as nutmeg or ginger for a unique flavor profile. You can also experiment with different types of apples or even add mini chocolate chips for a sweeter treat.

FAQs

Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour, but the texture may vary.

What is the best way to peel and chop apples?
Using a sharp peeler to remove the skin and a sharp knife to dice the apple into small pieces will ensure even cooking and distribution in the cookie dough.

Can I make the dough ahead of time?
Absolutely! You can make the dough and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature before rolling and baking.

Apple Snickerdoodles

Delightful cookies featuring the sweet, juicy flavors of apple combined with warm cinnamon, perfect for autumn baking.

Prep Time 20

Cook Time 10

Total Time 30

Serving Size cookies

Ingredients

Dry Ingredients

1 cup all-purpose flour 130 g
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon ground cinnamon
¼ teaspoon fine salt

Wet Ingredients

½ cup unsalted butter, at room temperature 113 g
½ cup granulated sugar 100 g
½ cup packed brown sugar 100 g
1 large egg
1 teaspoon vanilla extract

Main Ingredients

1 medium apple, peeled and finely chopped

Cinnamon Sugar for Rolling

¼ cup granulated sugar 50 g
1 teaspoon ground cinnamon

Instructions

Preparation

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
In a separate large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped apple.

Baking

In a small bowl, mix the ¼ cup sugar and 1 teaspoon cinnamon for rolling.
Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon sugar mixture.
Place the dough balls on the prepared baking sheet, spacing about 2 inches apart.
Bake for 8–10 minutes, or until the edges are golden and the centers are set.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Serve warm, slightly gooey, and dusted with extra cinnamon sugar. Pair nicely with milk or tea. Store in an airtight container for up to a week, or freeze for longer storage.