Few things say “fall baking” like the warm scent of cinnamon sugar. Apple snickerdoodles take the classic cookie everyone loves and give it a cozy seasonal twist. Soft, chewy, and rolled in a sweet cinnamon sugar coating, these cookies have little bursts of apple that make them perfect for autumn.
They’re quick to make, filled with comforting flavor, and disappear fast at bake sales, cookie swaps, or weekend gatherings.
Why You’ll Love This Recipe
- Soft & Chewy Texture – Perfectly tender cookies with crisp edges.
- Cozy Fall Flavors – Cinnamon sugar and apple baked into every bite.
- Easy to Make – Simple ingredients, no fancy equipment.
- Perfect for Any Occasion – Holiday cookie trays, lunchbox treats, or coffee breaks.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup finely diced apple (Granny Smith or Honeycrisp work best)
For coating:
- ¼ cup sugar
- 2 tsp cinnamon
Instructions
- Preheat oven. Set to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients. In a medium bowl, whisk flour, cream of tartar, baking soda, salt, and cinnamon.
- Cream butter and sugar. In a large bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla.
- Combine. Gradually add dry ingredients into wet. Stir in diced apple.
- Coat. Mix cinnamon and sugar in a small bowl. Roll dough into balls, then coat in cinnamon sugar.
- Bake. Place cookies on baking sheet and bake 10–12 minutes until edges are set but centers are soft.
- Cool. Let cookies rest on pan for 2 minutes before transferring to a wire rack.
Tips for Success
- Use firm apples. Granny Smith or Honeycrisp give the best flavor and texture.
- Don’t overbake. Cookies continue to set after leaving the oven.
- Chill dough if sticky. A quick 20-minute chill makes shaping easier.
- Make ahead. Dough balls can be frozen and baked later for fresh cookies anytime.
Variations
- Caramel Apple Snickerdoodles – Drizzle baked cookies with caramel sauce.
- Extra spice – Add nutmeg or allspice for deeper fall flavor.
- Apple chunks vs. grated – Try grated apple for a softer texture.
Serving Ideas
Enjoy apple snickerdoodles with a hot cup of coffee or cider for the ultimate fall pairing. They’re perfect on a holiday dessert tray, as an after-school treat, or gifted in a cookie tin.
FAQs – Apple Snickerdoodles
1. Can I use apple pie filling instead of fresh apple?
No, fresh apples work best. Pie filling is too wet and will affect the dough texture.
2. How should I store these cookies?
Store in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months.
3. Can I make these without cream of tartar?
You can substitute 2 tsp baking powder for the cream of tartar and baking soda, though the texture will be slightly different.
Apple Snickerdoodles
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs and vanilla; mix well.
- Gradually add dry ingredients to the wet mixture until combined.
- Fold in finely diced apples.
- In a small bowl, mix ¼ cup sugar and 2 tsp cinnamon for coating.
- Roll dough into balls and coat each in the cinnamon sugar mixture.
- Place on baking sheet and bake for 10–12 minutes, until edges are set but centers remain soft.
- Let cookies rest for 2 minutes on the pan, then transfer to a wire rack to cool.
Nutrition
Notes
From your stove to our hearts
share your delicious take!Final Thoughts
Apple snickerdoodles bring together the comfort of a classic cookie with the cozy flavors of fall. They’re simple, soft, and full of cinnamon sugar goodness. Whether for a party, bake sale, or just a weekend bake, this recipe is one you’ll want to make again and again.
So grab some apples, roll up your sleeves, and enjoy the taste of autumn in every bite.