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Apple Snickerdoodles

Apple snickerdoodles are cinnamon-sugar cookies made with dried apple pieces folded into a soft, buttery dough. Bake until the edges are set and the tops are crinkled, then cool briefly for a tender center.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 165
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 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup dried apple pieces, finely chopped
Rolling
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.25 tsp apple pie spice

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and line sheet pans with parchment.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt.
Make the dough
  1. Beat the softened unsalted butter and granulated sugar until very light and fluffy, then beat in the eggs and vanilla extract.
  2. Fold in the flour mixture, then fold in the finely chopped dried apple pieces.
Roll and bake
  1. Mix the rolling spices together in a shallow bowl using sugar, cinnamon, and apple pie spice.
  2. Scoop the dough into 1-1/2 tablespoon balls, then roll each ball in the cinnamon spice sugar until coated.
  3. Bake at 375F for 10-12 minutes until the edges are set and the tops are crinkled, while centers remain soft.
Cool
  1. Cool the cookies on the pan for 3 minutes, then transfer them to finish cooling.

Notes

For best crinkle tops, don’t overbake—pull cookies when edges look set and the centers still feel slightly soft. Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies in a sealed bag for up to 2 months; thaw at room temperature. For a dairy-free option, use a 1:1 plant-based butter stick and keep the texture similar by using softened butter before creaming.