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Apple Snickerdoodles

Apple snickerdoodles with dried apple pieces and a cinnamon-sugar rolling coating, baked until the edges set and the tops crinkle while centers stay soft. The dough is mixed light and fluffy with eggs and butter for tender, autumn-spiced cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
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
Wet ingredients
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup dried apple pieces, finely chopped
For rolling
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.25 tsp apple pie spice

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line baking sheets with parchment.
  2. Let the baking sheets stay ready while you mix the dough ingredients.
Mix dry ingredients
  1. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Cream butter and sugar
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy.
  2. Beat in the eggs, then mix in the vanilla extract until smooth.
Combine dough
  1. Fold the flour mixture into the batter just until no dry streaks remain.
  2. Fold in finely chopped dried apple pieces until evenly distributed.
Roll and bake
  1. Stir together the rolling sugar, cinnamon, and apple pie spice in a shallow bowl.
  2. Scoop dough into 1-1/2 tablespoon balls, roll each ball in the cinnamon-spice sugar, and place on the prepared baking sheets.
  3. Bake at 375°F for 10-12 minutes until edges are set and tops are crinkled, with centers still soft.
Cool and finish
  1. Cool cookies on the pan for 3 minutes to firm up.
  2. Transfer cookies to a rack (or another surface) after the 3-minute cooling period.

Notes

Pro tip: for the classic crinkle, don’t overbake—pull cookies when edges look set but centers still feel slightly soft. Store airtight at room temperature up to 3 days, or refrigerate up to 5 days. Freeze baked cookies up to 2 months; thaw at room temperature. For a lighter option, use half whole wheat flour (replace up to 1/2 cup) while keeping the rest all-purpose flour for the right tender cookie texture.