Apple Snickerdoodle Cookies

The first time I baked these cookies, my kitchen smelled like warm apples and cinnamon—honestly, it felt like fall in every corner. I took one bite, and it was soft, sweet, and just a little tangy. It’s like your favorite apple pie met a snickerdoodle, and they became best friends.

I love how easy they are to make, even on a busy day. The dough comes together fast, and the apple bits give it that cozy, homemade touch. Every batch disappears before it even cools.

Now, I make them whenever I need a little comfort or something to share with friends. They’re warm, chewy, and full of that nostalgic cinnamon flavor we all love. Trust me, one bite and you’ll want another.

Why You’ll Love This Recipe

• Perfect Fall Flavor: Combining warm spices, Granny Smith apples, and the buttery richness of snickerdoodles.
• Soft and Chewy Texture: Thanks to cream of tartar, these cookies stay wonderfully tender.
• Simple Ingredients: Pantry staples and a few fresh apples are all you need.
• Great for Sharing: This recipe yields about 24 cookies—perfect for gatherings or cozy nights at home.
• Family-Friendly: Kids love rolling the dough in cinnamon sugar, making this a fun, hands-on baking experience.

Required Kitchen Tools

1. Mixing Bowls: One large and one medium.
2. Hand or Stand Mixer: To cream butter and sugar effortlessly.
3. Baking Sheets: Line them with parchment paper or silicone mats.
4. Spatula: For folding in diced apples.
5. Cooling Racks: To cool cookies to perfection.
6. Measuring Cups and Spoons: For precision.

Ingredients for Apple Snickerdoodle Cookies

Here’s what you’ll need (exact measurements in the recipe card below):

Dry Ingredients

• All-Purpose Flour: 3 cups + 2 tablespoons (406g).
• Cream of Tartar: 2 teaspoons for that classic snickerdoodle tang.
• Baking Soda: 1 teaspoon for lift.
• Salt: ½ teaspoon to balance sweetness.

Wet Ingredients

• Unsalted Butter: ¾ cup (168g), softened for a rich, buttery base.
• Granulated Sugar: 1 cup (207g) for sweetness, plus 5 tablespoons (65g) for rolling.
• Brown Sugar: ½ cup (112g) for a hint of molasses depth.
• Eggs: 2 large, room temperature for binding.
• Vanilla Extract: 1½ teaspoons for warm undertones.

Mix-Ins

• Granny Smith Apples: 3 cups, diced (about 3 apples, peeled).
• Ground Cinnamon: 1½ tablespoons for warm spice.
• Ground Nutmeg: 1¾ teaspoons for added depth.

Variations and Substitutions

1. Swap Apples: Use Honeycrisp or Fuji apples for a sweeter twist.
2. Make It Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
3. Add Nuts: Fold in ½ cup of chopped pecans or walnuts for crunch.
4. Caramel Drizzle: Drizzle cooled cookies with salted caramel sauce for extra indulgence.
5. Healthier Option: Replace half the butter with unsweetened applesauce.

Step-by-Step Instructions

1. Prep the Apples

Peel and dice 3 Granny Smith apples into small, uniform pieces. Sprinkle them with a pinch of cinnamon and nutmeg to enhance their natural flavor. Set aside.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. This step ensures even distribution of spices and leavening agents.

3. Cream Butter and Sugar

Using a hand or stand mixer, beat softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.

5. Fold in the Apples

Gently fold the diced, spiced apples into the dough using a spatula. The dough will be slightly sticky—this is normal!

6. Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). Chilling helps the flavors meld and prevents the cookies from spreading too much during baking.

7. Preheat and Prepare

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.

8. Roll and Coat

In a small bowl, mix 5 tablespoons of sugar with 1½ tablespoons of ground cinnamon. Scoop dough into 1.5-tablespoon portions, roll into balls, and coat generously in the cinnamon-sugar mixture.

9. Bake the Cookies

Place cookie dough balls on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underbaked—they’ll set as they cool.

10. Cool and Serve

Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for the ultimate cozy experience!

How to Serve Apple Snickerdoodle Cookies

• With Coffee or Tea: Perfect for dunking into your morning brew.
• With Ice Cream: Pair with vanilla or caramel ice cream for a decadent dessert.
• As a Gift: Package in a festive tin for a thoughtful, homemade treat.

Storage and Freezing

Room Temperature:

Store cookies in an airtight container for up to 5 days. Place a slice of bread inside the container to keep cookies soft.

Freezer Storage:

• Unbaked Dough: Freeze pre-rolled cookie dough balls on a baking sheet. Once solid, transfer them to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
• Baked Cookies: Freeze cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	165 kcal
Carbohydrates	24g
Protein	2g
Fat	7g
Fiber	1g
Sugar	16g

Frequently Asked Questions

Can I use different apples?

Yes! Honeycrisp, Fuji, or Gala apples work well if you prefer a sweeter flavor.

Why chill the dough?

Chilling helps prevent cookies from spreading and intensifies the flavors.

Can I make these ahead?

Absolutely. You can refrigerate the dough for up to 48 hours or freeze for longer storage.