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Apple Snickerdoodles

Apple snickerdoodles with cinnamon-sugar crinkles and chewy centers. Rolled in spiced sugar and baked at 375°F for golden edges and a tender cookie crumb.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 150
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 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
 

Prep and dry mix
  1. Preheat the oven to 375°F and line baking sheets with parchment, so the cookies bake evenly without sticking.
  2. Whisk together the all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt until the dry ingredients are evenly combined.
Cream and fold
  1. Beat the softened unsalted butter and granulated sugar until very light and fluffy, then add the eggs and vanilla extract and mix just until smooth.
  2. Fold in the flour mixture, then fold in the finely chopped dried apple pieces until no dry streaks remain.
Roll, bake, and cool
  1. Mix the rolling spices in a shallow bowl using sugar, cinnamon, and apple pie spice.
  2. Scoop the dough into 1-1/2 tablespoon balls, roll each ball in the cinnamon spice sugar, and place on the lined baking sheets.
  3. Bake for 10–12 minutes at 375°F, until the edges are set and the tops are crinkled while the centers are still soft.
  4. Cool on the pan for 3 minutes before transferring, so the cookies firm up without breaking.

Notes

For the best crinkle, chill the dough 10–15 minutes if it feels sticky (especially on warm days). Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days; freeze baked cookies for up to 2 months. If you want a dairy-light version, use a plant-butter alternative for baking.