Name: Apple Snickerdoodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2¾ cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1½ teaspoons ground cinnamon; ½ teaspoon salt; 1 cup unsalted butter, softened; ¾ cup granulated sugar; ½ cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup apple, peeled and finely diced; For rolling:; ¼ cup granulated sugar; 1 teaspoon ground cinnamon

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These Apple Snickerdoodles are soft, chewy, and warmly spiced with bits of tender apple in every bite. I love how they take the classic cinnamon-sugar cookie and give it a cozy autumn twist. They’re perfect for fall baking, holiday cookie trays, or just a sweet treat with coffee or cider.

Why You’ll Love This Recipe

I love this recipe because it blends the buttery chew of traditional snickerdoodles with the juicy sweetness of fresh apple. The cinnamon sugar coating gives them that familiar crinkled look and flavor, while the apple pieces keep them soft and moist. They’re easy to make and guaranteed to make the kitchen smell like fall. Apple Snickerdoodles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Cream of tartar
Baking soda
Ground cinnamon
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract
Apple, peeled and finely diced
Cinnamon sugar (for rolling)

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, I whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
In another bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the egg and vanilla extract.
I gradually mix the dry ingredients into the wet ingredients until just combined.
I fold in the diced apple.
I roll the dough into balls, coat them in cinnamon sugar, and place them on the baking sheet.
I bake for 10–12 minutes, until the edges are set but the centers are still soft.
I let them cool on the pan for 5 minutes before transferring to a wire rack.

Servings and Timing

This recipe makes about 24 cookies. It takes 15 minutes to prepare and 12 minutes to bake.

Variations

I sometimes add a pinch of nutmeg or cardamom for extra warmth.
Chopped walnuts or pecans give them a nice crunch.
For a caramel twist, I drizzle them with melted caramel after baking.
I’ve used apple pie spice in place of plain cinnamon for deeper flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months — I let them thaw at room temperature or warm them briefly in the microwave for that fresh-baked feel. Apple Snickerdoodles

FAQs

What type of apple works best?

I prefer firm, sweet-tart apples like Honeycrisp or Granny Smith — they hold their shape and flavor well in baking.

Can I use applesauce instead of chopped apples?

I wouldn’t in this recipe — the texture would be too soft. The diced apples give the cookies moisture without turning them cakey.

Why do snickerdoodles use cream of tartar?

It gives them their signature tang and chewy texture. I always make sure I have fresh cream of tartar on hand.

Can I chill the dough?

Yes, and I often do. Chilling helps the flavors meld and keeps the cookies from spreading too much.

Can I make them gluten-free?

Yes! I use a 1:1 gluten-free flour blend and they turn out beautifully.

Conclusion

These Apple Snickerdoodles are the perfect fall cookie — warm, chewy, and packed with real apple flavor. I love how they elevate a classic with just one seasonal twist. Whether I’m baking for a party, gifting, or just indulging at home, these cookies always disappear fast.