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Apple Snickerdoodles

Apple snickerdoodles are tender, cinnamon-sugar rolled cookies with crinkled tops and soft centers. Dried apple pieces fold into the dough so every bite gets a warm autumnal flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 155
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
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release and even browning.
  2. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Make the dough
  1. Beat the softened unsalted butter and granulated sugar until very light and fluffy to build a tender cookie texture.
  2. Add eggs and vanilla extract and beat just until smooth and fully incorporated.
  3. Fold in the flour mixture until no dry streaks remain, then fold in finely chopped dried apple pieces.
Roll and bake
  1. Mix the rolling spices in a shallow bowl: sugar, cinnamon, and apple pie spice.
  2. Scoop dough into 1-1/2 tablespoon balls, then roll each ball in the cinnamon spice sugar until well coated.
  3. Bake at 375F for 10-12 minutes, until the edges are set and the tops are crinkled with soft centers.
  4. Cool on the pan for 3 minutes before transferring so the cookies set without overbaking.

Notes

Pro tip: make sure the butter is truly softened before creaming so you get that light, fluffy texture. Store baked cookies in an airtight container for up to 5 days at room temperature; freeze baked cookies up to 2 months. For a reduced-sugar swap, use part granulated sugar with a cup-for-cup sugar substitute designed for baking.