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Apple Snickerdoodles

Apple snickerdoodles with a cinnamon-sugar coating and crinkled tops. Dried apple pieces fold into the dough for a warm autumn tint while the centers stay soft after baking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 195
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 and mix-ins
  • 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 the oven to 375F and line baking sheets with parchment for easy release and even browning.
Mix dry ingredients
  1. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined and no dry pockets remain.
Cream butter and sugar
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy, then add eggs and vanilla extract and beat just until smooth.
Combine dough and apples
  1. Fold in the flour mixture, then fold in the finely chopped dried apple pieces until the dough is evenly speckled.
Make rolling sugar
  1. Mix the rolling spices in a shallow bowl: sugar, cinnamon, and apple pie spice.
Shape and bake
  1. Scoop dough into 1-1/2 tablespoon balls, roll each in the cinnamon spice sugar, and place on the lined baking sheets spaced apart.
  2. Bake for 10-12 minutes at 375F until the edges are set and the tops are crinkled, with centers still soft to the touch.
Cool
  1. Cool on the pan for 3 minutes before transferring so the cookies finish setting without over-baking.

Notes

Pro tip: for the crinkled tops, don’t overmix after adding the flour—fold just until combined, then shape and roll promptly. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months; thaw at room temperature before serving. For a dairy-free swap, use a 1:1 plant-based butter stick (softened) and proceed the same way.