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Apple Snickerdoodles

Apple snickerdoodles with tender, soft centers and crinkled cinnamon-sugar tops. Dried apple pieces folded into the dough keep every bite warmly spiced.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

apple snickerdoodles 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
apple snickerdoodles wet ingredients
  • 1 lb unsalted butter softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup dried apple pieces, finely chopped
rolling cinnamon sugar
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.25 tsp apple pie spice

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F, then line baking sheets with parchment for easy release.
Mix dry and wet dough
  1. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
  2. Beat unsalted butter and granulated sugar until very light and fluffy, then add eggs and vanilla extract.
  3. Fold in the flour mixture, then fold in the finely chopped dried apple pieces until no dry streaks remain.
Roll and bake
  1. Mix sugar, cinnamon, and apple pie spice in a shallow bowl so you can coat each cookie easily.
  2. Scoop dough into 1-1/2 tablespoon balls, roll each ball in the cinnamon spice sugar, and place on the prepared baking sheets.
  3. Bake at 375F for 10-12 minutes, until edges are set and tops are crinkled with centers that are still soft.
  4. Cool on the pan for 3 minutes, then transfer to a rack to finish cooling.

Notes

Pro tip: underbake slightly—the cookies should look set at the edges with soft centers, then firm up as they cool. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies in a sealed bag for up to 2 months, thaw at room temperature. For a dairy-light swap, use a 1:1 plant-based butter substitute that’s meant for baking.