Apple Cinnamon Snickerdoodles Recipe

Jump to Recipe Print Recipe

The Heart of Apple Cinnamon Snickerdoodles Recipe

There’s something truly comforting about warm cookies fresh from the oven—especially when they carry the tender sweetness of apples and the spicy warmth of cinnamon. I love how this Apple Cinnamon Snickerdoodles Recipe brings that cozy feeling to every bite, with soft centers and crisp-edged exteriors that melt in your mouth.

When I first made these cookies, the gentle aroma of caramelized apples mingling with cinnamon filled my kitchen, reminding me of crisp fall afternoons and homemade treats shared with friends and family. You’ll notice that subtle balance throughout the recipe—bright fruitiness paired with that signature snickerdoodle tang, making this cookie far from ordinary.

Whether you’re a baking newbie or someone who loves experimenting with flavors, this recipe guides you with simple steps and tasty rewards. Stick with me as we dive into what makes these Apple Cinnamon Snickerdoodles so special and how to make them perfectly every time.

Ingredient Breakdown

• All-purpose flour (1½ cups): The base for a tender yet sturdy cookie; you can try whole wheat pastry flour for a nuttier flavor and slightly denser crumb.
• Baking soda (½ tsp) & Cream of tartar (¼ tsp): Classic snickerdoodle leaveners and tang boosters; if you lack cream of tartar, add a bit more baking soda and a touch of lemon juice, but results may vary.
• Ground cinnamon (½ tsp plus 1½ tsp for coating): Gives warm spice depth; you might experiment with pumpkin pie spice or cardamom for a twist.
• Salt (¼ tsp): Enhances every flavor note, balancing sweetness.
• Unsalted butter (½ cup, softened): Key for that rich, silky mouthfeel and slightly crisp edges; feel free to swap with coconut oil for a dairy-free option but expect texture differences.
• Granulated sugar (¾ cup plus ¼ cup for coating): Sweetens and caramelizes beautifully; brown sugar in place of granulated sugar adds moistness and a subtle molasses flavor.
• Egg (1): Binds ingredients and gives body; use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan replacement.
• Vanilla extract (1 tsp): Brings warmth and richness to highlight the apple and cinnamon.
• Finely chopped peeled apple (½ cup): Fresh Granny Smith or Honeycrisp recommended for the perfect balance of tart and sweet—adding moisture and bursts of flavor inside the cookie.

Before You Begin

Before diving in, make sure your butter is softened to room temperature—it should give when pressed but not be greasy or melted. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and even baking. Measure and prep all ingredients so everything flows smoothly—the French call this mise en place, and it makes baking so much more enjoyable.

How to Make Apple Cinnamon Snickerdoodles Recipe

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and encourage even baking.
2. Whisk together the flour, baking soda, cream of tartar, ground cinnamon, and salt in a medium bowl. This dry mix will give your cookies their signature texture and gentle spice — give it a good toss to aerate and combine.
3. Cream the softened butter and ¾ cup granulated sugar in a large bowl until the mixture feels light, fluffy, and slightly paler. You’ll notice a smooth, silky consistency—that’s the secret to tender cookies with crisp edges.
4. Beat in the egg and vanilla extract until everything blends uniformly, creating a glossy dough that’s fragrant and inviting.
5. Fold in the dry ingredients gradually, stirring just until the dough comes together. Overmixing here will toughen the cookies, so stop when you see no more flour streaks.
6. Gently fold your finely chopped apples into the dough, distributing them evenly without crushing. These little juicy pockets will burst with flavor after baking.

7. In a small bowl, blend the ¼ cup granulated sugar with 1½ tsp cinnamon. This coating gives you that classic snickerdoodle crackle and extra cinnamon aroma.
8. Scoop tablespoon-sized dough balls, roll them generously in the cinnamon sugar mixture, making sure they’re coated all around—this is the step that creates those beautifully crisp-edged cookies.
9. Arrange the coated dough balls well spaced on your prepared baking sheet; they’ll spread a bit but still hold their shape.
10. Bake for 10–12 minutes until you see the edges almost set but centers still soft—this is key for those tender, chewy insides you’ll love. The cookies will firm up during their 5-minute rest on the sheet before moving to a wire rack to cool completely.

Creative Variations for Apple Cinnamon Snickerdoodles Recipe

• Add chopped pecans or walnuts: For a buttery crunch that complements the soft apples beautifully.
• Swap vanilla for almond extract: A subtle nutty twist that deepens flavor layers.
• Mix in dried cranberries or raisins: Give your cookies bursts of tart sweetness and extra chew.
• Try brown sugar in the dough: This ups the moisture, giving a richer caramel note that pairs wonderfully with cinnamon.
• Top with a drizzle of caramel sauce: Just before serving, for an indulgent, sticky finish.
• Use pear instead of apple: Swap fruit seasonally for a mild, aromatic variation.

Storage, Freezing & Reheating

• Room temperature: Store cookies in an airtight container for up to 4 days. You’ll keep that tender, soft center while avoiding dryness.
• Freezing dough balls: Freeze raw dough balls on a sheet before transferring to a freezer bag—bake straight from frozen, adding a couple extra minutes to the bake time.
• Freezing baked cookies: Keep your baked cookies frozen up to 2 months in an airtight container; thaw at room temperature for about an hour.
• Reheating tips: Warm cookies in a 300°F oven for 5–7 minutes to revive that just-baked softness with a subtle buttery steam.

Apple Cinnamon Snickerdoodles Recipe FAQs

• Can I use other types of apples? Absolutely! Granny Smith and Honeycrisp offer the best texture and flavor balance, but Fuji or Gala can work—just make sure to finely chop to keep the cookie intact.
• What if I don’t have cream of tartar? You can omit it; the cookies will still be lovely but may lack some tang and classic chew. Alternatively, substitute with equal parts baking powder.
• Do I have to use fresh apples? Fresh apples give the best texture and flavor. Avoid canned or frozen unless thoroughly drained to prevent sogginess.
• Why do my cookies spread too much? Try chilling your dough for 15-20 minutes before baking to control spread—room temp butter or too much sugar can cause excessive spreading.
• Can I make these cookies vegan? Use a vegan butter substitute, a flax or chia egg, and double-check your sugar is vegan-friendly. Texture might vary slightly but still delightful.

Print