Apple snickerdoodle cookies are basically my fall obsession and I’m not even sorry about it. I tried making these for the first time last September when I had like ten apples sitting on my counter getting wrinkly and I thought, why not throw them into snickerdoodles?
Best. Decision. Ever.
Now here’s the thing about these soft apple snickerdoodle cookies—they’re not your grandma’s regular snickerdoodles. They’ve got actual pieces of fresh apple baked right in, which sounds weird until you try them and realize it’s genius. The apples get all soft and sweet and mix with that cinnamon sugar coating and it’s just… chef’s kiss.
I’ve made this recipe probably twenty times now and my neighbors have started “randomly” stopping by on Saturday afternoons when they know I’m baking. Subtle, Carol. Real subtle.
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Why These Are The Best Apple Snickerdoodle Cookies
Look, I’m gonna be honest with you. The first time I made these, I just dumped raw apple chunks into regular snickerdoodle dough and hoped for the best. They turned into weird soggy puddles that spread all over the pan and merged into one giant cookie blob.
Disaster. Complete disaster.
But then I figured out the secret—you gotta prep the apples first by tossing them with a bit of sugar and cinnamon. This draws out some moisture and coats them so they don’t make your cookies wet and gross. Game changer.
These easy apple snickerdoodle cookies have that perfect soft and chewy texture with little bursts of tender apple in every bite. The outside is slightly crispy from the cinnamon sugar coating, and the inside stays pillowy and soft. And they smell like fall exploded in your kitchen in the best possible way.
My husband, who claims he “doesn’t like fruit in his cookies” (whatever that means), ate four of these and asked when I was making them again. So yeah, they’re good.
What You Need For Apple Cinnamon Snickerdoodles
Okay, so here’s your shopping list. Don’t skip the cream of tartar—I know it’s a weird ingredient you never use for anything else, but it’s what makes snickerdoodles taste like snickerdoodles. Trust me on this one.
For the cookie dough:
- 3/4 cup unsalted butter, softened (not melted, not cold from the fridge—just soft)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the apple filling:
- 1 1/2 cups finely diced apples (I use Granny Smith because they’re tart and don’t get mushy)
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon melted butter
For the cinnamon sugar coating:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg (optional but really good)
Shopping tip: Make sure your apples are fresh and crisp. I tried this once with those sad apples that had been in my fridge for three weeks and they turned to mush. Not cute. Also, don’t bother peeling the apples—the peel adds texture and nobody will notice.
How To Make These Homemade Apple Snickerdoodle Cookies
Preheat your oven to 350°F. Actually do it now, not later when you forget and have to stand around awkwardly waiting for it to heat up while your cookie dough gets warm. (Been there way too many times.)
Step 1: Prep the apples first
In a medium bowl, toss your diced apples with brown sugar, cinnamon, and melted butter. Stir it all together and set it aside to sit while you make the dough. This step is SO important—it flavors the apples and draws out excess moisture so your cookies don’t spread like crazy.
Last time I skipped this step because I was in a hurry and my cookies turned into flat pancakes. Learn from my mistakes.
Step 2: Make the cookie dough
In a large bowl (or stand mixer if you’re fancy), cream together your softened butter and both sugars until it’s light and fluffy. This takes like 2-3 minutes with a hand mixer. Don’t rush it—properly creamed butter makes better cookies.
Add your eggs one at a time, mixing after each one. Then add the vanilla and mix until everything looks smooth and combined.
Step 3: Add the dry stuff
In a separate bowl, whisk together your flour, cream of tartar, baking soda, and salt. Make sure the cream of tartar is mixed in evenly because nobody wants to bite into a pocket of sour powder. (Yes, this happened to me once. No, it wasn’t fun.)
Add the dry ingredients to your wet ingredients in two batches. Mix on low speed (or stir by hand if you’re getting an arm workout) until just combined. Don’t overmix or your cookies will be tough.
Step 4: Fold in the apples
Now gently fold in your apple mixture with a spatula. The dough will be pretty thick and chunky, which is exactly what you want. It might look like there are too many apples but I promise it works out.
Step 5: Chill (this is important)
Cover the bowl and stick it in the fridge for at least 30 minutes. I know, waiting is annoying. But if you skip this step, your chewy apple snickerdoodle cookies will spread too much and lose their shape. Go fold some laundry or watch TikTok videos or something.
Actually, I usually make the dough at night and let it chill overnight, then bake them fresh in the morning. They taste even better that way and your house smells amazing first thing in the morning.
Step 6: Make the cinnamon sugar
While you’re waiting, mix together your cinnamon sugar coating in a shallow bowl. I add a little nutmeg to mine because it makes them taste extra fall-y, but that’s optional.
Step 7: Shape and coat
Once your dough is chilled, use a cookie scoop (about 2 tablespoons) to scoop out balls of dough. Roll them between your hands to make them round and smooth, then roll them in the cinnamon sugar mixture until they’re completely coated.
Place them on a parchment-lined baking sheet about 2 inches apart. These cookies spread a bit, so don’t crowd them or they’ll merge together and you’ll have to tear them apart like some kind of cookie disaster zone.
Step 8: Bake
Bake for 10-12 minutes. The edges should look set and slightly golden, but the centers will still look soft and puffy. Don’t overbake them or they’ll be dry and sad instead of soft and chewy.
This is the hardest part: let them sit on the baking sheet for 5 minutes before moving them to a cooling rack. If you try to move them too soon, they’ll fall apart because they’re still soft. I’ve definitely eaten broken cookie pieces standing over the counter before. No judgment.
Tips For Perfect Apple Spice Snickerdoodles
On the apples: Dice them small—like 1/4 inch pieces. Big chunks won’t bake through properly and the texture gets weird. I learned this when I was being lazy and left them in big chunks. Nobody wants to bite into a raw apple surprise in their cookie.
On the butter: Room temperature means you can press a finger into it and leave an indent. Not melted, not straight from the fridge. If you forgot to take it out ahead of time (guilty), microwave it for like 5 seconds at a time until it’s soft but not melted.
On the cream of tartar: Don’t skip it. I know some recipes say you can use extra baking powder instead, but it’s not the same. Cream of tartar gives snickerdoodles that slightly tangy flavor that makes them special. You can find it in the spice aisle and it lasts forever.
On storage: Keep these in an airtight container at room temperature. They stay soft for like 4-5 days. The apples keep them extra moist, which is great for texture but also means they won’t last as long as regular cookies. Not that they ever last that long in my house anyway.
On freezing: You can totally freeze these! Either freeze the baked cookies for up to 3 months, or freeze the unbaked cookie dough balls (already rolled in cinnamon sugar) and bake them straight from frozen. Just add a minute or two to the baking time.
Why These Fall Apple Snickerdoodle Cookies Are Worth Making
Because they’re actually unique. Most fall cookies are just pumpkin or apple pie, but these apple butter snickerdoodles are different enough to stand out at a cookie exchange or Thanksgiving dessert table.
They’re also way easier than making actual apple pie but give you similar flavors. No rolling out pie crust, no worrying about soggy bottoms, no stress. Just mix, scoop, roll in cinnamon sugar, and bake.
And honestly, they just taste really good. The combination of tangy snickerdoodle cookie with sweet cinnamon apples is perfect. My mom said they reminded her of eating apple pie with a sugar cookie, which is basically the highest compliment she gives.
Plus they make your house smell INCREDIBLE. Like cinnamon and apples and butter and happiness. I’ve literally had people knock on my door asking what I’m baking.
Make these this weekend with whatever apples you have sitting around. They’re perfect for using up apples from your orchard trip, or just those random ones you bought at the store and forgot about. And then let me know what you think! Have you ever put apples in snickerdoodles before? What’s your favorite fall cookie?
Happy baking! 🍎🍪
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