There’s something magical about the smell of warm cinnamon and sugar wafting through the kitchen—especially when it’s coming from a batch of my favorite Apple Snickerdoodles. These aren’t your average snickerdoodles, though. The secret? A handful of finely grated apple folded into the dough, giving them the softest, chewiest texture and just the right balance of sweet and spice. I stumbled onto this twist years ago when I had a few too many apples lying around, and now they’re the only snickerdoodles my family will let me make. Trust me, one bite of these, and you’ll never go back to plain cinnamon sugar again.
Table of contents:
Why You’ll Love These Apple Snickerdoodles
These cookies aren’t just good—they’re downright addictive. Here’s why:
- Soft & chewy perfection: That grated apple keeps them tender for days, with just the right amount of chew.
- Warm autumn vibes: Cinnamon hugs the apple flavor like your favorite cozy sweater.
- No-fuss baking: One bowl, simple ingredients, and zero fancy techniques—my kind of recipe!
- Fall’s unofficial cookie: They smell like apple pie but bake in 10 minutes flat.
- Instant crowd-pleaser: I’ve never brought these to a gathering without someone begging for the recipe.
Seriously, they disappear faster than I can bake them—consider yourself warned!
Apple Snickerdoodles Ingredients
Gather these simple pantry staples—you probably have most already! Here’s what makes these apple snickerdoodles so special:
- Dry Team: 2 3/4 cups all-purpose flour, 1 1/2 tsp cream of tartar (our secret weapon for that signature tang), 1 tsp baking soda, 1/2 tsp salt
- Wet Team: 1 cup softened unsalted butter (take it out 30 mins early!), 1 1/2 cups granulated sugar, 2 large eggs, 1 tsp vanilla extract
- Star Player: 1/2 cup finely grated tart apple (I always use Granny Smith—peel on for extra flavor!)
- Cinnamon Sugar Coating: 1/4 cup sugar + 2 tsp cinnamon (I sometimes sneak in a pinch of nutmeg too)
Pro tip: Measure your flour by spooning it into the cup and leveling off—no packing! This keeps the cookies perfectly tender.
How to Make Apple Snickerdoodles
Okay, let’s get baking! These apple snickerdoodles come together so easily, but I’ll walk you through each step to make sure they turn out perfect. Grab your favorite mixing bowl—it’s time to make some magic.
Preparing the Dough
First things first—preheat that oven to 375°F (190°C). Trust me, you want it nice and hot before those cookies go in! While it’s heating, whisk together all your dry ingredients (flour, cream of tartar, baking soda, and salt) in one bowl. In another bowl, beat the butter and sugar until it’s light and fluffy—about 2 minutes should do it. That’s when you’ll know it’s ready for the eggs, vanilla, and our star ingredient: the grated apple. Fold it all in gently—the dough should be soft but not sticky. If it feels too wet, no worries! Just pop it in the fridge for 20 minutes to firm up.
Shaping and Baking
Now for the fun part! Mix your cinnamon and sugar in a small bowl—I like to use my hands here because, well, it’s just more fun. Roll tablespoon-sized portions of dough into balls (about 1-inch), then give them a good roll in that cinnamon sugar mix until they’re completely coated. Space them about 2 inches apart on your baking sheet—they’ll spread a little as they bake. Slide them into the oven for 8-10 minutes. You want them just set at the edges but still soft in the middle when you pull them out—they’ll firm up as they cool. That’s the secret to that perfect chewy texture!
Tips for Perfect Apple Snickerdoodles
After making dozens of batches (okay, maybe hundreds), I’ve learned a few tricks to guarantee cookie success every time:
- Tart apples work best: Granny Smith’s bright flavor cuts through the sweetness—no mushy apple taste here.
- Chill sticky dough: If your dough feels wet after adding the apple, 20 minutes in the fridge makes rolling way easier.
- Mix with care: Stop stirring as soon as the flour disappears—overmixing makes tough cookies.
- Store them right: Keep cooled cookies in an airtight container with a slice of bread to maintain that irresistible chew.
Oh, and resist eating them all straight from the baking sheet—if you can!
Apple Snickerdoodles Variations
Who says you can’t play with perfection? Here are my favorite ways to mix things up when I’m feeling adventurous:
- Caramel lovers: Drizzle warm cookies with salted caramel sauce—the melty pools are insane!
- Crunchy twist: Fold in 1/2 cup chopped pecans or walnuts for extra texture.
- Spice swap: Replace cinnamon with pumpkin spice for an autumnal upgrade.
My niece even adds white chocolate chips sometimes—blasphemous but delicious!
Storing and Freezing Apple Snickerdoodles
These cookies stay fresh in an airtight container at room temperature for up to 5 days—if they last that long! For longer storage, freeze baked cookies between parchment layers for 2 months, or roll dough balls in cinnamon sugar first and freeze raw to bake straight from frozen (just add 1-2 extra minutes). A quick 10-second zap in the microwave brings back that fresh-from-the-oven warmth when you’re craving a treat.
Apple Snickerdoodles FAQs
I get asked about these cookies all the time—here are the top questions that pop up in my kitchen and inbox:
Can I use applesauce instead of grated apple?
You can, but the texture changes completely! Applesauce makes them cakey, while grated apple gives that perfect chew. If you must substitute, use 1/3 cup unsweetened applesauce and reduce another liquid (maybe the egg by half).
What’s the deal with cream of tartar?
This sneaky ingredient gives snickerdoodles their signature tang and helps create that crackly surface. No substitutions here—it’s what makes them snickerdoodles instead of sugar cookies!
Why do my cookies spread too much?
Usually it’s overly soft butter or a warm kitchen. Chill the dough 20 minutes if it feels sticky, and always use room-temp butter (not melted!). Baking at the right temperature (375°F) sets them fast.
Can I freeze the dough?
Absolutely! Roll into balls, freeze on a tray, then bag them. Bake from frozen—just add 1 extra minute. Perfect for last-minute cookie emergencies!
Nutritional Information
Nutritional values are estimates and vary based on ingredients. Each apple snickerdoodle cookie contains approximately 120 calories, with 10g sugar and 5g fat. They’ve got just 18g carbs and a little protein boost (1.5g) from the eggs and flour. Not too shabby for a cookie that tastes like autumn happiness in every bite!
Enjoy Your Apple Snickerdoodles
Now go grab a glass of milk and dig in! I’d love to hear how yours turn out—tag me if you share them (I’ll be drooling over your photos). Happy baking!
For more delicious recipes and baking inspiration, check out our Pinterest page!
Print
45-Ingredient Apple Snickerdoodles Recipe for Irresistible Treats
- Total Time: 25 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Apple Snickerdoodles are soft, chewy cookies with a hint of apple and cinnamon. They are perfect for fall or any time you crave a sweet, spiced treat.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup finely grated apple
- 1/4 cup granulated sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, cream of tartar, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, and grated apple. Mix well.
- Gradually add dry ingredients to wet ingredients until combined.
- In a small bowl, mix sugar and cinnamon for rolling.
- Shape dough into 1-inch balls, roll in cinnamon-sugar mixture, and place on baking sheets.
- Bake for 8-10 minutes until edges are set but centers are soft.
- Let cool on baking sheets for 2 minutes, then transfer to wire racks.
Notes
- Use a tart apple like Granny Smith for best flavor.
- Dough can be chilled for 30 minutes if too sticky.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
