Go Back
–+ servings
Apple Snickerdoodles

Irresistibly Soft Apple Snickerdoodles for Cozy Cravings

Delight in these Apple Snickerdoodles that combine the classic snickerdoodle with juicy apples for a cozy dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 tsp Baking Soda Ensure it's fresh for optimal results.
  • 1 tartar Cream of Tartar Omit in a baking soda-only recipe.
  • 2 tsp Ground Cinnamon Increase for a bolder flavor if desired.
  • 1/4 tsp Ground Nutmeg Optional; can be substituted with ground ginger.
  • 1/2 tsp Salt Crucial for balance.
  • 1 cup Unsalted Butter Replace with vegan butter for a dairy-free option.
  • 3/4 cup Granulated Sugar Coconut sugar can be a low-glycemic substitute.
  • 3/4 cup Brown Sugar Light or dark brown sugar works interchangeably.
  • 1 large Egg For vegan option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
  • 2 tsp Vanilla Extract Opt for pure extract for the best outcome.
  • 1 cup Apple (peeled, cored, and finely chopped) Tart varieties like Granny Smith add contrast.
For the Coating
  • 1/4 cup Granulated Sugar (for rolling) Mix with cinnamon for extra flavor.
  • 1 tbsp Ground Cinnamon (for rolling) Adjust to your liking.

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions for Apple Snickerdoodles
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
  3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until blended.
  5. Fold in the chopped apples until well distributed.
  6. Roll the dough into 1-inch balls and coat each ball with the sugar and cinnamon mixture.
  7. Place the dough balls on the baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Chilling the dough helps the cookies maintain shape. Store in an airtight container at room temperature for up to 5 days.

Tried this recipe?

Let us know how it was!