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Apple Snickerdoodles

Apple snickerdoodles with cinnamon-sugar coating and dried-apple bits baked until the edges set while the centers stay slightly soft, then crinkle as they cool. This American cookie uses cream of tartar for classic tang and rolling sugar for a crackled look.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Apple snickerdoodle dough and coating
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon for dough
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup dried apple pieces, finely chopped
  • 3 tbsp sugar for rolling
  • 2 tsp cinnamon for rolling
  • 0.25 tsp apple pie spice for rolling

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking sheets
  1. Preheat oven to 375F and line baking sheets with parchment.
  2. Keep baking sheets ready for cookie placement once dough is portioned.
Make the dry mix
  1. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt together until evenly combined.
Make the dough
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy, then beat in eggs and vanilla extract.
  2. Stir in the flour mixture until just combined, then fold in chopped dried apple pieces.
Roll and bake
  1. Mix sugar, cinnamon, and apple pie spice in a shallow bowl for rolling.
  2. Scoop dough into 1-1/2 tablespoon balls, then roll each ball in the cinnamon-sugar mixture until coated.
  3. Place dough balls on prepared baking sheets with space between them.
  4. Bake for 10-12 minutes at 375F until edges are set and centers are still slightly soft, with a golden look.
Cool and crinkle
  1. Cool cookies on the pan for 3 minutes so they finish setting.
  2. Let the cookies cool further on the pan until they crinkle, which becomes visible as they cool.

Notes

Pro tip: For the best crinkle, start with softened (not melted) butter and avoid overmixing after adding the flour so the dough stays tender. Store airtight at room temperature for up to 5 days. Freeze baked cookies in a sealed container for up to 2 months; thaw at room temperature. For a nut-free version, ensure your apple pie spice contains no nut-derived ingredients if needed.