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Best Apple Snickerdoodle Cookies Recipe

Best Apple Snickerdoodle Cookies Recipe

Soft, chewy snickerdoodle cookies filled with finely diced tart apples and coated in cinnamon sugar. Cream of tartar gives these autumn-inspired cookies their classic tang and tender texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
  • 2 3/4 cups (345 g) All-purpose flour
  • 1 1/2 teaspoons Cream of tartar
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1 cup, about 120–150 g Peeled, finely diced tart apple
Cinnamon-Sugar Coating
  • 1/4 cup (50 g) Granulated sugar
  • 1 1/2 teaspoons Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk the flour, cream of tartar, baking soda, salt, and cinnamon together in a medium bowl.
  3. Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until the mixture is light and creamy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Gradually mix the dry ingredients into the butter mixture just until combined. Fold in the finely diced apple.
  6. Cover and chill the dough for 30–60 minutes. This firms the butter and helps reduce spreading.
  7. Stir the coating sugar and cinnamon together in a shallow bowl.
  8. Scoop about 1 1/2 tablespoons of dough per cookie and roll each portion into a ball. Coat every ball in the cinnamon sugar.
  9. Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are set and lightly golden while the centers remain slightly soft.
  10. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack. They will finish setting as they cool.

Notes

Pat the diced apple dry with paper towels before folding it into the dough. For thicker cookies, chill the shaped dough balls for an additional 15–20 minutes before baking. Store cooled cookies in an airtight container.