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Apple Snickerdoodles

Apple snickerdoodles made with cinnamon-sugar dough and dried apple pieces for bursts of fruit flavor. Rolled cookies bake with set edges and a soft center, then crinkle as they cool on the pan.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release.
  2. Whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. Beat the softened butter and granulated sugar until very light and fluffy.
Make the dough
  1. Add the eggs and vanilla extract, then beat just until the mixture looks smooth and cohesive.
  2. Stir in the flour mixture until just combined, then fold in the finely chopped dried apple pieces.
Shape and bake
  1. Mix the rolling sugar, cinnamon, and apple pie spice in a shallow bowl.
  2. Scoop dough into 1-1/2 tablespoon balls, then roll each one in the cinnamon-sugar mixture until coated.
  3. Place the coated balls on the prepared baking sheets, spacing them apart.
  4. Bake at 375F for 10-12 minutes until the edges are set and the centers are still slightly soft.
Cool
  1. Cool the cookies on the pan for 3 minutes so the centers finish setting.
  2. Let them rest until they visibly crinkle as they cool.

Notes

For the crispiest crinkle tops, roll the dough balls firmly so the cinnamon-sugar coating fully adheres before baking. Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies up to 2 months. For a dairy-free version, use a 1:1 plant-butter substitute in place of the softened unsalted butter.