Apple Snickerdoodle Cookies

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These Apple Snickerdoodle Cookies are soft, chewy and full of apple flavor! They have chopped apples in the dough and are rolled in cinnamon, nutmeg and sugar for an irresistible cookie that’s perfect for fall!

Table of Contents

• Apple Snickerdoodle Cookies
• How to Make Apple Snickerdoodles
• What Kind of Apples to Use?
• Tips for Success
• Get the Recipe

Apple Snickerdoodle Cookies

I’m a big fan of my classic Snickerdoodle Cookies and was pretty excited to turn them into a fall-flavored favorite. I could cover just about anything in cinnamon and sugar and be a big fan. These cookies are no exception. The pops of apple mixed with the cinnamon and nutmeg is cookie perfection. They are pillowy and soft and have that classic snickerdoodle taste.

Unlike my classic snickerdoodles, these cookies do require some chilling prior to baking. The chopped apples add moisture to the cookie dough, which can make it a little tricky to work with and roll into balls. Just be patient with it and pop the cookie dough in the fridge or freezer for a bit to firm up enough to work with. I put it in the freeze for about 10 minutes or so. But even though you have to chill the dough a bit, you don’t really want to make the cookie dough too far in advance and let it sit for too long. The longer it sits, the more moisture the apples release, which can make your cookies spread more. There’s a bit of a balance there.

How to Make Apple Snickerdoodles

1. Preheat oven to 350F.
2. Cream the butter and sugar. To get started making these snickerdoodles, you’ll want to cream the butter and sugars together. It should be light and fluffy when it’s ready. You’ll then add the eggs and vanilla extract
3. Combine the dry ingredients and add to the butter mixture. The dry ingredients includes one of the most important ingredients in a classic snickerdoodle – the cream of tarter. It gives the snickerdoodle that tangy flavor we all know and love, so it’s definitely a must!
4. Stir in the apples.
5. Roll the dough into balls. Once the cookie dough is prepared, it’s time to roll it into balls. The cookie dough can be sticky from moisture from the apples, so you’ll want to refrigerate or freeze it for a bit to make it easier to work with. I like to scoop the cookie balls first, freeze them for about 10 minutes so they are firmer, then roll them into balls.
6. Roll the cookie dough balls in cinnamon sugar. After you roll the dough into balls, roll them in the cinnamon, nutmeg and sugar mixture and make sure they are fully coated.
7. Bake your snickerdoodles. These cookies bake for only 8-10 minutes. You’ll be eating homemade apple snickerdoodles in no time!

What Kind of Apples to Use?

I used granny smith apples and love the tart flavor it adds, but you could also use Honeycrisp, Braeburn, Fuji, Golden Delicious, Gala or another favorite apple. You’ll want to have 3-4 apples on hand, just to be sure you have enough.

Tips for Success

• Chill the cookie dough. The apples add moisture to the cookie dough that can make it hard to work with. I recommend scooping out the cookie dough, chilling it and then rolling it.
• Dice the apples. You want to make sure to dice the apples. They don’t have to be super fine, but you also don’t want big chunks. They’ll make it harder to roll the cookie dough balls. Plus, the smaller pieces help give you more apple flavor in every bite.

Recipe

Apple Snickerdoodle Cookies

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• Author: Lindsay
• Prep Time: 45 minutes
• Cook Time: 24 minutes
• Total Time: 1 hour 9 minutes
• Yield: makes 35-40 cookies
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

These Apple Snickerdoodle Cookies are soft, chewy and full of apple flavor! They have chopped apples in the dough and are rolled in cinnamon, nutmeg and sugar for an irresistible cookie that’s perfect for fall!

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Ingredients

• 3 cups + 2 tbsp (406g) all purpose flour
• 2 tsp cream of tarter
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 cup (207g) sugar, plus 5 tbsp (65g) for rolling
• 1/2 cup (112g) brown sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 3 cups diced Granny Smith apples (about 3 apples, peeled)
• 1 1/2 tbsp ground cinnamon
• 1 3/4 tsp ground nutmeg

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Instructions

1. Preheat oven to 350 degrees. Prepare a cookie sheet with a silicone baking mat or parchment paper.
2. Combine the flour, cream of tarter, baking soda and salt in a medium sized bowl. Set aside.
3. Add the butter, 1 cup of sugar and brown sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.
4. Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl, as needed.
5. Add the vanilla extract and mix until well combined.
6. Add the dry ingredients and mix until combined.
7. Gently stir in the diced apples. 
8. Use a scoop to create balls of one and a half tablespoons of cookie dough each. There will be a good bit of moisture, so just place the scoops onto a plate or something you can refrigerate or freeze. 
9. Chill the cookie dough. You can freeze it for 10-15 minutes or refrigerate for 20-30 minutes. If you leave it for too long, the moisture can actually make them softer though.
10. Combine the remaining 5 tablespoons of sugar with the cinnamon and nutmeg in another small bowl.
11. Roll the cookie dough balls in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.
12. Bake for 8-10 minutes or until the centers are just baked.
13. Remove cookies from the oven and allow to sit for 2-3 minutes, then move to a cooling rack to finish cooling.
14. Store leftover cookies in an airtight container for 3-4 days.

 

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Nutrition

• Serving Size: 1 cookie
• Calories: 105
• Sugar: 8.5 g
• Sodium: 65.8 mg
• Fat: 3.8 g
• Carbohydrates: 16.4 g
• Protein: 1.4 g
• Cholesterol: 18.5 mg