Cinnamon Apple Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle. These soft and chewy cookies are infused with warm cinnamon spice, chunks of fresh apple, and a signature sugary coating that makes them irresistible. Perfect for fall or anytime you crave a cozy, comforting treat.

Why You’ll Love This Recipe

• Combines the best of apple pie and snickerdoodle cookies in one treat.
• Soft, chewy, and bursting with fresh apple and cinnamon flavor.
• Perfect for holiday gatherings, cozy nights, or gifting to loved ones.
• Easy to make with simple ingredients you likely already have at home.
• The cinnamon-sugar coating gives them a classic snickerdoodle finish with an added twist.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Cream of tartar
• Salt
• Ground cinnamon
• Unsalted butter (softened)
• Granulated sugar
• Brown sugar
• Large egg
• Vanilla extract
• Fresh apple (peeled and finely diced)
• Cinnamon-sugar mixture (for coating)

Directions

1. Prepare the Dough
   In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. Set aside.
2. Cream the Butter and Sugars
   In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
3. Combine Dry and Wet Ingredients
   Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the diced apple.
4. Chill the Dough
   Cover the dough and chill in the refrigerator for at least 30 minutes. This helps the cookies hold their shape during baking.
5. Form and Coat the Cookies
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
6. Bake
   Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden and the centers are set.
7. Cool
   Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Makes about 24 cookies
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Variations

• Glazed Version: Drizzle the cooled cookies with a simple powdered sugar glaze for extra sweetness.
• Add Nuts: Mix in chopped walnuts or pecans for added crunch.
• Spiced-Up: Add a pinch of nutmeg or allspice to the dough for even more warmth.
• Caramel Apple Twist: Drizzle the cookies with caramel sauce for a caramel apple-inspired flavor.
• Gluten-Free: Use a gluten-free flour blend to make these cookies gluten-free.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 4 days.
• Freezing: You can freeze the unbaked dough balls for up to 3 months. When ready to bake, roll them in the cinnamon-sugar mixture and bake from frozen, adding a couple of extra minutes to the bake time.
• Reheating: Warm the cookies in the microwave for 10–15 seconds for a fresh-out-of-the-oven feel.

FAQs

1. Can I use any type of apple for this recipe?

Yes, but firmer varieties like Granny Smith, Honeycrisp, or Fuji work best as they hold their shape during baking.

2. Do I need to peel the apples?

Peeling is recommended to avoid tough apple skin in the cookies, but it’s optional based on your preference.

3. Can I make these cookies without cream of tartar?

Cream of tartar is key for the classic tangy snickerdoodle flavor, but you can substitute it with 1 teaspoon of baking powder for a slightly different taste.

4. How can I make the cookies extra soft?

Avoid overbaking, and make sure to chill the dough before baking to keep the cookies soft and chewy.

5. Can I double the recipe?

Absolutely! This recipe doubles easily if you need a larger batch.

6. What’s the best way to dice the apples?

Cut them into small, even pieces (about 1/4 inch) to ensure they cook through and distribute evenly in the dough.

7. Can I use apple pie filling instead of fresh apples?

Fresh apples are best, as pie filling can be too wet and may alter the dough consistency.

8. Can I skip chilling the dough?

Chilling is important to prevent the cookies from spreading too much, so it’s highly recommended.

9. Are these cookies good for freezing after baking?

Yes, you can freeze the baked cookies for up to 3 months. Let them thaw at room temperature before enjoying.

10. How can I keep the cookies soft after storing?

Store them with a slice of bread in the container to maintain their softness. The cookies will absorb moisture from the bread.

Conclusion

Cinnamon Apple Snickerdoodle Cookies are the perfect blend of comforting flavors and soft, chewy texture. Whether you’re baking them for a holiday gathering or simply to enjoy with a cup of coffee, these cookies are guaranteed to be a hit. With easy steps, customizable options, and a cozy, nostalgic flavor, this recipe deserves a spot in your baking rotation.