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Apple Snickerdoodles

Apple snickerdoodles with crinkled cinnamon-sugar coating and tender centers made with dried apple pieces. Soft bake at 375°F, then cool on the pan so the signature crinkle forms.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 130

Ingredients
  

Dry ingredients
  • 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
Wet ingredients
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup dried apple pieces, finely chopped
For rolling
  • 3 tbsp sugar
  • 2 tsp cinnamon for rolling
  • 0.25 tsp apple pie spice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line baking sheets with parchment for easy release.
  2. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt together until evenly combined.
Make dough
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy.
  2. Add eggs and vanilla extract, then beat just until smooth.
  3. Stir the flour mixture into the wet ingredients until just combined, then fold in finely 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, roll each ball in the cinnamon sugar mixture, and coat well.
  3. Place the coated balls on the prepared baking sheets with spacing between cookies.
  4. Bake 10-12 minutes at 375F until edges are set and centers are still slightly soft.
Cool
  1. Cool on the pan for 3 minutes so the cookies crinkle as they cool.

Notes

Pro tip: for the best crinkle, don’t overbake—pull cookies when centers still look slightly underdone. Store airtight at room temperature up to 5 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a plant-based butter stick in the same amount (look for one that creams well).