Ingredients
Equipment
Method
Prep
- Preheat oven to 375F and line baking sheets with parchment for easy release.
- Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt together until evenly combined.
Make dough
- Beat softened unsalted butter and granulated sugar until very light and fluffy.
- Add eggs and vanilla extract, then beat just until smooth.
- Stir the flour mixture into the wet ingredients until just combined, then fold in finely chopped dried apple pieces.
Roll and bake
- Mix sugar, cinnamon, and apple pie spice in a shallow bowl for rolling.
- Scoop dough into 1-1/2 tablespoon balls, roll each ball in the cinnamon sugar mixture, and coat well.
- Place the coated balls on the prepared baking sheets with spacing between cookies.
- Bake 10-12 minutes at 375F until edges are set and centers are still slightly soft.
Cool
- 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).
