Soft, chewy, and spiced just right, these apple snickerdoodle cookies bring together the cozy warmth of cinnamon with fresh, juicy apples. Perfect for fall, holidays, or just a chilly day when I want something sweet and comforting. The cookies are rolled in a cinnamon-sugar blend, giving each bite a nostalgic snickerdoodle flavor, with a little autumn twist.

Apple Snickerdoodle Cookies

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of classic and seasonal. The apples add a juicy burst of flavor and moisture to every cookie, while the cinnamon-sugar coating brings the signature snickerdoodle taste I crave. These cookies are soft in the middle with slightly crisp edges, making them a treat I keep going back to. Plus, they make my kitchen smell amazing as they bake — like a warm fall hug.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups + 2 tbsp (≈406 g) all‑purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
¾ cup (≈168 g) unsalted butter, room temperature
1 cup (≈207 g) granulated sugar
½ cup (≈112 g) brown sugar
2 large eggs
1 ½ tsp vanilla extract
3 cups diced apples (≈3 apples, peeled), e.g. Granny Smith
1 ½ tbsp ground cinnamon
1 ¾ tsp ground nutmeg
5 tbsp (≈65 g) additional sugar (for rolling)

Directions

I start by preheating the oven to 350 °F (≈175 °C) and lining my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, cream of tartar, baking soda, and salt, then set it aside.
In a larger bowl, I cream the butter with the granulated and brown sugars until the mixture is light and fluffy — about 2 to 3 minutes.
I add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
Next, I slowly incorporate the dry ingredients into the butter mixture until everything is just combined.
I gently fold in the diced apples, being careful not to overmix.
I scoop the dough using about 1½ tablespoons per cookie and place it onto a plate, then chill the dough for 10–15 minutes (or 20–30 minutes in the fridge) to make rolling easier.
While the dough chills, I mix the extra sugar with cinnamon and nutmeg in a small bowl.
Once chilled, I roll each dough ball in the cinnamon-sugar mix and space them about 2 inches apart on the baking sheets.
I bake for 8–10 minutes, just until the centers are set and the edges are slightly golden.
After baking, I let the cookies rest on the sheet for 2–3 minutes before moving them to a wire rack to cool completely.
Once cooled, I store the cookies in an airtight container — they stay fresh for 3 to 4 days at room temperature.

Servings and timing

This recipe makes approximately 35 to 40 cookies.

Prep time: 45 minutes
Cook time: 24 minutes
Total time: About 1 hour and 9 minutes
Serving size: 1 cookie
Calories per serving: 105

Variations

I sometimes add chopped walnuts or pecans for extra crunch and a nutty flavor.
If I want even more spice, I sprinkle a little extra cinnamon into the dough.
For a caramel twist, I press a soft caramel candy into the center of each dough ball before baking.
I like using different apple varieties like Honeycrisp for a sweeter contrast, or mixing types for more complexity.
If I want to make them gluten-free, I use a 1:1 gluten-free flour blend.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for 3 to 4 days.
If I want to enjoy them warm later, I pop one in the microwave for about 8–10 seconds — just enough to bring back that soft, chewy texture.
For longer storage, I freeze the unbaked dough balls and roll them in cinnamon-sugar just before baking. They can be baked straight from the freezer with an extra minute or two added to the bake time.

FAQs

How do I keep the cookies from getting soggy?

I dice the apples finely and choose firm varieties like Granny Smith. That helps prevent too much moisture in the dough.

Can I make these cookies ahead of time?

Yes, I often prep the dough in advance and store it chilled or frozen. Chilling actually improves the texture and flavor.

Why chill the dough before baking?

Chilling helps the cookies hold their shape and prevents them from spreading too much. It also makes rolling in the sugar mixture easier.

Can I skip the cream of tartar?

Cream of tartar gives snickerdoodles their signature tang and chewy texture. I wouldn’t skip it, but if I must, I substitute with lemon juice or baking powder (though the texture will change).

How do I know when the cookies are done?

I look for set centers and slightly golden edges. They may seem underbaked at first, but they firm up as they cool — that’s how I get the soft chewiness.

Conclusion

These apple snickerdoodle cookies are one of my favorite ways to celebrate fall flavors in a fun, bite-sized form. They’re soft, chewy, and full of warm spices and juicy apples. Whether I bake them for a gathering, a cozy night in, or just to enjoy with a cup of tea, they always bring comfort and joy.