If you love the comforting aroma of cinnamon, the cozy flavor of apples, and buttery, chewy cookies that taste like fall wrapped up in every bite, you’re about to meet your new obsession: Cinnamon Apple Snickerdoodle Cookies. These cookies blend the classic tangy-spiced snickerdoodle goodness with bites of real apple for a soft, melt-in-your-mouth treat that’s at once nostalgic and refreshingly new. Whether you’re baking for a holiday gathering, a bake sale, or just to brighten up a rainy day, this recipe guarantees a batch of cookies that everyone will want to swarm around!
Ingredients You’ll Need
Here’s what makes Cinnamon Apple Snickerdoodle Cookies so special: simple pantry staples join forces with fresh apples and a whisper of cinnamon for unmatched taste and texture. Each ingredient does its part, so don’t skip or substitute if you want that signature cookie bliss!
- Unsalted Butter (1/2 cup, softened): Gives the cookies their tender crumb and luxurious richness—let it come all the way to room temp for easier mixing.
- Granulated Sugar (1/2 cup + 1/4 cup for rolling): Adds sweetness and a little crunch after baking; that extra for rolling is key for that sparkly, classic Snickerdoodle finish.
- Brown Sugar (1/3 cup, packed): Deepens the caramel notes and ensures that irresistible chew.
- Large Egg (1): Binds everything together and adds structure for the perfect cookie shape.
- Vanilla Extract (1 teaspoon): Brings out the best in the cinnamon, apples, and overall cookie flavor.
- All-Purpose Flour (1 1/2 cups): Provides the body for your dough; measure carefully for the right texture.
- Cream of Tartar (1 teaspoon): The secret to that signature snickerdoodle tang and keeps the cookies uniquely tender.
- Baking Soda (1/2 teaspoon): Teaming up with cream of tartar, it helps the cookies spread and puff just right.
- Salt (1/4 teaspoon): Balances the sweetness and sharpens the cinnamon flavor beautifully.
- Ground Cinnamon (1 teaspoon + 1 teaspoon for rolling): The essential warming spice—split between the dough and coating for double the cozy factor.
- Finely Diced Apple (1 cup, peeled): Real, crisp apple bits mean every bite tastes like autumn; choose a sweet-tart variety such as Honeycrisp or Granny Smith for the best pop.
How to Make Cinnamon Apple Snickerdoodle Cookies
Step 1: Prep Your Baking Station
Before you dive into the dough, set your oven to preheat at 350°F (175°C) and line a baking sheet with parchment paper. This ensures an easy, nonstick experience and perfectly golden cookie bottoms every single time.
Step 2: Cream the Butter and Sugars
Grab a large mixing bowl and combine your softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer or your own muscle power to beat it all until it looks light, fluffy, and slightly creamy. This step takes just a few minutes but sets the stage for tender cookies!
Step 3: Add Egg and Vanilla
To your creamy mixture, crack in the large egg and pour in the vanilla extract. Beat again until the mixture is silky smooth—this binds the dough and infuses the cookies with that classic warm vanilla undertone.
Step 4: Whisk Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and one teaspoon of ground cinnamon. Whisking helps distribute everything evenly, so you don’t end up with a pocket of salty or cinnamon-heavy dough.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, stirring gently after each addition. The dough will thicken up and become fragrant with cinnamon—pure bliss! Stir until just combined, avoiding overmixing so your cookies will stay tender.
Step 6: Gently Fold in the Apples
Now for the magic: Carefully fold in your finely diced, peeled apples. Real apple pieces guarantee every bite of Cinnamon Apple Snickerdoodle Cookies bursts with a bit of sweet, fresh fruit. Make sure the apples are evenly distributed but don’t overwork the dough.
Step 7: Roll and Coat in Cinnamon Sugar
Scoop out tablespoon-sized portions of the dough, roll them quickly into balls with your hands, and give each ball a generous roll in your cinnamon-sugar mixture. This creates the iconic sparkling, gently spiced crust on each cookie.
Step 8: Bake to Perfection
Arrange the dough balls on your prepared baking sheet about 2 inches apart—they’ll spread a bit as they bake. Pop them into the oven and bake for 10 to 12 minutes. Watch for edges that look set and tops that are just slightly cracked. That means they’re perfect!
Step 9: Cool and Enjoy
Let your cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This extra bit of patience ensures the cookies finish setting up—now, grab one while still slightly warm and taste that unbeatable cinnamon-apple combo!
How to Serve Cinnamon Apple Snickerdoodle Cookies
Garnishes
A simple dusting of powdered sugar makes these cookies look extra dreamy, while a drizzle of quick vanilla glaze takes them right over the top. Just whisk a bit of powdered sugar with a splash of milk and flick it across your cooled cookies for a sweet, shiny finish. Even a sprinkle of extra cinnamon on top right before serving can boost both aroma and flavor.
Side Dishes
Cinnamon Apple Snickerdoodle Cookies pair like a dream with a mug of hot cider, spiced tea, or a creamy latte. For a more decadent treat, serve them alongside vanilla bean ice cream—you can even sandwich that ice cream between two cookies for a next-level dessert!
Creative Ways to Present
Arrange these beauties on a rustic wooden board with cinnamon sticks and apple slices for a harvest party, or pop them into cellophane bags tied with twine as sweet take-home favors. Stack a few in a glass jar, tie on a ribbon, and you have the ultimate edible gift. If you’re feeling playful, use them as the cookie base for mini apple pie sundaes, topped with a scoop of ice cream and caramel drizzle.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Cinnamon Apple Snickerdoodle Cookies in an airtight container at room temperature. They’ll stay soft, chewy, and flavorful for up to 3 days—just keep them away from direct sunlight or heat, which can dry them out or make the apples mushy.
Freezing
To savor these cookies later, bake the entire batch and freeze in a single layer until firm, then transfer to a zip-top bag or airtight container for up to 2 months. You can also freeze the unbaked, rolled dough balls (without their cinnamon-sugar coating) and just bake a few at a time.
Reheating
If you want that warm, bakery-fresh vibe, pop cookies in the microwave for about 8-10 seconds or in a 300°F oven for 2-3 minutes. This brings back the soft, chewy texture and releases those dreamy apple-cinnamon aromas all over again.
FAQs
Can I use a different type Dessert
Absolutely! While Honeycrisp and Granny Smith offer a great flavor and firm texture, feel free to use Gala, Fuji, or any other crisp apple you love. Just make sure it’s not too soft, so the chunks hold up during baking.
Why do I need cream of tartar for Cinnamon Apple Snickerdoodle Cookies?
Cream of tartar is what gives snickerdoodles their signature chewiness and subtle tang—it reacts with the baking soda for the perfect puff and texture. It’s worth using for authentic results.
How finely should I dice the apples?
The finer, the better! Aim for tiny pieces, about the size of a small pea, so they bake evenly and distribute through the dough instead of making pockets or causing sogginess.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with your favorite 1-to-1 gluten-free baking blend. Keep in mind that the cookies may spread a little differently, so you might want a test batch first.
Do Cinnamon Apple Snickerdoodle Cookies require chilling the dough?
For this recipe, there’s no need to chill the dough—just mix, roll, and bake! If you find your dough is a bit sticky (maybe from extra juicy apples), a quick 20-30 minutes in the fridge can firm it up.
Final Thoughts
If you’re looking for a cookie that captures all the best things about fall in every bite, trust me, Cinnamon Apple Snickerdoodle Cookies deliver. They’re soft, fragrant, and have little apple surprises tucked inside, making them downright impossible to resist. Gather your favorite people, get baking, and let these cookies win you new fans from the very first tray!
Print
Cinnamon Apple Snickerdoodle Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cinnamon Apple Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, with the addition of sweet, tender apples and warming cinnamon. Perfect for fall or anytime you crave a comforting cookie treat.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup finely diced apple, peeled
Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir until combined.
- Add apples: Gently fold in the diced apples.
- Form and coat the cookies: Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon-sugar mixture.
- Bake: Place the coated dough balls on the prepared baking sheet about 2 inches apart and bake for 10 to 12 minutes, until edges are set and tops are slightly cracked.
- Cool: Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Choose a firm, sweet-tart apple such as Honeycrisp or Granny Smith for best flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For an extra indulgence, drizzle with a light glaze made from powdered sugar and milk.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
