Apple Snickerdoodles – Soft, Chewy & Packed with Fall Flavor

Name: Apple Snickerdoodles – Soft, Chewy & Packed with Fall Flavor
Prep time: 20 min
Cook time: 12 min
Total time: 62 min
Ingredients: 250 g all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 5 g cornstarch; 1 pinch salt; ½ teaspoon fine sea salt; 150 g dark brown sugar; 166 g granulated sugar; 184 g unsalted butter (softened); 1 egg + 1 egg yolk; 2 teaspoons vanilla bean paste (or vanilla extract); 250 g Gala apples (peeled, cored, and finely diced); Juice of 1 lemon (to toss the apples in); 3 teaspoons ground cinnamon; 50 g granulated sugar

Author: Adam

Published: October 4, 2025

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Step 1: Prepare the Apples

Peel and dice the apples into small cubes.
Toss with lemon juice to prevent browning, then set aside.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, cream of tartar, cornstarch, and salts.
Set aside.

Step 3: Cream Butter and Sugars

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Add egg, egg yolk, and vanilla bean paste. Mix until smooth.

Step 4: Combine the Dough

Gradually mix dry ingredients into wet ingredients until just combined.
Fold in the diced apples gently using a spatula.

Step 5: Chill the Dough

Cover and refrigerate the dough for at least 30 minutes (this helps the cookies hold shape and enhances flavor).

Step 6: Prepare the Coating

In a small bowl, combine granulated sugar and cinnamon for the coating.

Step 7: Shape and Bake

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Scoop dough into balls (about 2 tablespoons each) and roll them in the cinnamon-sugar mixture.
Place on the baking sheet, leaving space between cookies.
Bake for 10–12 minutes, until edges are golden and centers look slightly soft.

Step 8: Cool

Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

🍽️ Servings & Timing

Servings: About 20–24 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes per batch
Total Time: ~1 hour

🧊 Storage & Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze unbaked dough balls for up to 2 months; bake from frozen by adding 2 minutes to bake time.
Reheating: Warm baked cookies in the microwave for 10 seconds for a fresh-from-the-oven taste.

🥄 Variations

Caramel Apple Snickerdoodles: Add caramel bits to the dough for a gooey twist.
Apple Pie Snickerdoodles: Mix in a pinch of allspice and top with a drizzle of vanilla glaze.
Maple Version: Replace some granulated sugar with maple sugar for a deeper sweetness.
Nutty Touch: Add chopped pecans or walnuts for crunch.
Apple Cinnamon Sandwich Cookies: Spread cream cheese frosting between two cookies for a bakery-style treat.

❓ 10 FAQs

Can I use another apple variety?
Yes! Honeycrisp, Fuji, or Pink Lady apples also work well.
Do I need to peel the apples?
Peeling gives a smoother texture, but you can leave the skin for a rustic feel.
Why chill the dough?
It prevents spreading and helps the cookies stay soft and thick.
Can I make the dough ahead of time?
Yes, refrigerate for up to 48 hours before baking.
Can I skip cream of tartar?
It adds that signature tang — but you can substitute with 1 teaspoon lemon juice.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
Why use both sugars?
Brown sugar adds moisture and chewiness, while white sugar gives crisp edges.
Can I use pre-ground cinnamon instead of fresh?
Yes, but make sure it’s fresh for the best flavor.
Can I make these without eggs?
Substitute ¼ cup applesauce for 1 egg if needed.
Can I add icing?
Absolutely! A simple glaze of powdered sugar and milk adds a lovely touch.

🏁 Conclusion
These Apple Snickerdoodles are the perfect fall cookie — soft, buttery, and full of cozy cinnamon-apple flavor. The tart sweetness of fresh apples, the warmth of spices, and that irresistible snickerdoodle sugar coating make every bite taste like autumn.

They’re ideal for holiday cookie swaps, cozy weekends, or simply celebrating apple season. Bake a batch, pour yourself a mug of cider, and enjoy the comforting aroma that fills your kitchen.

Adam

Apple Snickerdoodles – Soft, Chewy & Packed with Fall Flavor

If you love cinnamon, sugar, and everything cozy, these Apple Snickerdoodles are about to become your new favorite cookie. They bring together the nostalgic comfort of classic snickerdoodles with chunks of juicy Gala apples and a hint of vanilla bean for extra depth. Each bite is perfectly soft, slightly crisp around the edges, and filled with warm autumn spices. The apples add moisture and sweetness, while the cinnamon-sugar coating gives that signature snickerdoodle sparkle. These cookies are perfect for baking on a chilly day, gifting during the holidays, or serving alongside a scoop of vanilla ice cream for an irresistible dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

chill time 30

Total Time 1 2

Servings: 24 cookies

Ingredients Equipment Method Notes

Ingredients

For the Cookie Dough:

250 g all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
5 g cornstarch
1 pinch salt
½ teaspoon fine sea salt
150 g dark brown sugar
166 g granulated sugar
184 g unsalted butter softened
1 egg + 1 egg yolk
2 teaspoons vanilla bean paste or vanilla extract
250 g Gala apples peeled, cored, and finely diced
Juice of 1 lemon to toss the apples in

For the Cinnamon-Sugar Coating:

3 teaspoons ground cinnamon
50 g granulated sugar

Equipment

Large mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Whisk
Spatula
Baking sheets
Parchment paper
Cooling rack
Small bowl (for cinnamon sugar mix)
Optional:
Apple corer and peeler
Cookie scoop for even portions

Method

Step 1: Prepare the Apples

Peel and dice the apples into small cubes.
Toss with lemon juice to prevent browning, then set aside.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, cream of tartar, cornstarch, and salts.
Set aside.

Step 3: Cream Butter and Sugars

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Add egg, egg yolk, and vanilla bean paste. Mix until smooth.

Step 4: Combine the Dough

Gradually mix dry ingredients into wet ingredients until just combined.
Fold in the diced apples gently using a spatula.

Step 5: Chill the Dough

Cover and refrigerate the dough for at least 30 minutes (this helps the cookies hold shape and enhances flavor).

Step 6: Prepare the Coating

In a small bowl, combine granulated sugar and cinnamon for the coating.

Step 7: Shape and Bake

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Scoop dough into balls (about 2 tablespoons each) and roll them in the cinnamon-sugar mixture.
Place on the baking sheet, leaving space between cookies.
Bake for 10–12 minutes, until edges are golden and centers look slightly soft.

Step 8: Cool

Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

🧊 Storage & Reheating

Room Temperature: Store in an airtight container for up to 5 days.

Freezer: Freeze unbaked dough balls for up to 2 months; bake from frozen by adding 2 minutes to bake time.

Reheating: Warm baked cookies in the microwave for 10 seconds for a fresh-from-the-oven taste.

🥄 Variations

Caramel Apple Snickerdoodles: Add caramel bits to the dough for a gooey twist.

Apple Pie Snickerdoodles: Mix in a pinch of allspice and top with a drizzle of vanilla glaze.

Maple Version: Replace some granulated sugar with maple sugar for a deeper sweetness.

Nutty Touch: Add chopped pecans or walnuts for crunch.

Apple Cinnamon Sandwich Cookies: Spread cream cheese frosting between two cookies for a bakery-style treat.

❓ 10 FAQs

Can I use another apple variety?
Yes! Honeycrisp, Fuji, or Pink Lady apples also work well.

Do I need to peel the apples?
Peeling gives a smoother texture, but you can leave the skin for a rustic feel.

Why chill the dough?
It prevents spreading and helps the cookies stay soft and thick.

Can I make the dough ahead of time?
Yes, refrigerate for up to 48 hours before baking.

Can I skip cream of tartar?
It adds that signature tang — but you can substitute with 1 teaspoon lemon juice.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.

Why use both sugars?
Brown sugar adds moisture and chewiness, while white sugar gives crisp edges.

Can I use pre-ground cinnamon instead of fresh?
Yes, but make sure it’s fresh for the best flavor.

Can I make these without eggs?
Substitute ¼ cup applesauce for 1 egg if needed.

Can I add icing?
Absolutely! A simple glaze of powdered sugar and milk adds a lovely touch.

🏁 Conclusion
These Apple Snickerdoodles are the perfect fall cookie — soft, buttery, and full of cozy cinnamon-apple flavor. The tart sweetness of fresh apples, the warmth of spices, and that irresistible snickerdoodle sugar coating make every bite taste like autumn.

They’re ideal for holiday cookie swaps, cozy weekends, or simply celebrating apple season. Bake a batch, pour yourself a mug of cider, and enjoy the comforting aroma that fills your kitchen.

Adam

Hello! I’m Adam, a 34-year-old passionate chef and the creator of The Food Journal.
Welcome to my corner of the internet where flavor meets creativity. Here at The Food Journal, I share my favorite recipes, cooking tips, and food stories — all crafted to inspire your next delicious meal.

About Me