Adding more snickerdoodle dessert recipes to your belt? Bake my Snickerdoodle Candy Corn Cookies, DAIRY FREE Snickerdoodle Cookies, and Snickerdoodle Eggnog Cookies.
Substitutions
- To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Swap the butter for a plant-based alternative and use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water for each egg) to make the cookies vegan.
- Use Granny Smith apples or Honeycrisp apples if you want to add a slightly tart flavor, which can be a nice contrast to the sweet dough.
- Replace the shredded apple with a few tablespoons of apple butter to intensify the apple flavor and make a smoother dough.
Variations
- Add a pinch of nutmeg or allspice for an even cozier flavor. You can also mix in some chopped nuts, like pecans or walnuts, for added texture and flavor.
- You can reduce the sugar in the dough or the cinnamon-sugar coating for a less sweet version. Likewise, if you love cinnamon, feel free to increase the amount in both the dough and the coating!
- Try to experiment and add in white chocolate chips!
Storage
- Keep the cookies in an airtight container at room temperature for up to 4 days. This will help maintain their soft and chewy texture.
- If you want to save some for later, place the cooled cookies in a freezer-safe bag or container in the fridge. They’ll stay fresh for up to 3 months. Simply thaw them at room temperature or warm them in the microwave for a few seconds before enjoying.
Top Tips
- If you do not have the cream of tartar, you can replace it with 2 teaspoons of baking powder.
- For a chewier texture, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and keeps them from spreading too much.
- Sift, sift, sift! This applies to all dry ingredients to avoid lumps in your cookie dough.
- To avoid sticking, use a silicone baking mat instead of parchment paper. It's reusable and prevents cookies from sticking to the pan.
- For a fun presentation, press an indention into each cookie before baking, which you can fill with a small amount of apple pie filling.
Ingredients
Listed below are all the ingredients you will need:
- salt
- cinnamon
- cream of tartar
- baking soda
- all purpose flour
- unsalted butter
- granulated sugar
- eggs
- vanilla extract
- red apple
- sugar
- cinnamon
Instructions
First, preheat the oven to 350 F. Line the baking sheet with parchment paper or a baking mat, and set aside.
In a medium bowl, whisk together the salt, cinnamon, cream of tartar, baking soda, and all-purpose flour and set aside:
In a large bowl, add the butter, sugar, eggs, and vanilla extract and beat together until light and fluffy:
Gradually add the dry ingredients to the wet ingredients and mix until combined. For easy mixing, use a hand or stand mixer:
Add the shredded apples and continue mixing:
Mix the ¼ cup sugar and cinnamon together:
Using a cookie scooper, scoop the cookies onto the cookie sheet:
Sprinkle the cinnamon-sugar mixture onto the cookie dough balls:
Bake for 9-12 minutes and then transfer it to the cookie rack to cool completely:
Yum! can you smell the sweet aroma of cinnamon?!? Make this at home and feel free to tag me in your photos!
FAQ
More cookie recipes below:
Snickerdoodle Apple Cookies
Ingredients
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 3 cups all purpose flour
- 1 cup 2 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 large red apple shredded
- ¼ cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 F. Line baking sheet with parchment paper or baking mat and set aside.
- In a medium size bowl, whisk together the salt, cinnamon, cream of tartar, baking soda, all purpose flour. Set aside.
- In a large bowl, add the butter, sugar, eggs, vanilla extract and beat together until light and fluffy.
- Gradually add the dry ingredients into the wet ingredients and mix until combined. Add the shredded apples and continue mixing.
- Mix the ¼ cup sugar and cinnamon together.
- Using a cookie scooper, scoop the cookies onto the cookie sheet and then sprinkle the cinnamon sugar mixture onto the cookie dough.
- Bake for 9-12 minutes and then transfer it to the cookie rack to cool completely.
Watch The Recipe Video!
This Snickerdoodle Apple Cookie recipe is one of my best ideas yet! Why, you may ask? It's because adding apples to the classic snickerdoodle cookies gave the cookies the fall-like flavor I was looking for! You gotta try it, it's delicious. (I know I always say that, but it's true!)
I'm thinking since Snickerdoodle Apple Cookies was such a hit, I'm going to try other flavors using the base recipe of a snickerdoodle cookie. Who's with me?
If you guys do try this recipe, make sure to tag me on IG or FB, I absolutely love seeing all your recreations of my recipes!
Cath says
Amazing! This is so yum!
Lainey says
Thank you!
Beth says
Can you use vanilla bean instead of extract? Ive been baking so much lately I'm using a ton of the extract
Lainey says
Hi Beth!
Yes, you can! I love using vanilla bean if I can get it! 🙂
Julius says
These Snickerdoodle Apple Cookies sound amazing! I love the idea of adding nuts for a healthy twist—definitely trying that next time!
Lainey says
Thank you, Julius. Please let me know how it goes with you when you try this. Happy baking!