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Apple Snickerdoodles

Apple snickerdoodles with cinnamon-sugar coating and dried-apple flecks, baked until the edges set and the tops crinkle. The buttery, fluffy dough stays tender with a soft center, finished with an aromatic roll.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.25 tsp salt
Cookie dough
  • 1 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup dried apple pieces, finely chopped
For rolling
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.25 tsp apple pie spice

Method
 

Prep
  1. Preheat oven to 375F and line baking sheets with parchment.
  2. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined (no visible clumps).
  3. Beat unsalted butter, softened, and granulated sugar until very light and fluffy, with a paler color.
Make the dough and coat
  1. Add eggs and vanilla extract and beat just until smooth.
  2. Fold in the flour mixture until no dry streaks remain.
  3. Fold in finely chopped dried apple pieces so they’re evenly distributed.
  4. Mix the rolling spices in a shallow bowl (sugar, cinnamon, and apple pie spice).
  5. Scoop dough into 1-1/2 tablespoon balls, then roll each ball in the cinnamon spice sugar so it’s fully coated.
Bake and cool
  1. Bake at 375F for 10-12 minutes, until edges are set and tops are crinkled with centers still soft.
  2. Cool on the pan for 3 minutes, then transfer to a rack to finish cooling.

Notes

Pro tip: For the best crinkle, keep the dough balls evenly sized at 1-1/2 tablespoons and don’t overbake—pull them when the tops look dry and crinkled but the centers still feel slightly soft. Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week; freeze baked cookies up to 2 months. For a less-sweet option, reduce rolling sugar by half (do not reduce total granulated sugar in the dough unless you also test bake).