Spiced Apple Cinnamon Snickerdoodle Cookies offer a delightful twist on a classic favorite, blending warm spices with tender apple pieces. These soft, flavorful cookies are perfect for cozy afternoons or sharing with friends during the holidays.

A white plate filled with around eight soft cookies, each cookie has a cracked surface showing a light beige dough sprinkled generously with cinnamon sugar. Some cookies reveal small chunks of pale yellow apples peeking out. The cinnamon sugar gives a slightly rough texture on top with darker brown specks. The cookies are stacked slightly on top of each other on a white marbled surface, with cinnamon sticks and a green apple blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups plus 2 tbsp all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 tsp vanilla extract
3 cups Granny Smith apples, peeled and diced
5 tbsp granulated sugar (for coating)
1 1/2 tbsp ground cinnamon
1 3/4 tsp ground nutmeg

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.
Step 2: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly combined. Set aside.
Step 3: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the diced Granny Smith apples. Avoid overmixing; the dough will be moist from the apples.
Step 5: Scoop dough balls using about 1 1/2 tablespoons per cookie. Place them on a plate or tray and chill in the refrigerator for 20-30 minutes or freeze for 10-15 minutes to reduce spreading and keep cookies tender.
Step 6: While the dough chills, mix the remaining granulated sugar with cinnamon and nutmeg in a small bowl. Roll each chilled dough ball in the cinnamon sugar mixture, coating thoroughly. Rolling twice is recommended for extra flavor and crunch.
Step 7: Arrange coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart. Bake for 8-10 minutes until centers are just set. Let cookies rest on the sheet for 2-3 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

Use tart apples like Granny Smith to maintain texture and add a subtle tang that balances the sweetness.
For a richer flavor, add a pinch of ground cloves or allspice to the cinnamon sugar coating.
Chilling the dough prevents excessive spreading and helps maintain a soft, chewy texture.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3-4 days. To enjoy warm cookies later, microwave them for 10-15 seconds or reheat briefly in the oven. These cookies also freeze well—store in a sealed container or freezer bag for up to 2 months and thaw before reheating.

How to Serve

A close-up view of soft, round cookies on a black cooling rack, each cookie showing a light golden-brown color with uneven, crinkly surface texture. The cookies are dotted with small pieces of light cream-colored fruit, likely apple chunks, nestled into the dough. A light dusting of cinnamon powder covers the surface, giving the cookies a speckled appearance in shades of warm brown. In the background, there is a cinnamon stick placed diagonally on one cookie and a blurred green apple slice. The whole setup rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this recipe?

Yes, but it’s best to use firm, tart apples like Granny Smith to ensure the pieces hold their texture during baking and add a nice balance to the sweetness.

Why do I need to chill the dough before baking?

Chilling the dough helps prevent the cookies from spreading too much in the oven, resulting in thicker, softer cookies with a more tender crumb.