What happens when you take the soft, chewy goodness of a snickerdoodle and combine it with the warm, spiced flavors of apple pie? Magic! These Apple Pie Snickerdoodles are like little bites of fall, bursting with cinnamon-sugar flavor and sweet apple bits in every bite. They’re soft, slightly crispy on the edges, and filled with cozy, nostalgic flavors that will have you reaching for just one more (okay, maybe three more).
Whether you’re baking for a holiday gathering, a weekend treat, or just because you love the combo of apple and cinnamon, this recipe is a must-try.
Why You’ll Love Apple Pie Snickerdoodles
Soft & Chewy Texture: The perfect balance of crisp edges and a melt-in-your-mouth center.
Cinnamon-Sugar Goodness: A double coating of cinnamon sugar gives them that signature snickerdoodle flavor.
Apple Pie Twist: Fresh apple bits add a juicy, sweet contrast to the warm spices.
Easy to Make: No complicated steps—just mix, roll, and bake!
Great for Any Occasion: Perfect for fall, holidays, or whenever you’re craving something cozy.
Ingredients in Apple Pie Snickerdoodles
Butter: Adds richness and helps create that soft, chewy texture.
Sugar & Brown Sugar: The perfect mix of sweetness and a hint of caramelized depth.
Egg: Binds everything together and keeps the cookies tender.
Vanilla Extract: Enhances all the warm flavors.
Flour: The base for soft and structured cookies.
Cream of Tartar: Gives snickerdoodles their signature tangy flavor and chewiness.
Baking Soda: Helps the cookies rise just right.
Cinnamon & Nutmeg: Warm spices that bring the apple pie magic.
Apple: Freshly diced apple bits add bursts of sweetness.
Cinnamon-Sugar Coating: A must for that classic snickerdoodle crunch!
How to Make Apple Pie Snickerdoodles
Cream the Butter & Sugars: Beat butter, sugar, and brown sugar until light and fluffy. This step helps create soft, chewy cookies.
Add the Wet Ingredients: Mix in the egg and vanilla extract until smooth.
Whisk the Dry Ingredients: In a separate bowl, combine flour, cream of tartar, baking soda, cinnamon, and nutmeg.
Combine & Fold in Apples: Slowly mix the dry ingredients into the wet mixture, then gently fold in the diced apples.
Roll in Cinnamon Sugar: Scoop out dough balls and roll them in a cinnamon-sugar mix for that classic snickerdoodle coating.
Bake to Perfection: Place on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until the edges are set but the centers are soft.
Cool & Enjoy: Let them cool for a few minutes before digging in!
How to Serve Apple Pie Snickerdoodles
With Coffee or Tea: A cozy pairing that brings out all the warm flavors.
With Ice Cream: A scoop of vanilla or caramel ice cream makes them even more indulgent.
As a Cookie Sandwich: Spread cream cheese frosting or caramel between two cookies.
For Gifting: Package them in a cute tin for a homemade gift everyone will love.
Additional Tips
Use Firm Apples: Granny Smith or Honeycrisp work best as they hold their shape.
Don’t Overmix: Overmixing the dough can make the cookies dense instead of soft.
Chill the Dough (Optional): If the dough is too sticky, chill for 30 minutes before rolling.
Double the Batch: These freeze beautifully, so make extras for later!
FAQ Section
Q1: Can I use applesauce instead of fresh apples?
A1: Fresh apples give the best texture, but a small amount of applesauce can work in a pinch.
Q2: How do I store these cookies?
A2: Keep them in an airtight container at room temperature for up to 4 days.
Q3: Can I freeze the dough?
A3: Yes! Freeze dough balls, then bake straight from frozen (add a couple of extra minutes).
Q4: Can I make these gluten-free?
A4: Yes, use a 1:1 gluten-free flour blend, but results may vary slightly.
Q5: What’s the best way to reheat them?
A5: Pop them in the microwave for 10 seconds for a just-baked texture.
Q6: Can I add nuts or caramel?
A6: Absolutely! Chopped pecans or a caramel drizzle would be delicious.
Q7: Can I make these without cream of tartar?
A7: Yes, substitute it with 1 ½ teaspoons of lemon juice or white vinegar.
Q8: Can I use other fruits?
A8: Pears could work, but apples bring the best flavor and texture.
Q9: Do these cookies spread a lot?
A9: A little, but if your dough is too soft, chill it before baking.
Q10: Can I make these dairy-free?
A10: Swap the butter for vegan butter or coconut oil.
Final Thoughts
These Apple Pie Snickerdoodles are the best of both worlds—cinnamon-sugar nostalgia meets warm apple pie comfort. Whether you’re baking for the holidays, a cozy weekend, or just because, these cookies will be a hit!
Print
Apple Pie Snickerdoodles
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
These Apple Pie Snickerdoodles combine the chewy goodness of classic snickerdoodles with warm apple pie flavors! Soft and buttery cookies are packed with cinnamon-spiced apples, making them the perfect fall treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup finely diced apple (peeled and cored, about 1 small apple)
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
-
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
-
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon.
-
Cream Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add egg and vanilla extract, mixing until combined.
-
Fold in Apples & Dry Ingredients:
- Gradually add dry ingredients, mixing until just combined.
- Gently fold in diced apples, ensuring even distribution.
-
Coat in Cinnamon-Sugar:
- In a small bowl, mix sugar and cinnamon for the coating.
- Roll dough into 1-inch balls, then coat in the cinnamon-sugar mixture.
-
Bake:
- Place cookies 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, until edges are set but centers are still soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
-
Serve & Enjoy:
- Enjoy warm or store in an airtight container for up to 5 days.
Notes
- Use Granny Smith apples for a tart contrast or Honeycrisp for a sweeter bite.
- If dough is sticky, chill for 30 minutes before rolling.
- These cookies pair perfectly with a scoop of vanilla ice cream!
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg