So here’s the thing about apple cinnamon snickerdoodle cookies—they’re what happens when you take everything good about a classic snickerdoodle and make it actually interesting. You get that signature tangy bite from the cream of tartar, the cinnamon-sugar coating that cracks when you bite into it, but then there are these little pockets of fresh apple that keep everything moist and add this subtle brightness that regular snickerdoodles just don’t have.
These cookies are kind of perfect for when you want something homemade but don’t want to mess around for hours. The whole thing comes together in about 15 minutes of actual work, there’s no waiting around for dough to chill, and honestly? They’re pretty hard to screw up. They’ve become my go-to when someone texts asking what to bring to dinner, or when it’s 8pm and the kid announces there’s a bake sale tomorrow. You know how it goes.
The best part is they actually stay soft for days. Not that fake “still edible” soft—actually good soft. The apples do something magical to the texture.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Why These Snickerdoodles Hit Different
❃ Actually quick: 15 minutes to mix everything, no chilling time, and you’re pulling cookies out of the oven in 25 minutes flat
❃ Fresh apples change everything: They add moisture that keeps these cookies ridiculously soft, plus a little tartness that makes them less one-note sweet
❃ One bowl, no mixer required: Just a bowl and a wooden spoon—your Kitchen Aid can stay in the cabinet
❃ Make-ahead friendly: The dough freezes beautifully, so you can bake a few cookies whenever without making a whole batch
❃ Beginner-proof: No fancy techniques, no weird ingredients you’ll use once and forget about
❃ That texture though: Crispy cinnamon-sugar outside, soft and almost cake-like inside with little apple surprises throughout
Everything That Goes Into These Cookies
For the cookies:
• 2¾ cups all-purpose flour (spoon it into the measuring cup, don’t pack it down)
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened (it should be soft enough to press your finger into but not melty)
• 1½ cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup finely diced apple (one medium apple—Granny Smith is great, Honeycrisp works too)
For the cinnamon-sugar coating:
• ⅓ cup granulated sugar
• 1 tablespoon ground cinnamon
Quick Note: Cream of tartar is what makes snickerdoodles taste like snickerdoodles. It’s that slightly tangy thing you can’t quite put your finger on. You’ll find it in the spice aisle, usually near the baking powder. Don’t skip it or substitute it—trust me, it matters.
Let’s Bake: Step-by-Step!
1 Get everything ready
Turn your oven to 375°F and line two baking sheets with parchment paper. Dice your apple into small pieces—aim for about ¼-inch so they bake evenly and don’t create soggy spots. After you dice them, spread them on a paper towel and pat them dry. This step actually matters.
2 Mix the dry stuff
Grab a medium bowl and whisk together your flour, cream of tartar, baking soda, and salt. Just whisk it around for a few seconds so everything’s evenly distributed. Set it aside.
3 Cream the butter and sugar
In a bigger bowl, beat your softened butter and sugar together. You can use a hand mixer or just go at it with a wooden spoon (which honestly works fine and is less cleanup). Beat it for 2-3 minutes until it looks lighter in color and fluffy. This step is important—it’s creating air pockets that help the cookies rise and get that soft texture.
4 Add eggs and vanilla
Crack in your eggs one at a time, mixing each one in completely before adding the next. Then mix in your vanilla. The mixture might look a little weird and separated at this point—totally normal. It’ll come together when you add the flour.
5 Bring it all together
Dump your flour mixture into the butter mixture and stir just until you don’t see any more dry flour. Stop as soon as it’s combined—overmixing here makes tough cookies. Now fold in your dried apple pieces with a spatula, distributing them throughout the dough.
6 Roll and coat
Mix your cinnamon and sugar in a small bowl. Scoop out dough balls—about 1½ tablespoons each, roughly golf ball sized. Roll them between your hands to smooth them out, then roll them around in that cinnamon-sugar until they’re completely coated. Don’t be shy with the coating.
7 Bake them
Place your coated dough balls on your prepared sheets, leaving about 2-3 inches between them because they spread. Bake for 10-12 minutes. Here’s the tricky part: take them out when the edges look set and barely golden but the centers still look slightly underdone and puffy. They’ll look too soft. That’s exactly right. They finish cooking on the pan after you take them out.
8 The cooling part
Let the cookies sit on the baking sheet for 5 full minutes before moving them. This is when they’re setting up. Move them too early and they’ll break; leave them too long and they’ll stick. After 5 minutes, transfer them to a cooling rack and let them cool completely before you store them.
Want Them Perfect? Do These Things
❃ Toast your cinnamon: This sounds extra but it’s not. Heat your cinnamon in a dry pan for like 30 seconds before mixing it with the sugar. It completely changes the flavor—makes it deeper and more complex. Takes almost no time and people will ask what you did differently.
❃ The cream of tartar thing: Yeah, some recipes say you can substitute lemon juice or vinegar. You can’t, not really. Those are acidic like cream of tartar, but they don’t create the same texture or that specific snickerdoodle flavor. Just buy the cream of tartar.
❃ Freeze the dough: This is maybe the best thing about this recipe. Roll all your dough balls in the cinnamon-sugar, freeze them on a baking sheet in a single layer, then throw them in a freezer bag once they’re solid. When you want cookies, bake them straight from frozen—just add 2 minutes to the baking time. Game changer for midnight cookie emergencies.
❃ Underbake slightly: Apple cinnamon snickerdoodle cookies should look barely done when you pull them out. If they look fully baked in the oven, they’ll be overdone once they cool. Watch the edges, not the centers.
❃ The bread trick: Put a slice of plain white bread in your storage container with the cookies. Sounds weird, but the cookies pull moisture from the bread and stay soft for way longer. Change the bread slice every few days.
Quick Nutrition Snapshot (per serving)
Based on 24 cookies per batch:
• Calories: 165
• Total Fat: 8g
• Carbohydrates: 22g
• Protein: 2g
• Fiber: 1g
• Sugar: 13g
• Sodium: 95mg
❃ Nutrition info is estimated and will vary based on specific brands and exact measurements.
Let’s Clear Up a Few Things
➲ Can these be made gluten-free?
Yeah, but you need the right flour. Get a 1:1 gluten-free baking flour that already has xanthan gum in it—Bob’s Red Mill and King Arthur both make good ones. Just swap it directly for the all-purpose flour. The cookies will be a bit more delicate, so be gentle when you’re rolling them. Regular gluten-free flour without a binder won’t work—they’ll just fall apart.
➲ How should these be stored, and how long do they last?
Keep them in an airtight container at room temperature. They’ll stay soft for 4-5 days easily, sometimes longer if you use that bread trick mentioned above. You can also freeze baked cookies for up to 3 months—just put parchment paper between the layers so they don’t stick together. Let them sit out for about 20 minutes before eating.
➲ Why did my cookies spread out flat?
Usually one of three things: your butter was too soft (basically melted), your dough was too warm, or your flour measurement was off. The butter should be softened but still hold its shape—not greasy or shiny. If your kitchen is really warm, stick the rolled dough balls in the fridge for 15 minutes before baking. And make sure you’re spooning flour into your measuring cup and leveling it off, not scooping directly from the bag (which packs in way more flour).
➲ Can I just use canned apple pie filling?
Nah, don’t do it. Pie filling has too much liquid and all those thickeners that’ll make your cookies gummy and weird. Fresh apples only take a couple minutes to dice and they work so much better. Plus you probably already have one in your fridge.
Final Thoughts Before You Preheat Again
Look, these apple cinnamon snickerdoodle cookies aren’t going to change your life or anything, but they’re really, really good. They’ve got that classic snickerdoodle thing going on—the tangy flavor, the cinnamon-sugar crunch—but the apples make them feel less expected. And they’re genuinely easy, which matters when you’re trying to get dinner on the table and also bake cookies.
If you’re into these, you might also like my:
❃ Easy Tahini Chocolate Chip Cookies (One Bowl, 7 Ingredients)
❃ Easy 3 Ingredient Cake Mix Cookies (Ready in 15 Minutes!)
❃ Rich & Soft Fudgy Red Velvet Crinkle Cookies (Ready in 30 Min!)
❃ Soft & Easy White Chocolate Macadamia Nut Cookies (15 Min Prep!)
❃ How to Make Crumbl Cookies: 5 Easy Hacks for Epic Results
Give these a try and let me know what you think—especially if you experiment with different apple varieties or that cinnamon-toasting trick. And if you want to come back to this recipe later (or share it with your fall-loving friends), don’t forget to save it to Pinterest! You’ll be glad you did when the craving hits again.
Apple Cinnamon Snickerdoodle Cookies (Better Than Bakery!)
Ingredients
For the Cookies:
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup finely diced apple peeled
For the Coating:
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper. Dice apple into ¼-inch pieces and pat dry with paper towel.
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter and 1½ cups sugar for 2-3 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Add flour mixture to butter mixture and stir just until combined. Fold in diced apples gently with a spatula.
- Mix ⅓ cup sugar and cinnamon in a small bowl. Scoop dough into 1½ tablespoon portions, roll into balls, then coat completely in cinnamon-sugar mixture.
- Place dough balls 2-3 inches apart on prepared baking sheets. Bake 10-12 minutes until edges are set but centers look slightly underdone.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
