Apple Snickerdoodles are what happens when apple pie and a snickerdoodle meet in the middle. Instead of just relying on cinnamon in the dough, this recipe caramelizes fresh apples, creating little pockets of apple flavor. The result is a softer, slightly more tender cookie that still carries that classic tangy note from cream of tartar and the signature cinnamon sugar crust.
Warm Apple Cinnamon Cookies
The heart and soul of these cookies really does start with the apples. Instead of mixing them raw, they’re cooked gently with brown sugar, lemon, and cinnamon until soft and caramelized.
That step concentrates the flavor, draws out excess liquid, and gives you little bits of spiced apple in every bite. It also keeps the dough from turning heavy or soggy, which can happen if you add fresh fruit straight in.
It’s amazing how much flavor the apples add to these cinnamon cookies. I can’t keep them in the house without eating the entire batch!
The problem with fruit is that it has so much moisture. Cornstarch helps counter the moisture from the apples so the cookies stay soft and chewy, while cream of tartar provides that subtle tang that makes snickerdoodles taste like snickerdoodles.
The cinnamon-sugar coating bakes into a delicate crackle that contrasts perfectly with the tender centers.
And if you want to add even more flavor, browning the butter, just like I do for traditional snickerdoodles, is worth the extra few minutes. It adds a nutty, toffee-like note that melts into the dough and ties everything together with the apples and spice.
The Apple-Cinnamon Essentials
Here’s what you’ll need to make apple snickerdoodle cookies from scratch. Make sure to check the recipe card for all the details.
- Apples: Honeycrisp apples provide a balance of tart and sweet, but you can use any type of apple, just cook them until they’re soft but not mushy.
- Cream of tartar: Provides the tang and chewy bite of a snickerdoodle.
- Cornstarch: Helps absorb extra apple moisture, keeping cookies soft instead of soggy.
Perfect Apple Cookies in 4 Steps
Step One: Caramelize the Apples
Expert tip: Warm apples will melt your dough, so cooling is non-negotiable.
Step Two: Make the Dough
Step Three: Coat in Cinnamon Sugar
Step Four: Bake and Cool
Don’t Forget!
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Ingredients
Caramelized Apples
- 1 ½ cups peeled and chopped apples 2 medium slightly tart apples, Honeycrisp
- ¼ cup brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
Cookie Dough
- 2 ½ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 cup butter softened
- 1 ½ cups sugar
- 2 eggs
Coating
- ¼ cup sugar
- 1 ½ tablespoons cinnamon
Instructions
- Add finely chopped apples to a skillet with brown sugar, lemon juice and a teaspoon of cinnamon. Heat over medium heat until they have softened and there is no more liquid. Remove to a bowl and refrigerate until cooled.
- You can use softened butter or brown the butter for more flavor. If you want to brown the butter, use a light colored saucepan and heat the butter over medium-high heat until it starts to turn brown. Immediately remove to a glass bowl and refrigerate until is firm but soft.
- Preheat the oven to 375º and line baking sheets with parchment paper.
- In a large bowl, whisk the flour, cream of tartar, baking soda, cornstarch and salt.
- In the bowl of a stand mixer, combine softened butter, and sugar and beat on medium high until light and fluffy, about 3 minutes.
- Add eggs, one at a time and mix well after each addition. Turn speed to low and gradually add flour until well combined. Gently mix in cooled apples.
- In a small bowl combine cinnamon and sugar.
- Use an ice cream scoop to scoop out dough and use your hands to roll into balls. Place each ball in the bowl of cinnamon sugar mixture and coat completely. Place on the prepared baking sheet at least 2 inches apart.
- Bake for 10 minutes until the edges are slightly brown and the center is still soft. Allow to cool on the pan for 10 minutes and then remove to a rack to cool completely.
Notes
- If you use brown butter, make sure it has solidified and is soft.
- You can use any type of apples. Depending on the variety, the time it takes to soften them will vary.
