Name: Apple Snickerdoodles Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 250 grams peeled and finely diced gala apples, about 4-5 small apples; 50 grams (¼ cup) dark brown sugar; 1 1/2 teaspoons ground cinnamon; pinch of salt; lemon juice from one small lemon; 184 grams (13 tablespoons) unsalted butter (European-style preferred), browed to 150 grams (approximately 3/4 cup)* see notes; 100 grams (½ cup) dark brown sugar; 100 grams (½ cup) granulated sugar; 2 teaspoons vanilla bean paste or extract; 1 egg, room temperature; 1 egg yolk, room temperature; 250 grams (2 cups) all purpose flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1 teaspoon ground cinnamon; 1/2 teaspoon fine sea salt; 5 grams (2 teaspoons) cornstarch; 66 grams (1/3 cup) granulated sugar; 1 tablespoon ground cinnamon

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If you’ve ever wished classic snickerdoodle cookies could get a cozy, fall-inspired makeover, Apple Snickerdoodles are absolutely the treat you need. These cookies are rich with warm cinnamon, tender caramelized apples, and brown butter—creating a flavor that’s like apple pie tucked inside a crisp-edged, chewy cookie. They fill your kitchen with the sweet scent of cinnamon spice, and every bite just tastes like a hug from autumn. Whether you’re baking for family, friends, or just yourself, Apple Snickerdoodles are the ultimate way to treat yourself to simple, nostalgic joy.

Apple Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of pantry staples, along with a couple of fresh apples, can come together to create something magical. Each ingredient in this recipe plays a starring role—the apples add juicy pops of flavor, cinnamon brings warmth, and brown butter gives a rich, toasty edge you’ll absolutely love.

Gala Apples: Go for 4-5 small gala apples, peeled and finely diced; their gentle sweetness and tender texture are perfect for caramelizing.
Dark Brown Sugar: Adds a deep, molasses-like sweetness to both the apples and the cookies.
Ground Cinnamon: Essential for that signature snickerdoodle warmth throughout the dough and coating.
Fine Sea Salt: Just a pinch balances all the sweetness and enhances the flavors.
Lemon Juice: The juice from a small lemon keeps the apples bright and lively.
Unsalted Butter (European-style, preferred): Browned to perfection—this gives an irresistible nutty aroma and taste.
Granulated Sugar: Lends sweetness and helps create that classic cookie texture.
Vanilla Bean Paste (or extract): Infuses the dough with deep, fragrant vanilla undertones.
Egg & Egg Yolk: One whole egg and an extra yolk make the cookies wonderfully rich and chewy.
All Purpose Flour: The backbone that gives the cookies structure and chew.
Baking Soda: Ensures perfect spread and softness.
Cream of Tartar: The traditional secret behind signature snickerdoodle tang and texture.
Cornstarch: Makes the cookies extra soft and tender.
Coating Cinnamon Sugar: A simple mix of granulated sugar and cinnamon gives each cookie a sparkling, crunchy finish.

How to Make Apple Snickerdoodles

Step 1: Caramelize the Apples

Peel, core, and finely dice your gala apples. Toss them in a saucepan with dark brown sugar, cinnamon, a pinch of salt, and fresh lemon juice. Cook the mixture over low-medium heat, stirring often, until the apples are deep golden and sticky-sweet—about 10 minutes. Once they’re caramelized, pop them in the fridge to chill while you work on the dough. This step guarantees jewel-like apple pieces that won’t leak juice into your cookies.

Step 2: Brown the Butter

Melt your butter in a pot over medium heat. Let it sizzle, bubble, and then foam up. Stir gently until you spot golden milk solids at the bottom—the moment it smells irresistibly nutty, you’re done! Pour the brown butter into a bowl to cool down in the fridge for about 10 minutes. Brown butter is the secret here, giving the Apple Snickerdoodles a subtle, toasty richness you won’t want to skip.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. Having all your dry ingredients blended evenly ensures that the cookies will have perfect spread and texture every single time.

Step 4: Combine Wet Ingredients & Add Apples

In a large bowl, whisk together the cooled brown butter, both sugars, and vanilla until smooth. Add the egg and extra yolk and whisk until the mixture is glossy and thick. Gently fold in the chilled, caramelized apples so they’re evenly distributed throughout the dough—they’ll bring little soft bursts of tart and sweet apple to every bite.

Step 5: Form the Dough & Chill

Pour your dry ingredients into the wet mixture and fold until just combined. You’ll have a soft dough that smells absolutely dreamy. For the perfect texture, tightly cover and chill the dough for 2–3 hours. This step makes a world of difference in developing chewy edges and a thick, soft center.

Step 6: Roll & Coat in Cinnamon Sugar

When you’re ready to bake, whisk granulated sugar and cinnamon together in a bowl. Scoop the chilled dough (about 2 heaping tablespoons per cookie) and roll each piece generously in the cinnamon sugar. Arrange them on a parchment-lined baking sheet with lots of room to spread.

Step 7: Bake to Perfection

Bake at 350F for 12–14 minutes. The edges should be golden brown, but the tops just a touch puffy and underdone—they’ll keep baking as they cool. Let your Apple Snickerdoodles sit on the baking sheet for 5 minutes before transferring to a rack, or sneak one warm if you just can’t resist.

How to Serve Apple Snickerdoodles

Garnishes

For a pretty finish, a light dusting of powdered sugar right before serving adds a snowy touch that makes Apple Snickerdoodles look extra special. You can even drizzle a tiny bit of caramel sauce for a decadent twist—perfect for serving at autumn parties or sharing with friends over coffee.

Side Dishes

Pair a plate of these warm cookies with big mugs of hot apple cider, spiced chai, or creamy vanilla lattes. For a cozier vibe, serve them with a scoop of cinnamon or vanilla ice cream—everyone will swoon over that combination of soft cookies with ice cream melting into every bite.

Creative Ways to Present

I love stacking Apple Snickerdoodles high on a rustic wooden board or tucking them into parchment-lined baskets for a homespun dessert table. For gifting, tie a bundle with twine or nestle a few in a mason jar—these cookies are a surefire way to spread joy in every single bite.

Make Ahead and Storage

Storing Leftovers

Store your leftover Apple Snickerdoodles in an airtight container at room temperature for up to 3 days. They’ll stay chewy and delicious, and you’ll catch whiffs of cinnamon every time you sneak one for a snack.

Freezing

These cookies freeze beautifully. Let them cool completely, then place in a freezer-safe bag or container. You can also freeze pre-rolled balls of dough (coated in cinnamon sugar) for up to 2 months. Just bake straight from frozen, adding a few extra minutes to the baking time if needed.

Reheating

If you love warm cookies, pop your room temperature or thawed Apple Snickerdoodles in a low oven (300F) for 3–5 minutes. They’ll taste freshly baked all over again, with gooey apple bites and fragrant cinnamon filling the kitchen.

FAQs

Can I use a different type of apple?

Absolutely! Gala apples work beautifully, but Honeycrisp or Fuji are also great choices for Apple Snickerdoodles. Just pick a sweet, crisp variety that won’t get too watery when cooked.

What if I don’t have European-style butter?

If you only have American-style butter, just add an extra 1 1/2 to 2 tablespoons before browning to account for a higher water content. You’ll still get lots of flavor and those glorious brown butter notes.

Can I skip the dough chilling step?

Chilling is important for perfect Apple Snickerdoodles! It helps the dough hydrate and keeps the cookies thick, chewy, and easy to handle. If you skip the chill, your cookies may spread too much and lose their soft texture.

How do I know when the cookies are done?

Bake until the edges are golden and set but the tops are puffy and a tad underdone—about 12 to 14 minutes. They’ll finish setting as they cool and stay perfectly soft in the center.

Can I make Apple Snickerdoodles gluten-free?

Definitely! Swap the all purpose flour for a good cup-for-cup gluten-free flour blend, and keep everything else the same. You’ll still get deliciously chewy, apple-packed cookies.

Final Thoughts

These Apple Snickerdoodles are truly the kind of recipe you’ll want to share—and keep making again and again. Every batch brings warm, homey comfort and a little bit of apple pie magic in cookie form. Give them a try, and don’t be surprised if they disappear as soon as you set them out!