I love making these spiced apple cinnamon snickerdoodle cookies when I want something soft, cozy, and full of fall flavor. The tart bites of Granny Smith apples combined with warm cinnamon and nutmeg create a cookie that feels comforting and homemade in the best way. Each bite is tender in the center with lightly crisp edges, all wrapped in a fragrant sugar coating.
Why You’ll Love This Recipe
I adore how these cookies stay soft and pillowy thanks to the diced apples folded into the dough. The classic tang from cream of tartar gives that traditional snickerdoodle flavor I enjoy, while the cinnamon-nutmeg sugar coating adds an extra layer of warmth.
I also appreciate how simple the steps are. I can prepare the dough quickly, roll it in the spiced sugar, and have fresh cookies ready in under 40 minutes. The balance between tart apples and sweet cinnamon sugar makes these cookies feel both comforting and refreshing at the same time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
1 1/2 tbsp ground cinnamon
1 3/4 tsp ground nutmeg
Directions
I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, cream of tartar, baking soda, and salt, then set it aside.
In a large mixing bowl, I cream the softened butter with 1 cup granulated sugar and the brown sugar until the mixture becomes light and fluffy.
I beat in the eggs one at a time, then mix in the vanilla extract until everything is fully combined.
Gradually, I add the dry ingredients to the wet mixture and stir until a soft dough forms.
I gently fold in the peeled and diced Granny Smith apples, making sure they are evenly distributed throughout the dough.
In a small bowl, I combine the remaining 5 tablespoons of granulated sugar with the cinnamon and nutmeg.
I scoop portions of dough, roll them into balls, and coat each one thoroughly in the cinnamon-nutmeg sugar mixture.
I place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
I bake the cookies for 12–15 minutes, until the edges are set and lightly golden while the centers remain soft.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 18 minutes
Total Time: 38 minutes
Servings: 4 servings
Calories: 420 kcal per serving
Variations
I sometimes swap Granny Smith apples for Honeycrisp or Fuji apples when I want a slightly sweeter flavor. If I crave extra texture, I like adding chopped pecans or walnuts to the dough.
For an even cozier twist, I occasionally mix a pinch of ground cloves into the cinnamon-sugar coating. When I want a richer finish, I drizzle a light vanilla glaze over the cooled cookies.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. Because of the fresh apples, I prefer not to leave them out longer than that.
If I want to keep them fresh longer, I refrigerate them for up to 5 days. Before serving, I warm them in the microwave for about 10–12 seconds to bring back that soft, freshly baked texture.
I can also freeze the baked cookies for up to 2 months. I let them thaw at room temperature and warm slightly before enjoying.
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FAQs
Why are my cookies too soft in the center?
I find that if the cookies seem underbaked, they may need an extra minute or two in the oven. I also make sure not to overload the dough with extra apple pieces, as too much moisture can make them softer than intended.
Can I make the dough ahead of time?
I often prepare the dough in advance and refrigerate it for up to 24 hours. I let it sit at room temperature for about 15–20 minutes before rolling and baking.
Do I have to use cream of tartar?
I like using cream of tartar because it gives snickerdoodles their signature tangy flavor and chewy texture. If I skip it, the cookies lose that classic taste and become more like standard sugar cookies.
Can I freeze the cookie dough?
I sometimes scoop and roll the dough into balls without coating them in sugar, then freeze them on a baking sheet. Once frozen, I transfer them to a freezer bag and coat them in the cinnamon sugar just before baking.
What apples work best in this recipe?
I prefer Granny Smith apples because their tartness balances the sweetness of the dough. I also find that firmer apples hold their shape better during baking.
Conclusion
I truly enjoy baking these spiced apple cinnamon snickerdoodle cookies whenever I want a dessert that feels warm and inviting. The combination of tart apples, soft cookie centers, and fragrant cinnamon-nutmeg coating makes this recipe one I return to again and again. Whether I bake them for family gatherings or quiet evenings at home, they always bring comforting flavor to the table.
📖 Recipe:
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Spiced Apple Cinnamon Snickerdoodle Cookies
- Total Time: 38 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These spiced apple cinnamon snickerdoodle cookies are soft, cozy, and filled with tart Granny Smith apples and warm spices. Each bite has a tender center, lightly crisp edges, and a fragrant cinnamon-nutmeg sugar coating.
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
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter with 1 cup granulated sugar and the brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Gently fold in the peeled and diced Granny Smith apples until evenly distributed.
- In a small bowl, combine the remaining 5 tablespoons granulated sugar with the cinnamon and nutmeg.
- Scoop portions of dough, roll into balls, and coat thoroughly in the cinnamon-nutmeg sugar mixture.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, until the edges are set and lightly golden while the centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Swap Granny Smith apples for Honeycrisp or Fuji for a sweeter flavor.
Add chopped pecans or walnuts for extra texture.
Mix a pinch of ground cloves into the sugar coating for deeper spice.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze baked cookies for up to 2 months and thaw at room temperature before warming slightly.
If cookies are too soft, bake an additional 1 to 2 minutes and avoid adding excess apple.
Dough can be refrigerated for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
