When I was a kid, my grandmother had a little recipe box with brittle index cards and a permanent dusting of cinnamon on top. She taught me how to roll cookie dough with flour-dusted hands and sneak a warm, caramelized apple from the pan while she wasn’t looking. These Apple Pie Snickerdoodles come straight from that sweetness: imagine a classic tangy snickerdoodle with a soft, warm apple pocket inside. The kitchen smells like fall—brown sugar, butter, and cinnamon—before the first cookie even reaches the baking sheet. I make these whenever I want a hug in cookie form, and they always disappear faster than I can say “second batch.”
Quick Facts
- Yield: Serves 24
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Total Time: 40 minutes
Why This Recipe is Awesome
These cookies mash two best things together: the tangy, crackly edges of a snickerdoodle and the soft, spiced sweetness of apple pie. You get a crisp outside, chewy center, and a burst of jammy apple in every bite. They smell like autumn, yet they work year-round. They’re forgiving, crowd-pleasing, and honestly — so easy that even your oven can’t mess them up.
Ingredients
For the Main Dish:
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon, plus more for rolling
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp pure vanilla extract
- 2 tsp milk (or more if dough needs softening)
- For the apple filling (makes about 1/2 cup):
- 1 medium apple (about 6 oz), peeled and finely grated or very finely diced — I like **Honeycrisp** or **Gala**
- 2 tbsp unsalted butter
- 2 tbsp packed brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
For the Sauce / Garnish (if applicable):
- Optional: 1/4 cup caramel sauce for drizzling (store-bought or homemade)
How I Make It
Step 1:
Preheat your oven to 350°F and line two baking sheets with parchment. Make the apple filling first: heat 2 tbsp butter in a small skillet over medium, add the grated apple, 2 tbsp brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Cook, stirring, until the apple softens and the mixture thickens like jam (about 4–6 minutes). Transfer to a bowl to cool completely — hot filling will melt the dough and make a mess.
Step 2:
In a bowl, whisk together 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, and 1 1/2 tsp cinnamon. In a stand mixer or with a hand mixer, beat 1 cup softened butter with 1 cup granulated sugar and 1/2 cup brown sugar until light and fluffy, about 2–3 minutes. Add the egg, egg yolk, and 1 tsp vanilla, and beat until glossy. Scrape the bowl and add the dry ingredients, mixing until just combined. If the dough feels dry, add up to 2 tsp milk. Avoid overmixing.
Step 3:
To assemble, scoop about 1 1/2 tbsp dough and flatten it into a disc in your palm. Spoon about 1/2 tsp of the cooled apple filling into the center, then top with another 1 tbsp dough and seal the edges so the filling stays inside. Roll into a ball. Mix 1/4 cup granulated sugar with 1 tsp cinnamon in a shallow bowl and roll each ball until coated. Place 2 inches apart on the prepared sheets.
Step 4:
Bake in the 350°F oven for 10–12 minutes, rotating pans halfway if needed. Watch the edges turn golden and the tops develop faint cracks — that’s your cue. The centers will look slightly soft; they continue to set as they cool. For crunchier edges, bake closer to 12 minutes; for softer centers, pull them at 10.
Step 5:
Let cookies rest on the baking sheet for 3 minutes, then transfer to a wire rack to cool. If using, drizzle warm (not hot) caramel over cooled cookies. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Pro Tips
- Use a microplane to grate the apple — it breaks down quickly and melds into the filling without large chunks.
- Cool the apple filling fully before sealing into dough. Hot filling melts the dough and leaks during baking.
- If your dough gets sticky, chill it for 15 minutes; if it gets too firm, let it sit at room temp for 10 minutes before shaping.
- For extra tang, swap 1 tbsp of the brown sugar for maple syrup in the apple filling.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap unsalted butter for salted butter — reduce added salt by 1/4 tsp.
- Use coconut oil for a dairy-free version; expect a slightly different flavor and softer edge.
- For gluten-free, replace flour with a 1:1 gluten-free baking blend and add 1/4 tsp xanthan gum if your blend lacks it; texture changes slightly but still delicious.
- Use applesauce (reduced to a thick jam) if you don’t have fresh apples — drain extra moisture first.
Variations & Tips
- Add 1/2 cup chopped toasted pecans or walnuts to the dough for crunch.
- Stir 1/4 tsp ground nutmeg into the cinnamon sugar for a warmer spice profile.
- Make mini cookies (1 tsp dough) and bake 8–9 minutes for bite-sized treats.
- For an adult twist, add 1 tbsp bourbon to the apple filling while it cooks.
- Try a brown-butter version: brown the butter, cool, then use in the dough for a toasty, nutty depth.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the apple filling and dough up to 48 hours ahead. Store dough wrapped in plastic in the fridge. Shape and bake when ready. Reheat cookies briefly in a low oven or microwave for a fresh-baked vibe.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking; you may need to bake in batches so oven temp stays steady.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges and tops that show small cracks. Centers should look slightly soft but not raw. They firm up as they cool.
- What if I don’t have ingredient X?
- If you lack cream of tartar, use 1/2 tsp baking powder plus 3/4 tsp baking soda as a workaround. No fresh apple? Use a thick applesauce, drained and reduced to jam.
How I Like to Serve It
I serve these warm with a scoop of vanilla ice cream for dessert, or alongside a strong cup of coffee for an afternoon treat. They also shine at potlucks—people always ask for the recipe. In colder months, pair them with hot cider; in spring, they feel delightfully nostalgic with iced tea.
Notes
- Store in an airtight container at room temp for up to 3 days, or freeze baked cookies for up to 3 months. Thaw at room temperature.
- If reheating, warm at 300°F for 5–7 minutes for that just-baked feel.
Final Thoughts
Closing: Go on — bake a tray, breathe in that cinnamon-apple air, and share (or don’t). You just made something comforting and a little magical.