Dessert

Apple Snickerdoodles Recipe

ByThomas Greene November 10, 2025November 10, 2025

Introduction

Apple Snickerdoodles combine the classic cinnamon-sugar charm of snickerdoodles with the sweet, caramelized flavor of apples. These soft, tender cookies have a delightful twist that makes them perfect for fall or any cozy day. Let’s dive into this irresistible treat!

A cluster of round, golden-brown cookies with a slightly cracked surface rests on a metal cooling rack over a white marbled texture. The cookies have a soft, chewy texture with visible swirls of cinnamon and apple bits inside. Three sticks of cinnamon lie diagonally across the cookies, while three fresh red and yellow apples are scattered around them. Two measuring spoons, one filled with ground cinnamon and the other with a light brown sugar mix, sit near the cookies, adding a sense of warm seasoning to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Caramelized Apples:

250 grams peeled and finely diced Gala apples (about 4-5 small apples)
50 grams (¼ cup) dark brown sugar
1 ½ teaspoons ground cinnamon
Pinch of salt
Lemon juice from one small lemon

Cookies:

184 grams (about ¾ cup) unsalted butter (European-style preferred), browned to 150 grams
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
½ teaspoon fine sea salt
5 grams (2 teaspoons) cornstarch

Coating:

66 grams (1/3 cup) granulated sugar
1 tablespoon ground cinnamon

Instructions

Step 1: Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice. Heat the mixture over low-medium heat and cook until the apples are browned and caramelized, about 10 minutes. Set aside and chill in the fridge.
Step 2: Melt the butter in a pot over medium heat. Stir occasionally as it bubbles and foams. When the butter stops rapidly bubbling and turns golden brown with milk solids floating, remove from heat and pour into a separate container. Cool in the fridge for 10 minutes.
Step 3: Whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in a bowl. Set aside.
Step 4: In a separate bowl, whisk browned butter, dark brown sugar, granulated sugar, and vanilla until combined. Add the egg and egg yolk, whisking until smooth. Fold in the cooled caramelized apples gently.
Step 5: Add dry ingredients to the wet mixture and fold gently until just combined and a dough forms. Cover tightly and chill the dough for 2-3 hours.
Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix granulated sugar and cinnamon for the coating in a small bowl.
Step 7: Use a cookie scoop (about 1.125 oz or 40 grams) to shape dough balls. Roll each ball generously in the cinnamon sugar coating and place on the baking sheet spaced 2-3 inches apart.
Step 8: Bake for 12-14 minutes until edges are set and golden brown, but tops remain puffy and slightly underdone. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Tips & Variations

Use European-style butter for a richer flavor and better browning.
Chill the dough longer for thicker cookies that hold their shape.
Try adding chopped nuts like pecans or walnuts for extra texture.
For a spicier kick, add a pinch of nutmeg or ground cloves to the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for 10-15 seconds to enjoy them warm.