Apple pie snickerdoodle cookies are my autumn obsession, and I have zero regrets! The first time I made these soft, cinnamon apple cookies, my kitchen instantly smelled like a bakery in the middle of fall. If you love apple desserts as much as I do, you’ll be hooked after the very first bite, these chewy little treats capture the best of both worlds, with all the flavors of apple pie wrapped up in a classic snickerdoodle cookie.
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What Is an Apple Pie Snickerdoodle Cookie?
So here’s the scoop: these pie-inspired cookies blend everything amazing about a snickerdoodle with sweet bits of real apple and a hit of cozy spice. Think of them as bite-sized apple pies with a soft, cinnamon-sugar crust, easy enough to whip up on a weeknight, and special enough for sharing. Whenever I bake a batch of these cinnamon apple cookies, my friends literally beg for the recipe. If you want to try more creative cookies, peek at chewy snickerdoodle cookies or check out double chocolate chip cookies for a chocolatey twist!
Why You’ll Love This Apple Pie Snickerdoodle Cookie Recipe
Let’s get real, these fall cookies have it all! They’re bursting with apple pie spice and cinnamon, with chewy edges and a gooey center. You don’t need fancy ingredients; just the basics you already have at home. Plus, you can make them with any apple you like, so it’s a great way to use up those extra Honeycrisps. I love how flexible these cozy apple bakes are, swap in gluten-free flour or add caramel chips for a fun variation. They’re always a hit at bake sales or cozy movie nights. For more autumn dessert inspo, pair them with berry crumble or a classic 4th of July pie.
How to Make Apple Pie Snickerdoodle Cookies
Quick Overview
You’ll mix a classic dough, fold in tart apple bits, chill, coat in cinnamon sugar, and bake until golden. These cookies come out soft, fragrant, and full of fall flavor!
Ingredients Overview
- All-purpose flour: Base for that perfect cookie texture; use gluten-free if needed.
- Cream of tartar: The secret to the signature tang in snickerdoodles.
- Baking soda: Helps these treats puff up.
- Apple pie spice: Adds that nostalgic autumn warmth.
- Cinnamon: For classic snickerdoodle and apple pie vibes.
- Butter: Unsalted is best; use a plant-based option for dairy-free.
- Granulated & brown sugar: Sweetens and keeps the cookies chewy.
- Eggs: Binds everything together, egg-free? Try these swaps!
- Vanilla extract: A flavor booster.
- Apples: Tart, crisp varieties are best, but use what you love.
- Cinnamon-sugar: For rolling.
Want more swap ideas? Try best plant-based swaps for dessert!
Step-by-Step Instructions
- Dice the apples: Peel and cut your apples into tiny cubes for even baking.
- Mix dry ingredients: In one bowl, combine flour, cream of tartar, baking soda, salt, and spices.
- Cream butter & sugars: In another bowl, beat butter and sugars until fluffy, then add eggs and vanilla.
- Combine wet and dry: Gradually mix together, then fold in the apple bits.
- Chill the dough: Don’t skip this! It keeps the cookies thick.
- Shape and roll: Scoop dough balls and roll them in cinnamon sugar.
- Bake: 350°F for 11–13 minutes until just set.
- Cool and enjoy: Let them rest on the tray before moving to a rack. Or just grab one warm, they’re irresistible!
Helpful Tips & Customizations
- Dice apples small for the best texture.
- Add caramel chips or nuts for extra fun.
- Chill the dough for thick, chewy cookies.
- Try using pears instead of apples for a twist.
- Freeze extra dough for baking whenever cravings strike. Here’s how to store and freeze baked goods!
Serving Suggestions
Serve these fall cookies with hot tea or cider, or set them on a platter with strawberry cheesecake cookies and crumbl red velvet cookies for an epic cookie spread. Try them with simple fruit compote for an extra fruity touch!
FAQs About Apple Pie Snickerdoodle Cookies
How do you make apple pie snickerdoodle cookies chewy?
Chilling and not overbaking keeps apple pie snickerdoodle cookies soft and chewy.
Which apples work best for apple pie snickerdoodle cookies?
Tart, firm apples like Granny Smith are classic for apple pie snickerdoodle cookies.
Can I freeze apple pie snickerdoodle cookies?
Absolutely! Apple pie snickerdoodle cookies freeze beautifully, either as dough or baked.
Why did my apple pie snickerdoodle cookies spread?
Try chilling longer and measuring your flour carefully. For more tips, visit how to get perfect cookie edges.
Conclusion
Apple pie snickerdoodle cookies are the dessert you’ll want on repeat this fall. Every batch is soft, chewy, and absolutely packed with cozy apple spice. If you’re in love with fall flavors like I am, apple pie snickerdoodle cookies are about to be your new baking addiction! For more apple pie inspiration. be sure to follow MyRecipeCast on Pinterest for even more sweet ideas. Now go bake those apple pie snickerdoodle cookies and let the cozy vibes begin!
Apple Pie Snickerdoodle Cookies
Equipment
- Mixing bowls For dry and wet ingredients
- Electric mixer Hand or stand mixer
- Baking sheet Line with parchment paper
- Cookie scoop For even cookie sizing
- Cooling rack For best texture
Ingredients
- 2 3/4 cups all-purpose flour (gluten-free blend works too)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp apple pie spice (or 1 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp allspice)
- 1 1/2 tsp ground cinnamon
- 1 cup unsalted butter (softened, or plant-based for dairy-free)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 eggs (room temp, or egg replacement)
- 2 tsp vanilla extract
- 1 1/2 cups fresh apple (peeled and finely diced; Granny Smith, Honeycrisp, or similar)
- 1/4 cup cinnamon-sugar (for rolling)
Instructions
- Peel and finely dice apples; toss with a bit of cinnamon if desired.
- In a medium bowl, whisk flour, cream of tartar, baking soda, salt, apple pie spice, and cinnamon.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Beat in eggs one at a time, then vanilla.
- Add dry ingredients in two parts, mixing on low until just combined.
- Fold in diced apples by hand.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Scoop 1.5-inch balls of dough and roll in cinnamon-sugar.
- Place 2 inches apart on baking sheet.
- Bake 11–13 minutes, until edges are set and centers look slightly underbaked.
- Cool on baking sheet 5 min, then transfer to rack.
- Enjoy while warm or store in airtight container!
