Soft, chewy Apple Snickerdoodles bursting with cinnamon-spiced apple goodness. Perfect for cozy afternoons, gift-giving, or a sweet treat anytime.

Scale

2 ¾ cups all-purpose flour – lightly spooned and leveled

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg (optional)

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 medium apple, peeled, cored, and finely chopped (Granny Smith or Honeycrisp)

Extra cinnamon-sugar (2 tablespoons sugar + 1 teaspoon cinnamon) for rolling

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
Beat butter and sugar until light and fluffy.
Add eggs and vanilla, beating until incorporated.
Gradually mix in dry ingredients until just combined.
Fold in chopped apple gently.
Mix extra sugar and cinnamon in a small bowl. Roll dough balls in the mixture.
Place cookies 2 inches apart and bake 10–12 minutes until edges are lightly golden.
Cool 5 minutes on baking sheet, then transfer to wire rack.

Chill dough 30 minutes for thicker cookies.

Try caramel bits, nuts, or extra spices for variation.

Store cookies in airtight container up to 5 days; dough can be frozen for 3 months.

Keywords: Apple Snickerdoodles, cinnamon cookies, soft apple cookies, cozy desserts