We’re giving away a 5-Piece Laguiole Knife Set! Enter to win today →
Apple Pie Snickerdoodles

Snickerdoodles have long been one of the most popular cookies to make at home. There’s something just so simple about the cinnamon-y sweet goodness that satisfies with every bite. If you love a classic snickerdoodle then get ready for apple pie snickerdoodles. Just a few changes to the standard recipe and you end up with a cookie that’s 50% apple pie, 50% snickerdoodle, and 100% delicious.

Despite America’s longstanding love of these cookies, their origins are mysterious. Some sources claim that these cookies are German and others claim they are an invention of the Pennsylvania Dutch. What we do know is that some of the earliest recipes for this cookie contained fruit and spices in the dough. That makes these apple pie snickerdoodles totally in keeping with tradition, even if the recipes most of us grew up with were a bit more plain.

To begin making this recipe you’ll need to combine your dry ingredients. In this case we used both white sugar and brown sugar for a richer taste. Then there’s also cinnamon and nutmeg in the cookie dough to really bring that apple pie spice to the table.

Apple Pie Snickerdoodles

Once you’ve creamed together the butter and sugar and added in the dry ingredients, it’s time to add your peeled and chopped apples. You want small pieces so that the cookies bake evenly and so that each bite has a little bit of apple in it.

Then roll the dough into balls and coat in a cinnamon sugar mixture. Flatten each one on the cookie sheet, but don’t press too hard. Unlike regular snickerdoodles these cookies won’t be as flat because of the apple pieces.

Apple Pie Snickerdoodles

To get the best result you’ll need to turn the pan halfway through baking so that they are evenly done. For a fun take on snickerdoodles, this apple pie version really delivers on flavor. And, they’re perfect with a nice, hot beverage. If you love apples this is a must-try recipe!

Makes 1 dozen cookies

15m prep time

16m cook time

Rated 5 out of 5
Rated by 2 reviewers

Allergens: Gluten, Milk

For the cookies:
  • 2 Granny Smith apples, peeled and cubed into 1/4” pieces
  • 3/4 cup unsalted butter (1 1/2 sticks), softened
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 tsp nutmeg
  • 1 tsp cinnamon
  • 3 1/4 cup all-purpose flour
  • 3 Tbsp cornstarch
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
For the coating:
  • 1/2 cup granulated sugar
  • 1 Tbsp ground cinnamon
  1. Preheat oven to 350˚F. Cream together butter and sugars in a large bowl. Beat until fluffy and pale. Add in the eggs one at a time, stirring between each addition. Add in vanilla and stir.
  2. In a separate bowl combine nutmeg, cinnamon, flour, cornstarch, baking soda, and salt. Stir until uniform in color. Add dry ingredients to the wet and stir until fully combined. Fold in apple pieces.
  3. Combine cinnamon and sugar for coating in a medium bowl. Drop a heaping spoonful of the batter into the cinnamon sugar. Roll it around to coat completely. Place onto lined cookie sheet and flatten slightly. Repeat until all the dough is used up.
  4. Bake for 14-16 minutes, turning the pan halfway through for even baking.

Recipe adapted from The Country Cook.

Subscribe to 12 Tomatoes