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Apple Snickerdoodles

Apple snickerdoodles combine chopped dried apples with the classic cinnamon-sugar coating in a soft, crackled cookie. Chill the dough before baking for cookies with set edges and centers that stay slightly soft.
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Prep Time 15 minutes
Cook Time 22 minutes
Chilling 30 minutes
Total Time 1 hour 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 192
Ingredients Equipment Method Notes

Ingredients
  

Make the dough
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar for the dough
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2.75 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup dried apple rings unsweetened, finely chopped
For the cinnamon-sugar coating
  • 0.25 cup granulated sugar for the coating
  • 1.5 tsp ground cinnamon

Equipment

  • 1 electric mixer
  • 1 18x13-inch rimmed baking sheet

Method
 

Make the dough
  1. In a large bowl, beat the butter and 1 1/2 cups of the granulated sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  4. Add the flour mixture to the butter mixture and mix on low just until no dry streaks remain.
  5. Fold in the chopped dried apples, cover the bowl, and refrigerate the dough for 30 minutes.
Mix the coating
  1. In a small bowl, stir together the remaining 1/4 cup granulated sugar and the cinnamon.
Shape and bake
  1. Heat the oven to 375°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Scoop the dough into 1 1/2-tablespoon portions, roll each into a ball, coat in the cinnamon-sugar, and arrange the balls about 2 inches apart on the baking sheet.
  3. Bake one batch at a time for 9 to 11 minutes, until the edges are set and the tops are crackled while the centers still look slightly soft.
  4. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.
  5. Let the baking sheet cool before baking the next batch.

Notes

Chill the dough for the full 30 minutes to make it easier to shape. Store cookies in an airtight container at room temperature for up to 4 days; they can be frozen. For a gluten-free option, use a 1:1 gluten-free baking flour.