Apple Spice Snickerdoodles
Apple Spice Snickerdoodles are soft, chewy cookies with a cozy fall twist. Perfect for autumn baking, cookie swaps, or a cozy treat with coffee or cider, these cookies are easy to make, full of flavor, and sure to be a crowd-pleaser during the fall and holiday season.
There’s nothing quite like the smell of cinnamon and apples baking in the kitchen — and these Apple Spice Snickerdoodles bring all those cozy fall vibes straight to your cookie jar. Soft, chewy, and coated in a warm cinnamon-sugar mix, they’re everything you love about classic snickerdoodles with a delicious apple-spice twist.
Each bite bursts with buttery flavor, subtle notes of apple, and just the right amount of spice. They’re the kind of cookies that make your whole house smell like autumn — perfect for holiday baking, cookie exchanges, or a sweet treat with your afternoon coffee. Whether you’re a lifelong snickerdoodle fan or just looking for a new fall dessert to try, these Apple Spice Snickerdoodles are guaranteed to hit the spot.
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Why You'll Love This Recipe
- Soft, Chewy, and Perfectly Spiced: These cookies have that classic snickerdoodle texture with the cozy warmth of cinnamon, nutmeg, and a hint of apple.
- Easy to Make: No fancy steps or chill time required — just mix, roll, and bake!
- Taste Like Fall in Every Bite: Think apple pie meets snickerdoodle — comforting, nostalgic, and totally irresistible.
- Perfect for Any Occasion: Great for bake sales, cookie swaps, or simply enjoying with a cup of hot cider or coffee.
- Make-Ahead Friendly: The dough freezes beautifully, so you can bake a fresh batch anytime the craving hits.
Ingredients
Unsalted Butter - I always use unsalted butter when baking so I can control the amount of salt.
Granulated Sugar - this is the main sweetener of the cookies and then the cookies are also rolled in an apple spice sugar mixture before baking.
Eggs - eggs work as a binder in cookies and also make them chewy.
Vanilla Extract - for a hint of warm vanilla flavor.
Baking Soda - baking soda helps the cookies rise.
Cream of Tartar - this gives snickerdoodles their signature slightly tangy taste that balances the sweetness.
Spices - this apple spice cookie recipe has cinnamon, nutmeg, cloves, and allspice, which are classic apple pie spices.
Please refer to the recipe card for the complete list of ingredients.
Variations
Pumpkin Spice - you can make these pumpkin spice snickerdoodles instead by using pumpkin pie spice, instead of the spices listed.
Caramel Apple Snickerdoodles - Drizzle the baked snickerdoodle cookies with caramel sauce or fold small caramel bits into the dough for a sweet, gooey treat.
Add Nuts - Add chopped toasted walnuts or pecans for a nutty crunch that pairs perfectly with the soft, spiced cookie.
Chill the Dough - I don't take the time to do this, but you can put the dough in the fridge for 20-30 minutes if the dough is sticky.
Step by Step Instructions
Photo 1. In a large bowl, add the butter and sugar, and cream until well combined, about 2 minutes.
Photo 2. Add the eggs and vanilla extract, and beat until combined.
Photo 3. Add the baking soda, cream of tartar, and salt, and beat until combined.
Photo 4. Stir in the flour until dough has formed.
Photo 5. In a small bowl, mix together the sugar and spices.
Photo 6. Form the cookie dough into dough balls and roll in sugar mixture.
Photo 7. Place onto a parchment paper lined baking sheet.
Photo 8. Bake for 9-10 minutes, or until edges are slightly golden. Be sure not to overbake. Cool for 5-10 minutes and then transfer to a cooling rack to cool completely.
Expert Tips
Don’t overbake - Snickerdoodles should be just set in the center when you pull them from the oven. They’ll continue to bake slightly on the cookie sheet, giving you that soft, chewy bite.
Storage - Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Use real butter - Butter gives these cookies their rich, classic flavor and chewy texture so I would skip the margarine for the best results.
Recipe FAQs
These cookies warm fall spices like cinnamon, cloves, and nutmeg, giving classic snickerdoodles a cozy, fruity twist.
Don’t overbake! Pull the cookies out of the oven when the edges are set but the centers are still soft. They’ll firm up as they cool.
Yes! You can make the dough, roll it into balls, and freeze them. Bake straight from frozen, adding 1–2 extra minutes to the baking time.
Other Cookie Recipes to Consider...
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Apple Spice Snickerdoodles
Ingredients
Snickerdoodles
- 1 cup unsalted butter at room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 ¾ cups all-purpose unbleached flour
Apple Spice Sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ½ cup granulated sugar
Instructions
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract and mix for another 1-2 minutes.
- Add cream of tartar, baking soda, and salt, and stir just until combined.
- Stir in the flour until dough is formed.
- In a small bowl, stir together sugar, cinnamon, nutmeg, cloves, and allspice.
- Roll the cookie dough into small balls and roll into the cinnamon-sugar mixture and coat well.
- Place on the prepared baking sheets. I fit 6 cookies on each sheet.
- Bake in the preheated oven for 9-10 minutes.
- Let cool for 5-10 minutes on baking sheet and then transfer to cooling rack to cool completely. Repeat with the remaining cookie dough.
- Enjoy!
