Apple Snickerdoodles are the fall version of classic, soft and chewy snickerdoodle cookies. They’re crunchy on the outside, soft on the inside, and loaded with fresh apples & white chocolate chunks!
Apple Snickerdoodles
When chilly days start, make a batch (or two) of these Apple Snickerdoodles, grab a caramel latte and enjoy cozy fall afternoons.
These yummy White chocolate Apple Snickerdoodles could be great Halloween treat, too.
I love good old snickerdoodles! They are crunchy on the outside, and when you take a bite they are soft and chewy on the inside, loaded with cinnamon sugar flavor, but …Even when something is already good enough I always have to experiment with new flavors.
When fall baking season starts pumpkin and apples are always the first choices.
Since I already tried Pumpkin Snickerdoodles with Cheesecake Filling I wanted to try something new this year. And that’s how I came up with these yummy Apple Snickerdoodles.
Apple would be fine addition to snickerdoodle cookies. Apples match perfectly with cinnamon sugar, but I couldn’t stop myself with just one addition. I was thinking to add caramel too, but since my last recipe Caramel Apple Pie Bombs had combination of caramel and apple pie filling with cinnamon-sugar coating on the outside, I’d become a little boring.
And the next best thing is chocolate. Everything just taste better with chocolate!!! But milk or dark chocolate might be overpowering and won’t let apple tastes enough so white chocolate is much better option. I used chopped white chocolate not chocolate chips. I simply like to find real chocolate chunk into my cookie, but you can use white chocolate chips if you prefer.
It’s an extra step to chop the chocolate into small chunks, but it’s totally worth it. I also did it for my Strawberry Cookies, and they were SO GOOD!!!
Don’t let these white chocolate chips you see on top of the cookies confuse you, they are here purely for decoration. I like to press a few chips into the top of freshly baked cookies. The chips stick onto hot cookies and make them look so pretty. But the real star here is white chocolate chopped into small chunks and fold into the cookie dough. It puts these yummy, soft and chewy Apple Snickerdoodles over the top.
If you like the idea of apple flavored cookies you could also try my Apple Pie Cookies. And as Halloween inspired dessert recipe I suggest you to check Mummy Pumpkin Cookies or my Spider Cookies, or these awesome Pumpkin Chocolate Chip Cookies by Happy Hooligans.
PrintApple Snickerdoodles
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 16-18 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Apple Snickerdoodles are the fall version of classic, soft and chewy snickerdoodle cookies. They’re crunchy on the outside, soft on the inside, and loaded with fresh apples & white chocolate chunks!
Ingredients
- ½ cup unsalted butter-melted
- 4 Tablespoons brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- one small apple- peeled and shredded
- 1 ½ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 3.5 oz white chocolate chopped into small chunks
- white chocolate chips for decoration
For coating:
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- First, in a bowl stir together dry ingredients: flour, baking soda, baking powder, salt and 2 tsp. cinnamon, set aside.
- In medium bowl whisk together melted butter, brown sugar, ½ cup granulated sugar and vanilla, until no lumps remain. Fold in shredded apple, stir until evenly combine.
- Add flour mixture and stir well with a spoon or spatula until all well combined.
- Fold in white chocolate chunks and chill the dough at least 30 minutes. You MUST CHILL THE DOUGH!
- Preheat the oven to 350 F, line two baking sheets with parchment paper and set aside.
- In a small bowl stir together ½ cup granulated sugar and 1 teaspoon cinnamon.
- Roll 1 ½ Tablespoon of cookie dough into the ball, then roll into cinnamon sugar mixture to coat well each ball and arrange onto baking sheet leaving 2-3 inch space apart.
- Slightly flatten each cookie ball and bake for 8-10 minutes on 350 F. The cookies will spread but still look uncooked and will be very soft to touch, but don’t dry them out. They will become crispy on the outside as they cool.
- When remove them from the oven immediately press a few white chocolate chips into tops of warm cookies. The chips will melt and stick to the cookie. Cool the cookies 5-10 mins onto baking sheet, then transfer to a wire rack to cool completely.
27 comments
You’ve managed to improve upon a classic. Well done!
Thanks Renee 🙂
I didn’t know there was a way to make snickerdoodles more delicious, but you’ve done it!!!
Thanks Liz 🙂
Holy Toledo!! I love apples and I love snickerdoodles. I need to try these!
Thanks Kristen 🙂
Kids will love these!
Thanks Megan 🙂
Ok getting ready to make! No egg?
Hi Donna, that’s correct, no egg.Happy baking!
Hello. I have a question about the recipe. I am making this right now (10/21/16) and upon trying to form the dough into balls, the dough was VERY WET, STICKY and VERY HARD TO WORK WITH. I finally managed to make 23 cookies, but not without struggle. I followed directions accordingly, but feel something went wrong. Can you or someone please give me feedback, or is there anything I can do next time to make the dough less wet. Thank you.
Hi Cody, I’m sorry you had a hard time with these cookies. Next time you could add a bit more flour. It was probably because of the apple you use, not every single apple exactly the same size and juiciness.
Oh my goodness! These cookies sound amazing. I have added them to my fall baking list. I can’t wait to try them out. Thank you!
Jordan
http://www.daffodilsunshine.com
Thanks Jordan 🙂
Hey I’m 16 and love everything apple and pumpkin flavored and lemme say that these are amazing I love baking cookies so much this was a lot of fun for me they were delicious
Thanks Erin 🙂
I love these cookies! I was wondering if you’ve ever tried freezing them and if so, how did they do when thawed? Thanks!
Loved these cookies! Have you ever tried freezing them? If so, did they hold up well when thawed? Thanks!
Hi Nikki, I haven’t tried to freeze them,sorry!
Hi I’m new at baking and im just trying things out. Can i bake this without baking powder? Thanks!!!
Can i do this without the white chocolate?
These sound amazing! Serious question, as I’m not an avid baker, or well, really, cook… how do you shred an apple?
Use a cheese grater!!
What is the best kind of apple to use?
Any idea how long these last (sealed) at room temperature? I’m wondering if I can mail them to friends. Thanks!
Can I sub in cream of tartar somehow to make these taste more like snickerdoodles?
Loaded with fresh apples; 1:small apple peeled and shredded; why not diced? Which apple worked the best for this recipe?