Snickerdoodles were my grandpa’s favorite cookie… one of mine too! The slightly crisp and chewy cookie with cinnamon spice flavor – yum! I’ve made Pumpkin Snickerdoodles before but wanted a new apple recipe and instantly thought of these! A great Fall treat for sure!


Prep Time | 5 minutes |
Cook Time | 10 minutes |
Servings |
dozen
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Ingredients
- 1 cup butter softened
- 1 1/2 cup sugar divided
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 3 cups gluten-free flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1/4 cup finely grated apple
- 4 tsp cinnamon divided
Ingredients
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Instructions
- In a large mixing bowl, combine butter, 1 ¼ cup sugar and brown sugar and mix until creamy.
- Add in eggs and vanilla until smooth.
- Add in flour, baking soda, cream of tartar, salt and 2 tsp cinnamon and mix until combined.
- Fold in grated apple. Refrigerate dough for at least 30 minutes.
- In a small bowl, combine remaining ¼ cup sugar and 2 tsp cinnamon. Scoop dough into 1” balls and toss in sugar mixture.
- Place onto baking sheet lined with parchment paper. Bake at 350F for about 8-10 minutes or until lightly brown. Remove from oven and let cool completely.
Recipe Notes
For gluten-free flour: I recommend using Bob's Red Mill Gluten-Free 1:1 All-purpose flour OR King Arthur Gluten-Free Flour blend.
To make this dairy-free, use your favorite butter substitute. You can also use palm shortening!
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