These Appledoodle Cookies are an apple take on the classic snickerdoodle, filled with tender apple pieces and warm cinnamon flavor. The addition of instant pudding mix keeps the cookies incredibly soft and chewy, while a cinnamon-sugar coating adds a slightly crisp exterior.
Apple Cookies Recipe
I discovered these while craving apple-cinnamon treats. The aroma of baking apples and cinnamon filled the house, reminding me why I love seasonal flavors. These Appledoodles are soft, chewy, and packed with apple and spice—an easy cookie that feels special.
These are essentially snickerdoodles with diced apples folded into the dough. A touch of pudding mix keeps the texture moist and tender, and the cinnamon and nutmeg pair perfectly with the fruit. If you enjoy a cookie that’s soft in the center with just a hint of crispness at the edge, these will quickly become a favorite.
Appledoodles are best when the apple is diced small so it cooks through during the short bake time. I prefer firm, tart apples like Granny Smith for contrast, but Honeycrisp, Pink Lady, or Gala will also work well.
What Kind of Apples to Use?
Granny Smith apples bring a pleasant tartness that balances the cookie’s sweetness, but any crisp, firm apple is suitable. Choose apples that hold their texture when baked. Dice the apple into small pieces so they soften evenly while the cookies bake.
Because these cookies bake for only about 10 minutes, smaller apple pieces ensure a tender bite without adding excess moisture. The pudding mix helps stabilize the dough and creates that soft, chewy interior.
The inside stays wonderfully soft and chewy thanks to the pudding mix. If you like the combination of apple and white chocolate, fold in white chocolate chips—many like that sweeter contrast, though the cookies are excellent without them. Store cooled cookies in an airtight container at room temperature.
Other Apple Recipes
- Salted Caramel Apple Cups
- Apple Muffins
- Caramel Apple Dessert Cheesecake Bars
- Caramel Apple Cupcakes
- Apple Crisp Cheese Danish
- Butterscotch Apple Pecan Cobbler
- Apple Crisp Pizza
Other Cookie Recipes
- Soft Peanut Butter Cookies
- My Big, Fat, Chewy Chocolate Chip Cookie
- Soft Chocolate Chip Cookies
- S’mores Cookies
- Oatmeal Raisin Cookie
- Caramel Apple Cookies
- Chewy Coconut Lime Cookies
- Monster Cookies
- No-Bake Cookies
Appledoodle Cookies
Christy Denney
Ingredients
- ¾ cup butter, (one and a half sticks, softened)
- ¾ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 cups flour
- 1 (3.5 ounce box) instant cheesecake or vanilla pudding mix, not prepared
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- pinch nutmeg
- 1 cup apples, peeled and diced small
- 1 cup white chocolate chips, (optional)
Cinnamon Sugar:
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
Instructions
-
In a large bowl, cream together the butter, brown sugar, and granulated sugar. Mix in vanilla and egg until smooth.
-
In a separate bowl, whisk together flour, pudding mix, baking soda, cinnamon, salt, and nutmeg. Add the dry mixture to the wet ingredients and mix until combined. Stir in the diced apples and white chocolate chips, if using. Chill the dough for about one hour if you prefer a thicker cookie (chilling is optional).
-
For the cinnamon sugar coating: combine the sugar and cinnamon in a small bowl.
-
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of dough, roll into a ball, then roll generously in the cinnamon sugar. Place on the prepared baking sheet.
-
Bake for 10–12 minutes. Allow the cookies to cool completely on the baking sheet so they finish setting. Store in an airtight container at room temperature.
Notes
White chocolate chips are optional—some prefer the extra sweetness while others enjoy the cookies plain.
This recipe is adapted from a pudding-cookie base; apples, spices, and a cinnamon-sugar finish are added to create the Appledoodle variation.
