Ambrosia Apples Snickerdoodles

These cinnamon and Ambrosia apple cookies will remind you of apple pie but they’re much easier to pack in a lunch! Unlike some snickerdoodles, these are soft and just a bit gooey. If you prefer them crunchy, flatten them fully before cooking. Enjoy them on their own, with your coffee, or as the ends of a delicious ice cream sandwich. We made these gluten-free, but you can substitute regular flour if you wish.

Ambrosia apples snickerdoodlesVIEW THE VIDEO – CLICK HERE


  • ½ cup unsalted butter, melted
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 tsp vanilla
  • 1 small Ambrosia apple, peeled, cored, and diced
  • 1 ½ cups all-purpose (or gluten-free) flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg pinch salt

For Rolling:

  • ½ cup granulated sugar
  • 1 Tbsp cinnamon


  •  In a mixing bowl, combine dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt). Set aside.
  • In a second mixing bowl, whisk together wet ingredients (melted butter and vanilla) with sugar. Add in diced Ambrosia apples.  Fold in dry mixture and mix until fully combined.
  • Chill in the refrigerator for 1 hour.
  • Preheat oven to 350°
  • In a shallow bowl, combine ½ cup of granulated sugar with 1 Tbsp of cinnamon.
  • Roll dough into balls (about the size of a golf ball) and roll in cinnamon sugar until fully coated.
  • Flatten and place on a parchment paper-lined cookie sheet Bake for 20 minutes.

Let cool and enjoy!

Check out more recipes featuring delicious Ambrosia apples on our website


Ambrosia Apples