Apple Snickerdoodles with Caramelized Apples Recipe

Introduction

Apple Snickerdoodles are a cozy twist on the classic cookie, featuring soft, cinnamon-spiced dough studded with caramelized apples. These treats offer a delightful balance of sweet, tart, and warm flavors perfect for any season.

Ingredients

• Caramelized Apples:
• 250 grams peeled and finely diced gala apples (about 4-5 small apples)
• 50 grams (¼ cup) dark brown sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt
• Lemon juice from one small lemon
• Cookies:
• 184 grams (approximately 3/4 cup) unsalted butter (European-style preferred), browned to 150 grams
• 100 grams (½ cup) dark brown sugar
• 100 grams (½ cup) granulated sugar
• 2 teaspoons vanilla bean paste or extract
• 1 egg, room temperature
• 1 egg yolk, room temperature
• 250 grams (2 cups) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 5 grams (2 teaspoons) cornstarch
• Coating:
• 66 grams (1/3 cup) granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Step 1: Peel and finely dice the apples. Toss them with the dark brown sugar, cinnamon, salt, and lemon juice until combined. Cook over low-medium heat for about 10 minutes until browned and caramelized. Set aside in the fridge to chill.
2. Step 2: Melt the butter in a pot over medium heat. Let it bubble and foam, stirring occasionally, until golden milk solids appear and the butter turns golden brown. Remove from heat and chill in the fridge for 10 minutes.
3. Step 3: Whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. Set aside.
4. Step 4: In a separate bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla until combined. Add the egg and egg yolk and whisk until smooth. Fold in the caramelized apples gently.
5. Step 5: Add the dry ingredients to the wet ingredients and fold until just combined into a dough. Cover tightly and chill for 2-3 hours.
6. Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix the granulated sugar and cinnamon for the coating in a small bowl.
7. Step 7: Using a cookie scoop (about 1.125 oz or 2 heaping tablespoons), roll dough balls and coat generously in the cinnamon sugar mixture. Space them 2-3 inches apart on the baking sheet.
8. Step 8: Bake for 12-14 minutes until edges are set and golden but tops remain puffy and slightly underdone. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Tips & Variations

• Use European-style butter for richer flavor when browning the butter.
• For a sharper apple flavor, try using tart varieties like Granny Smith.
• Chill the dough longer if you prefer thicker cookies.
• Add a pinch of nutmeg to the dough for extra warmth.
• Swap vanilla extract with almond extract for a nutty twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 1 month. Reheat gently in a low oven or microwave for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made ahead and stored in the refrigerator for up to 3 days before baking.

What type of apples work best?

Gala apples are recommended for their sweetness and firmness, but tart apples like Granny Smith add a nice contrast and hold up well during cooking.

Apple Snickerdoodles with Caramelized Apples Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

Delicious Apple Snickerdoodle cookies combine soft cinnamon-sugar coated dough studded with caramelized apples for a cozy fall treat. These buttery, spiced cookies offer a unique twist on the classic snickerdoodle by incorporating tender, sweet apple bits for extra moisture and flavor.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 3 hours 40 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramelized Apples

• 250 grams peeled and finely diced gala apples (about 4–5 small apples)
• 50 grams (¼ cup) dark brown sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt
• Lemon juice from one small lemon

Cookies

• 184 grams (about 13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approximately 3/4 cup)
• 100 grams (½ cup) dark brown sugar
• 100 grams (½ cup) granulated sugar
• 2 teaspoons vanilla bean paste or extract
• 1 whole egg, room temperature
• 1 egg yolk, room temperature
• 250 grams (2 cups) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 5 grams (2 teaspoons) cornstarch

Coating

• 66 grams (1/3 cup) granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Caramelize the Apples: Peel and finely dice the gala apples. Toss them with dark brown sugar, cinnamon, a pinch of salt, and lemon juice until evenly combined. Heat this mixture over low-medium heat on the stove, stirring occasionally, and cook for about 10 minutes until the apples are browned and caramelized. Once done, chill the apples in the refrigerator.
2. Brown the Butter: Melt the unsalted butter in a pot over medium heat. Allow it to sizzle and crackle as it cooks, stirring occasionally. Once the rapid bubbling stops, watch for the butter to foam and the milk solids to turn golden brown. Remove the browned butter from the heat and transfer to a separate container. Cool in the refrigerator for 10 minutes.
3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch. Set aside.
4. Combine Wet Ingredients: In a separate bowl, whisk together the cooled browned butter, dark brown sugar, granulated sugar, and vanilla bean paste or extract until smooth and combined. Add the whole egg and egg yolk, whisking until smooth. Gently fold in the chilled caramelized apples.
5. Form the Dough: Add the dry ingredient mixture to the wet ingredients and fold gently until just incorporated and a dough forms. Avoid overmixing. Cover the dough tightly and chill in the fridge for 2-3 hours to firm up.
6. Preheat Oven and Prepare Coating: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix together the granulated sugar and ground cinnamon for coating.
7. Scoop and Coat the Cookies: Using a cookie scoop (approximately 1.125 oz or 40 grams), roll portions of dough into balls. Generously roll each ball in the cinnamon sugar coating until fully covered. Place the coated dough balls onto the prepared baking sheet spaced 2-3 inches apart.
8. Bake: Bake the cookies for 12-14 minutes, or until the edges are set and golden brown but the tops remain puffy and slightly underdone. The cookies will continue baking slightly on the sheet after removal from the oven.
9. Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• Use European-style butter if possible for a richer, creamier texture and better browning.
• Browned butter adds a deep, nutty flavor that complements the cinnamon and apples perfectly.
• Chilling the dough helps prevent spreading and intensifies the flavors.
• Make sure apples are well caramelized to avoid excess moisture in the cookie dough.
• Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Keywords: Apple Snickerdoodles, caramelized apple cookies, cinnamon cookies, browned butter cookies, fall cookies