Apple Snickerdoodles

Why You’ll Love This Recipe

• Perfect Fall Flavors: The combination of cinnamon, caramelized apples, and brown butter creates the ultimate fall cookie.
• Chewy & Gooey: Each cookie has a chewy texture with gooey apple pieces inside, providing the perfect balance of soft and crunchy.
• Cinnamon Sugar Coating: The cinnamon-sugar coating on the outside adds an extra layer of sweetness and crunch, making these snickerdoodles truly irresistible.
• Unique Twist on a Classic: A traditional snickerdoodle gets a seasonal makeover with the addition of caramelized apples and brown butter.
• Easy to Make: While these cookies require some time to chill, they come together relatively easily and deliver a high reward for your efforts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Caramelized Apples:

• 250 grams peeled and finely diced Gala apples (about 4-5 small apples)
• 50 grams (¼ cup) dark brown sugar
• 1 ½ teaspoons ground cinnamon
• Pinch of salt
• Juice of one small lemon

For the Cookies:

• 184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approximately ¾ cup) see notes
• 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
• ½ teaspoon fine sea salt
• 5 grams (2 teaspoons) cornstarch

For the Coating:

• 66 grams (⅓ cup) granulated sugar
• 1 tablespoon ground cinnamon

Directions

1. Caramelize the Apples: Peel and finely dice the Gala apples. In a pan, toss them with dark brown sugar, cinnamon, salt, and lemon juice. Cook over low to medium heat for about 10 minutes until the apples have browned and caramelized. Let the apples cool and refrigerate them to chill.
2. Brown the Butter: Melt the butter in a pot over medium heat. Stir occasionally as the butter bubbles and foams. When golden milk solids float in the butter and it turns golden brown, remove it from the heat and let it cool in the fridge for about 10 minutes.
3. Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. Set aside.
4. Mix the Wet Ingredients: In a large bowl, whisk together the cooled brown butter, dark brown sugar, granulated sugar, and vanilla extract until well combined. Add the egg and egg yolk and whisk until smooth. Then gently fold in the chilled caramelized apples.
5. Form the Dough: Add the dry ingredients to the wet mixture and fold gently until the dough just comes together. Be careful not to overwork the dough. Tightly cover and chill the dough for 2-3 hours.
6. Prepare to Bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, whisk together the granulated sugar and cinnamon for the coating.
7. Shape the Cookies: Use a cookie scoop or about 2 heaping tablespoons of dough, and roll the dough in the cinnamon sugar coating. Place the dough balls about 2-3 inches apart on the prepared baking sheet.
8. Bake the Cookies: Bake for 12-14 minutes, or until the edges are set and golden brown but the tops are still puffy and slightly underdone. The cookies will continue to bake on the pan once removed from the oven.
9. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Or, enjoy them slightly warm for that irresistible gooey apple goodness!

Servings and Timing

Servings: Approximately 20-24 cookies
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 35 minutes

Variations

• Apple Type: You can use different types of apples, such as Honeycrisp or Fuji, for a slightly different flavor.
• Dairy-Free Option: Substitute the butter with a dairy-free alternative like vegan butter for a dairy-free version of this treat.
• Add Nuts: Add chopped pecans or walnuts to the dough for a crunchy texture that complements the apples.
• Spices: Experiment with additional spices like nutmeg or ginger to enhance the fall flavors even further.

Storage/Reheating

• Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the cookie dough before baking by rolling it into balls and placing them on a baking sheet. Freeze until firm, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding an extra 2-3 minutes to the baking time.
• Reheating: To enjoy slightly warm cookies, heat them in the microwave for 10-15 seconds.

FAQs

Can I use regular butter instead of browned butter?

Yes, you can use regular butter, but browned butter adds a nutty depth of flavor that enhances the cookies.

Can I skip the chilling step for the dough?

While chilling the dough helps the cookies hold their shape, you can bake them immediately. However, they may spread more during baking.

Can I make these cookies without caramelized apples?

The caramelized apples are what make these cookies special, but if you prefer, you can leave them out or substitute with apple pie filling.

Can I make these cookies in advance?

Yes, you can make the dough ahead of time and chill it for up to 3 days before baking.

Can I freeze these cookies?

Yes, you can freeze baked cookies for up to 3 months in an airtight container or freezer bag. Let them thaw at room temperature before enjoying.

How do I know when these cookies are done baking?

The edges should be set and golden brown, while the tops should remain slightly puffed and underdone. They will continue to bake on the hot pan after being removed from the oven.

Can I substitute the dark brown sugar with light brown sugar?

Yes, light brown sugar will work as a substitute, but dark brown sugar gives these cookies a richer, deeper flavor.

Can I use a different type of apple?

Absolutely! You can try other varieties of apples like Granny Smith or Gala, depending on your preference for sweetness and tartness.

How do I prevent the cookies from spreading too much?

Make sure the dough is chilled properly, as this helps keep the cookies from spreading too much during baking.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, though the texture may vary slightly.

Conclusion

Apple Snickerdoodles are the perfect treat to usher in the cozy fall season. The combination of caramelized apples, brown butter, cinnamon, and the chewy snickerdoodle dough creates a mouthwatering experience that is hard to resist. These cookies are a delightful twist on a classic, sure to impress anyone who takes a bite. Whether for a fall gathering or just a sweet afternoon treat, these Apple Snickerdoodles are sure to become a seasonal favorite!

Apple Snickerdoodles

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• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: undefined
• Category: Dessert
• Method: undefined
• Cuisine: American
• Diet: Vegetarian

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Description

Apple Snickerdoodles are a delicious fall treat that combines warm cinnamon, caramelized apples, and the nutty flavor of brown butter. The gooey apples inside a chewy snickerdoodle cookie, coated in cinnamon sugar, make for an irresistible bite.

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Ingredients

• For the Caramelized Apples:

• 250 grams peeled and finely diced Gala apples (about 4-5 small apples)

• 50 grams (¼ cup) dark brown sugar

• 1 ½ teaspoons ground cinnamon

• Pinch of salt

• Juice of one small lemon

• For the Cookies:

• 184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approximately ¾ cup) see notes

• 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

• ½ teaspoon fine sea salt

• 5 grams (2 teaspoons) cornstarch

• For the Coating:

• 66 grams (⅓ cup) granulated sugar

• 1 tablespoon ground cinnamon

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Instructions

1. Caramelize the Apples: In a pan, cook the diced Gala apples with dark brown sugar, cinnamon, salt, and lemon juice over low to medium heat for about 10 minutes until the apples caramelize. Let cool and refrigerate.
2. Brown the Butter: Melt butter in a pot over medium heat. Stir occasionally until golden milk solids float in the butter and it turns golden brown. Let cool in the fridge for 10 minutes.
3. Prepare the Dry Ingredients: Whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in a separate bowl.
4. Mix the Wet Ingredients: In a large bowl, whisk together cooled brown butter, dark brown sugar, granulated sugar, and vanilla extract. Add egg and egg yolk and whisk until smooth. Gently fold in the chilled caramelized apples.
5. Form the Dough: Add dry ingredients to the wet mixture and fold gently. Cover tightly and chill dough for 2-3 hours.
6. Prepare to Bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, whisk together granulated sugar and cinnamon for the coating.
7. Shape the Cookies: Roll dough into balls using a cookie scoop or about 2 heaping tablespoons of dough, and roll them in the cinnamon sugar coating. Place dough balls 2-3 inches apart on the baking sheet.
8. Bake the Cookies: Bake for 12-14 minutes, or until the edges are golden and the tops remain slightly underdone. They will continue to bake on the pan once removed from the oven.
9. Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy them slightly warm for gooey apple goodness!

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Notes

Use different apple varieties like Honeycrisp or Fuji for a slightly different flavor.

Substitute butter with dairy-free options for a vegan version of this treat.

Add nuts like pecans or walnuts for extra crunch in the dough.

Experiment with adding spices like nutmeg or ginger to enhance the fall flavors.