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.

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

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.
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.
Prepare the Dry Ingredients: Whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in a separate bowl.
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.
Form the Dough: Add dry ingredients to the wet mixture and fold gently. Cover tightly and chill dough for 2-3 hours.
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.
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.
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.
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!

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.