Apple Snickerdoodles Recipe
Introduction
Apple Snickerdoodles bring a delightful twist to the classic cinnamon cookie by adding rich, caramelized apples. These soft, fragrant treats are perfect for fall or any time you crave a cozy, spiced dessert with a fruity surprise.
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 (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approx. 3/4 cup)*
- 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
- Coating:
- 66 grams (1/3 cup) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Step 1: Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice until combined. Heat the mixture over low-medium heat and cook until the apples are browned and caramelized, about 10 minutes. Set aside in the fridge to chill.
- Step 2: Melt the butter in a pot over medium heat. Once melted, let it crackle and sizzle for a few minutes, stirring occasionally. When the butter stops bubbling rapidly and foams, gently stir until golden milk solids appear and the butter turns golden brown. Remove from heat and transfer to another container. Cool in the fridge for 10 minutes.
- Step 3: In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, sea salt, and cornstarch. Set aside.
- 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, whisking until smooth. Gently fold in the chilled caramelized apples until evenly distributed.
- Step 5: Add the dry ingredients to the wet ingredients and fold gently until just combined and a dough forms. Cover tightly and chill the dough for 2–3 hours.
- Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix granulated sugar and cinnamon for the coating.
- Step 7: Use a cookie scoop (about 1.125 oz or 40 grams) to portion dough. Roll each ball generously in the cinnamon sugar mixture. Place cookies 2–3 inches apart on the baking sheet.
- Step 8: Bake for 12–14 minutes until edges are set and golden brown but tops remain puffy and slightly underbaked. Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely or enjoy warm.
Tips & Variations
- Use European-style butter for a richer, nuttier browned butter flavor.
- Chilling the dough is essential for texture and to help the cookies hold their shape.
- Try granny smith apples for a tarter caramelized apple filling.
- For extra chewiness, add a tablespoon of maple syrup or honey to the wet ingredients.
- If you don’t have cream of tartar, you can use an equal amount of baking powder, but the texture may differ slightly.
Storage
Store cooled Apple Snickerdoodles in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. Thaw at room temperature before serving. Reheat slightly in the microwave for a warm, gooey treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other apples for this recipe?
Yes, you can use any firm apple variety, but gala apples offer a nice balance of sweetness and texture. Granny smith or honeycrisp also work well if you prefer more tartness.
Why is the dough chilled before baking?
Chilling the dough firms it up, which helps prevent spreading during baking and improves the cookie’s texture, making it chewier and more flavorful.
Print
Apple Snickerdoodles Recipe
- Total Time: 3 hours 30 minutes
- Yield: Approximately 16–18 cookies 1x
- Diet: Vegetarian
Description
Delight in the warm, cozy flavors of Apple Snickerdoodles, featuring tender caramelized apples folded into a rich brown butter cinnamon cookie dough. These soft and chewy cookies are coated in a generous layer of cinnamon sugar, combining classic snickerdoodle spices with the sweet, fruity depth of apples for a comforting treat perfect for fall or any time of year.
Ingredients
Scale
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 (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 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
- Caramelize the Apples: Peel and finely dice the gala apples. In a bowl, toss them with dark brown sugar, ground cinnamon, a pinch of salt, and lemon juice until well combined. Transfer the mixture to a stove-safe pan and cook over low to medium heat, stirring occasionally, until the apples are browned and caramelized, about 10 minutes. Once done, set aside and chill in the refrigerator.
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Once fully melted, the butter will begin to crackle and sizzle. Stir occasionally, allowing it to foam and brown. Watch for golden milk solids to form and the butter to develop a rich golden brown color. Remove from heat and transfer the browned butter to another container to cool in the fridge for 10 minutes.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch. Set this aside until ready to use.
- Combine Wet Ingredients: In another bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla bean paste or extract until smooth and combined. Add the whole egg and egg yolk, then whisk again until the mixture is smooth and homogenous.
- Incorporate Caramelized Apples: Fold the chilled caramelized apples gently into the wet mixture, ensuring even distribution without overmixing.
- Form the Dough: Gradually add the dry ingredients to the wet apple mixture, gently folding until just combined and a cohesive dough forms. Avoid overmixing to keep the cookies tender. Cover the dough tightly and chill in the refrigerator for 2-3 hours to firm up.
- Prepare Cinnamon Sugar Coating & Preheat Oven: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. In a small bowl, whisk together granulated sugar and ground cinnamon for the coating.
- Scoop and Coat the Dough: Using a cookie scoop about 1.125 oz (approximately 40 grams or 2 heaping tablespoons), scoop dough balls and roll each generously in the cinnamon sugar mixture until fully coated. Place the dough balls onto the prepared baking sheet, spacing them 2-3 inches apart to allow spreading.
- Bake the Cookies: Bake the cookies for 12-14 minutes until the edges are set and golden brown, but the tops remain puffy and slightly underbaked. Remember, they will continue to bake slightly on the hot pan after removal from the oven.
- Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for the best flavor and texture.
Notes
- Use European-style unsalted butter if possible for a richer, creamier brown butter flavor.
- The browned butter should cool before mixing to prevent cooking the eggs and maintain dough texture.
- Chilling the dough is essential for controlling spread and developing flavor in the cookies.
- If caramelized apples release excess liquid, drain slightly before folding into the dough to avoid overly wet batter.
- Cookies are best eaten within 2-3 days when stored in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple snickerdoodles, caramelized apples cookies, cinnamon sugar cookies, brown butter cookies, fall cookies, autumn desserts
