Name: Apple Snickerdoodles with Caramelized Apples Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 3 h 39 min
Cuisine: American
Ingredients: 250 grams peeled and finely diced gala apples (about 4-5 small apples); 50 grams (¼ cup) dark brown sugar; 1½ teaspoons ground cinnamon; Pinch of salt; Lemon juice from one small lemon; 184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approximately ¾ 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; 66 grams (1/3 cup) granulated sugar; 1 tablespoon ground cinnamon

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Introduction

Apple Snickerdoodles are a delightful twist on the classic cinnamon cookie, featuring tender caramelized apples folded into a rich brown butter dough. These soft, aromatic treats offer a perfect balance of sweet spices and fruity warmth, ideal for cozy afternoons or sharing with loved ones.

A close-up of a person's fingers holding a soft cookie sandwich with two thick, golden-brown cookie layers and a smooth, caramel-colored filling in the middle. The cookie texture looks slightly crumbly on the outside but moist inside, showing a few small cracks. The background is blurred with warm brown tones and a white marbled surface visible, which adds a cozy, homemade feel. photo taken with an iphone --ar 4:5 --v 7

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 (about 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

Step 1: Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice until well combined. Cook the mixture over low-medium heat for about 10 minutes until the apples are browned and caramelized. Set aside and chill in the fridge.
Step 2: Melt the butter in a pot over medium heat. Continue cooking, stirring occasionally, as it bubbles and foams. Once it stops rapidly bubbling and begins to foam, watch for golden milk solids to appear and the butter to turn a golden brown. Remove from heat, transfer to a container, and cool in the fridge for 10 minutes.
Step 3: Whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in a bowl. Set aside.
Step 4: In a separate bowl, whisk the cooled brown butter with dark brown sugar, granulated sugar, and vanilla until combined. Add the egg and egg yolk, whisking until smooth. Gently fold in the caramelized apples until evenly incorporated.
Step 5: Add the dry ingredients to the wet ingredients and fold gently until a dough forms. Cover tightly and chill for 2-3 hours.
Step 6: Preheat the oven to 350°F and line a baking sheet with parchment paper. Mix the granulated sugar and cinnamon together in a small bowl for the coating.
Step 7: Using a cookie scoop (about 1.125 oz or 2 heaping tablespoons), shape the dough into balls and roll them generously in the cinnamon sugar coating. Place on the baking sheet, spaced 2-3 inches apart.
Step 8: Bake for 12-14 minutes until edges are set and golden brown but tops remain puffy and slightly underdone. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely or enjoy warm.

Tips & Variations

For a richer flavor, use European-style butter when browning for a nuttier, creamier taste.
Chilling the dough helps control spreading during baking and enhances flavor.
Feel free to swap gala apples for tart varieties like Granny Smith for a tangier bite.
If you don’t have cream of tartar, replace it with an equal amount of baking powder.
For extra texture, sprinkle chopped pecans or walnuts into the dough along with the apples.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months; thaw at room temperature before serving. Reheat gently in the microwave for 10-15 seconds to enjoy a warm, soft cookie experience.

How to Serve

The image shows a basket filled with round, golden brown cookies with a slightly cracked surface, stacked closely together in layers. The basket is placed on a white marbled surface with a soft white cloth inside, under some of the cookies. Around the basket, there are a few cookies scattered, and in the background, a clear glass jar with a blue lid filled with milk, a white cloth, and a red apple add color contrast. A woman's hand gently touches one cookie near the basket. The lighting is soft and natural, highlighting the warm tones of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh for the caramelized apples?

Fresh apples provide the best texture and flavor, but you can use thawed frozen apples if necessary. Make sure to drain excess moisture before cooking to avoid soggy caramelized apples.

Why is the butter browned before adding to the dough?

Browned butter adds a deep, nutty flavor to the cookies that enhances their richness and complexity, elevating the classic snickerdoodle taste with a subtle caramel note.