Introduction

Apple Snickerdoodles are a delightful twist on the classic cookie, combining soft, cinnamon-scented dough with sweet, caramelized apples. Perfect for fall or any time you crave a warm, comforting treat.

A wire rack holds about ten soft, round cookies with cracked golden-brown tops, showing a slightly rough texture with cinnamon specks inside. The cookies are laid out in an overlapping arrangement with two cinnamon sticks placed diagonally among them. Three red and yellow apples sit around the cookies, adding fresh color. On the rack next to the cookies, there is a metal measuring cup filled with cinnamon powder and another metal cup with a mixture of cinnamon and sugar, both with wooden handles. The whole scene is set on a white marbled texture. 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 ¾ 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
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 gala apples. In a bowl, toss the apples with dark brown sugar, cinnamon, salt, and lemon juice until well combined.
Step 2: Cook the apple mixture over low to medium heat on the stove for about 10 minutes, stirring occasionally, until the apples are browned and caramelized. Set aside and chill in the fridge.
Step 3: Melt the butter in a pot over medium heat. Continue cooking, stirring occasionally, as it bubbles and foams, until the butter turns golden brown and you see golden milk solids floating. Remove from heat and cool in the fridge for 10 minutes.
Step 4: In a bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. Set aside.
Step 5: 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.
Step 6: Stir the chilled caramelized apples into the wet ingredients, folding gently to combine evenly.
Step 7: Add the dry ingredients to the wet ingredients, folding gently until just combined and a dough forms. Cover tightly and chill the dough for 2 to 3 hours.
Step 8: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix granulated sugar and cinnamon in a small bowl for the coating.
Step 9: Using a cookie scoop (about 1.125 oz or 40 grams), roll the dough balls and then coat them generously in the cinnamon sugar mixture. Place the cookies 2 to 3 inches apart on the baking sheet.
Step 10: Bake for 12 to 14 minutes, until the edges are set and golden brown but the tops remain puffy and slightly underbaked. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or enjoy warm.

Tips & Variations

For extra spice, add a pinch of nutmeg or cloves to the dough.
Use European-style butter for richer flavor and better browning.
If you don’t have vanilla bean paste, pure vanilla extract works just fine.
Chilling the dough helps control spread and enhances texture.
Try substituting gala apples with Fuji or Honeycrisp for a different flavor profile.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies wrapped tightly for up to 3 months. Reheat gently in a low oven or microwave for a soft, warm treat.

How to Serve

A single round, golden-brown cookie with a slightly cracked surface sits alone on a white marbled texture. The cookie looks soft in the center with a crispier edge, showing darker caramelized spots and rough textures indicating a chewy bite. Small bits of lighter brown are visible within the cookie, giving it a rich, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made a day ahead and kept chilled in the refrigerator. This actually improves the flavor and texture of the cookies.

What if I don’t have cream of tartar?

If cream of tartar is unavailable, you can substitute with an equal amount of lemon juice or vinegar combined with baking soda to help the cookies rise and stay soft.