Apple Snickerdoodles with Caramelized Apples Recipe
These Apple Snickerdoodles combine the classic cinnamon-sugar cookie with a delicious twist of caramelized apples and browned butter for a soft, flavorful treat. Each cookie has a tender crumb with a warm spice aroma and a lightly crisped edge, making them perfect for fall or any cozy occasion.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 3 hours 40 minutes
- Yield: About 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 apples. Toss them with dark brown sugar, ground cinnamon, pinch of salt, and lemon juice until well combined. Heat this mixture on the stove over low to medium heat, cooking for about 10 minutes until the apples are browned and caramelized. Set aside and chill in the fridge.
- Brown the Butter: Melt the unsalted butter in a pot over medium heat. As it melts, it will crackle and sizzle; stir occasionally. Once the rapid bubbling slows and the butter foams, gently stir until golden milk solids appear and the butter turns golden brown. Remove from heat and transfer to a separate container to cool in the fridge for 10 minutes.
- Prepare Dry Ingredients: Whisk together all purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch in a medium bowl. Set aside.
- Mix Wet Ingredients: In another bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla until combined. Add the egg and egg yolk and whisk until smooth. Gently fold in the chilled caramelized apples until evenly incorporated.
- Combine Dough: Add the dry ingredients to the wet ingredients and fold gently just until a dough forms. Avoid overmixing. Cover the dough tightly and chill for 2-3 hours.
- Preheat Oven and Prepare Coating: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, whisk together granulated sugar and ground cinnamon for the cookie coating.
- Shape and Coat Cookies: Using a cookie scoop (about 1.125 oz or 40 grams), scoop dough balls and roll them generously in the cinnamon sugar coating. Place the dough balls 2-3 inches apart on the prepared baking sheet.
- Bake: Bake the cookies for 12-14 minutes until the edges are set and golden brown while the tops remain puffy and slightly underdone. They will continue to cook slightly after removal.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or enjoy them slightly warm.
Notes
- European-style butter is preferred for browning due to its higher fat content and lower water content, but regular unsalted butter can be used.
- Browning butter requires careful attention to avoid burning; watch for a nutty aroma and golden color.
- Chilling the dough is essential for better cookie texture and shape retention during baking.
- Adjust cinnamon in coating and dough to taste for stronger or milder spice flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: apple snickerdoodles, apple cookies, caramelized apples, browned butter cookies, cinnamon sugar cookies, fall cookies
