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–+ servings

Apple Snickerdoodles

Apple Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining warm cinnamon and sugar flavors with caramelized apples for a unique and cozy treat.
Prep Time 2 hours
Cook Time 14 minutes
Total Time 2 hours 14 minutes
Serving Size 24 cookies

Ingredients

Caramelized Apples

  • 250 grams peeled and finely diced gala apples (about 4-5 small apples)
  • 50 grams dark brown sugar
  • 1.5 teaspoons ground cinnamon
  • Pinch salt
  • 1 tablespoon lemon juice from one small lemon

Cookie Base

  • 184 grams unsalted butter (European-style preferred, browned to 150 grams) Approximately 3/4 cup.
  • 100 grams dark brown sugar
  • 100 grams granulated sugar
  • 2 teaspoons vanilla bean paste or extract
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 250 grams all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon fine sea salt
  • 5 grams cornstarch
  • 66 grams granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

Preparation of Apples

  • Peel and finely dice the apples. Toss them together with dark brown sugar, cinnamon, salt, and lemon juice until combined.
  • Heat the apples on the stove and cook them down until browned and caramelized, about 10 minutes over low to medium heat. Set aside in the fridge to chill.

Bringing the Butter to Perfection

  • Melt the butter in a pot over medium heat until it crackles and sizzles.
  • Let it continue until it stops bubbling rapidly and starts to foam. Stir gently until golden brown.
  • Remove from heat and let cool in the fridge for 10 minutes.

Mixing Dry Ingredients

  • In a bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, salt, and cornstarch. Set aside.

Combining Ingredients

  • In another bowl, whisk together the cooled brown butter, dark brown sugar, granulated sugar, and vanilla until combined.
  • Add the egg and egg yolk, whisking until smooth, then gently fold in the cooled caramelized apples.
  • Add the dry ingredients to the wet ingredients and gently fold until a dough forms. Cover and chill for 2-3 hours.

Baking the Cookies

  • 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 ground cinnamon for coating.
  • Use a cookie scoop to portion the dough, rolling each ball in the cinnamon sugar until generously coated. Space cookies 2-3 inches apart on the baking sheet.
  • Bake for 12-14 minutes until edges are set and golden brown but tops appear puffy and slightly underdone.
  • Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Apple Snickerdoodles are best served fresh and slightly warm. They pair wonderfully with coffee or tea and can be stored in an airtight container for up to a week. Freeze for longer storage.