Why You’ll Love This Recipe
These Apple Snickerdoodles bring a fun twist to the classic snickerdoodle by adding caramelized apples and brown butter. The result is a cookie that’s both chewy and soft with a burst of gooey apple filling. The cinnamon-sugar coating on the outside adds a warm, comforting touch, making them the perfect treat for fall gatherings, cozy nights, or any time you want a sweet, comforting bite. The extra step of browning the butter gives them a rich, nutty flavor that makes these snickerdoodles stand out from the rest.
Ingredients
For the Caramelized Apples:
- 250 grams peeled and finely diced Gala apples (about 4-5 small apples)
- 50 grams (¼ cup) dark brown sugar
- 1 ½ teaspoons ground cinnamon
- Pinch of salt
- Lemon juice from one small lemon
For the Cookies:
- 184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approximately ¾ cup)* (see notes)
- 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
For the Coating:
- 66 grams (⅓ cup) granulated sugar
- 1 tablespoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Caramelized Apples
- Peel and finely dice the Gala apples. Toss them with dark brown sugar, ground cinnamon, salt, and lemon juice until well combined.
- Cook the apples in a pan over low-medium heat for about 10 minutes, or until they’ve browned and caramelized. Set them aside to chill in the fridge.
Step 2: Brown the Butter
- Melt the butter in a pan over medium heat. Stir occasionally as the butter cracks and sizzles.
- Once the butter stops bubbling rapidly, it will begin to foam. Stir gently until golden milk solids float to the top, and the butter is golden brown.
- Remove from heat and pour the butter into a separate container. Cool it in the fridge for about 10 minutes.
Step 3: Prepare the Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, cream of tartar, ground cinnamon, sea salt, and cornstarch. Set aside.
Step 4: Combine Wet Ingredients
- In a large 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.
- Fold in the cooled caramelized apples gently until evenly incorporated.
Step 5: Mix Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet ingredients and gently fold until the dough just comes together. Be careful not to overmix.
- Cover the dough tightly and chill it in the fridge for 2-3 hours.
Step 6: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 7: Coat the Cookies
- In a small bowl, whisk together the granulated sugar and ground cinnamon for the coating.
- Use a cookie scoop (1.125 oz or approximately 2 heaping tablespoons) to scoop the dough. Roll each ball of dough in the cinnamon-sugar coating until generously coated.
- Space the cookie dough balls about 2-3 inches apart on the prepared baking sheet.
Step 8: Bake the Cookies
- Bake for 12-14 minutes until the edges are set and golden brown, but the tops are still puffed and slightly underdone. The cookies will continue to bake on the pan after they are removed from the oven.
- Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely or enjoy them slightly warm.
Servings and Timing
- Servings: About 18-20 cookies
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 35 minutes
Variations
- Apple Spice: Add finely chopped walnuts or pecans to the dough for extra crunch.
- Caramel Drizzle: Drizzle caramel sauce on top of the baked cookies for an even sweeter treat.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these cookies.
- Add More Spice: Feel free to increase the cinnamon or add other warming spices like nutmeg or cloves for a deeper fall flavor.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze the dough balls before baking for up to 2 months. When ready to bake, simply bake them directly from frozen, adding a few extra minutes to the baking time.
FAQs
1. Can I make these cookies without browning the butter?
While browning the butter adds a rich, nutty flavor, you can substitute it with regular melted butter if you’re short on time.
2. Can I use other types of apples?
Gala apples are perfect for caramelizing, but you can substitute with Honeycrisp, Fuji, or Granny Smith apples.
3. Can I skip the chilling time?
Chilling the dough helps the cookies maintain their shape and results in a chewier texture. Skipping this step may affect the final result.
4. How can I make these cookies more caramel-y?
Try adding a tablespoon or two of caramel bits to the dough, or drizzle some caramel sauce over the cookies after baking.
5. Can I bake these cookies without the caramelized apples?
Yes, the cookies will still be delicious without the caramelized apples. The caramelized apples add extra flavor, but you can leave them out for a simpler version of the snickerdoodle.
6. How do I know when the cookies are done?
The cookies should be golden around the edges but still slightly puffy and soft in the center. They will firm up as they cool.
7. Can I freeze these cookies?
Yes, you can freeze both the dough and baked cookies. Freeze the dough in dough balls and bake when ready, or store the baked cookies in an airtight container.
8. What’s the best way to reheat these cookies?
Reheat the cookies in a 300°F oven for about 5 minutes, or microwave for 10-15 seconds for a warm, soft treat.
9. Can I add other fillings like chocolate chips or raisins?
Absolutely! Chocolate chips, raisins, or even a mix of dried cranberries would pair beautifully with these cookies.
10. Can I make these cookies dairy-free?
Yes, you can use dairy-free butter and a non-dairy milk alternative to make these cookies dairy-free.
Conclusion
These Apple Snickerdoodles are a perfect fall treat, blending the warm flavors of caramelized apples, brown butter, and cinnamon into a soft, chewy cookie. They’re easy to make but taste like they came straight from a bakery, making them an ideal snack for cozy afternoons or fall gatherings. With their irresistible combination of textures and flavors, they’re sure to become a new favorite in your baking rotation!
Apple Snickerdoodles
Apple Snickerdoodles are a warm, fall-inspired twist on the classic snickerdoodle, combining caramelized apples, brown butter, and cinnamon for a chewy, gooey treat that’s perfect for autumn.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
**For the Caramelized Apples:**
250g peeled and finely diced Gala apples (about 4–5 small apples)
50g (¼ cup) dark brown sugar
1 ½ teaspoons ground cinnamon
Pinch of salt
Lemon juice from one small lemon
**For the Cookies:**
184g (13 tablespoons) unsalted butter (European-style preferred), browned to 150g (¾ cup)*
100g (½ cup) dark brown sugar
100g (½ cup) granulated sugar
2 teaspoons vanilla bean paste or extract
1 egg, room temperature
1 egg yolk, room temperature
250g (2 cups) all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
5g (2 teaspoons) cornstarch
**For the Coating:**
66g (⅓ cup) granulated sugar
1 tablespoon ground cinnamon
Instructions
- **Prepare the Caramelized Apples**: Toss the finely diced Gala apples with dark brown sugar, ground cinnamon, salt, and lemon juice. Cook the apples in a pan over low-medium heat for about 10 minutes until browned and caramelized. Set them aside to chill in the fridge.
- **Brown the Butter**: Melt the butter over medium heat, stirring occasionally. Once the butter foams and the milk solids turn golden, remove it from heat and let it cool in the fridge for 10 minutes.
- **Prepare the Dry Ingredients**: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, sea salt, and cornstarch. Set aside.
- **Combine Wet Ingredients**: In a large bowl, whisk the cooled brown butter, dark brown sugar, granulated sugar, and vanilla. Add the egg and egg yolk and whisk until smooth. Gently fold in the cooled caramelized apples.
- **Mix Dry and Wet Ingredients**: Gradually fold in the dry ingredients until the dough forms. Be careful not to overmix. Cover the dough and chill it in the fridge for 2-3 hours.
- **Preheat the Oven**: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- **Coat the Cookies**: In a small bowl, whisk together the sugar and cinnamon for the coating. Scoop the dough into balls (about 1.125 oz each), rolling them in the cinnamon-sugar mixture. Space the dough balls 2-3 inches apart on the baking sheet.
- **Bake the Cookies**: Bake for 12-14 minutes, until the edges are golden brown but the tops are still puffed. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can substitute the Gala apples with other varieties like Honeycrisp, Fuji, or Granny Smith.
If you don’t have time to brown the butter, you can use regular melted butter, though browned butter adds a rich, nutty flavor.
For extra texture, you can add chopped walnuts or pecans to the dough.
If you’re looking to make these cookies even sweeter, try adding caramel bits to the dough.
For a dairy-free option, replace the butter with dairy-free butter and use a non-dairy milk alternative.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 20g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
