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Apple Snickerdoodles

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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.

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

  1. **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.
  2. **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.
  3. **Prepare the Dry Ingredients**: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, sea salt, and cornstarch. Set aside.
  4. **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.
  5. **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.
  6. **Preheat the Oven**: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. **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.
  8. **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

Find it online: https://chocolatecoveredamy.com/apple-snickerdoodles/