Apple Snickerdoodles Recipe

Introduction

Apple Snickerdoodles combine the classic cinnamon-sugar cookie with the warm, sweet flavor of caramelized apples. These cookies are soft, flavorful, and perfect for cozy afternoons or holiday treats. Let’s dive into making this delightful twist on a beloved favorite.

Ingredients

• 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
• Cookies:
• 184 grams (about ¾ cup) unsalted butter (European-style preferred), browned
• 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

1. Step 1: Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice. Cook over low-medium heat for about 10 minutes, stirring occasionally, until the apples are browned and caramelized. Chill in the fridge.
2. Step 2: Melt the butter in a pot over medium heat. Allow it to bubble and sizzle, stirring occasionally, until golden milk solids appear and the butter turns a rich golden brown. Remove from heat and cool in the fridge for 10 minutes.
3. Step 3: Whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in a bowl. Set aside.
4. Step 4: In another bowl, whisk browned butter, dark brown sugar, granulated sugar, and vanilla until combined. Add egg and egg yolk, whisking until smooth. Gently fold in the cooled caramelized apples.
5. Step 5: Add dry ingredients to wet ingredients and fold gently until a dough forms. Cover tightly and chill for 2-3 hours.
6. Step 6: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Mix granulated sugar and cinnamon for the coating in a small bowl.
7. Step 7: Use a cookie scoop (about 1.125 oz or 40 grams) to portion the dough. Roll each cookie ball generously in the cinnamon sugar mixture and place 2-3 inches apart on the baking sheet.
8. Step 8: Bake for 12-14 minutes until edges are set and golden but tops remain puffy and slightly underdone. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or enjoy warm.

Tips & Variations

• Use European-style butter for a richer flavor and better browning.
• Chill the dough longer if it’s too soft to handle easily.
• Substitute gala apples with other sweet, firm apples like Fuji or Honeycrisp.
• For extra texture, consider adding chopped nuts such as pecans or walnuts.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, freeze the cookies in a sealed container for up to 3 months. Reheat gently in a warm oven or microwave to enjoy their soft texture and melty apple filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip caramelizing the apples?

Caramelizing the apples adds depth and sweetness, but you can use finely diced raw apples if short on time. Keep in mind the flavor and texture will be less rich.

Why do the cookies stay puffy and slightly underdone on top?

This is intentional to keep the cookies soft and chewy inside. They continue to firm up as they cool on the baking sheet, resulting in a perfect texture.

Apple Snickerdoodles Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

These Apple Snickerdoodles combine the classic cinnamon-sugar cookie with warm, caramelized apples folded in for a soft, flavorful twist on traditional snickerdoodles. Browned butter adds a rich, nutty depth, while the creamy center and cinnamon coating provide a perfect balance of sweetness and spice. Ideal for cozy desserts or holiday treats.

• Author: Dana
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 3 hours 40 minutes
• Yield: About 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Caramelize the Apples: Peel and finely dice the gala apples. Toss them with the dark brown sugar, ground cinnamon, salt, and fresh lemon juice. Heat the mixture on the stovetop over low-medium heat, stirring occasionally, until the apples are browned and caramelized, approximately 10 minutes. Remove from heat and refrigerate to chill.
2. Bake the Brown Butter: Melt the unsalted butter in a pot over medium heat. Continue cooking while stirring occasionally as the butter crackles and foams. Once the foaming subsides and the butter turns a golden brown with visible milk solids, remove from heat. Pour into a separate container and cool in the fridge for 10 minutes.
3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch. Set aside.
4. Combine Wet Ingredients: In another bowl, whisk the cooled browned butter with the dark brown sugar, granulated sugar, and vanilla bean paste until combined. Add the egg and egg yolk and continue whisking until smooth.
5. Fold in Apples: Gently fold the chilled caramelized apples into the wet ingredient mixture, ensuring even distribution without breaking up the apple pieces.
6. Form the Dough: Gradually fold the dry ingredients into the wet mixture until just combined and a dough forms. Avoid overmixing to keep the cookies tender. Cover tightly and chill the dough for 2-3 hours in the refrigerator.
7. Prepare to Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, whisk together the granulated sugar and ground cinnamon for the coating.
8. Shape and Coat Cookies: Using a cookie scoop (about 1.125 oz/40 grams), scoop the dough and roll each ball generously in the cinnamon sugar mixture. Place the coated dough balls on the prepared baking sheet, spacing them 2-3 inches apart to allow for spreading.
9. Bake the Cookies: Bake in the preheated oven for 12-14 minutes, until the edges are set and golden brown, but the tops remain puffy and slightly underdone. The cookies will continue cooking on the hot baking sheet after removal from the oven.
10. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely or enjoy slightly warm for a soft, gooey texture.

Notes

• European-style butter has a higher fat content and yields better browning results.
• Browning the butter deepens the flavor but be careful to avoid burning it.
• Chilling the dough firm up the butter and caramelized apples, making it easier to handle and improving cookie texture.
• The caramelized apples add moisture and acidity, balancing the sweetness and richness of the cookie.
• Cookies can be stored in an airtight container for up to 5 days or frozen before baking.

Keywords: Apple Snickerdoodles, caramelized apples cookies, brown butter snickerdoodles, cinnamon sugar cookies, fall cookies, soft cookies