Print

Apple Snickerdoodles Recipe

Apple Snickerdoodles Recipe
Print Recipe

★★★★★

4.7 from 20 reviews

Delightfully soft and chewy Apple Snickerdoodles infused with caramelized gala apples and warm cinnamon spice, coated in a classic cinnamon sugar blend. These cookies combine the nostalgic flavors of snickerdoodles with a fruity twist, perfect for cozy afternoons or holiday treats.

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

  1. Prepare caramelized apples: Peel and finely dice the gala apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice until well combined. Cook the mixture over low-medium heat for about 10 minutes, stirring occasionally until the apples are browned and caramelized. Set aside and refrigerate to chill.
  2. Brown the butter: Melt the unsalted butter over medium heat in a pot. Continue cooking while stirring occasionally until the butter stops bubbling rapidly and begins to foam, then turn golden brown with visible milk solids. Remove from heat and pour into a separate container. Cool in the fridge for 10 minutes.
  3. Mix dry ingredients: In a bowl, whisk together all-purpose flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. Set aside.
  4. Combine wet ingredients: In another bowl, whisk together the cooled browned butter, dark brown sugar, granulated sugar, and vanilla extract until smooth. Add the egg and egg yolk, whisking until fully incorporated. Fold in the chilled caramelized apples evenly.
  5. Form dough: Gently fold the dry ingredients into the wet mixture until just combined and a dough forms. Cover the dough tightly and chill in the refrigerator for 2-3 hours.
  6. Prepare for baking: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix granulated sugar and ground cinnamon in a small bowl to make the coating.
  7. Shape cookies: Using a cookie scoop (approximately 1.125 oz or 40 grams), scoop and roll the chilled dough balls in the cinnamon sugar coating until well coated. Place the cookies 2-3 inches apart on the baking sheet.
  8. Bake the cookies: Bake for 12-14 minutes until the edges are set and golden brown while the tops remain puffy and slightly underdone. The cookies will continue to bake on the sheet once removed from the oven.
  9. Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or enjoy them slightly warm.

Notes

  • Use European-style unsalted butter for a richer flavor and better browning.
  • Browning the butter adds a nutty depth to the cookies.
  • Make sure apples are finely diced to incorporate evenly and avoid large chunks.
  • Chilling the dough improves texture and helps prevent spreading.
  • If preferred, the cookies can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 1 month.

Nutrition

Keywords: Apple Snickerdoodles, Caramelized Apple Cookies, Cinnamon Sugar Cookies, Brown Butter Cookies, Fall Desserts

Find it online: https://victoriablair.com/apple-snickerdoodles-recipe/