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Caramelized Apple Snickerdoodles Recipe

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4.8 from 51 reviews

These Apple Snickerdoodles combine classic soft and chewy snickerdoodle cookies with the sweet, rich flavor of caramelized apples and browned butter. The apples are gently cooked until tender and caramelized, then folded into a cinnamon-spiced dough. Rolled in cinnamon sugar and baked to perfection, these cookies offer a warm, cozy flavor perfect for fall and holiday baking.

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 (~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 dark brown sugar, cinnamon, salt, and lemon juice until fully combined. Place them in a pan over low-medium heat and cook for about 10 minutes, stirring occasionally, until the apples are browned and caramelized. Remove from heat and chill the apples in the fridge.
  2. Brown the butter: Melt the unsalted butter over medium heat in a pot. Continue cooking and stirring occasionally as the butter bubbles and then foams. Watch for golden milk solids to appear and for the butter to turn a golden brown color. Remove from heat and transfer to another container. Cool in the fridge for 10 minutes.
  3. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, sea salt, and cornstarch. Set aside.
  4. Combine wet ingredients: In a mixing bowl, whisk together the cooled browned butter, dark brown sugar, granulated sugar, and vanilla bean paste until smooth. Add the egg and egg yolk and whisk until fully incorporated and smooth. Stir in the cooled caramelized apples gently until evenly distributed.
  5. Make the dough: Add the dry ingredients to the wet ingredients and gently fold until just combined and a cohesive dough forms. Do not overmix. Cover the dough tightly and chill in the refrigerator for 2 to 3 hours.
  6. Prepare for baking: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. In a small bowl, combine the granulated sugar and ground cinnamon to create the cookie coating.
  7. Shape and coat the cookies: Using a cookie scoop (about 1.125 oz or 40 grams), scoop dough portions and roll each ball generously in the cinnamon sugar mixture. Place the coated dough balls 2 to 3 inches apart on the prepared baking sheet.
  8. Bake the cookies: Bake in the preheated oven for 12-14 minutes, or until the edges are set and golden brown, and the tops look puffy and slightly underbaked. The cookies will continue to set as they cool.
  9. Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • If using American-style butter, add an extra 1 1/2 to 2 tablespoons before browning to achieve the correct browned butter amount.
  • Caramelization time for apples may vary; it can take up to 30 minutes depending on apple variety and stove heat.
  • Do not overwork the dough after adding cornstarch to maintain soft, chewy cookies.

Keywords: Apple Snickerdoodles, Brown Butter Cookies, Caramelized Apple Cookies, Soft Cookies, Fall Cookies, Holiday Baking, Cinnamon Sugar Cookies

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