Introduction

Apple Snickerdoodles with Caramelized Apples are a delightful twist on a classic cookie, perfect for cozy fall days. These soft, cinnamon-spiced treats combine the warm flavors of brown butter and sweet apples for an irresistible autumn snack.

A stack of soft, round cinnamon sugar cookies with cracked tops and a light golden brown color sits on a black wire rack. The cookies show a textured surface with a cinnamon-sugar coating giving a slightly grainy look in some spots. Behind the cookies, there are several smooth cinnamon sticks placed horizontally in a neat line, adding a deep brown contrast. On the lower right side, a small glass jar filled with pale, creamy vanilla sauce with a few tiny vanilla bean specks is placed. The whole setup is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 grams Gala Apples (peeled and finely diced; can substitute with Honeycrisp or Granny Smith)
50 grams Dark Brown Sugar (can substitute with light brown sugar)
1.5 teaspoons Ground Cinnamon
1 pinch Salt
1 small lemon Lemon Juice (freshly squeezed)
184 grams Unsalted Butter (browned; use European-style for best results)
100 grams Granulated Sugar
2 teaspoons Vanilla Bean Paste/Extract (or pure vanilla extract)
1 large Egg (at room temperature)
250 grams All-Purpose Flour (no substitutes for gluten-free)
1 teaspoon Baking Soda (ensure it’s fresh)
1 teaspoon Cream of Tartar
0.5 teaspoon Fine Sea Salt
5 grams Cornstarch
66 grams Cinnamon Sugar Mixture (1/3 cup granulated sugar + 1 tablespoon ground cinnamon)

Instructions

Step 1: Peel and finely dice the apples. In a pan over low-medium heat, toss them with dark brown sugar, cinnamon, salt, and lemon juice. Cook for about 10 minutes until golden brown, then chill to set the flavors.
Step 2: Melt the unsalted butter in a pot over medium heat until it turns golden brown. Remove from heat and cool in the fridge for 10 minutes.
Step 3: In a bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch.
Step 4: In another bowl, whisk the browned butter with dark brown sugar and granulated sugar until smooth. Add vanilla, the egg, and the egg yolk, blending well. Fold in the caramelized apples.
Step 5: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Avoid over-mixing to keep the cookies tender.
Step 6: Cover the dough and chill for 2-3 hours to allow the flavors to meld and the dough to firm up.
Step 7: Preheat the oven to 350°F (175°C). Scoop portions of dough and roll them in the cinnamon sugar mixture. Place on a baking sheet and bake for 12-14 minutes until the edges are golden.

Tips & Variations

For extra depth, use European-style butter for browning to achieve a richer flavor.
If you prefer chewier cookies, slightly underbake by a minute or two.
Feel free to swap Gala apples for Honeycrisp or Granny Smith for varying tartness.
To make the cookies dairy-free, substitute butter with a plant-based alternative and adjust browning time accordingly.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat gently in a low oven or microwave to restore softness before serving.

How to Serve

A pile of soft, round cinnamon sugar cookies with a light brown color, showing slight cracks and a textured sugar coating on top, stacked in two layers on a black cooling rack; behind the cookies are several brown cinnamon sticks arranged horizontally. To the right of the cookies sits a small clear glass jar filled with a creamy white vanilla sauce with tiny dark specks, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

Fresh apples are best for this recipe to achieve the right texture and flavor. If using frozen, thaw and drain excess moisture well before caramelizing to avoid soggy dough.

Why is the dough chilled before baking?

Chilling the dough firms it up, making it easier to handle and preventing excessive spreading during baking. It also helps the flavors develop and results in a chewier texture.