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Apple Snickerdoodles with Caramelized Apples Recipe

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These Apple Snickerdoodles with Caramelized Apples combine the classic soft and chewy texture of snickerdoodles with the warm, sweet, and slightly tangy flavor of caramelized apples, perfect for a cozy fall treat. The browned butter adds a nutty depth, while the cinnamon-sugar coating gives a delightful crisp exterior.

Ingredients

Scale

Caramelized Apples

  • 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, juiced (freshly squeezed)

Cookie Dough

  • 184 grams Unsalted Butter (browned; use European-style for best results)
  • 100 grams Granulated Sugar
  • 2 teaspoons Vanilla Bean Paste 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

Cinnamon Sugar Coating

  • 66 grams Cinnamon Sugar Mixture (1/3 cup granulated sugar + 1 tablespoon ground cinnamon)

Instructions

  1. Caramelize Apples: Peel and finely dice the apples. In a pan over low-medium heat, toss the apples with dark brown sugar, ground cinnamon, a pinch of salt, and freshly squeezed lemon juice. Cook gently for about 10 minutes until the apples are golden brown and caramelized. Remove from heat and chill to set flavors.
  2. Brown Butter: In a pot over medium heat, melt the unsalted butter until it turns golden brown and develops a nutty aroma. Be careful not to burn it. Transfer the browned butter to the fridge and cool it for 10 minutes.
  3. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, extra ground cinnamon, fine sea salt, and cornstarch until well combined.
  4. Mix Wet Ingredients: In another bowl, combine the cooled browned butter with the dark brown sugar and granulated sugar. Whisk until smooth and creamy. Add the vanilla bean paste (or pure vanilla extract), whole egg, and an additional egg yolk, blending thoroughly. Fold in the chilled caramelized apples gently.
  5. Combine Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain a tender cookie texture.
  6. Chill Dough: Cover the dough tightly and refrigerate for 2 to 3 hours to allow flavors to meld and the dough to firm up.
  7. Bake: Preheat the oven to 350°F (175°C). Scoop dough portions, roll each ball in the cinnamon sugar mixture to coat evenly, and place spaced apart on a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are golden and the centers are set but soft.

Notes

  • Use European-style unsalted butter for the best browning and flavor.
  • Make sure the baking soda is fresh for proper leavening.
  • Do not overmix the dough after adding dry ingredients to avoid tough cookies.
  • Chilling the dough is essential to develop flavor and firm texture.
  • Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

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

Find it online: https://ricoloranz.com/apple-snickerdoodles-with-caramelized-apples-recipe/