Caramelized Apple Snickerdoodles Recipe

Introduction

Apple Snickerdoodles combine the classic chewy, cinnamon-sugar cookie with tender, caramelized apples for a delightful twist. These cookies offer warm fall flavors and a soft texture that’s irresistible for cozy afternoons or holiday treats.

Ingredients

• 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 (approximately 3/4 cup) unsalted butter (European-style preferred), browned to 150 grams *
• 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. Step 1: Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice until combined.
2. Step 2: Cook the apple mixture over low-medium heat for about 10 minutes until the apples are browned and caramelized. Set aside to chill in the fridge.
3. Step 3: Melt the butter in a pot over medium heat. Stir occasionally as it melts and begins to crackle. Continue until golden brown milk solids appear and the butter is fragrant and golden. Remove from heat and cool in the fridge for 10 minutes.
4. Step 4: Whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in a bowl. Set aside.
5. Step 5: In a separate bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla until combined. Add the egg and egg yolk, whisking until smooth.
6. Step 6: Fold the cooled caramelized apples into the wet ingredients until evenly incorporated.
7. Step 7: Gently fold the dry ingredients into the wet ingredients just until combined to form the dough. Cover tightly and chill for 2-3 hours.
8. Step 8: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix the granulated sugar and cinnamon in a small bowl for the coating.
9. Step 9: Using a cookie scoop (about 1.125 oz or 2 heaping tablespoons), form balls of dough. Roll each ball generously in the cinnamon sugar coating and place them 2-3 inches apart on the baking sheet.
10. Step 10: Bake for 12-14 minutes until the edges are set and golden but the tops remain puffy and slightly underdone. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or enjoy warm.

Tips & Variations

• If using American-style butter, add an extra 1 1/2 to 2 tablespoons of butter before browning to match the fat content.
• For a softer cookie, don’t overmix the dough once the flour is added and make sure to chill the dough properly.
• Try substituting Gala apples with Fuji or Honeycrisp for different sweetness and texture.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, you can add a slice of bread in the container. Reheat gently in a warm oven or microwave for a few seconds to enjoy their fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular unsalted butter instead of European-style for browning?

Yes, you can. Just add an extra 1 1/2 to 2 tablespoons of butter before browning to compensate for the lower fat content in regular butter.

Why do the cookies sometimes turn cakey?

Overmixing the dough after adding flour or forgetting ingredients like cornstarch can cause the cookies to be cakey. Gently folding the flour and including the cornstarch helps maintain a soft, chewy texture.

Caramelized Apple Snickerdoodles Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

These Apple Snickerdoodles are soft, flavorful cookies featuring caramelized diced gala apples folded into a brown butter cinnamon cookie dough. Coated in a cinnamon-sugar blend and baked until edges are golden but centers remain tender, they offer a perfect balance of warmth, spice, and sweet apple caramel goodness. Ideal for fall and holiday baking.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 3 hours 39 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Cookies
• 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 (about 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 Apples: Peel and finely dice the gala apples. Toss them with dark brown sugar, ground cinnamon, a pinch of salt, and lemon juice until evenly coated. Cook the mixture on the stove over low to medium heat for about 10 minutes, stirring occasionally, until the apples are browned and caramelized. Transfer to the fridge to chill.
2. Brown the Butter: Melt the unsalted butter in a pot over medium heat. Continue cooking while stirring occasionally as it sizzles and cracks, allowing the milk solids to brown and the butter to turn a golden caramel color. Remove from heat 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, cinnamon, fine sea salt, and cornstarch. Set aside.
4. Combine Wet Ingredients: In a separate large bowl, whisk together the cooled browned butter, dark brown sugar, granulated sugar, and vanilla paste/extract until combined. Add the egg and egg yolk and whisk until smooth. Gently fold in the chilled caramelized apples until evenly distributed.
5. Form the Dough: Add the dry ingredients to the wet mixture and gently fold just until a dough forms. Avoid overmixing. Tightly cover the dough and chill in the fridge for 2 to 3 hours to firm up.
6. Prepare for Baking: When ready, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, mix the granulated sugar and cinnamon for the coating.
7. Shape and Coat Cookies: Using a cookie scoop (approximately 1.125 oz or 40 grams), scoop dough portions and roll each in the cinnamon sugar coating until generously covered. Place cookies on the baking sheet spaced 2-3 inches apart.
8. Bake: Bake for 12 to 14 minutes until the edges are set and golden brown, but the tops remain puffy and slightly underbaked. Cookies will continue to bake on the hot pan when 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. Enjoy slightly warm or at room temperature.

Notes

• If using American-style butter, add an extra 1 1/2 to 2 tablespoons of butter before browning to compensate for lower fat content.
• The caramelization time for apples may vary; some users report up to 30 minutes depending on apple juice content and stove heat.
• Do not skip the cornstarch in the dough as it helps keep cookies soft and chewy.
• Do not overmix the dough once flour is added to avoid tough cookies.
• For best flavor, use European-style butter with higher fat content for browning.

Keywords: snickerdoodles, apple snickerdoodles, caramelized apple cookies, brown butter cookies, cinnamon sugar cookies, fall cookies, holiday baking