Apple Snickerdoodles Recipe
Introduction
Apple Snickerdoodles are a delightful twist on the classic cookie, combining soft, cinnamon-spiced dough with sweet caramelized apples. These treats bring the warmth of fall spices and a hint of fruitiness, perfect for cozy afternoons or holiday gatherings.
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 (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approximately 3/4 cup)* see notes
- 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
- Step 1: Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice. Cook over low-medium heat for about 10 minutes, stirring occasionally, until the apples are browned and caramelized. Set aside in the fridge to chill.
- Step 2: Melt the butter in a pot over medium heat. Let it bubble and crackle until it foams and turns golden brown with visible milk solids. Remove from heat and pour into another container. Cool in the fridge for 10 minutes.
- Step 3: Whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in a bowl. Set aside.
- Step 4: 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. Gently fold in the chilled caramelized apples.
- Step 5: Add the dry ingredients to the wet ingredients and fold gently until just combined and a dough forms. Cover tightly and chill for 2-3 hours.
- Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix granulated sugar and cinnamon for the coating.
- Step 7: Using a cookie scoop (about 1.125 oz or 40 grams), scoop dough balls and roll them generously in the cinnamon sugar. Place them 2-3 inches apart on the prepared baking sheet.
- Step 8: Bake for 12-14 minutes until edges are set and golden but tops remain puffy and slightly underbaked. Let the cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely or enjoy warm.
Tips & Variations
- If using American-style butter, add an extra 1 1/2 to 2 tablespoons before browning to achieve the right amount of browned butter.
- For a deeper apple flavor, try using a mix of apple varieties or add a dash of apple pie spice to the dough.
- To make the cookies extra soft, slightly underbake them and store in an airtight container.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container or bag for up to 3 months. Reheat gently in a warm oven or microwave to enjoy them soft and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen apples instead of fresh?
Fresh apples yield the best texture for caramelization and moisture. If using frozen apples, thaw and drain excess liquid before cooking, but the texture may be softer.
Do I have to brown the butter?
Yes, browning the butter adds a rich, nutty flavor that enhances these cookies. If you skip this step, the flavor will be less complex and the cookies less aromatic.
Print
Apple Snickerdoodles Recipe
- Total Time: 3 hours 40 minutes
- Yield: About 20 cookies (based on 1.125 oz scoop size) 1x
- Diet: Vegetarian
Description
These Apple Snickerdoodles combine the classic cinnamon-sugar cookie with sweet, caramelized apples for a warm, comforting treat. Brown butter adds a rich, nutty flavor, while the cinnamon sugar coating creates a light crunch. Perfect for fall or holiday baking, these soft cookies are delicious fresh or slightly warm.
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)* see notes
- 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
- Caramelize the Apples: Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice until evenly combined. Cook the mixture over low to medium heat on the stove for about 10 minutes, stirring occasionally, until the apples are browned and caramelized. Once done, set aside and chill in the fridge.
- Browning the Butter: Melt the unsalted butter in a pot over medium heat. Allow it to crackle and sizzle as it cooks, stirring occasionally. Watch for golden milk solids forming and the butter turning a golden brown color. Once browned, remove from heat and transfer the butter to a separate container to cool in the fridge for 10 minutes.
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, sea salt, and cornstarch. Set this mixture aside.
- Mix Wet Ingredients: In a separate bowl, whisk the cooled brown butter with dark brown sugar, granulated sugar, and vanilla extract until combined. Add the egg and egg yolk, whisking until smooth. Gently fold the chilled caramelized apples into this mixture until evenly distributed.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients, folding gently until a dough forms and the flour is just incorporated. Cover the dough tightly and refrigerate for 2-3 hours to chill.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix the granulated sugar and cinnamon for the cookie coating.
- Form and Coat Cookies: Use a cookie scoop (about 1.125 oz or 40 grams) to portion the dough. Roll each dough ball generously in the cinnamon sugar coating. Place cookies 2-3 inches apart on the prepared baking sheet.
- Bake the Cookies: Bake for 12-14 minutes until edges are set and golden brown but the tops remain puffy and slightly underdone. Remove from oven and let cool on the baking sheet for 5 minutes.
- Cool and Serve: Transfer cookies to a cooling rack to cool completely or enjoy slightly warm. The cookies will continue to set as they cool.
Notes
- If using American-style butter, add an extra 1 1/2 to 2 tablespoons of butter before browning to account for lower fat content.
- Cookies are perfect for fall and holiday seasons thanks to warm spiced flavors.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Apple Snickerdoodles, caramelized apples cookies, brown butter snickerdoodles, cinnamon sugar cookies, fall cookies, holiday baking
