Why Make This Recipe
Apple Snickerdoodles combine the classic flavors of snickerdoodle cookies with the deliciousness of sweet apples. These cookies are not only soft and chewy but also bring a hint of tartness from the apples, making them a delightful treat for any occasion. The warm spices of cinnamon and brown sugar enhance the apple’s natural sweetness, creating a flavorful experience with every bite. Plus, these cookies are perfect for fall, giving you a cozy, comforting treat that reminds you of apple picking and warm sweaters.
For those who love baking, making Apple Snickerdoodles is an exciting way to experiment with traditional cookie recipes while adding a unique twist. The caramelized apples bring a moistness to the cookie that you won’t find in your typical snickerdoodle. And who doesn’t love a cookie that combines the best elements of two favorites?
How to Make Apple Snickerdoodles
Making Apple Snickerdoodles is a fun and straightforward process that involves a few important steps. Let’s break down the process so you can create these delightful cookies with ease.
Ingredients
- 250 grams peeled and finely diced gala apples (about 4-5 small apples)
- 50 grams dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
- Lemon juice from one small lemon
- 184 grams unsalted butter (European-style preferred) (browned to 150 grams, approximately 3/4 cup) *see notes
- 100 grams dark brown sugar
- 100 grams granulated sugar
- 2 teaspoons vanilla bean paste or extract
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 5 grams cornstarch
- 66 grams granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Directions
Prepare the Apples: Start by peeling and finely dicing the apples. This is important as smaller pieces will cook down better and mix well into the dough. In a medium bowl, toss the diced apples with dark brown sugar, ground cinnamon, a pinch of salt, and lemon juice. This combination helps to flavor the apples while complementing their sweetness.
Cook the Apples: Heat a skillet over low-medium heat and add the apple mixture. Cook the apples for about 10 minutes, stirring occasionally, until they are browned and caramelized. The aim here is to draw out the moisture and deepen the flavor. Once done, remove the skillet from heat and set the apples aside in the fridge to chill. Cooling the apples is essential because adding hot ingredients to the cookie dough can result in a poor texture.
Brown the Butter: In a separate pot, melt the unsalted butter over medium heat. Keep stirring as the butter melts; you will see it start to sizzle and then foam. Once the bubbling lessens, continue to stir until the butter turns a golden brown, and you see small milk solids in the bottom of the pot. This browning process adds a deep, nutty flavor to the cookies. Once it’s beautifully browned, pour it into a separate container and let it cool in the fridge for about 10 minutes.
Mix Dry Ingredients: While your apples and butter are cooling, in a mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch. This mix ensures even distribution of the leavening agents and spices.
Combine Wet Ingredients: In another bowl, whisk together the cooled brown butter with dark brown sugar, granulated sugar, and vanilla until combined. Next, crack in the egg and egg yolk, whisking until the mixture is smooth. Adding the egg yolk enriches the dough, contributing to a soft and chewy cookie.
Fold in Apples: Once the wet ingredients are smooth, add the chilled, caramelized apples and gently fold them into the mixture until they are evenly distributed.
Combine Wet and Dry Mixtures: Now it’s time to bring the wet and dry ingredients together. Carefully add the dry ingredients to the wet mixture. Gently fold until just combined—the key here is not to overmix. Overmixing can lead to tough cookies.
Chill the Dough: After forming your dough, tightly cover it and refrigerate it for 2-3 hours. This step is crucial for achieving the right texture and preventing the cookies from spreading too much when they bake.
Preheat Oven: Once the dough has chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps the cookies from sticking and helps them bake evenly.
Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar and ground cinnamon together for the coating. This coating will give the cookies a signature snickerdoodle taste.
Form and Bake Cookies: Using a cookie scoop, or a tablespoon, portion out the dough. Roll each piece into a ball and coat generously in the cinnamon-sugar mixture. Space the cookies 2-3 inches apart on the prepared baking sheet to allow room for spreading. Bake in the preheated oven for 12-14 minutes. You want the edges set and golden brown, with puffy tops that may look slightly underdone. They will continue to bake slightly after you remove them from the oven.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. For the best experience, enjoy them slightly warm!
How to Serve Apple Snickerdoodles
Apple Snickerdoodles can be served warm or at room temperature. They pair wonderfully with a glass of milk or a cup of tea or coffee. These cookies also make great additions to dessert platters, and they can be perfect for fall gatherings, parties, or cozy nights in. You can sprinkle a little extra cinnamon sugar on top just before serving for added flavor and presentation appeal.
How to Store Apple Snickerdoodles
To keep your Apple Snickerdoodles fresh:
At Room Temperature: Store them in an airtight container at room temperature for up to a week. They should stay soft and enjoyably chewy for several days.
In the Refrigerator: If you want a longer storage time, place them in an airtight container in the refrigerator. They will last up to two weeks; just be aware that they may lose a bit of softness.
Freezing: To freeze Apple Snickerdoodles, lay them flat in a single layer on a baking sheet and freeze until solid before transferring them to a freezer-safe container. They can be frozen for up to three months. To enjoy them, thaw at room temperature or warm them slightly in an oven or microwave.
Tips to Make Apple Snickerdoodles
Choose the Right Apples: Gala apples work beautifully, but feel free to substitute with other varieties like Granny Smith for a tart flavor, or Honeycrisp for sweetness.
Don’t Skimp on Browning the Butter: This is a critical step; the brown butter brings an incredible depth of flavor.
Chill the Dough: Do not skip the chilling step, as it helps the cookies maintain their shape and texture.
Measure Ingredients Accurately: Baking is a science, so using a kitchen scale for the best accuracy is highly recommended.
Roll the Cookies Generously in Cinnamon Sugar: The more cinnamon sugar coating, the better! It’s what gives them that classic snickerdoodle taste.
Variation
Feel free to customize your Apple Snickerdoodles. Here are a couple of ideas:
Nutty Addition: Add chopped walnuts or pecans for a crunchy texture that complements the softness of the cookies.
Dried Fruits: Mix in some dried cranberries or raisins for added sweetness and chewiness.
FAQs
Can I use different types of apples for this recipe?
Yes, you can. While Gala apples are excellent, you may also use Granny Smith for a tart and tangy kick, or Honeycrisp for extra sweetness.What can I do if my cookies are too flat?
Flat cookies could mean the dough was not chilled long enough. Make sure to chill the dough for at least 2-3 hours before baking. Also, check that you used the correct amount of flour and didn’t overmix the ingredients.Can I use salted butter instead of unsalted?
While unsalted butter is recommended, you can use salted butter. Just reduce the added salt in the recipe to avoid overly salty cookies.How do I know when the cookies are done baking?
Look for edges that are set and golden brown, while the tops should still look slightly puffy. They will continue to cook on the baking sheet after being removed from the oven.Can I make this dough ahead of time?
Absolutely! You can make the dough and refrigerate it for up to 2 days before baking, or freeze it for up to 3 months. Just thaw it in the refrigerator when you’re ready to bake.
Making Apple Snickerdoodles is not just about bringing together delicious ingredients; it’s about creating a warm, satisfying treat that evokes the comforts of home and memories to be cherished. Enjoy your baking adventure, and don’t forget to share these delightful cookies with friends and family!
PrintApple Snickerdoodles
Soft and chewy snickerdoodle cookies enhanced with caramelized apples and warm spices, perfect for fall.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 250 grams peeled and finely diced gala apples (about 4–5 small apples)
- 150 grams dark brown sugar (for apples)
- 1 1/2 teaspoons ground cinnamon (for apples)
- Pinch of salt
- Juice from one small lemon
- 184 grams unsalted butter (browned)
- 100 grams dark brown sugar (for dough)
- 100 grams granulated sugar (for dough)
- 2 teaspoons vanilla bean paste or extract
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon (for dough)
- 1/2 teaspoon fine sea salt
- 5 grams cornstarch
- 66 grams granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Prepare the apples by peeling and dicing them, then toss with dark brown sugar, cinnamon, salt, and lemon juice.
- Cook the apple mixture in a skillet over low-medium heat for about 10 minutes until browned and caramelized, then cool in the fridge.
- Brown the butter in a separate pot by melting it over medium heat until golden brown, then cool in the fridge.
- Mix the dry ingredients in a bowl: flour, baking soda, cream of tartar, cinnamon, sea salt, and cornstarch.
- Combine wet ingredients by whisking together the cooled brown butter, dark brown sugar, granulated sugar, and vanilla, then mix in the egg and egg yolk.
- Fold in the chilled caramelized apples into the wet mixture until evenly distributed.
- Combine the wet and dry mixtures, folding gently until just combined.
- Chill the dough in the refrigerator for 2-3 hours.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cinnamon sugar coating by mixing granulated sugar and ground cinnamon in a small bowl.
- Form the cookies by rolling the dough into balls and coating them in the cinnamon-sugar mixture, then space them on the baking sheet.
- Bake for 12-14 minutes until edges are set and golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
For best results, use freshly browned butter and chill the dough thoroughly before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: snickerdoodles, apple cookies, fall dessert