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Apple Snickerdoodles

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Soft and chewy snickerdoodle cookies enhanced with caramelized apples and warm spices, perfect for fall.

Ingredients

Scale
  • 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

  1. Prepare the apples by peeling and dicing them, then toss with dark brown sugar, cinnamon, salt, and lemon juice.
  2. Cook the apple mixture in a skillet over low-medium heat for about 10 minutes until browned and caramelized, then cool in the fridge.
  3. Brown the butter in a separate pot by melting it over medium heat until golden brown, then cool in the fridge.
  4. Mix the dry ingredients in a bowl: flour, baking soda, cream of tartar, cinnamon, sea salt, and cornstarch.
  5. 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.
  6. Fold in the chilled caramelized apples into the wet mixture until evenly distributed.
  7. Combine the wet and dry mixtures, folding gently until just combined.
  8. Chill the dough in the refrigerator for 2-3 hours.
  9. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  10. Prepare the cinnamon sugar coating by mixing granulated sugar and ground cinnamon in a small bowl.
  11. Form the cookies by rolling the dough into balls and coating them in the cinnamon-sugar mixture, then space them on the baking sheet.
  12. Bake for 12-14 minutes until edges are set and golden brown.
  13. 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

Keywords: snickerdoodles, apple cookies, fall dessert

Find it online: https://dishfoody.com/apple-snickerdoodles/