Introduction

Apple Snickerdoodles combine the warm spices of cinnamon with sweet caramelized apples for a delightful twist on the classic cookie. Soft and chewy with a sugar-cinnamon coating, these cookies bring cozy fall flavors to your kitchen any time of year.

A close-up view of a freshly baked sandwich cookie held by a woman's hand, showing two thick, golden-brown cookie layers with a rough, crumbly texture. Between the cookie halves is a smooth, creamy filling with a warm caramel color, evenly spread and slightly thicker than the cookie layers. The background features a soft-focus wooden surface and baking rack, creating a cozy, warm feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approximately 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
66 grams (1/3 cup) granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

Instructions

Step 1: Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice. Cook on the stove over low-medium heat for about 10 minutes until browned and caramelized. Set aside to chill in the fridge.
Step 2: Melt the butter in a pot over medium heat. Stir occasionally as it melts and bubbles. When the butter foams and golden milk solids appear, remove from heat and pour into a container. Cool in the fridge for 10 minutes.
Step 3: Whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in a bowl. Set aside.
Step 4: In a separate bowl, whisk the cooled brown butter with dark brown sugar, granulated sugar, and vanilla until combined. Add the egg and egg yolk, whisking until smooth. Gently fold in the 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 and line a baking sheet with parchment paper. Mix granulated sugar and cinnamon in a small bowl for the coating.
Step 7: Use a cookie scoop (about 1.125 oz or 2 heaping tablespoons) to portion dough. Roll each ball in the cinnamon sugar mixture until generously coated. Place cookies 2-3 inches apart on the baking sheet.
Step 8: Bake for 12-14 minutes until edges are set and golden brown but tops remain puffy and slightly underdone. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack or enjoying warm.

Tips & Variations

Use European-style butter for a richer, more flavorful browned butter.
For softer cookies, slightly underbake and allow them to finish cooking on the hot baking sheet.
Substitute vanilla bean paste with pure vanilla extract if preferred.
Add chopped pecans or walnuts to the dough for extra crunch.
Try using different apple varieties like Honeycrisp or Fuji for varied sweetness and texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a warm oven for a few minutes or enjoy thawed at room temperature.

How to Serve

The image shows a metal cooling rack filled with round, golden brown cookies that have a slightly cracked texture on top, suggesting they are soft and chewy. The cookies are spread closely together, some overlapping each other. There are three red apples positioned around the cookies, each with a smooth, shiny surface. Two cinnamon sticks lay across the cookies near the bottom left. A wooden-handled measuring spoon with a light brown powder rests on the left side of the rack, and a metal measuring cup filled with a light tan powder sits on the right side with another wooden-handled spoon holding a dark brown powder beside it. The setting is atop a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, chilling the dough for 2-3 hours is recommended, but you can also freeze the dough balls before baking. Allow frozen dough to thaw in the fridge overnight before baking as usual.

Why is cream of tartar used in this recipe?

Cream of tartar helps create the snickerdoodle’s classic chewy texture and slightly tangy flavor by reacting with baking soda to provide leavening and tenderness.