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Apple Snickerdoodles with Caramelized Apples Recipe

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4.7 from 93 reviews

Delight in these warm, soft Apple Snickerdoodles featuring caramelized gala apples swirled into a rich brown butter dough and coated in a classic cinnamon sugar blend, creating a perfect balance of sweet, spiced, and buttery flavors in every bite.

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)
  • 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 the Apples: Peel and finely dice the gala apples. In a bowl, toss them with dark brown sugar, cinnamon, salt, and freshly squeezed lemon juice until evenly coated. Place the mixture in a pan over low to medium heat and cook, stirring occasionally, until the apples are browned and caramelized, about 10 minutes. Once done, transfer the apples to the fridge to chill.
  2. Brown the Butter: Melt the unsalted butter in a pot over medium heat. Allow it to cook and sizzle, stirring occasionally, until it stops rapidly bubbling and begins to foam. Continue gently stirring until the milk solids turn golden brown and you see the butter has a rich golden color. Remove from heat and pour into a separate container. Cool in the fridge for 10 minutes.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, fine sea salt, and cornstarch. Set aside.
  4. Combine Wet Ingredients: Whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla bean paste or extract until smooth. Add the egg and egg yolk, whisking until fully incorporated and smooth. Gently fold in the chilled caramelized apples, ensuring they are evenly distributed throughout the mixture.
  5. Form the Dough: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined into a cohesive dough. Cover the dough tightly and chill it in the refrigerator for 2 to 3 hours to firm up.
  6. Prepare for Baking: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix granulated sugar and ground cinnamon to create the coating.
  7. Shape and Coat the Cookies: Using a cookie scoop measuring approximately 1.125 oz (around 40 grams or 2 heaping tablespoons), scoop the dough and roll each ball generously in the cinnamon sugar mixture. Place the coated dough balls on the baking sheet, spacing them 2-3 inches apart to allow for spreading.
  8. Bake: Bake the cookies for 12 to 14 minutes, or until the edges are set and golden brown while the tops remain puffy and slightly underbaked. This ensures a soft, tender center. The cookies will continue to bake slightly on the hot baking sheet once removed from the oven.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • For best flavor, use European-style butter as it has higher fat content which browns beautifully and adds richness.
  • Browning the butter adds a nutty depth that balances the sweetness of the caramelized apples and cinnamon sugar.
  • Chilling the dough helps the cookies hold their shape and enhances texture.
  • You can store the baked cookies in an airtight container at room temperature for up to 4 days or freeze dough balls for baking later.
  • If you prefer a smoother apple texture, finely dice the apples very small or pulse briefly in a food processor before caramelizing.

Keywords: Apple Snickerdoodles, Brown Butter Cookies, Caramelized Apple Cookies, Cinnamon Sugar Cookies, Fall Cookies

Find it online: https://servedbynora.com/apple-snickerdoodles-with-caramelized-apples-recipe/