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Apple Snickerdoodles with Caramelized Apples Recipe

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4.7 from 73 reviews

Delight in these soft and chewy Apple Snickerdoodles, featuring caramelized gala apples folded into a spiced brown butter dough, rolled in cinnamon sugar, and baked to golden perfection. These cookies offer a cozy twist on the classic snickerdoodle with fruity warmth and a melt-in-your-mouth texture.

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 (approx. 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. Prepare Caramelized Apples: Peel and finely dice the gala apples. In a bowl, toss the apples with dark brown sugar, cinnamon, salt, and lemon juice until combined. Heat this mixture over low to medium heat on the stove for about 10 minutes, stirring occasionally until the apples are browned and caramelized. Remove from heat and refrigerate to chill.
  2. Bread Brown the Butter: Melt the unsalted butter in a pot over medium heat. Allow it to crackle and sizzle for a few minutes while stirring occasionally. When bubbling subsides and the butter begins to foam with golden milk solids floating, it is browned. Remove from heat and transfer butter to another container to cool in the fridge for 10 minutes.
  3. Mix Dry Ingredients: Whisk together the all purpose flour, baking soda, cream of tartar, cinnamon, fine sea salt, and cornstarch in a medium bowl. Set aside.
  4. Combine Wet Ingredients: In a separate bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla bean paste until combined and smooth. Add the egg and egg yolk and whisk again until smooth. Fold in the chilled caramelized apples evenly.
  5. Form Dough: Gently fold the dry ingredients into the wet ingredients until just combined and a dough forms. Avoid overmixing. Cover the dough tightly and chill in the refrigerator for 2 to 3 hours.
  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 the granulated sugar and cinnamon for the coating.
  7. Shape and Coat Cookies: Using a cookie scoop (approximately 1.125 oz or 40 grams), scoop dough balls and roll them generously in the cinnamon sugar coating. Place the coated dough balls 2 to 3 inches apart on the prepared baking sheet.
  8. Bake: Bake the cookies for 12 to 14 minutes until the edges are set and golden brown while the tops remain puffy and slightly underbaked. They will continue baking on the hot pan once removed from the oven.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • European-style butter has higher fat content, which enhances browning and flavor.
  • Browning butter requires close attention to avoid burning—remove from heat as soon as golden solids appear.
  • Chilling the dough is essential for proper texture and ease of shaping.
  • The cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
  • The caramelized apples add moisture and flavor, so ensure they are well chilled before mixing in.

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