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Apple Snickerdoodles Recipe

Apple Snickerdoodles Recipe
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★★★★★

4.8 from 7 reviews

These Apple Snickerdoodles are a delightful twist on the classic cinnamon cookie, featuring tender, chewy dough studded with caramelized diced gala apples and a fragrant cinnamon sugar coating. The use of browned butter adds a deep, nutty flavor, while the cinnamon and cream of tartar provide a perfect balance of spice and tang. These cookies are wonderfully soft with a slightly crisp edge and an irresistible apple-cinnamon sweetness, making them ideal for fall or any cozy occasion.

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
  • Juice of 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 the diced apples with dark brown sugar, ground cinnamon, a pinch of salt, and fresh lemon juice until evenly coated. Transfer the mixture to a pan and cook over low to medium heat for about 10 minutes, stirring occasionally, until the apples are browned and caramelized. Remove from heat and chill in the refrigerator.
  2. Browning the Butter: Melt the unsalted butter in a pot over medium heat. As it melts, the butter will start to crackle and sizzle. Continue stirring gently as it foams and the milk solids begin to turn golden brown. Once you see a nutty aroma and golden milk solids floating, remove from heat and pour into a separate container. Cool in the refrigerator for about 10 minutes.
  3. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch. Set aside.
  4. Combine Wet Ingredients: In a mixing bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla bean paste or extract until combined. Add in the egg and egg yolk, whisking until the mixture is smooth. Gently fold in the chilled caramelized apples evenly throughout.
  5. Form the Dough: Gradually add the dry ingredient mixture to the wet ingredients, gently folding until just combined and a dough forms. Avoid overmixing. Tightly cover the dough 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, whisk together granulated sugar and ground cinnamon for the cookie coating.
  7. Shape and Coat the Cookies: Using a 1.125 oz cookie scoop (approximately 40 grams or 2 heaping tablespoons), portion the chilled dough and roll each scoop into the cinnamon sugar mixture until fully coated. Space the coated dough balls 2 to 3 inches apart on the prepared baking sheet.
  8. Bake: Bake the cookies for 12-14 minutes until the edges are set and golden brown, while the tops remain puffy and slightly underdone. Remember, the cookies will continue to bake from residual heat on the pan after removal.
  9. Cool and Serve: Allow 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

  • Using European-style unsalted butter is preferred for higher fat content and better browning results.
  • Browning the butter adds a rich, nutty flavor essential for depth in these cookies.
  • Chilling the dough is crucial to prevent spreading and to develop better texture.
  • Apples should be peeled and finely diced for even caramelization and better incorporation.
  • Cream of tartar helps create the signature snickerdoodle tang and chewy texture.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: apple snickerdoodles, caramelized apples, cinnamon cookies, browned butter cookies, fall desserts, soft cookies, cozy treats

Find it online: https://nataliereeve.com/apple-snickerdoodles-recipe/