Apple Snickerdoodles

Apple Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. With sweet and tender apples mixed into the dough, these treats bring a warm, comforting flavor to your baking. Perfect for sharing with family and friends, they make any occasion feel like a cozy autumn day.

Why Make This Recipe

If you’re looking for a fun and unique way to enjoy cookies, these Apple Snickerdoodles are it! They are easy to make, and the combination of cinnamon and apples creates a taste that’s simply irresistible. Whether it’s a weekend treat or a weekday snack, these cookies are sure to put a smile on everyone’s face.

How to Make Apple Snickerdoodles

Ingredients

• 250 grams peeled and finely diced gala apples (about 4-5 small apples)
• 50 grams dark brown sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt
• Lemon juice from one small lemon
• 184 grams unsalted butter (European-style preferred, browned to 150 grams, approximately 3/4 cup; see notes)
• 100 grams dark brown sugar
• 100 grams granulated sugar
• 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
• 1/2 teaspoon fine sea salt
• 5 grams cornstarch
• 66 grams granulated sugar
• 1 tablespoon ground cinnamon

Directions

1. Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice. Cook the apples on the stove over low to medium heat for about 10 minutes until they are browned and caramelized. Let them chill in the fridge.

2. Melt the butter in a pot over medium heat. It will crackle and sizzle; this is fine! Stir occasionally. When the butter stops bubbling and turns golden brown, remove it from the heat and cool it in the fridge for about 10 minutes.

3. In a bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. Set aside.

4. In another bowl, whisk the cooled brown butter, dark brown sugar, white sugar, and vanilla until combined. Add the egg and egg yolk, then whisk until smooth. Gently fold in the caramelized apples.

5. Mix the dry ingredients into the wet ingredients, folding until just combined. Cover the dough tightly and chill in the fridge for 2-3 hours.

6. Preheat the oven to 350F (175C) and line a baking sheet with parchment paper. In a small bowl, mix the granulated sugar and ground cinnamon for coating.

7. Use a cookie scoop to shape the dough into balls and roll them in the cinnamon sugar mixture. Place them 2-3 inches apart on the baking sheet.

8. Bake for 12-14 minutes. The edges should be golden, and the tops slightly puffy and underdone, as they will continue baking as they cool.

9. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy them warm or let them cool completely.

How to Serve Apple Snickerdoodles

Apple Snickerdoodles are best served fresh from the oven or slightly warm. They pair wonderfully with a glass of milk or a cup of tea. You can also serve them at parties or family gatherings to impress your guests!

How to Store Apple Snickerdoodles

To keep your Apple Snickerdoodles fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. If you want to keep them for longer, you can freeze them in a sealed bag or container. Just thaw when you’re ready to enjoy!

Tips to Make Apple Snickerdoodles

• Make sure to finely dice the apples so they blend nicely into the dough.
• Browning the butter adds a rich flavor, so don’t skip this step!
• Don’t overmix the dough; a gentle fold is all you need.

Variation

Feel free to add in some chopped nuts, like walnuts or pecans, for extra crunch. You can also substitute other apple varieties, such as Granny Smith or Honeycrisp, for a different taste.

FAQs

1. Can I use different types of apples?
Yes, feel free to use any apples you have on hand! Each type will give a slightly different flavor.

2. How long do these cookies last?
Apple Snickerdoodles will stay fresh in an airtight container for up to a week at room temperature.

3. Can I freeze these cookies?
Absolutely! You can freeze the dough before baking or freeze the baked cookies for later enjoyment. Just thaw them before eating.

Apple Snickerdoodles

A delightful twist on classic snickerdoodle cookies with sweet apples and cinnamon, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 150 kcal

Ingredients

  

For the caramelized apples

• 250 grams peeled and finely diced gala apples (about 4-5 small apples)
• 50 grams dark brown sugar
• 1.5 teaspoons ground cinnamon
• Pinch of salt

For the cookie dough

• 184 grams unsalted butter (European-style preferred, browned to 150 grams, approximately 3/4 cup)
• 100 grams dark brown sugar
• 100 grams granulated sugar
• 2 teaspoons vanilla bean paste or extract
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 250 grams all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• 0.5 teaspoon fine sea salt
• 5 grams cornstarch

For the cinnamon sugar coating

• 66 grams granulated sugar
• 1 tablespoon ground cinnamon

Instructions

 

Preparation of Caramelized Apples

• Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice.
• Cook the apples on the stove over low to medium heat for about 10 minutes until they are browned and caramelized.
• Let them chill in the fridge.

Making the Cookie Dough

• Melt the butter in a pot over medium heat, stirring occasionally until it turns golden brown.
• Cool the butter in the fridge for about 10 minutes.
• In a bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. Set aside.
• In another bowl, whisk the cooled brown butter, dark brown sugar, white sugar, and vanilla until combined.
• Add the egg and egg yolk, then whisk until smooth.
• Gently fold in the caramelized apples.
• Mix the dry ingredients into the wet ingredients, folding until just combined.
• Cover the dough tightly and chill in the fridge for 2-3 hours.

Baking the Cookies

• Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
• In a small bowl, mix the granulated sugar and ground cinnamon for coating.
• Use a cookie scoop to shape the dough into balls and roll them in the cinnamon sugar mixture.
• Place them 2-3 inches apart on the baking sheet.
• Bake for 12-14 minutes. The edges should be golden and tops slightly puffy.
• Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

For best results, finely dice apples, brown the butter, and don't overmix the dough. Store in an airtight container for up to a week.

Keyword Apple Snickerdoodles, Baking, Cookies, Fall Desserts, Snickerdoodles