Apple Snickerdoodles
Delightfully soft cookies featuring creamy butter, warm spices, and sweet caramelized apples, perfect for cozy afternoons or holiday gatherings.
Ingredients
Base Ingredients
- 1 cup unsalted butter Browned for nutty flavor.
- 1 cup brown sugar Adds moisture and caramel flavor.
- 1 cup granulated sugar Rounds out sweetness.
- 2 large eggs Binds ingredients together.
- 2 teaspoons vanilla extract Enhances sweetness.
- 3 cups all-purpose flour Backbone of the cookie.
- 2 teaspoons cream of tartar Creates fluffy structure.
- 1 teaspoon baking soda Leavening agent.
- ½ teaspoon salt Enhances flavors.
- 1 tablespoon cinnamon Adds warmth.
- 1 cup diced caramelized apples Stars of the cookie.
- ¼ cup granulated sugar (for rolling) For coating.
- 1 tablespoon cinnamon (for rolling) For coating.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Brown the butter in a saucepan over medium heat until golden and nutty. Let cool slightly.
- Whisk together the browned butter, brown sugar, and granulated sugar until creamy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, mix the flour, cream of tartar, baking soda, salt, and cinnamon. Gradually blend this into the wet mixture.
- Fold in the caramelized apples gently.
- In a small bowl, combine the ¼ cup sugar and 1 tablespoon cinnamon for rolling.
- Scoop the dough, roll into balls, and coat them in the cinnamon sugar mixture.
- Place the dough balls on the parchment-lined sheets, spaced a couple inches apart.
- Bake for 10-12 minutes until the edges are set but the middle remains soft. Cool slightly on the sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week. For freezing, layer parchment paper between cookies and seal in a plastic bag for up to three months.