Apple Snickerdoodles Recipe

Introduction

Apple Snickerdoodles combine the classic cinnamon-sugar cookie experience with the warm, sweet flavor of caramelized apples. These soft, chewy treats bring a delightful twist to a beloved favorite, perfect for cozy afternoons or holiday baking.

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 (approximately 3/4 cup) unsalted butter, browned to 150 grams (European-style preferred)*
• 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. Step 1: Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice. Cook the mixture over low-medium heat on the stove for about 10 minutes until the apples are browned and caramelized. Set aside in the fridge to chill.
2. Step 2: Melt the butter in a pot over medium heat. After it melts, continue cooking while stirring occasionally until it stops rapidly bubbling and turns golden brown with visible milk solids. Remove from heat and transfer to another container. Cool in the fridge for 10 minutes.
3. Step 3: Whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in a bowl. Set aside.
4. Step 4: In a separate bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla until combined. Add the egg and egg yolk, whisking until smooth. Gently fold in the chilled caramelized apples.
5. Step 5: Add the dry ingredients to the wet mixture and fold gently until just combined and a dough forms. Cover tightly and chill the dough for 2-3 hours.
6. Step 6: Preheat the oven to 350°F and line a baking sheet with parchment paper. Mix granulated sugar and cinnamon in a small bowl for the coating.
7. Step 7: Using a cookie scoop (around 1.125 oz or 40 grams), roll dough balls in the cinnamon sugar until well coated. Place on the baking sheet 2-3 inches apart.
8. Step 8: Bake for 12-14 minutes until edges are set and golden but tops remain puffy and slightly underdone. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack or enjoying warm.

Tips & Variations

• Use European-style butter for a richer flavor when browning; clarify butter carefully to avoid burning.
• For a sweeter twist, add some chopped nuts or raisins to the dough before chilling.
• Chilling the dough is essential to help the apples integrate and prevent spreading during baking.
• Store leftover caramelized apples separately and add fresh to the dough if you want more apple bursts.

Storage

Store baked Apple Snickerdoodles in an airtight container at room temperature for up to 3 days. For longer storage, freeze unbaked dough balls or fully baked cookies for up to 1 month. Reheat baked cookies gently in a low oven or microwave for a few seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other apple varieties besides Gala?

Yes, you can substitute Gala with Fuji, Honeycrisp, or Granny Smith apples. Firmer apples work best to hold their texture during caramelizing.

Why do we brown the butter before making the dough?

Browning the butter adds a nutty, rich flavor that deepens the cookie’s taste and enhances the caramel notes from the apples and cinnamon.

Apple Snickerdoodles Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

Delight in these Apple Snickerdoodles, a delicious twist on the classic cookie that features caramelized gala apples folded into a spiced brown butter dough. Coated in a cinnamon-sugar blend and baked to perfection, these cookies offer a soft, chewy texture with hints of warm cinnamon and sweet, tender apples. Perfect for fall or any time you crave a comforting homemade treat.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 3 hours 34 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 approximately 150 grams (about 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. Toss them with dark brown sugar, ground cinnamon, a pinch of salt, and lemon juice until combined. Cook the mixture over low to medium heat on the stove, stirring occasionally, until the apples become browned and caramelized, about 10 minutes. Set aside and chill in the fridge.
2. Browns the Butter: Melt the unsalted butter in a pot over medium heat. Continue cooking while stirring occasionally; the butter will crackle and bubble. Once it stops rapidly bubbling, it will foam, and golden milk solids will appear. Stir gently until the butter turns golden brown. Remove from heat and transfer to a separate container, then chill in the fridge for 10 minutes.
3. Mix the Dry Ingredients: In a 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 another bowl, 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 and whisk again until well combined. Gently fold in the cooled caramelized apples until evenly incorporated.
5. Form the Dough: Add the dry ingredients to the wet ingredients, folding gently until just combined and a dough forms. Cover tightly and chill the dough 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 together the granulated sugar and ground cinnamon for the coating.
7. Shape and Coat Cookies: Using a cookie scoop (about 1.125 oz or 40 grams), scoop portions of dough and roll each ball generously in the cinnamon-sugar coating. Place the cookies 2-3 inches apart on the prepared baking sheet.
8. Bake: Bake the cookies for 12-14 minutes until the edges are set and golden brown but the tops remain puffy and slightly underbaked. They will continue cooking on the baking sheet after removal 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 slightly warm or at room temperature.

Notes

• Use European-style unsalted butter for the best flavor and browning properties.
• Be careful not to burn the browned butter; remove it from heat once golden milk solids appear.
• Letting the dough chill helps develop flavor and improve texture.
• Cookies will seem slightly underbaked when removed but will firm up as they cool.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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