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Apple Snickerdoodles: Chewy, Sweet & Fall-Perfect! Recipe

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★★★★★

4.5 from 77 reviews

These Apple Snickerdoodles are a chewy, sweet, and fall-perfect twist on the classic snickerdoodle cookie. Infused with diced Gala apples, warm cinnamon, and browned butter, they offer a delightful combination of soft texture and rich flavors, perfect for cozy autumn days or any time you crave a comforting treat.

Ingredients

Scale

Apple Mixture

  • 250g peeled and finely diced Gala apples
  • 50g (1/4 cup) dark brown sugar
  • 1.5 tsp ground cinnamon
  • Pinch of salt
  • Juice from 1 small lemon

Browned Butter Sugar Mixture

  • 184g (13 tbsp) unsalted butter, browned (yields 150g)
  • 100g (1/2 cup) dark brown sugar
  • 100g (1/2 cup) granulated sugar
  • 2 tsp vanilla bean paste or extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature

Dry Ingredients

  • 250g (2 cups) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp ground cinnamon

Cinnamon-Sugar Coating

  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Prepare Apples: In a small bowl, combine the diced Gala apples with dark brown sugar, ground cinnamon, a pinch of salt, and lemon juice. Mix well and set aside to let the flavors meld.
  2. Prep Oven & Dry Ingredients: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together all-purpose flour, baking soda, cream of tartar, and ground cinnamon. Set aside.
  3. Brown Butter: In a saucepan, brown the unsalted butter until it yields about 150g, stirring frequently to prevent burning. Allow the browned butter to cool slightly before use.
  4. Cream Wet Ingredients: Using an electric mixer in a large bowl, cream the browned butter with dark brown sugar and granulated sugar for 3-5 minutes until the mixture becomes light, pale, and fluffy. Add vanilla bean paste or extract, then beat in the large egg and egg yolk, one at a time, mixing just until combined.
  5. Form Dough: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix. Gently fold in the prepared diced apples using a rubber spatula, evenly distributing them throughout the dough.
  6. Chill Dough: Chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours, to prevent excessive spreading during baking and to develop flavors.
  7. Prepare Cinnamon-Sugar Coating: In a shallow bowl, whisk together granulated sugar and ground cinnamon. This mixture will be used to coat the cookie dough balls.
  8. Shape & Coat Cookies: Using a 1.5 to 2 tablespoon cookie scoop, portion the chilled dough. Roll each portion into a smooth ball, then thoroughly roll it in the cinnamon-sugar coating to cover completely. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Optionally, gently flatten the tops slightly.
  9. Bake: Bake one sheet at a time in the preheated oven for 9-11 minutes, until the edges are just set and lightly golden, while the centers remain soft and puffy. Avoid overbaking to maintain a chewy texture. Rotate the baking sheet halfway through if necessary for even baking.
  10. Cool & Serve: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely. Serve warm or store in an airtight container at room temperature for 3-4 days. For extended storage, freeze baked cookies for up to 3 months.

Notes

  • Chilling the dough helps prevent the cookies from spreading too much and enhances flavor.
  • Using browned butter adds a rich, nutty flavor that complements the cinnamon and apples perfectly.
  • The diced apples add moisture and a fresh fruity note, making these cookies unique.
  • Ensure eggs are at room temperature for better incorporation into the batter.
  • Do not overbake; to retain chewy texture, remove cookies when edges are set but centers are still soft.
  • Cookies can be frozen after baking for up to 3 months—thaw at room temperature before serving.

Keywords: apple snickerdoodles, snickerdoodle recipe, browned butter cookies, fall cookies, chewy cookies, cinnamon sugar cookies

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