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Apple Snickerdoodles Cinnamon Caramel

Apple Snickerdoodles Cinnamon Caramel – Soft, Chewy & Fall-Flavored Magic!
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Delicious apple snickerdoodles infused with cinnamon and topped with caramelized apples.

Ingredients

Scale
  • 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
  • Juice from one small lemon
  • Cookie Dough
  • 184 grams unsalted butter (European-style preferred), browned and cooled
  • 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
  • Cinnamon Sugar Coating
  • 66 grams granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Peel and finely dice the apples. Combine with dark brown sugar, cinnamon, salt, and lemon juice. Cook mixture over low-medium heat for about 10 minutes, stirring occasionally, until apples are browned and caramelized. Chill in the refrigerator.
  2. Melt butter in a pot set over medium heat. Allow it to sizzle and bubble until foaming and golden brown milk solids appear. Remove from heat, transfer to a separate container, and chill in the refrigerator for 10 minutes.
  3. In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. Set aside.
  4. In a separate bowl, whisk cooled brown butter with dark brown sugar, granulated sugar, and vanilla until combined. Add the egg and yolk, whisking until smooth. Fold in the chilled caramelized apples until evenly incorporated.
  5. Add dry ingredients to wet mixture and fold together until just combined and a dough forms. Cover tightly and chill in the refrigerator for 2 to 3 hours.
  6. Preheat oven to 175°C. Line a baking sheet with parchment paper. In a small bowl, whisk together granulated sugar and cinnamon for the coating.
  7. Using a 40 gram cookie scoop or two heaping tablespoons, portion dough and roll each ball in the cinnamon sugar mixture until generously coated. Place on baking sheet, spacing 5-8 cm apart.
  8. Bake for 12 to 14 minutes until edges are set and golden brown but tops are puffy and just underbaked. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.
  9. Transfer cookies to a cooling rack to finish cooling or enjoy slightly warm.

Notes

  • Puffiness of cookies is normal; they will settle as they cool.
  • Chilling the dough is essential for achieving the best texture.
  • For a sweeter flavor, adjust the sugar in the coating to taste.

Nutrition

Find it online: https://www.spiritsdrink.com/apple-snickerdoodles-cinnamon-caramel-recipe/