Print

Best Caramel Apple Snickerdoodle Cookies Recipe

Caramel Apple Snickerdoodle Cookies - featured image
Print Recipe

These Caramel Apple Snickerdoodle Cookies combine classic snickerdoodle chew with pockets of soft cooked apple and gooey salted caramel. They’re the perfect fall treat, tested and perfected for holiday cookie swaps or cozy nights in.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon fine sea salt
  • 1 medium Granny Smith apple, peeled and diced into ¼-inch cubes (about 1 cup)
  • 1 teaspoon lemon juice
  • ½ teaspoon ground cinnamon (for apple filling)
  • 16 soft caramel candies (such as Kraft Caramels), each cut in half
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Prepare the apple: Peel and dice the apple into ¼-inch cubes. Toss with lemon juice and ½ teaspoon cinnamon. Spread on a paper towel-lined plate and let sit for 10 minutes. Pat dry gently with another paper towel.
  3. Make the cinnamon-sugar coating: In a small bowl, whisk together ¼ cup granulated sugar and 1 tablespoon cinnamon. Set aside.
  4. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, 1 cup granulated sugar, and packed brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides halfway through.
  5. Add the egg and vanilla: Beat in the egg and vanilla extract on low speed until just combined.
  6. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  7. Mix the dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  8. Fold in the apples: Gently fold the dried, cinnamon-coated apple pieces into the dough using a rubber spatula.
  9. Assemble the cookies: Take about 1.5 tablespoons of dough, flatten it slightly in your palm, and place two half-pieces of caramel in the center. Top with another small scoop of dough and seal the edges, rolling into a smooth ball.
  10. Coat in cinnamon-sugar: Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place them 2 inches apart on the prepared baking sheets.
  11. Bake for 10 to 12 minutes. The cookies should look puffed and slightly cracked on top, with edges set but centers still soft.
  12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Dry the diced apples thoroughly to prevent cookies from spreading. Make sure caramel pieces are completely enclosed in dough to avoid leaking. Do not overbake; pull cookies when edges are set and centers look slightly underdone. Use room temperature ingredients for best results. Light-colored baking sheets are recommended to prevent burning.

Nutrition

Keywords: caramel apple snickerdoodle cookies, fall cookies, snickerdoodle recipe, apple cookies, caramel cookies

Find it online: https://gleefulfork.com/best-caramel-apple-snickerdoodle-cookies-recipe/