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Ultimate Caramel Apple Snickerdoodle Cookies

Caramel Apple Snickerdoodle Cookies - featured image
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These Ultimate Caramel Apple Snickerdoodle Cookies combine the nostalgic comfort of a classic snickerdoodle with juicy baked apples and rich caramel. Each bite has a soft, cinnamon-sugar edge, a pocket of tender apple, and a ribbon of caramel that gets just a little crisp at the edges.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon (for dough)
  • ½ teaspoon fine sea salt
  • 1 ½ cups finely diced apples (about 2 medium, peeled, Honeycrisp or Granny Smith)
  • 1 tablespoon butter (for apples)
  • 1 tablespoon brown sugar (for apples)
  • ⅓ cup thick caramel sauce (plus more for drizzling)
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Cook the apples: In a small skillet over medium heat, melt 1 tablespoon butter. Add finely diced apples and 1 tablespoon brown sugar. Cook, stirring occasionally, for 5-7 minutes until softened and liquid has mostly evaporated. Spread on a plate to cool completely.
  2. Cream butter and sugars: In a large mixing bowl, beat softened butter, 1 ½ cups granulated sugar, and ½ cup brown sugar together until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  3. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each. Add vanilla extract and mix until combined.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, 2 teaspoons cinnamon, and salt.
  5. Mix the dough: Gradually add dry ingredients to wet ingredients, mixing on low speed or stirring with a wooden spoon until just combined. Do not overmix.
  6. Fold in apples and caramel: Gently fold cooled cooked apples into dough using a spatula. Drizzle in ⅓ cup caramel sauce and fold just 3-4 times to create streaks.
  7. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (1 hour is better).
  8. Preheat oven and prepare coating: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Mix ¼ cup granulated sugar with 2 tablespoons cinnamon in a small bowl.
  9. Shape and coat dough: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball generously in cinnamon-sugar mixture. Place 2 inches apart on prepared baking sheets. Optionally, press a small indent into each ball and add a tiny drop of caramel sauce.
  10. Bake: Bake one sheet at a time for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone and puffy.
  11. Cool and drizzle: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack. While still warm, drizzle extra caramel sauce over tops. Cool completely before storing.

Notes

Do not skip cooking the apples first—raw apples release moisture and make cookies soggy. Chilling the dough is crucial to prevent spreading. For best results, use a thick, high-quality caramel sauce. Cookies stay fresh in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: caramel apple snickerdoodle cookies, fall dessert, apple cookies, snickerdoodle recipe, caramel cookies, cinnamon sugar cookies

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