Name: Apple Snickerdoodles Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 3 h 34 min
Cuisine: American
Ingredients: 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; 184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 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; 66 grams (1/3 cup) granulated sugar; 1 tablespoon ground cinnamon

Ingredients

Caramelized Apples:

250 grams peeled and finely diced Gala apples (about 4-5 small apples)
50 grams (¼ cup) dark brown sugar
1 ½ teaspoons ground cinnamon
Pinch of salt
Lemon juice from one small lemon

Cookies:

184 grams (approx. 3/4 cup) unsalted butter (European-style preferred), browned to 150 grams*
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
½ teaspoon fine sea salt
5 grams (2 teaspoons) cornstarch

Coating:

66 grams (1/3 cup) granulated sugar
1 tablespoon ground cinnamon

Instructions

Step 1: Peel and finely dice the apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice until combined. Cook the apples over low-medium heat on the stove for about 10 minutes, stirring occasionally, until browned and caramelized. Set aside to chill in the fridge.

Step 2: Melt the butter in a pot over medium heat. Let it sizzle and bubble, stirring occasionally, until it foams and the milk solids turn golden brown. Remove from heat and pour into a different container. Cool in the fridge for 10 minutes.

Step 3: Whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. Set aside.

Step 4: In a separate bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla until smooth. Add the egg and egg yolk, whisking to combine. Gently fold in the cooled caramelized apples.

Step 5: Add the dry ingredients to the wet ingredients and fold gently until just combined and a dough forms. Cover tightly and chill the dough for 2-3 hours.

Step 6: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix the granulated sugar and cinnamon for the coating in a small bowl.

Step 7: Using a cookie scoop (about 1.125 oz or 40 grams), roll dough balls and coat them generously in the cinnamon sugar mixture. Place the cookies 2-3 inches apart on the baking sheet.

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 wire rack to cool completely or enjoy slightly warm.

Tips & Variations

If using American-style butter, add 1 ½ to 2 tablespoons more before browning to match the European-style butter measurement.

For extra apple flavor, fold in small apple pieces after caramelizing instead of finely dicing before cooking.

Try adding a pinch of nutmeg to the dry ingredients for a deeper warm spice profile.

FAQs

Can I use different types of apples for the caramelized apples?

Yes! Gala apples work well due to their sweetness and texture, but you can substitute with Fuji, Honeycrisp, or any crisp apple that holds shape when cooked.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, making it easier to shape and helps the cookies maintain their soft and chewy texture during baking without spreading too much.