Caramel Apple Snickerdoodle Cookies
Carmel apple snickerdoodle cookies have a brown butter cookie base that’s coated in cinnamon and sugar then topped with caramelized apples.
Ingredients
For the Cookies:
- 1 cup 226g unsalted butter, browned
- ¾ cup 150g granulated sugar
- ¾ cup 165g brown sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking soda
- 300 g cups all-purpose flour about 2 1/2 cups
- Cinnamon-Sugar Coating:
- ½ cup 100g granulated sugar
- 2 tbsp cinnamon
Caramel Apple Topping:
- 4 large apples peeled and diced
- 2 tbsp unsalted butter
- ½ tsp cinnamon
- 3 tbsp caramel
Instructions
Step 1: Prepare the Brown Butter
- In a light-colored pan, melt 1 cup of unsalted butter over medium-high heat.
- Cook for about 5 minutes, stirring frequently, until brown bits form at the bottom and the butter has a nutty aroma.
- Remove from heat and allow to cool for 35-45 minutes. To speed up cooling, place in the refrigerator for the last 15 minutes.
Step 2: Make the Caramelized Apples
- While the butter cools, peel and dice 4 large apples.
- In a pan, melt 2 tbsp butter over medium-high heat.
- Add the diced apples, 3 tbsp caramel, and ½ tsp cinnamon. Stir well.
- Cook for 5-6 minutes until apples soften. Let them cool while making the dough.
Step 3: Make the Cookie Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine cooled brown butter, granulated sugar, and brown sugar. Mix until light and fluffy.
- Add 1 egg and mix until fully incorporated, then add the egg yolk and vanilla extract.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
Step 4: Roll and Chill the Dough
- In a small bowl, mix ½ cup sugar and 2 tbsp cinnamon.
- Scoop out 80g (about ¼ cup) of dough and roll into a ball.
- Coat each dough ball in the cinnamon-sugar mixture.
- Place on a baking sheet and chill in the refrigerator for at least 1 hour (or up to 72 hours for deeper flavor).
Step 5: Bake the Cookies
- Place 4 cookie dough balls on a baking sheet at a time.
- Bake for 13-14 minutes until edges are golden brown but centers remain soft.
- Allow cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.
Step 6: Assemble & Serve
- Top each cookie with 1 ½ tbsp caramelized apples.
- Sprinkle leftover cinnamon-sugar on top for extra flavor.
- Enjoy warm or at room temperature!
Notes
More Fall Baking Ideas
Looking for more cozy dessert ideas? Try these:- Pumpkin Pie Spice Cookies – The perfect pumpkin twist on a cookies!
- Baked Apple Cider Doughnuts – Soft, spiced, and coated in cinnamon sugar.
- Apple Cinnamon Rolls – A soft & fluffy, caramelized fall favorite.
Tried this recipe?Let us know how it was!