Hey there! If you’ve ever felt the irresistible pull of cozy cookies and the enchanting aroma of baked apples, you’re going to love what I’ve got for you today: Apple Snickerdoodles. These delightful treats marry the warm, spicy goodness of traditional snickerdoodles with the sweet and tart flavor of apples. Trust me; you won’t want to miss out on these!
Let’s get right into it. I’m about to spill the beans on how to whip up a batch that’s perfect for sharing or maybe for that solo binge-watch on a rainy day. (No judgment here, we’ve all been there!)
Why You’ll Love This Recipe
- Unique Flavor Combo: Say goodbye to boring cookies! The apple adds a lovely twist to the classic snickerdoodle, giving it a burst of sweet and tangy flavor.
- Soft & Chewy: These cookies have the perfect chewy texture. They’re soft on the inside with a slight crunch on the outside—the best of both worlds!
- Warm Spices: Ground cinnamon and brown sugar make every bite feel like a warm hug. Seriously, who doesn’t love that?
- Easy to Make: You’ll impress your friends and family without breaking a sweat. (Your secret is safe with me!)
- Perfect For Any Occasion: Whether it’s a cozy evening at home or a gathering with friends, these cookies fit right in.
Ingredients You’ll Need
Gather these goodies to make your taste buds do a happy dance:
- 250 grams peeled and finely diced Gala apples (about 4-5 small apples)
- 50 grams dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
- Juice from one small lemon
- 184 grams unsalted butter (European-style preferred), browned to 150 grams (approximately 3/4 cup)* (see notes)
- 100 grams dark brown sugar
- 100 grams granulated sugar
- 2 teaspoons vanilla bean paste or extract
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 5 grams cornstarch
- 66 grams granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
How to Make Apple Snickerdoodles (Step-by-Step)
STEP 1: Prepare the Apples
First things first, peel and finely dice those Gala apples. Toss them in a bowl with dark brown sugar, cinnamon, salt, and lemon juice until everything gets cozy. Then, heat the apples on the stove over low-medium heat until they caramelize, about 10 minutes. Chill them in the fridge while you work on the dough.
STEP 2: Brown the Butter
Melt the unsalted butter in a pot over medium heat. You’ll want to watch it crackle and bubble for a few minutes—this is where the magic happens! Continue stirring until you see golden milk solids floating around. Remove it from the heat and transfer it to another container to cool for about 10 minutes.
STEP 3: Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. This mix keeps your cookies fluffy and soft. Chef’s kiss!
STEP 4: Combine Wet & Dry Ingredients
In a large bowl, whisk the cooled brown butter with dark brown sugar, granulated sugar, and vanilla until fluffy. Add the egg and egg yolk, mixing until smooth. Gently fold in the cooled caramelized apples.
STEP 5: Combine Everything
Gradually add the dry ingredients to the wet mixture. Fold everything together until just combined. Overmixing here could lead to sad, tough cookies—nobody wants that!
STEP 6: Chill the Dough
Cover the bowl tightly and let your dough chill in the fridge for 2-3 hours. You want it nice and firm for shaping. It’s worth it, I promise!
STEP 7: Bake to Perfection
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, whisk together the granulated sugar and ground cinnamon for the coating. Now, use a cookie scoop to portion the dough and roll each ball in the cinnamon sugar until generously coated. Space them out on the baking sheet (2-3 inches apart).
Bake for 12-14 minutes until the edges are golden and the tops are still slightly puffy. Let them cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Pro Tips for the Best Results
- Brown the Butter: Don’t skip browning the butter; it adds a depth of flavor that’ll have everyone asking for the recipe.
- Chill that Dough: Seriously, don’t rush the chilling process. It helps with flavor and texture.
- Storage is Key: If you’re not eating these right away (but why would you?), store them in an airtight container for the best freshness.
Fun Variations & Topping Ideas
Variations:
- Nutty Crunch: Add some chopped walnuts or pecans for an added crunch—yum!
- Cranberry Apple: Mix in some dried cranberries for a bit of tartness and color.
Toppings:
- Cream Cheese Glaze: Drizzle some cream cheese frosting over the cooled cookies for an indulgent twist.
- Additional Spices: A dash of nutmeg or ginger can elevate the flavor if you’re feeling adventurous!
Storing and Reheating
Storing:
Keep your cookies in an airtight container at room temperature. They should stay fresh for about 3-5 days. If you want to extend their life, toss them in the fridge and they’ll last up to a week!
Reheating:
Feeling snacky? Pop them in the microwave for 5-10 seconds to warm them up. They’ll be just as scrumptious as when they came out of the oven!
Leftover Ideas
Got some leftover dough? Roll it into balls and freeze them for when you need a cookie fix! Just bake them directly from frozen, adding a minute or two to the cooking time.
Frequently Asked Questions (FAQ)
What type of apples are best for this recipe?
Gala apples work beautifully for their sweetness and juicy flavor, but you can use a mix of your favorites, like Honeycrisp or Fuji.
Can I make these cookies gluten-free?
Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free blend.
How do I know when the cookies are done?
Look for the edges to be set and slightly golden while the tops remain puffy. They’ll continue to cook a little after you remove them from the oven.
Conclusion
So, there you have it—Apple Snickerdoodles that blend cozy vibes with delightful flavors. 🥰 You’re all set to impress your friends, family, or just your sweet tooth! Trust me; every bite is a little piece of heaven.
Give this recipe a shot, and when you do, let me know what you think in the comments. I’d love to hear how they turn out for you!
Now, go on and bake those cookies! 😊
Apple Snickerdoodles
Ingredients
Method
- Peel and finely dice the Gala apples. Toss them with dark brown sugar, ground cinnamon, salt, and lemon juice in a bowl until well combined. Heat the mixture over low-medium heat until the apples caramelize, about 10 minutes. Chill in the fridge while preparing the dough.
- Melt the unsalted butter in a pot over medium heat, stirring until golden milk solids appear. Remove from heat and let cool for about 10 minutes.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, salt, and cornstarch.
- In a large bowl, whisk together the cooled brown butter, dark brown sugar, granulated sugar, and vanilla until fluffy. Add the egg and egg yolk, mixing until combined. Gently fold in the cooled caramelized apples.
- Gradually add the dry ingredients to the wet mixture, folding until just combined. Be careful not to overmix.
- Cover the dough tightly and chill in the fridge for 2-3 hours.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the granulated sugar and ground cinnamon for rolling. Use a cookie scoop to portion the dough and roll each ball in the cinnamon sugar until well coated. Space them on the baking sheet 2-3 inches apart.
- Bake for 12-14 minutes until the edges are golden but tops are slightly puffy. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
