Caramel Apple Snickerdoodle Cookies
Soft cinnamon-sugar snickerdoodle cookies topped with salted caramel frosting, gooey caramelized apples, more salted caramel, and cookie crumbs for the ultimate fall dessert.
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
115 g
granulated sugar
100 g
brown sugar
50 g
egg (large)
1 piece
vanilla extract
5 ml
all-purpose flour
280 g
cream of tartar
2 g
baking soda
2 g
salt
3 g
ground cinnamon
5 g
Caramelized Apples
apple (peeled, cored, diced)
2 piece
unsalted butter
30 g
brown sugar
50 g
ground cinnamon
2 g
Toppings
salted caramel sauce
120 ml
cookie crumbs
30 g
Instructions
Prepare Cookie Dough
Cream butter and sugars until light and fluffy, then add egg and vanilla.
Mix Dry Ingredients
Whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
Combine Wet and Dry
Gradually add dry ingredients to wet mixture until dough forms.
Chill Dough
Cover and refrigerate dough for 15 minutes to prevent spreading.
Prepare Caramelized Apples
Peel, core, and dice apples into small pieces.
Cook Caramelized Apples
Sauté apples in butter with brown sugar and cinnamon until soft and caramelized.
Shape Cookies
Roll dough into 2.5 cm balls, then roll in cinnamon-sugar mixture.
Bake Cookies
Bake at 190°C for 10-12 minutes until edges are golden.
Cool Cookies
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack.
Assemble Cookies
Top each cookie with salted caramel frosting, caramelized apples, more caramel sauce, and cookie crumbs.
Original recipe
Storage
Store in airtight container. Cookies best eaten within 3 days for optimal texture.
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