Description
Indulge in the comforting flavors of these Apple Snickerdoodles, featuring tender cookies studded with caramelized gala apples and coated in a cinnamon-sugar blend. The brown butter adds a rich, nutty depth, perfectly complementing the warm spices and tangy apples for a delightful fall-inspired treat.
Ingredients
Caramelized Apples
- 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
Cookies
- 184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approx. 3/4 cup)* see notes
- 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
Coating
- 66 grams (1/3 cup) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Caramelize the Apples: Peel and finely dice the gala apples. Toss them with dark brown sugar, ground cinnamon, salt, and lemon juice until evenly combined. Heat the mixture on the stove over low to medium heat, cooking until the apples are browned and caramelized, about 10 minutes. Once done, transfer to the fridge to chill.
- Brown the Butter: Melt the unsalted butter in a pot over medium heat. After fully melted, continue stirring as it bubbles and crackles. Watch as the butter foams and golden milk solids appear, indicating it has browned. Once the butter is golden brown, remove from heat and pour into a separate container to cool in the fridge for 10 minutes.
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch. Set aside.
- Mix Wet Ingredients and Caramelized Apples: In another bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla bean paste or extract until combined. Add the egg and egg yolk and whisk until smooth. Gently fold in the chilled caramelized apples until evenly incorporated.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and gently fold until just combined, forming the dough. Cover the dough tightly and chill in the refrigerator for 2-3 hours.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, whisk together the granulated sugar and ground cinnamon for the coating.
- Form and Coat Cookies: Using a cookie scoop (approximately 1.125 oz or 40 grams), scoop dough portions and roll each ball in the cinnamon sugar coating until generously coated. Space the cookies 2-3 inches apart on the prepared baking sheet.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes, until the edges are set and golden brown but the tops remain puffy and slightly underdone. The cookies will continue cooking on the pan after removal from the oven.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use European-style unsalted butter for better browning and richer flavor.
- Brown butter should weigh approximately 150 grams after melting from 184 grams of solid butter.
- Chilling the dough for at least 2 hours is crucial for texture and flavor development.
- Store cooled cookies in an airtight container at room temperature for up to 3 days for best freshness.
- For a stronger cinnamon flavor, you can increase cinnamon slightly in the coating mixture.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
