Description
These Apple Snickerdoodles are chewy, sweet, and perfectly fall-inspired cookies combining the classic cinnamon-sugar coating with tender diced Gala apples for a unique twist on traditional snickerdoodles. Browned butter adds a rich nutty flavor, while the soft interior pairs wonderfully with the crisp cinnamon-sugar crust, making these cookies ideal for autumn or any cozy occasion.
Ingredients
Scale
Apple Mixture
- 250g peeled and finely diced Gala apples
- 50g (1/4 cup) dark brown sugar
- 1.5 tsp ground cinnamon
- Pinch of salt
- Juice from 1 small lemon
Browned Butter
- 184g (13 tbsp) unsalted butter, browned (yields 150g)
Dough Ingredients
- 100g (1/2 cup) dark brown sugar
- 100g (1/2 cup) granulated sugar
- 2 tsp vanilla bean paste or extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 250g (2 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp ground cinnamon
Cinnamon-Sugar Coating
- â…“ cup (65g) granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Prepare Apples: In a small bowl, combine the 250g diced Gala apples with 50g dark brown sugar, 1.5 tsp ground cinnamon, a pinch of salt, and the juice from one small lemon. Stir to coat the apples fully and set aside to let the flavors meld.
- Prep Oven & Dry Ingredients: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the 250g all-purpose flour, 1 tsp baking soda, 1 tsp cream of tartar, and 1 tsp ground cinnamon. Set this dry ingredient mixture aside.
- Brown Butter: In a saucepan over medium heat, melt and brown 184g of unsalted butter until it produces a nutty aroma and the solids turn golden brown, yielding approximately 150g of browned butter. Remove from heat and allow to cool slightly.
- Cream Wet Ingredients: Using an electric mixer in a large mixing bowl, cream together the cooled 150g browned butter with 100g dark brown sugar and 100g granulated sugar. Beat on medium-high speed for 3-5 minutes until the mixture is light, pale, and fluffy. Reduce the mixer speed, then beat in 2 tsp vanilla bean paste or extract, followed by one large egg and one egg yolk, adding each gradually until just combined.
- Form Dough: With the mixer on low speed, slowly add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing. Using a rubber spatula, gently fold in the prepared diced apples evenly throughout the dough.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes, and up to 2 hours. This chilling step helps prevent excessive spreading during baking and enhances the cookie flavor and texture.
- Prepare Cinnamon-Sugar Coating: In a shallow bowl, whisk together â…“ cup (65g) granulated sugar and 2 tablespoons ground cinnamon until well combined. This coating gives the snickerdoodles their signature flavor and texture.
- Shape & Coat Cookies: Using a 1.5-2 tablespoon cookie scoop, portion the chilled dough. Roll each portion into a smooth ball, then roll thoroughly in the cinnamon-sugar coating until fully covered. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Optionally, gently flatten the tops slightly for an even bake.
- Bake: Bake one tray at a time in the preheated oven for 9-11 minutes, or until the edges are set and lightly golden, but the centers remain slightly soft and puffy. Avoid overbaking to maintain a chewy, soft texture. Rotate the baking sheet halfway through baking if your oven heats unevenly.
- Cool & Serve: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before carefully transferring them to a wire rack to cool completely. Serve warm or cool. Store in an airtight container at room temperature for 3-4 days, or freeze baked cookies for up to 3 months.
Notes
- Chilling the dough is highly recommended to prevent excessive spreading and develop better flavor.
- Browned butter adds a deeper, nutty flavor but ensure it cools before mixing to avoid cooking the eggs.
- Use room temperature eggs for better incorporation and dough consistency.
- You can substitute vanilla bean paste with pure vanilla extract if desired.
- Do not overbake; cookies should look slightly soft in the center after baking for optimal chewiness.
- Store cookies in an airtight container to maintain freshness.
- Freeze baked cookies in an airtight container for up to 3 months.
