Jump to Recipe Print RecipeThere’s something magical about fall baking that warms the heart and soul, isn’t there? With crisp air and the scent of cinnamon wafting through the kitchen, I find myself gravitating towards comforting treats like these Brown Butter Caramelized Apple Snickerdoodles. This delightful twist on traditional snickerdoodles combines rich brown butter with luscious caramelized apples, creating a cookie that evokes the spirit of autumn in every chewy bite. Not only do these cookies come together effortlessly, but they also make a perfect addition to any gathering or cozy evening at home. Imagine sharing these warm, cinnamon-sugar-coated delights with friends or family, each bite bursting with the essence of fall—it’s a crowd-pleaser you won’t want to miss. So, are you ready to make your kitchen smell like a slice of autumn heaven? Let’s dive into this delicious recipe! Why Are Apple Snickerdoodles So Special? Irresistible Flavor: These cookies boast a delightful combination of rich brown butter and sweet caramelized apples that creates a unique twist on the classic snickerdoodle. Easy to Make: With simple steps, even beginner bakers can whip up these treats, making them perfect for a cozy night in or a lazy weekend afternoon. Fall in Every Bite: Each chewy cookie captures the warm spices of fall, reminding you of crisp leaves and warm sweaters—especially when served fresh out of the oven! Versatile Enjoyment: Feel free to swap in pears or throw in some nuts for extra crunch, adapting the recipe to your cravings or guests. Crowd Favorite: Whether it’s a holiday gathering or a casual coffee date, these cookies are sure to impress and satisfy your friends and family. Don’t forget to serve them alongside a hot cup of coffee or a cozy apple cider for the perfect fall treat! Apple Snickerdoodle Ingredients For the Cookie Dough • Peeled and Finely Diced Gala Apples – The star ingredient that gives a sweet and moist texture; you can substitute with Honeycrisp or Granny Smith for a tart twist. • Dark Brown Sugar – Enhances the delicious caramel notes in the cookies; if preferred, you can use light brown sugar for a milder flavor. • Ground Cinnamon – Essential for that warm, cozy spice flavor typical of snickerdoodles; no substitutions necessary. • Salt – Balances the sweetness and brings out the flavors; it’s essential for the best results. • Lemon Juice – Brightens the flavors of the caramelized apples; try to use fresh, though it can be omitted if you’re in a pinch. • Unsalted Butter (European-style Preferred) – Adds richness to the cookies, and browning it intensifies the nuttiness; American-style butter requires an extra 1.5-2 tablespoons for equivalent fat content. • Granulated Sugar – Contributes sweetness and aids in that lovely crunch of the cookie coating; no need for substitutions. • Vanilla Bean Paste or Extract – Provides depth and warmth to flavor; vanilla extract can be used in place of bean paste. • Egg – Acts as the binder for structure and moisture; no substitutes available for this crucial ingredient. • All-Purpose Flour – The backbone of your cookies, providing bulk; stick with all-purpose for the best results. • Baking Soda & Cream of Tartar – This duo is essential for achieving that perfect rise and light texture; both ingredients are necessary and cannot be substituted. • Cornstarch – Helps maintain a chewy texture; you can omit this if you prefer a crisper cookie. For the Cinnamon Sugar Coating • Granulated Sugar – Essential for coating the cookies and adding sweetness; no substitutions needed. • Ground Cinnamon – Adds an extra punch of flavor to the outside of each cookie, enhancing the overall taste experience; stick with traditional ground cinnamon. These Apple Snickerdoodles are the epitome of fall, bursting with flavors and textures that will leave you reaching for one more! Step‑by‑Step Instructions for Apple Snickerdoodles Step 1: Caramelize Apples In a medium skillet over medium heat, combine the peeled and finely diced Gala apples with dark brown sugar, ground cinnamon, salt, and lemon juice. Cook the mixture, stirring occasionally, for about 10 minutes until the apples are tender and deeply browned. Once done, remove from heat and chill the caramelized apples in the fridge until cool. Step 2: Brown the Butter In a saucepan, melt the unsalted butter over medium heat, swirling it occasionally. Continue cooking until it turns golden brown and the milk solids sink to the bottom, creating a nutty aroma, which takes about 5–7 minutes. Remove from heat and let the brown butter cool in the fridge for 10 minutes, allowing it to solidify slightly while you prepare the other ingredients. Step 3: Whisk Dry Ingredients In a large mixing bowl, whisk together all-purpose flour, baking soda, cream of tartar, ground cinnamon, salt, and cornstarch until evenly combined. This step ensures that all the dry ingredients are well incorporated, providing a light texture to your Apple Snickerdoodles. Set this mixture aside as you move on to the wet ingredients. Step 4: Combine Wet Ingredients In another bowl, whisk the cooled brown butter with dark brown sugar, granulated sugar, and vanilla bean paste until creamy. Next, add in the egg and egg yolk, mixing until smooth. Gently fold in the cooled caramelized apples, ensuring even distribution throughout your cookie dough for those delightful bursts of flavor in every Apple Snickerdoodle. Step 5: Form Dough Gradually fold the dry ingredients into the wet mixture using a spatula. Be cautious not to overmix; just combine until no flour streaks remain. Once mixed, cover the bowl with plastic wrap and chill the dough in the fridge for 2 to 3 hours, which enhances the flavors and helps prevent spreading while baking. Step 6: Prepare for Baking Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. While waiting for the oven, mix granulated sugar and ground cinnamon in a small bowl for the irresistible cinnamon-sugar coating. This coating will add a delightful crunch and extra flavor to your Apple Snickerdoodles. Step 7: Scoop and Bake Using a cookie scoop or spoon, portion the chilled dough into balls and roll them in the cinnamon-sugar mixture to coat completely. Place the dough balls on the prepared baking sheets, making sure to give them enough space to spread. Bake for 12 to 14 minutes, until the edges are lightly golden and the centers remain soft. Let them cool on the pan for 5 minutes before transferring to a wire rack. Expert Tips for Apple Snickerdoodles • Precision Counts: Use a kitchen scale for accurate measurements, especially for flour and sugar, to ensure your Apple Snickerdoodles turn out consistently delicious. • Butter Matters: If you’re using American-style butter, don’t forget to add an extra 1.5-2 tablespoons when browning for optimal richness in flavor. • Mix Gentle: Overworking the dough after incorporating dry ingredients can lead to tough cookies; mix just until combined for perfectly tender Apple Snickerdoodles. • Chill for Success: Allow the dough to chill for 2-3 hours. This step helps enhance flavors and prevents cookies from spreading too much while baking. • Stay Vigilant: Keep an eye on the baking time; cookies can go from perfectly baked to overdone quickly, especially at the edges. How to Store and Freeze Apple Snickerdoodles Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days to maintain their chewy texture and flavor. Fridge: If your kitchen tends to be warm, you can keep them in the fridge for up to a week. Just remember to let them come to room temperature before serving for the best taste. Freezer: For longer storage, freeze Apple Snickerdoodles by placing them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They can last for up to a month. Reheating: To enjoy frozen cookies, simply pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through, restoring their delightful texture. What to Serve with Brown Butter Caramelized Apple Snickerdoodles? Indulge in the warmth and flavors of fall with these delectable treats, perfect for any cozy gathering or intimate evening. Creamy Mashed Potatoes: Their buttery and rich texture pairs perfectly with the sweetness of the snickerdoodles, balancing flavors with each bite. Spiced Apple Cider: A warm mug of spiced apple cider complements the cinnamon notes in the cookies, enhancing the fall experience with every sip. Fresh Fruit Salad: Featuring seasonal fruits like pears and pomegranates, it brings a refreshing contrast and lightness to the dessert table. Roasted Butternut Squash Soup: This velvety soup offers a savory counterpoint, making each sweet bite of snickerdoodle feel even more indulgent. Vanilla Ice Cream: A scoop of creamy vanilla ice cream on the side melts beautifully against the warm cookies, creating a heavenly dessert. Chocolate Drizzle: Drizzling a little melted chocolate adds a rich contrast that takes the flavor experience of the snickerdoodles to a whole new level. Cheese Platter: A selection of sharp and creamy cheeses provides a delightful balance of flavors, making for an intriguing appetizer before dessert. Pumpkin Spice Latte: Matching the festive vibes of the season, this beloved drink pairs flawlessly with cookies for the ultimate fall indulgence. Nutty Granola Bars: These chewy snacks complement the textures of the snickerdoodles and make for an easy yet delightful munching option. Make Ahead Options These Brown Butter Caramelized Apple Snickerdoodles are perfect for busy weeknights or special gatherings, allowing you to plan ahead and save time. You can caramelize the apples up to 3 days in advance, storing them in an airtight container in the refrigerator. Additionally, the cookie dough can be prepared and chilled for up to 24 hours before baking. To maintain quality, ensure the dough is well-covered to prevent drying out. When you’re ready to bake, simply scoop the chilled dough, roll it in the cinnamon-sugar coating, and bake them straight from the fridge for delicious, warm cookies with minimal effort! Apple Snickerdoodles Variations & Substitutions Feel free to sprinkle your own creativity onto these delectable cookies, tailoring them to your taste preferences and dietary needs! Pear Twist: Substitute chopped pears for apples to create a delightful fruit variation bursting with juicy flavor. Nutty Delight: Add a handful of chopped pecans or walnuts for a crunchy texture that enhances each cookie’s chewiness. They provide a wonderful contrast to the soft snickerdoodles. Gluten-Free: Swap all-purpose flour with a gluten-free flour blend to enjoy these delicious treats without any gluten worries. Just ensure the blend includes a binding agent for best results. Spice It Up: Mix in a pinch of nutmeg or ginger to your dry ingredients for an extra warm spice kick that complements the fall theme beautifully. Dairy-Free: Use vegan butter and a flax egg in place of regular butter and egg to create a luscious dairy-free version that’s just as indulgent. Caramel Drizzle: Elevate your cookies by drizzling warm caramel sauce over them just before serving. It adds an extra layer of sweetness that’s simply irresistible! Cinnamon Roll Fusion: Roll dough balls in cinnamon sugar and then roll them again in a mixture of crushed cinnamon cereal for a fun, crispy outer layer. Chocolate Chip Addition: Fold in chocolate chips for a sweet surprise, balancing the caramelized apples with a rich chocolatey flavor that is always a favorite! Your kitchen will be filled with the enticing aroma of autumn as you experiment with these variations, ensuring that every batch of Apple Snickerdoodles is one-of-a-kind! If you’re looking for more ways to make your baking even more delightful, consider trying these pecan cookies or enhancing flavors with seasonal spices! Apple Snickerdoodles Recipe FAQs Can I use different types of apples for this recipe? Absolutely! While Gala apples are my go-to for their sweetness and moisture, you can easily swap them out for Honeycrisp or Granny Smith apples. The latter will add a delightful tartness that complements the sweet brown butter beautifully. How should I store the Apple Snickerdoodles? To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If your kitchen is on the warmer side, you may put them in the fridge for up to a week. Just remember to let them come to room temperature before enjoying the warm, chewy goodness! Can I freeze Apple Snickerdoodles? Yes, indeed! To freeze these lovely cookies, first place them in a single layer on a baking sheet until they are solid. Then, transfer them to a freezer-safe bag or container. They can be kept frozen for up to a month. When you’re ready to indulge, preheat your oven to 350°F (175°C) and warm them for 5-7 minutes. This will help restore their delightful chewy texture! What should I do if my cookies spread too much while baking? If you find your cookies spreading more than expected, don’t worry! This is often due to warm dough. Next time, ensure your dough is adequately chilled for at least 2-3 hours before baking. You can also try placing your baking sheets in the fridge for about 10-15 minutes before putting them in the oven to help keep their shape. Are there any dietary considerations I should be aware of? These Apple Snickerdoodles contain common allergens such as eggs and gluten. If you’re baking for someone with allergies, consider using a gluten-free flour blend and egg replacer for a similar texture. However, be aware that the flavor and texture may vary slightly. How can I make these cookies healthier or less sweet? If you want to lighten up your Apple Snickerdoodles, you can reduce the amount of sugar by about 25%. You can also substitute part of the butter for unsweetened applesauce to maintain moisture while cutting down on fat. Just remember, the texture and taste might differ, but it could still be delicious! Caramelized Apple Snickerdoodles for Cozy Fall Munching These Apple Snickerdoodles blend brown butter and caramelized apples for a delightful fall treat. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 14 minutes minsChill Time 3 hours hrsTotal Time 3 hours hrs 44 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Dough2 cups peeled and finely diced Gala apples substitute with Honeycrisp or Granny Smith for a tart twist1 cup dark brown sugar or light brown sugar for a milder flavor2 teaspoons ground cinnamon1 teaspoon salt1 tablespoon lemon juice fresh preferred, can be omitted1 stick unsalted butter European-style preferred3/4 cup granulated sugar2 teaspoons vanilla bean paste can use extract1 large egg2 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar1 tablespoon cornstarch can be omittedFor the Cinnamon Sugar Coating1/4 cup granulated sugar1 tablespoon ground cinnamon Equipment SkilletsaucepanMixing bowlCookie ScoopBaking sheetParchment Paper Method Step 1: Caramelize ApplesIn a medium skillet over medium heat, combine the peeled and finely diced Gala apples with dark brown sugar, ground cinnamon, salt, and lemon juice. Cook the mixture, stirring occasionally, for about 10 minutes until the apples are tender and deeply browned. Once done, remove from heat and chill the caramelized apples in the fridge until cool.Step 2: Brown the ButterIn a saucepan, melt the unsalted butter over medium heat, swirling it occasionally. Continue cooking until it turns golden brown and the milk solids sink to the bottom, creating a nutty aroma, which takes about 5–7 minutes. Remove from heat and let the brown butter cool in the fridge for 10 minutes.Step 3: Whisk Dry IngredientsIn a large mixing bowl, whisk together all-purpose flour, baking soda, cream of tartar, ground cinnamon, salt, and cornstarch until evenly combined. Set this mixture aside.Step 4: Combine Wet IngredientsIn another bowl, whisk the cooled brown butter with dark brown sugar, granulated sugar, and vanilla bean paste until creamy. Next, add in the egg, mixing until smooth. Gently fold in the cooled caramelized apples.Step 5: Form DoughGradually fold the dry ingredients into the wet mixture using a spatula, being cautious not to overmix. Cover the bowl with plastic wrap and chill the dough in the fridge for 2 to 3 hours.Step 6: Prepare for BakingPreheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix granulated sugar and ground cinnamon for the coating.Step 7: Scoop and BakeUsing a cookie scoop, portion the chilled dough into balls and roll in the cinnamon-sugar mixture. Bake for 12 to 14 minutes, until the edges are lightly golden. Let them cool on the pan for 5 minutes before transferring to a wire rack. Nutrition Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 70mgPotassium: 50mgSugar: 9gVitamin A: 50IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg NotesUse a kitchen scale for accurate measurements. Allow the dough to chill for perfect texture and prevent spreading while baking. Tried this recipe?Let us know how it was!
