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Chewy snickerdoodle cookies filled with caramelized apples, brown butter, and coated in cinnamon sugar, perfect for cozy fall baking.

Ingredients

Scale
  • 250 grams peeled and finely diced gala apples (about 4–5 small apples)
  • 50 grams (¼ cup) dark brown sugar (for caramelized apples)
  • 1 1/2 teaspoons ground cinnamon (for caramelized apples)
  • Pinch of salt (for caramelized apples)
  • Lemon juice from one small lemon (for caramelized apples)
  • 184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (about 3/4 cup)
  • 100 grams (½ cup) dark brown sugar (for cookie dough)
  • 100 grams (½ cup) granulated sugar (for cookie dough)
  • 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 (for cookie dough)
  • 1/2 teaspoon fine sea salt
  • 5 grams (2 teaspoons) cornstarch
  • 66 grams (1/3 cup) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Peel and finely dice the apples. Toss with dark brown sugar, cinnamon, salt, and lemon juice until combined. Cook over low–medium heat about 10 minutes until golden and caramelized, then chill in the fridge.
  2. Melt butter over medium heat, stirring occasionally until foaming and milk solids turn golden brown. Remove from heat, pour into a cool bowl, and chill in the fridge for 10 minutes.
  3. Whisk together the flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch; set aside.
  4. In a separate bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla until smooth. Add the egg and egg yolk and whisk until combined.
  5. Fold the chilled caramelized apples into the wet mixture gently.
  6. Add the dry ingredients to the wet and fold gently until just combined into a dough. Cover tightly and chill in the fridge for 2–3 hours.
  7. Preheat oven to 350°F and line a baking sheet with parchment paper. Mix granulated sugar and cinnamon for the coating.
  8. Use a cookie scoop (~1.125 oz / 40 g) to portion dough into balls. Roll each ball in the cinnamon sugar coating and place 2–3 inches apart on the baking sheet.
  9. Bake 12–14 minutes until edges are golden and set but centers remain puffy and slightly underdone. Cookies will finish baking on the sheet after removal from oven.
  10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or cooled.

Notes

If using American-style butter, add 1½ to 2 tablespoons extra butter before browning to achieve correct fat content.

Nutrition

Find it online: https://margorecipes.com/apple-snickerdoodles/