Description
These Apple Pie Snickerdoodle Cookies combine the soft, cinnamon-sugar coated classic snickerdoodle cookie with tender, lightly spiced apple pie filling and a luscious homemade brown sugar caramel sauce. Perfectly soft yet chewy cookies meet a delightful balance of tart apple and sweet cinnamon with a rich drizzle of caramel for a truly indulgent treat.
Ingredients
Snickerdoodle Cookie Dough
- 12 tbsp unsalted butter (170g)
- 1/3 cup white sugar (67g)
- 2/3 cup dark brown sugar (133g)
- 1 large egg
- 1 egg yolk
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour (290g)
- 1 1/4 tsp cream of tartar
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp salt
Cookie Topping
- 1/3 cup granulated sugar (67g)
- 2 tsp ground cinnamon
Apple Pie Filling
- 4 Granny Smith or Honeycrisp apples, peeled, cored and chopped
- 1 1/2 tsp lemon juice
- 2 tbsp dark brown sugar
- 1 1/2 tsp ground cinnamon
- 1 tbsp all-purpose flour
Brown Sugar Caramel Sauce
- 1 cup dark brown sugar (200g)
- 6 tbsp unsalted butter (85g)
- 1/4 cup heavy cream (60g)
- 1/2 tsp salt
Instructions
- Prepare Snickerdoodle Dough: In a stand mixer bowl, cream together the unsalted butter, granulated sugar, and dark brown sugar on medium speed for about 3 minutes until light and fluffy. Add the egg, egg yolk, and vanilla extract, and mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, baking powder, and salt. Mix well to incorporate evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture in two to three parts, gently folding with a rubber spatula after each addition until just combined to avoid overmixing.
- Chill Cookie Dough: Using a 2-tablespoon cookie scoop, form 10-12 large balls from the dough. Cover them and refrigerate for at least 1 hour to firm up before baking.
- Make Apple Pie Filling: While the cookie dough chills, place the chopped apples, lemon juice, dark brown sugar, cinnamon, and all-purpose flour in a nonstick pan. Cook over low heat, stirring occasionally, for 10-12 minutes until apples are tender but still retain some crispness. Remove from heat and set aside.
- Prepare Brown Sugar Caramel Sauce: In a nonstick saucepan, combine dark brown sugar, unsalted butter, and heavy cream. Cook over low heat, stirring continuously for about 5 minutes until the mixture thickens into a silky, dark golden caramel. Stir in salt and remove from heat.
- Preheat Oven and Prep Baking Sheets: About 20 minutes before baking, preheat the oven to 375°F (190°C). Line two cookie sheets with parchment paper.
- Make Cookie Topping: In a small bowl, mix granulated sugar and cinnamon powder to create the topping for the cookies.
- Form and Coat Cookie Balls: Remove chilled dough from fridge. Gently shape each ball with your palms into smooth spheres. Roll each generously in the cinnamon-sugar topping and place on prepared cookie sheets, spaced at least 3 inches apart.
- Bake Cookies: Bake in preheated oven for 10-12 minutes until cookies are slightly soft in the center. Remove from oven and immediately press a cookie scoop into the center of each cookie to create an indentation. Let cool for 15-20 minutes on the baking sheets.
- Assemble Cookies: When ready to serve, spoon a generous amount of the prepared apple pie filling onto the center indentation of each cookie.
- Drizzle with Caramel: Decorate each assembled cookie by drizzling with the warm brown sugar caramel sauce. Serve immediately and enjoy the perfect blend of flavors.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture in the filling.
- Chilling the dough is crucial for maintaining the cookie shape and achieving the ideal chewy texture.
- Do not overcook the apples; they should be tender yet slightly crisp.
- The caramel sauce can be made ahead and gently reheated before serving.
- Store cookies without toppings in an airtight container for up to 3 days; add filling and caramel fresh before serving.
