Description
A delightful twist on classic snickerdoodles, infused with fresh apples for moisture and sweetness, perfect for fall gatherings.
Ingredients
Scale
- 250 grams peeled and finely diced gala apples (about 4–5 small apples)
- 50 grams dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
- Lemon juice from one small lemon
- 184 grams unsalted butter (browned to 150 grams, approximately 3/4 cup)
- 100 grams dark brown sugar
- 100 grams granulated sugar
- 2 teaspoons vanilla bean paste or extract
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 5 grams cornstarch
- 66 grams granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Prepare the Apples: Start by peeling and finely dicing the gala apples. Toss the diced apples in a mixing bowl with dark brown sugar, ground cinnamon, a pinch of salt, and a squeeze of lemon juice.
- Cook the Apples: In a skillet, cook the apple mixture over low to medium heat for about 10 minutes, stirring until browned and caramelized.
- Brown the Butter: Melt the unsalted butter in another pan over medium heat, stirring until golden brown. Let cool in the refrigerator.
- Mix Dry Ingredients: In a mixing bowl, whisk together flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch.
- Combine Wet Ingredients: In a large bowl, whisk the cooled brown butter with dark brown sugar, granulated sugar, and vanilla until smooth, then add the eggs.
- Fold in Apples: Carefully fold the chilled, caramelized apples into the wet mixture.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined.
- Chill the Dough: Cover with plastic wrap and refrigerate for 2 to 3 hours.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Cinnamon Sugar Coating: Mix together granulated sugar and ground cinnamon in a small bowl.
- Form and Bake Cookies: Shape the dough into uniform balls, roll in cinnamon sugar, and bake for 12-14 minutes.
- Cool and Serve: Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For a variation, add chopped walnuts or pecans to the dough. Serve with a scoop of vanilla ice cream for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: snickerdoodles, apple, fall cookies, dessert, baking