Description
Delight in these Apple Snickerdoodles, a perfect twist on the classic cookie featuring caramelized gala apples folded into a cinnamon-sugar coated dough. The cookies have a rich, nutty flavor from browned butter and a soft, chewy texture, making them an irresistible treat for any occasion.
Ingredients
Caramelized Apples
- 250 grams peeled and finely diced gala apples (about 4-5 small apples)
- 50 grams (¼ cup) dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
- Lemon juice from one small lemon
Cookies
- 184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approximately 3/4 cup)
- 100 grams (½ cup) dark brown sugar
- 100 grams (½ cup) granulated sugar
- 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
- 1/2 teaspoon fine sea salt
- 5 grams (2 teaspoons) cornstarch
Coating
- 66 grams (1/3 cup) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Caramelize the Apples: Peel and finely dice the gala apples. Toss them with dark brown sugar, cinnamon, salt, and lemon juice until well combined. Cook the mixture on the stove over low-medium heat for about 10 minutes, stirring occasionally, until the apples are browned and caramelized. Set aside to chill in the refrigerator.
- Bread the Butter: Melt the unsalted butter in a pot over medium heat. As it melts, the butter will bubble and sizzle; continue stirring gently until it foams and starts to develop golden milk solids, turning golden brown in color. Remove from heat and transfer to another container to cool in the fridge for 10 minutes.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk the cooled browned butter with dark brown sugar, granulated sugar, and vanilla extract until smooth. Add the egg and egg yolk and whisk again until fully incorporated. Gently fold in the chilled caramelized apples.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, folding gently just until the flour is incorporated and a dough forms. Cover the dough tightly and chill it in the refrigerator for 2-3 hours.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix together granulated sugar and ground cinnamon for the cookie coating.
- Shape and Coat the Cookies: Using a cookie scoop (about 1.125 oz or 40 grams), form dough balls. Roll each ball generously in the cinnamon sugar mixture. Place the cookies 2-3 inches apart on the prepared baking sheet to allow for spreading.
- Bake: Bake the cookies for 12-14 minutes until the edges are set and golden brown, but the tops remain puffy and slightly underdone. The cookies will continue to firm up as they cool on the baking sheet.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- If using American-style butter, add an extra 1 1/2-2 tablespoons before browning to equal the European butter fat content for proper consistency.
