These Caramel Apple Snickerdoodle Cookies sound like a delicious fall treat! Here’s a detailed version of the recipe you shared, perfect for cozy autumn days with the flavors of caramel, apples, and warm spices.

Caramel Apple Snickerdoodle Cookies

🍂🍎🍪
Yields: About 24 cookies
Prep Time: 25-30 minutes (includes chilling dough)
Cook Time: 10-12 minutes


Ingredients:

Apple Filling:
  • 2 Honeycrisp apples (peeled and cubed)
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • 1 tbsp cinnamon
  • 1¼ cups water
  • ⅓ cup white sugar
  • 1½ tbsp brown sugar
  • 1 tbsp cornstarch
Cookies:
  • 1 cup (2 sticks) salted butter, softened (if using unsalted, add ¼ tsp salt to dry ingredients)
  • 1½ cups white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2¾ cups all-purpose flour
Cinnamon Sugar Coating:
  • 4-5 tbsp cinnamon
  • 4-5 tbsp white sugar
Icing:
  • ½ cup powdered sugar
  • 1 tbsp whole milk
  • ¼ tsp vanilla extract
Caramel Drizzle:
  • Store-bought caramel sauce (I used Torani)

Instructions:

Step 1: Make the Cookie Dough

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment or wax paper.
  2. In a mixing bowl, cream together the 2 sticks of softened butter and 1½ cups white sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
  3. Add the 2 large eggs and 2 tsp vanilla extract to the butter mixture and mix until well combined.
  4. In a separate bowl, whisk together the 2¾ cups flour, 2 tsp baking powder, and 1 tsp baking soda (and ¼ tsp salt if using unsalted butter).
  5. Gradually add the dry ingredients into the wet ingredients, mixing until a sticky dough forms. You can knead the dough by hand if desired.
  6. Chill the dough in the refrigerator for at least 15 minutes. This step helps prevent the cookies from spreading too much while baking.

Step 2: Prepare the Apple Filling

  1. While the dough is chilling, peel and cube the 2 Honeycrisp apples.
  2. In a saucepan over medium-low heat, combine all the ingredients listed under “Apple Filling”: the apple cubes, ¼ tsp nutmeg, ¼ tsp cloves, 1 tbsp cinnamon, 1¼ cups water, ⅓ cup white sugar, 1½ tbsp brown sugar, and 1 tbsp cornstarch.
  3. Stir constantly as the mixture dissolves, bringing it to a boil.
  4. Once boiling, reduce the heat to low and simmer, stirring constantly to avoid burning the sugar. The mixture will thicken and the apples will become tender and soft, taking about 5-7 minutes. Set aside to cool slightly.

Step 3: Shape and Bake the Cookies

  1. After the dough has chilled, scoop out 2-inch balls of dough using a large ice cream scoop or by hand.
  2. Roll each ball in the prepared cinnamon-sugar mixture (4-5 tbsp of cinnamon and sugar mixed together), making sure the entire surface is coated.
  3. Place the dough balls onto the lined baking sheet, leaving about 2 inches of space between each.
  4. Bake at 375°F for 8 minutes.

Step 4: Add the Apple Filling

  1. After the first bake (8 minutes), remove the cookies from the oven and use the back of a tablespoon to press a shallow indent in the center of each cookie.
  2. Spoon a small amount of the apple filling into each indentation.
  3. Return the cookies to the oven and bake for an additional 3-5 minutes until the cookies are golden and set.

Step 5: Icing and Caramel Drizzle

  1. While the cookies cool, prepare the icing. In a small bowl, whisk together ½ cup powdered sugar, 1 tbsp milk, and ¼ tsp vanilla extract until smooth. Adjust the consistency by adding more powdered sugar (for a thicker icing) or more milk (for a thinner icing) as needed.
  2. Once the cookies have cooled for about 10-15 minutes, drizzle the icing over the cookies using a spoon or piping bag.
  3. Lastly, drizzle with store-bought caramel sauce for that extra touch of sweetness.

Enjoy!

These Caramel Apple Snickerdoodle Cookies combine the classic snickerdoodle taste with a sweet and spiced apple filling, making them the perfect fall dessert! Enjoy with a cup of tea, coffee, or apple cider.

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