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
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment or wax paper.
- 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.
- Add the 2 large eggs and 2 tsp vanilla extract to the butter mixture and mix until well combined.
- 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).
- Gradually add the dry ingredients into the wet ingredients, mixing until a sticky dough forms. You can knead the dough by hand if desired.
- 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
- While the dough is chilling, peel and cube the 2 Honeycrisp apples.
- 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.
- Stir constantly as the mixture dissolves, bringing it to a boil.
- 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
- After the dough has chilled, scoop out 2-inch balls of dough using a large ice cream scoop or by hand.
- 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.
- Place the dough balls onto the lined baking sheet, leaving about 2 inches of space between each.
- Bake at 375°F for 8 minutes.
Step 4: Add the Apple Filling
- 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.
- Spoon a small amount of the apple filling into each indentation.
- 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
- 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.
- Once the cookies have cooled for about 10-15 minutes, drizzle the icing over the cookies using a spoon or piping bag.
- 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.