Apple Snickerdoodles
These are brown butter snickerdoodles with bits of caramelized apple mixed into the dough. The process involves cooking the apples and browning the butter before making the cookie dough, which gives the final cookie a richer flavor.
Ingredients
For the Caramelized Apples
- 188g Gala or Honeycrisp apples about 2 small, peeled and finely diced
- 38g dark brown sugar 3 Tbsp packed
- 1 tsp ground cinnamon
- pinch fine sea salt
- 1 tsp lemon juice
For the Cookie Dough
- 138g unsalted butter 10 Tbsp or 1 1/4 sticks
- 75g dark brown sugar 1/3 cup packed
- 75g granulated sugar 1/3 cup + 1 Tbsp
- 1 1/2 tsp vanilla extract or paste
- 1 large egg room temperature
- 188g all-purpose flour 1 1/2 cups
- 3/4 tsp baking soda
- 3/4 tsp cream of tartar
- 3/4 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 4g cornstarch 1 1/2 tsp
For the Coating
- 50g granulated sugar 1/4 cup
- 2 tsp ground cinnamon
Instructions
- Toss diced apples with brown sugar, cinnamon, salt, and lemon juice in skillet over medium-low heat.
- Cook apples 10-15 minutes until soft and caramelized, then refrigerate until cool.
- Brown butter over medium heat until golden and nutty, about 5 minutes. Refrigerate 10-15 minutes.
- Whisk flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch in medium bowl.
- Mix cooled brown butter, sugars, vanilla, and egg until smooth. Fold in cooled apples.
- Fold dry ingredients into wet ingredients until dough forms.
- Chill dough 2-3 hours until firm.
- Heat oven to 350F. Mix cinnamon and sugar for coating.
- Scoop 1.5 Tbsp portions, roll into balls, coat in cinnamon-sugar mixture.
- Place 2-3 inches apart on parchment-lined baking sheet.
- Bake 12-14 minutes until edges set and tops puffy.
- Cool 5 minutes on sheet, then transfer to wire rack.
Notes
Makes approximately 18 cookies. Use Gala or Honeycrisp apples for best results.
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