Caramel Apple Snickerdoodles
Deliciously soft and chewy cookies combining sweet caramel and tart green apple, perfect for fall.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Use room temperature.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Measure accurately.
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup caramel bits Chopped soft caramel candies can be substituted.
- 1 cup chopped green apple (such as Granny Smith) Adds tartness.
Cinnamon Sugar Coating
- 1 tablespoon cinnamon For rolling the cookies.
- 1 cup granulated sugar For rolling the cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, cream of tartar, salt, and ground cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until everything is well blended.
- Fold in the caramel bits and chopped apples.
Baking
- In a small bowl, mix together extra cinnamon and sugar for rolling the cookies.
- Roll the dough into balls and then coat them in the cinnamon sugar mixture.
- Place the balls on a baking sheet lined with parchment paper, leaving about 2 inches between each ball.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container. They can be kept at room temperature for up to 5 days, refrigerated for up to 2 weeks, or frozen for up to 3 months.