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Perfect Caramel Apple Snickerdoodle Cookies

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Soft, chewy snickerdoodle cookies with tender chunks of apple and gooey pockets of caramel. A happy kitchen accident turned into the ultimate fall treat that’s quick, easy, and absolutely irresistible.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (360g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 cup (about 180g) caramel bits
  • 1 medium apple (about 150g), peeled and finely diced (Honeycrisp or Granny Smith recommended)
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tablespoons (16g) ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Peel and dice your apple into tiny pieces—about ¼ inch or smaller. Set aside on a paper towel to absorb excess moisture.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl halfway through.
  4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  5. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, and ground nutmeg.
  6. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
  7. Using a rubber spatula, gently fold in the diced apple and caramel bits until evenly distributed.
  8. In a small bowl, stir together the ¼ cup granulated sugar and 2 tablespoons ground cinnamon for the coating.
  9. Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough. Roll each portion into a ball, then roll in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets, spacing about 2 inches apart.
  10. Bake for 10-12 minutes, rotating the baking sheets halfway through. The edges should be golden brown and the centers still slightly soft and puffy.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tang. Keep apple pieces small to prevent cookies from falling apart. Caramel bits get extremely hot; let cookies cool before eating. Room temperature ingredients are important for proper creaming. For thicker cookies, chill dough balls for 30 minutes before baking. Store in an airtight container with a slice of bread to keep soft for up to 5 days. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Keywords: snickerdoodle cookies, caramel apple cookies, fall cookies, apple snickerdoodle, easy cookie recipe, caramel bits, cinnamon sugar cookies

Find it online: https://gleamgulp.com/perfect-caramel-apple-snickerdoodle-cookies-easy-fall-recipe/