Description
Caramel Apple Snickerdoodles are the ultimate autumn indulgence, blending the classic comfort of a snickerdoodle with the cozy flavors of caramel and crisp apples. Whether you’re baking them for a special occasion or simply enjoying them on a chilly afternoon, these cookies are sure to delight your senses and warm your soul.
Ingredients
- 2 3/4 cup all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 2 large eggs
- 1 cup caramel bits
- 1 cup diced apple
- 1/4 cup granulated sugar (for coating)
- 1 1/2 teaspoon ground cinnamon
Instructions
1. Preheat the Oven: Set your oven to 350°F and line your cookie sheets with parchment paper for easy cleanup.
2. Mix the Dry Ingredients: In a bowl, whisk together the flour, cream of tartar, baking soda, and salt until well combined.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and 1 1/2 cup of granulated sugar until light and fluffy. Then, add the eggs one at a time, mixing until fully incorporated.
4. Add the Mix-Ins: Gently fold in the caramel bits and diced apples until they are evenly distributed throughout the dough.
5. Combine and Chill: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Cover the dough with plastic wrap and chill it for about 30 minutes to firm up.
6. Prepare the Cinnamon-Sugar Coating: In a small bowl, combine the remaining 1/4 cup of granulated sugar and 1 1/2 teaspoon of cinnamon.
7. Shape and Roll: Scoop the chilled dough into balls, about 1 1/4 inches in size, and roll each one in the cinnamon-sugar mixture to coat completely.
8. Bake to Perfection: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
9. Cool and Serve: Allow the cookies to sit on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure your Caramel Apple Snickerdoodles turn out absolutely divine, be mindful not to overbake them. Chilling the dough helps maintain their shape and texture. Store cooled cookies in an airtight container for up to 5 days or freeze dough balls for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 19 grams
- Sodium: 100 mg
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 19 grams
- Fiber: 0 grams
- Protein: 2 grams
- Cholesterol: 30 mg