As the leaves begin to turn and the air carries that crisp autumn scent, I find myself craving comforting treats that celebrate the season. Enter my Chewy Apple Snickerdoodles with Brown Butter. These delightful cookies are a twist on the classic favorite, filled with warm, caramelized apples and kissed with fragrant cinnamon. The best part? They’re not only quick to whip up but also perfect for sharing during cozy get-togethers or simply savoring on a quiet evening at home. With their irresistibly chewy texture and a sweet, spiced exterior, these Apple Snickerdoodles promise to warm both your heart and your kitchen. Ready to dive into this fall baking adventure? Let’s get those ovens preheating!
Why will you love Apple Snickerdoodles?
Unique Flavor Fusion: These cookies blend traditional snickerdoodle flavors with caramelized apples, creating a delightful taste sensation that’s perfect for fall.
Easy to Make: With simple steps and accessible ingredients, even novice bakers will find success in crafting these delicious treats.
Chewy Texture: Each bite offers a melt-in-your-mouth experience, thanks to the rich brown butter and soft apples.
Versatile Pairing: Serve them warm with a scoop of vanilla ice cream, or enjoy alongside a steaming cup of your favorite beverage—just like with my tasty Apple Chai Latte!
Perfect for Gatherings: These cookies are sure to be a hit at any autumn gathering or cozy night in, making them a must-try this season.
Apple Snickerdoodles Ingredients
For the Caramelized Apples
- 250 grams Gala apples – Adds freshness and natural sweetness; substitute with Honeycrisp or Granny Smith for a tart contrast.
- 50 grams dark brown sugar – Provides depth of flavor and moisture; light brown sugar works well too.
- 1.5 teaspoons ground cinnamon – Essential for spicing the apples and cookies, enhancing warm flavors.
- Pinch of salt – Balances sweetness; essential for flavor contrast.
- Juice of one small lemon – Brightens flavors with acidity; can substitute with apple cider vinegar.
For the Cookie Dough
- 184 grams unsalted butter – Creates a rich, chewy texture; brown until golden for added flavor, using European-style butter for best results.
- 100 grams dark brown sugar – Sweetens the dough while adding moisture; light brown sugar can be substituted.
- 100 grams granulated sugar – Combines with dark brown sugar for balanced sweetness; modify according to desired sweetness.
- 2 teaspoons vanilla bean paste or extract – Adds aromatic flavor; either works beautifully.
- 1 egg and 1 egg yolk (room temperature) – Binds ingredients and contributes to richness; room temperature eggs help improve texture.
- 250 grams all-purpose flour – Provides structure; avoid using a gluten-free blend as it may not yield the same texture.
- 1 teaspoon baking soda – Helps the cookies rise, providing a nice lift.
- 1 teaspoon cream of tartar – Contributes to the chewy texture of the cookies.
- 1 teaspoon ground cinnamon – Reinforces the warm flavors within the cookie.
- 0.5 teaspoon fine sea salt – Enhances the overall flavor profile.
- 5 grams cornstarch – Softens the cookie texture, enhancing chewiness.
For Coating
- 66 grams granulated sugar and 1 tablespoon ground cinnamon – This combination gives a sweet, spiced exterior to your apple snickerdoodles.
Step‑by‑Step Instructions for Apple Snickerdoodles
Step 1: Caramelize Apples
Start by peeling and finely dicing 250 grams of Gala apples. In a medium skillet, combine the apples with 50 grams of dark brown sugar, 1.5 teaspoons of ground cinnamon, a pinch of salt, and the juice of one small lemon. Cook over low to medium heat for about 10 minutes, stirring occasionally until the apples are browned and soft. Remove from heat and chill in the fridge.
Step 2: Brown Butter
In a saucepan, melt 184 grams of unsalted butter over medium heat, watching carefully as it turns golden brown and emits a nutty aroma, which should take about 5-7 minutes. Make sure to stir occasionally to prevent burning. Once browned, remove from heat and let it cool in the fridge for about 10 minutes to solidify slightly before using in the cookie dough.
Step 3: Mix Dry Ingredients
While the butter cools, whisk together 250 grams of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1 teaspoon of ground cinnamon, 0.5 teaspoon of fine sea salt, and 5 grams of cornstarch in a mixing bowl. This mixture forms the foundation of your Apple Snickerdoodles, providing structure and chewiness. Set aside while you prepare the wet ingredients.
Step 4: Combine Wet Ingredients
In a separate large mixing bowl, whisk together the cooled brown butter, 100 grams of dark brown sugar, and 100 grams of granulated sugar until smooth. Add in 2 teaspoons of vanilla bean paste or extract, followed by 1 egg and 1 egg yolk at room temperature. Mix vigorously until combined, then fold in the chilled, caramelized apples, ensuring they’re evenly distributed throughout.
Step 5: Combine and Chill Dough
Gradually add the dry ingredients to the wet mixture, gently folding until a dough forms. Be careful not to overmix, as this can affect the texture of your Apple Snickerdoodles. Once combined, tightly cover the bowl with plastic wrap and refrigerate the dough for 2-3 hours. This chilling step is crucial for the perfect chewy texture.
Step 6: Prepare for Baking
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. In a small bowl, mix together 66 grams of granulated sugar and 1 tablespoon of ground cinnamon to create a coating for the cookies. This adds a delightful sweetness and spice to each Apple Snickerdoodle.
Step 7: Form Cookies
Once the dough has chilled, scoop out portions using a cookie scoop or tablespoon. Roll each portion into a ball, then roll the dough balls in the cinnamon sugar mixture until thoroughly coated. Place them spaced apart on the prepared baking sheet, ensuring there’s enough room for them to spread during baking.
Step 8: Bake
Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set, and the tops are slightly puffed. Keep an eye on them; they should be golden and aromatic. Remove the baking sheet from the oven, and let the cookies cool on the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Make Ahead Options
These Apple Snickerdoodles are perfect for meal prep enthusiasts looking to save time on busy baking days! You can caramelize the apples up to 3 days in advance and store them in an airtight container in the refrigerator to keep them fresh. Prepare the brown butter and chill it for up to 24 hours before mixing it into your cookie dough. Additionally, you can mix and chill the cookie dough itself for 2-3 hours or refrigerate it overnight. When you’re ready to bake, simply scoop, roll in cinnamon sugar, and bake for a quick dessert that’s just as delicious, preserving that warm, chewy goodness. Enjoy having these delightful cookies ready to go when the craving strikes!
How to Store and Freeze Apple Snickerdoodles
Room Temperature: Store your Apple Snickerdoodles in an airtight container at room temperature for up to a week. This helps maintain their chewy texture and keeps them fresh.
Fridge: If you prefer an extra layer of freshness, store the cookies in the fridge for up to 2 weeks. Place them in an airtight container to prevent them from drying out.
Freezer: To freeze, wrap each cooled cookie tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.
Reheating: For a warm, gooey experience, reheat frozen Apple Snickerdoodles in a preheated oven at 350°F for about 5-7 minutes, or microwave them for 10-15 seconds until warmed through.
Expert Tips for Chewy Apple Snickerdoodles
- Butter Perfection: Ensure your butter is browned to a deep golden color; this adds a rich nutty flavor that elevates your Apple Snickerdoodles.
- Chill Time: Don’t skip chilling the dough for 2-3 hours. This step is crucial for achieving the perfect chewy texture.
- Measure Accurately: Use a kitchen scale for precise ingredient measurements; it helps maintain balance and consistency in your cookie dough.
- Room Temperature Eggs: Make sure your eggs are at room temperature; this helps to create a more uniform batter, yielding soft, chewy cookies.
- Oven Temperature: Keep an eye on your oven; every oven is different, so check your cookies a minute or two early to prevent overbaking.
What to Serve with Chewy Apple Snickerdoodles with Brown Butter?
These cozy treats are not just delightful on their own; pair them with these perfect accompaniments for a complete fall experience.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a delightful contrast to the warm, chewy cookies, enhancing the cinnamon and apple flavors.
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Caramel Sauce: Drizzle warm caramel sauce over the snickerdoodles for a luxurious touch that amplifies the apple’s sweetness—great for gatherings or date nights.
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Chai Tea: The aromatic spices in chai perfectly complement the warm flavors in the snickerdoodles, creating a cozy pairing for a chilly autumn evening.
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Coffee: Enjoy a cup of freshly brewed coffee alongside your cookies, as the bitterness of the coffee balances the sweetness and enhances the warm spice notes.
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Spiced Hot Cider: Serve these cookies with a mug of spiced hot apple cider for a nostalgic fall treat that inspires warm memories of cozy nights by the fire.
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Pumpkin Soup: A bowl of creamy pumpkin soup offers a savory contrast to the sweetness of the cookies, making for an inviting fall meal.
Indulging in these pairings will take your apple snickerdoodles experience to new heights, warming both your heart and home.
Apple Snickerdoodles Variations & Substitutions
Feel free to get creative with these Apple Snickerdoodles, as there are plenty of delicious twists to try!
- Fruit Swap: Use Honeycrisp or Granny Smith apples for added tartness and a flavor kick in your cookies.
- Nutty Crunch: Add chopped pecans or walnuts for a delightful crunch; they pair perfectly with the sweet apple filling.
- Spice Twist: Introduce nutmeg or allspice for a warm, autumnal flavor; these spices will elevate your cookies to another level.
- Dairy-Free: Substitute coconut oil for butter and use plant-based milk in your dough for a tasty, dairy-free version.
- Whole Wheat: Swap half of the all-purpose flour for whole wheat flour to add a hearty, nutty flavor, along with a nutritional boost.
- Maple Sweetness: Replace granulated sugar with maple sugar for a warm, earthy sweetness and an extra fall touch.
- Caramel Drizzle: Drizzle your cookies with caramel sauce after baking for an indulgent treat that enhances the apple flavor.
- Chili Kick: For those who love heat, add a pinch of cayenne pepper or red pepper flakes to the dough for a surprising kick alongside the sweetness.
These variations not only personalize your baking experience but also bring new flavors to your cherished family recipe. If you love warm spices and apples, don’t miss out on my delicious Apple Cider Cake for another decadent fall treat! Whether you keep it classic or experiment with flavors, your Apple Snickerdoodles will surely shine this season!
Apple Snickerdoodles Recipe FAQs
What kind of apples should I use for the Apple Snickerdoodles?
I recommend using Gala apples for their sweetness and tender texture, but you can also try Honeycrisp for a tart bite or Granny Smith for a contrasting flavor. Just make sure they are fresh and firm, as you want them to hold up during the caramelizing process.
How do I store my Apple Snickerdoodles?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you’d like them to last longer, you can also refrigerate them for about two weeks. Just be sure to seal them well to prevent any drying out!
Can I freeze Apple Snickerdoodles, and if so, how?
Absolutely! To freeze, after the cookies have cooled, wrap each one tightly in plastic wrap or aluminum foil and place them in a freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply reheat them in a preheated oven at 350°F for about 5-7 minutes for that freshly-baked taste.
What should I do if my cookies spread too much?
If your Apple Snickerdoodles spread too much while baking, it may be due to the dough not being chilled long enough or if the butter was too warm when mixed. Always chill the dough for at least 2-3 hours before baking to help maintain their shape. Also, ensure your butter is just brown and not overly melted when combining.
Can these cookies be made gluten-free?
While I recommend using all-purpose flour for the best texture, you can substitute a gluten-free flour blend designed for baking. Just be aware that the final texture might differ slightly since gluten-free flours sometimes yield a different chewiness and rise.
Are there any allergens I should be aware of?
If you have nut allergies, feel free to skip any added nuts, as they are not included in this recipe. Also, keep in mind that this recipe contains gluten from the flour and dairy from the butter and egg. Always check your ingredient packages for potential cross-contamination warnings!
Soft and Chewy Apple Snickerdoodles You'll Crave This Fall
Ingredients
Equipment
Method
- Peel and finely dice the Gala apples. In a skillet, combine with dark brown sugar, ground cinnamon, salt, and lemon juice. Cook for about 10 minutes until apples are browned and soft. Chill.
- Melt unsalted butter in a saucepan over medium heat, stirring until it turns golden brown and nutty. Cool in the fridge for about 10 minutes.
- In a bowl, whisk together all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch. Set aside.
- In another bowl, whisk the cooled brown butter with dark brown sugar and granulated sugar. Add vanilla, an egg, and an egg yolk. Mix well and fold in the caramelized apples.
- Gradually add the dry ingredients to the wet mixture, folding gently until a dough forms. Cover and refrigerate for 2-3 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix granulated sugar and ground cinnamon for the coating.
- Scoop dough portions and roll into balls, then coat in the cinnamon sugar mixture. Place on the baking sheet, spaced apart.
- Bake for 12-14 minutes until edges are set and tops are slightly puffed. Cool on pan for 5 minutes before transferring to a cooling rack.
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