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Caramel apple snickerdoodles are the ultimate fall treat for cookie lovers who crave the nostalgic warmth of baked apples and gooey caramel all in a soft cinnamon-dusted package. These cookies bring together crisp tart apples with rich caramel and the classic snickerdoodle tang which makes every bite feel like autumn in dessert form.
The first time I made these caramel apple snickerdoodles was for a family pumpkin carving night. The house smelled incredible and everyone immediately wanted the recipe. Now it is our must bake cookie every October.
Gather Your Ingredients
- All purpose flour: Provides structure for perfectly chewy cookies. Use a good quality unbleached flour for best texture
- Baking powder: Gives lift so cookies turn out puffy and thick
- Salt: Enhances all the other flavors and balances sweetness
- Ground cinnamon: Brings classic snickerdoodle flavor with warmth
- Ground nutmeg: Offers depth and a subtle autumn spice
- Unsalted butter: Must be at room temperature to cream easily for soft cookies
- Granulated sugar: Makes the dough sweet and keeps texture tender
- Light brown sugar: Adds moisture and caramel undertones. Press it firmly to measure accurately
- Large eggs: Bind the dough together while adding richness
- Vanilla extract: Deepens sweetness and rounds out spice flavor
- Finely chopped apples: Give bursts of juicy tartness. Granny Smiths hold up best but any firm apple works
- Soft caramel pieces, chopped tiny: Guarantee gooey pools of caramel in every bite
- Granulated sugar plus ground cinnamon for rolling: Gives the signature snickerdoodle crust. Use fresh cinnamon for great aroma
How to Make It
- Prepare the Ingredients:
- Measure all your ingredients in advance. Have the butter fully softened which can take about 40 minutes at room temperature. Peel and chop the apples into tiny pieces barely larger than peas. Unwrap and chop the caramel candies so they melt properly in the oven
- Mix the Dry Ingredients:
- In a medium bowl whisk together the all purpose flour baking powder salt one teaspoon ground cinnamon and nutmeg. This ensures even distribution of leavening and spices so every cookie has the same fluffy rise and fall flavor
- Cream the Butter and Sugars:
- In a large bowl beat together the room temperature butter one cup granulated sugar and the packed brown sugar on medium speed for about 3 minutes. Keep beating until the mixture looks light pale and fluffy because this creates air which gives the cookies their soft texture
- Add the Eggs and Vanilla:
- Crack in the eggs one at a time mixing just until each is incorporated. Pour in the vanilla extract. Mix until smooth. Avoid overbeating or the cookies may turn cakey
- Combine Wet and Dry Mixtures:
- Gently fold in the flour mixture a third at a time scraping the bowl often. Stop as soon as no dry flour remains. Over mixing can make cookies tough
- Add Apples and Caramel:
- Lightly toss the apple pieces and caramel chunks in a tablespoon of flour to prevent sinking. Fold them into the dough using a spatula making sure they are distributed evenly throughout
- Chill the Dough:
- Cover the bowl and let dough rest in the fridge for at least 30 minutes. This step keeps cookies from over spreading during baking and lets all the flavors blend
- Shape and Coat Cookies:
- Scoop out tablespoon sized balls of dough. Roll each ball in cinnamon sugar until fully coated. Place them spaced about two inches apart on lined baking sheets so there is room for spreading
- Bake:
- Bake in the preheated oven set at 350 degrees Fahrenheit for 13 to 15 minutes or until cookies are puffed crinkly and just turning golden at the edges. For extra chewy centers remove from oven while they still look just a bit underdone
- Cool and Enjoy:
- Let cookies cool on the baking sheet for five minutes to finish setting then transfer to a rack. Enjoy warm while caramel is still gooey or let cool completely
One of my favorite touches is the caramel pieces because they melt into dreamy chewy pockets that remind me of eating caramel apples at the county fair as a kid. My family loves to make a double batch just to have some tucked away for rainy day treats.
Flavor Boosters
A sprinkle of flaky salt on top right out of the oven takes these to another level and the extra salt really makes the caramel pop in flavor.
Serving Suggestions
Stack these on a rustic plate for dessert with apple cider or coffee. Tuck a few in a lunchbox for a midweek treat. Warm one in the microwave for ten seconds and top with a scoop of vanilla ice cream for an easy fall sundae.
Creative Twists
Use diced pears instead of apples for a fun winter spin. Add a pinch of ground ginger for more warming spice. Make them bite sized for holiday cookie trays.
These cookies are always a surprise hit with kids and adults alike. Try making a double batch for your next fall gathering—they disappear fast.
Common Questions About This Recipe
- → What type of apples work best for this dessert?
Firm and tart apples like Granny Smith are ideal as they hold their shape and add a fresh contrast to the sweet caramel and cinnamon flavors.
- → Can the caramel pieces be substituted?
Yes, soft caramel bits provide a creamy sweetness, but chopped caramel candies or toffee pieces can work similarly for texture and flavor.
- → How should the dough be prepared for rolling?
After mixing, shape dough into balls and roll them in a cinnamon-sugar mixture to create a flavorful crust that enhances the baked texture.
- → What oven temperature and baking time are recommended?
Preheat the oven to 350°F (175°C) and bake for 30-45 minutes until they are lightly golden and set.
- → How can I store these snickerdoodles to keep them fresh?
Store baked snickerdoodles in an airtight container at room temperature for up to a week to maintain their softness and flavor.