Caramel Apple Snickerdoodles (Print-Friendly Version)
This autumn-inspired caramel apple snickerdoodles features warm cinnamon, soft caramel, and fresh apples for a cozy treat. Ideal for fall baking and a keeper for your favorites.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
2 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon ground nutmeg
→ Wet Ingredients
06 -
1/2 cup unsalted butter, at room temperature
07 -
1 cup granulated sugar
08 -
1/2 cup packed light brown sugar
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
→ Fruit and Filling
11 -
1 cup finely chopped Granny Smith apples
12 -
1/2 cup soft caramel pieces, finely chopped
→ For Rolling
13 -
1/3 cup granulated sugar
14 -
1 tablespoon ground cinnamon
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
02 -
Whisk flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg in a medium bowl. Set aside.
03 -
In a large bowl, beat unsalted butter, 1 cup granulated sugar, and light brown sugar until pale and fluffy.
04 -
Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract.
05 -
Gradually add the dry ingredient mixture to the creamed mixture, mixing until just combined.
06 -
Gently fold in chopped apples and caramel pieces until evenly distributed.
07 -
In a small bowl, combine 1/3 cup granulated sugar with 1 tablespoon ground cinnamon.
08 -
Scoop dough with a tablespoon and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat fully.
09 -
Arrange dough balls on prepared baking sheets with ample spacing. Bake for 12 to 15 minutes, until edges are set and centers remain soft.
10 -
Allow cookies to cool on sheets for 5 minutes, then transfer to wire rack to cool completely before serving.
# Extra Suggestions:
01 -
For best texture, use apples that are firm and tart. Allow cookies to cool before removing from the sheet to prevent breaking.