These Caramel Apple Snickerdoodles are soft, chewy cookies rolled in cinnamon-sugar, studded with tender apple pieces, and finished with a caramel drizzle.
There’s nothing like crisp fall air to bring out seasonal baking. These Caramel Apple Snickerdoodles were born from a kitchen mishap: I attempted a different caramel-apple cookie, but the caramels melted and spread during baking. After two failed tries I switched gears to a snickerdoodle base—cinnamon-sugar and apples are a perfect match—and finished the cookies with a caramel drizzle. The result is a cozy, autumn-inspired cookie that’s soft in the center with a warm caramel finish.
Quick tip: don’t stack these cookies after drizzling with caramel. The caramel remains soft and will cause cookies to stick together. Store them in a single layer to keep the drizzle intact.
Caramel Apple Snickerdoodles
Ingredients
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 ½ cup (180 g) all-purpose flour (stir, spoon & level)
- 1 tsp cream of tartar
- ½ tsp salt
- ½ tsp baking soda
- ¾ to 1 cup (70-93 g) applepeeled and diced small (about 1 apple)
- ¼ cup (50 g) granulated sugar (for rolling)
- 1 ½ tsp ground cinnamon (for rolling)
- 20 caramels, unwrapped
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, cream the butter with ¾ cup granulated sugar until light. Add the egg and vanilla and mix until combined.
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Whisk the flour, cream of tartar, salt, and baking soda together. Add the dry ingredients to the butter mixture and mix until just combined. Fold in the diced apples.
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In a small bowl, combine ¼ cup granulated sugar and 1½ tsp ground cinnamon. Scoop cookie dough into balls, roll each in the cinnamon-sugar, and place on a baking sheet prepared with nonstick spray or a silicone mat.
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Bake 10–12 minutes, or until edges are lightly browned. Remove from oven and allow cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack.
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Melt caramels in a microwave-safe bowl in 15-second bursts, stirring between bursts, until just melted. Transfer melted caramel to a zip-top bag, snip a small corner, and drizzle over cooled cookies (caramel will be hot—handle with care). Let the caramel set completely. Store cookies in a single layer to avoid sticking; cover with plastic wrap without touching the caramel tops.
Notes
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