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Apple Snickerdoodles Recipe: Chewy, Sweet & Fall-Perfect! Recipe

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★★★★★

4.5 from 139 reviews

This Apple Snickerdoodles recipe offers a chewy, sweet, and fall-perfect twist on the classic cookie. Infused with diced gala apples, browned butter, and a signature cinnamon-sugar coating, these cookies deliver a delightful balance of soft texture and warm spice, making them an ideal treat for cozy autumn days.

Ingredients

Scale

Apples Mixture

  • 250g peeled and finely diced Gala apples
  • 50g (1/4 cup) dark brown sugar
  • 1.5 tsp ground cinnamon
  • Pinch of salt
  • Juice from 1 small lemon

Browned Butter

  • 184g (13 tbsp) unsalted butter, browned (yields 150g)

Cookie Dough

  • 100g (1/2 cup) dark brown sugar
  • 100g (1/2 cup) granulated sugar
  • 2 tsp vanilla bean paste or extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 250g (2 cups) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp ground cinnamon

Cinnamon-Sugar Coating

  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Prepare Apples: In a small bowl, combine the peeled and finely diced Gala apples with dark brown sugar, ground cinnamon, a pinch of salt, and lemon juice. Mix well and set aside to allow the flavors to meld.
  2. Prep Oven & Dry Ingredients: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and ground cinnamon. Set aside the dry mixture.
  3. Brown Butter: In a saucepan, brown the unsalted butter over medium heat until it becomes golden and aromatic, yielding about 150g after browning. Allow the browned butter to cool slightly before use.
  4. Cream Wet Ingredients: In a large mixing bowl, use an electric mixer to cream together the cooled browned butter with dark brown sugar and granulated sugar for 3-5 minutes until the mixture is light, pale, and fluffy. Reduce the mixer speed, then beat in the vanilla bean paste followed by the large egg and egg yolk, one at a time, until just combined.
  5. Form Dough: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overmixing. Gently fold the prepared diced apples into the dough using a rubber spatula, ensuring even distribution.
  6. Chill Dough: Chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours, to prevent excessive spreading during baking and to enhance flavor.
  7. Prepare Cinnamon-Sugar Coating: In a shallow bowl, whisk together granulated sugar and ground cinnamon to create the signature snickerdoodle coating.
  8. Shape & Coat Cookies: Using a 1.5 to 2 tablespoon cookie scoop, portion the chilled dough. Roll each portion into a smooth ball, then roll thoroughly in the cinnamon-sugar coating to cover completely. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Optionally, gently flatten each dough ball slightly.
  9. Bake: Bake one baking sheet at a time in the preheated oven for 9-11 minutes, until the edges are set and lightly golden but the centers remain soft and puffy. Rotate the baking sheet halfway through baking if your oven is uneven. Avoid overbaking to keep the cookies chewy.
  10. Cool & Serve: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack to cool completely. Serve warm or store in an airtight container at room temperature for 3-4 days. For extended storage, freeze baked cookies for up to 3 months.

Notes

  • Chilling the dough is recommended to prevent spreading and to deepen the flavor of the snickerdoodles.
  • Browned butter is key for a nutty, rich flavor that elevates the cookies beyond traditional snickerdoodles.
  • Use room temperature eggs for better mixing and texture.
  • Rolling cookies in cinnamon-sugar coating before baking is essential for the signature snickerdoodle texture and flavor.
  • Baking one sheet at a time ensures even baking and consistent results.
  • Cookies can be stored at room temperature or frozen to preserve freshness.

Keywords: Apple Snickerdoodles, browned butter cookies, cinnamon sugar cookies, fall cookies, chewy cookies, autumn desserts

Find it online: https://messykitchenmagic.com/apple-snickerdoodles-recipe-chewy-sweet-and-fall-perfect-recipe/