If there were ever a cookie that captured the essence of fall in every bite, it’s these Apple Snickerdoodles. Imagine biting into a soft, chewy cookie that’s bursting with caramelized apples, warm cinnamon, and the nutty depth of brown butter. It’s like wrapping yourself in a flannel blanket while sipping apple cider—but in cookie form.
This isn’t your average snickerdoodle. We’re talking brown butter snickerdoodles that are dotted with real caramelized apple pieces and rolled in a classic cinnamon-sugar coating. Perfect for a crisp afternoon pick-me-up, a cozy baking weekend, or a fall dessert table that needs something extra special.
Why You’ll Love These Apple Snickerdoodles
- The caramelized apple cookies you didn’t know you needed but now can’t live without
- A twist on classic snickerdoodles with a cozy apple cinnamon upgrade
- Made with browned butter for rich, nutty flavor
- A must-bake fall cookie recipe that’s just as perfect with coffee as it is with ice cream
Ingredients
Caramelized Apples:
- 250g (about 4–5 small) Gala apples, peeled and finely diced
- 50g (1/4 cup) dark brown sugar
- 1 1/2 tsp ground cinnamon
- Pinch of salt
- Juice from 1 small lemon
Cookies:
- 184g (13 tbsp) unsalted butter (brown to 150g or 3/4 cup)
- 100g (1/2 cup) dark brown sugar
- 100g (1/2 cup) granulated sugar
- 2 tsp vanilla bean paste or extract
- 1 large egg (room temp)
- 1 egg yolk (room temp)
- 250g (2 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 2 tsp cornstarch
Coating:
- 66g (1/3 cup) granulated sugar
- 1 tbsp ground cinnamon
How to Make Them
- Caramelize the Apples: Combine diced apples with brown sugar, cinnamon, salt, and lemon juice. Cook over medium heat for about 10 minutes until soft and golden. Chill in the fridge.
- Brown the Butter: Melt butter in a pan over medium heat until it foams and turns golden brown with specks. Pour into a bowl and chill for 10 minutes.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch.
- Combine Wet Ingredients: In a large bowl, mix cooled brown butter, sugars, and vanilla. Add egg and egg yolk, whisking until smooth. Fold in chilled caramelized apples.
- Make the Dough: Gently stir in dry ingredients until a dough forms. Cover and chill for 2–3 hours.
- Preheat Oven: Set to 350°F. Line baking sheets with parchment.
- Roll and Bake: Scoop about 40g (2 heaping tbsp) dough balls, roll in cinnamon sugar coating, and place on sheet 2–3 inches apart. Bake for 12–14 minutes until edges are set but centers look slightly soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Or enjoy warm with a mug of something cozy.
Cozy Baking Tips
- Use European-style butter for a richer flavor and better browning.
- Let the brown butter cool before adding to your dough—too hot and it could scramble your eggs!
- Chilling is non-negotiable. It helps deepen flavor and keeps the cookies thick and chewy.
- Don’t skip the lemon juice. It balances the sweetness of the apples and enhances the caramelization.
From My Oven to Yours
These cookies happened on a whim after an orchard visit left me with a bag full of Gala apples and no pie plans. I wanted something easier but still indulgent. The result? A batch of cookies that disappeared within hours. My husband said they tasted like fall had baked itself into a cookie, and honestly—he’s not wrong. Now they’re my signature seasonal treat.
What to Serve With Apple Snickerdoodles
These pair beautifully with a warm apple cider, hot chai latte, or even a cold glass of milk. Serve alongside a scoop of vanilla ice cream for a fall dessert that tastes like a cozy evening. They’re also perfect for gifting—pile them in a tin, tie with a ribbon, and you’ve got instant autumn magic.
How to Store and Freeze
Store cooled cookies in an airtight container at room temperature for up to 4 days. To freeze, layer cookies between sheets of parchment in a freezer-safe container for up to 2 months. To reheat, let thaw or warm in a 300°F oven for a few minutes to bring back that fresh-baked softness.
FAQs About These Brown Butter Snickerdoodles
Can I use another apple variety?
Yes! Honeycrisp or Fuji work well, but avoid very tart or overly juicy apples.
Do I have to use cream of tartar?
It’s traditional in snickerdoodles, but if you don’t have it, you can substitute with a bit of lemon juice or leave it out in a pinch.
Can I freeze the dough?
Absolutely. Scoop into balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add a minute or two to the bake time.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend and keep an eye on texture while mixing.
The Snickerdoodle Glow-Up: Apple Edition
These Apple Snickerdoodles are the ultimate cozy baking project. With gooey caramelized apples, rich brown butter, and that classic cinnamon-sugar hug, they’re everything fall should taste like. Whether you’re treating yourself, baking for friends, or just need a reason to turn on the oven, this cookie recipe is your golden hour in baked form.
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Apple Snickerdoodles
- Total Time: 2 hours 45 minutes (including dough chilling)
- Yield: 16–18 cookies 1x
Description
These Apple Snickerdoodles are the ultimate fall cookie—soft, chewy, and filled with caramelized apples and warm cinnamon spice. Browned butter adds nutty richness, while a cinnamon-sugar coating gives that classic snickerdoodle touch. Perfect for cozy baking sessions, gifting, or pairing with your favorite fall beverage, this cookie recipe captures autumn in every bite.
Ingredients
Caramelized Apples:
-
250g Gala apples, peeled and finely diced (about 4–5 small)
-
50g (¼ cup) dark brown sugar
-
1½ tsp ground cinnamon
-
Pinch of salt
-
Juice from 1 small lemon
Cookies:
-
184g (13 tbsp) unsalted butter (browned to 150g or ¾ cup)
-
100g (½ cup) dark brown sugar
-
100g (½ 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
-
½ tsp fine sea salt
-
2 tsp cornstarch
Coating:
-
66g (⅓ cup) granulated sugar
-
1 tbsp ground cinnamon
Instructions
-
Caramelize Apples: Cook diced apples with brown sugar, cinnamon, salt, and lemon juice over medium heat for ~10 minutes until golden and soft. Chill.
-
Brown the Butter: Melt and brown the butter over medium heat until golden with brown specks. Pour into a bowl and cool for 10 minutes.
-
Mix Dry Ingredients: In a bowl, whisk flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch.
-
Combine Wet Ingredients: In a large bowl, whisk browned butter, sugars, and vanilla. Add the egg and yolk, mix well. Fold in the chilled apples.
-
Make the Dough: Stir in the dry ingredients until just combined. Chill the dough for 2–3 hours.
-
Preheat Oven: Heat oven to 350°F (175°C) and line baking sheets with parchment.
-
Roll and Bake: Scoop ~40g dough balls, roll in cinnamon sugar, place 2–3 inches apart, and bake 12–14 minutes until edges are set.
-
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use European-style butter for deeper flavor.
Let browned butter cool before mixing with eggs.
Chilling is essential for flavor and texture.
Lemon juice brightens and balances the apple filling.
You can freeze dough balls and bake straight from frozen.
Store baked cookies for up to 4 days at room temp or 2 months in the freezer.
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 14 minutes per batch
- Category: Desserts
- Method: Baking
- Cuisine: American