Caramel Apple Snickerdoodles Recipe is like a cozy hug in cookie form. If you’re a fan of snickerdoodles and love the combo of caramel and apple, this one’s going to make your taste buds dance. Trust me, I’ve baked these a bunch of times, and they never disappoint.
Why You Should Try This Caramel Apple Snickerdoodles
These cookies bring together the classic cinnamon-sugar snickerdoodle with sweet, chewy caramel bits and little chunks of apple. It’s like autumn in every bite. Plus, they’re soft and chewy, which is exactly how I like my cookies. If you want a twist on a traditional favorite, this recipe fits the bill perfectly.
Ever wondered why caramel and apple work so well together? It’s all about balancing sweetness with a bit of tartness and a touch of spice. The cinnamon sugar coating on the outside adds just the right amount of warmth to make these cookies irresistible.
Variations I’ve Tried And Loved
I like to experiment with this recipe depending on what I have on hand or my mood.
- Swap out the caramel bits for toffee pieces if you want a crunchier texture.
- Use Granny Smith apples for a tart bite or Fuji apples for a sweeter touch.
- Add a pinch of nutmeg or ground cloves to the dough for an extra layer of spice.
- Drizzle some melted caramel on top after baking for a gooey finish.
Caramel Apple Snickerdoodles
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually blend in the dry ingredients.
- Fold in chopped apples and caramel bits.
- In a small bowl, mix ground cinnamon and 1/4 cup sugar.
- Roll dough into 1 1/2-inch balls, then roll each ball in the cinnamon sugar mixture.
- Place on prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes or until lightly golden around the edges.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Serving Ideas for Caramel Apple Snickerdoodles
These cookies shine on their own, but you can also:
- Serve warm with a scoop of vanilla ice cream for a quick dessert.
- Pack them in a lunchbox for a sweet surprise.
- Pair with a hot cup of coffee or chai tea for a cozy afternoon snack.
I like to keep a batch in the freezer and pull them out when I need a quick treat.
Tips for Caramel Apple Snickerdoodles
- Use fresh apples and chop them finely so they bake evenly and don’t make the dough too wet.
- If you can’t find caramel bits, chop soft caramel candies into small pieces.
- Don’t overbake! The cookies will firm up as they cool, so pull them out when the centers are still soft.
- If your dough feels too sticky, chill it for 15-20 minutes before rolling.
Pro tip: Don’t skip the cinnamon sugar coating. It adds that classic snickerdoodle crunch and flavor that makes these cookies stand out.
Leftovers and Storage
Store these cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, pop them in the freezer for up to 2 months. Just thaw at room temperature or warm them up slightly before eating.
Common Mistakes to Avoid
- Adding too much apple or caramel can make the dough too wet and cause the cookies to spread too much. Stick to the recommended amounts.
- Forgetting the cream of tartar will change the texture; it’s what gives snickerdoodles their signature chewiness.
- Baking at too high a temperature can brown the cookies too fast, leaving the centers undercooked.
Nutrition Informations (per serving)
- Calories: 220 kcal
- Carbohydrates: 32 g
- Protein: 2 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 18 g