Description
Warm, cozy, and delightfully gooey, these Caramel Apple Snickerdoodles marry the best of fall flavors with a nostalgic cookie classic.
Ingredients
- 2 3/4 cup all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 2 large eggs
- 1 cup caramel bits
- 1 cup diced apple
- 1/4 cup granulated sugar (for coating)
- 1 1/2 teaspoon ground cinnamon
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Instructions
- 1. Preheat the Oven: Set your oven to 350°F and line your cookie sheets with parchment paper for easy cleanup.
- 2. Mix the Dry Ingredients: In a bowl, whisk together the flour, cream of tartar, baking soda, and salt until well combined.
- 3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and 1 1/2 cup of granulated sugar until light and fluffy. Then, add the eggs one at a time, mixing until fully incorporated.
- 4. Add the Mix-Ins: Gently fold in the caramel bits and diced apples until they are evenly distributed throughout the dough.
- 5. Combine and Chill: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Cover the dough with plastic wrap and chill it for about 30 minutes to firm up.
- 6. Prepare the Cinnamon-Sugar Coating: In a small bowl, combine the remaining 1/4 cup of granulated sugar and 1 1/2 teaspoon of cinnamon.
- 7. Shape and Roll: Scoop the chilled dough into balls, about 1 1/4 inches in size, and roll each one in the cinnamon-sugar mixture to coat completely.
- 8. Bake to Perfection: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- 9. Cool and Serve: Allow the cookies to sit on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.