Ingredients
Snickerdoodle Cookie Dough
- 12 tbsp butter (170g), softened
- 1/3 cup white sugar (67g)
- 2/3 cup dark brown sugar (133g)
- 1 egg
- 1 egg yolk
- 1 1/2 tsp vanilla bean paste
- 2 1/4 cups all-purpose flour (290g)
- 1 1/4 tsp cream of tartar
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp salt
Cookie Topping
- 1/3 cup granulated sugar (67g)
- 2 tsp cinnamon powder
Apple Pie Filling
- 4 Granny Smith or Honeycrisp apples, peeled, cored and chopped
- 1 1/2 tsp lemon juice
- 2 tbsp dark brown sugar
- 1 1/2 tsp cinnamon powder
- 1 tbsp all-purpose flour
Brown Sugar Caramel Sauce
- 1 cup dark brown sugar (200g)
- 6 tbsp butter (85g)
- 1/4 cup heavy cream (60g)
- 1/2 tsp salt
Instructions
- Make snickerdoodle cookie dough: In the bowl of a stand mixer or using a hand mixer, beat the softened butter, white sugar, and dark brown sugar together for about 3 minutes until creamy and fluffy. Add the egg, egg yolk, and vanilla bean paste, whisking until fully combined.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, baking powder, and salt. Thoroughly combine these dry ingredients.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture in 2 to 3 additions. Fold gently with a rubber spatula until just combined, taking care not to overmix.
- Chill dough: Using a 2 tbsp cookie scoop, portion out 10-12 large cookie balls from the dough. Cover and refrigerate for at least 1 hour while preparing the filling and sauce.
- Prepare apple pie filling: While dough chills, add chopped apples, lemon juice, dark brown sugar, cinnamon, and flour to a nonstick pan. Cook over low heat for 10-12 minutes, stirring occasionally, until apples are tender but still have a slight crispness.
- Make caramel sauce: In a nonstick saucepan, combine dark brown sugar, butter, and heavy cream. Cook over low heat for about 5 minutes, stirring until the sauce turns silky and dark golden. Stir in salt and remove from heat.
- Preheat oven and prep pans: During the last 20 minutes of chilling, preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper.
- Prepare cookie topping: In a small bowl, mix granulated sugar and cinnamon powder for the coating.
- Coat cookie dough balls: Remove chilled dough balls from the fridge. Smooth each ball with your palms and generously roll each one in the cinnamon sugar topping. Place on prepared cookie sheets, spacing at least 3 inches apart.
- Bake cookies: Bake in the preheated oven for 10-12 minutes until cookies are slightly soft in the center. Immediately after removing from the oven, press a cookie scoop gently into the center of each cookie to create an indentation. Let cool on the pan for 15-20 minutes.
- Assemble cookies: When ready to serve, spoon a generous amount of the apple pie filling into the center of each cookie indentation. Drizzle each cookie with the brown sugar caramel sauce.
- Serve and enjoy: Serve immediately to enjoy the warm flavors and soft textures of these Apple Pie Snickerdoodle Cookies.
Notes
- Chilling the cookie dough is essential for controlling spread and achieving the perfect texture.
- You can substitute Granny Smith apples with Honeycrisp or other tart apples for varied sweetness.
- If you prefer, make the caramel sauce ahead and gently rewarm before serving.
- Store any leftover cookies in an airtight container at room temperature for up to 3 days.
- The indentation in the cookie allows space for the apple filling without compromising the cookie’s softness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
