Snickerdoodle Apple Cookies (Print Version)
# Ingredients:
01 -
170g (12 tablespoons) of butter.
02 -
67g (1/3 cup) granulated sugar.
03 -
133g (2/3 cup) packed dark brown sugar.
04 -
1 whole egg.
05 -
Extra egg yolk from 1 egg.
06 -
1 1/2 teaspoons pure vanilla extract.
07 -
290g (2 1/4 cups) all-purpose flour.
08 -
1 1/4 teaspoons of tartaric acid (cream of tartar).
09 -
3/4 teaspoon baking soda.
10 -
A small pinch (1/4 teaspoon) of baking powder.
11 -
3/4 teaspoon of table salt.
12 -
67g (1/3 cup) plain sugar for the coating.
13 -
2 teaspoons of ground cinnamon, also for coating.
14 -
4 apples like Honeycrisp or Granny Smith.
15 -
1 1/2 teaspoons freshly squeezed lemon juice.
16 -
2 tablespoons of brown sugar.
17 -
1 1/2 teaspoons cinnamon powder.
18 -
1 tablespoon of plain flour.
19 -
200g (1 cup) dark brown sugar for the caramel.
20 -
85g (6 tablespoons) of unsalted butter for the caramel.
21 -
60g (1/4 cup) rich heavy cream.
22 -
1/2 teaspoon fine salt for caramel.
# Instructions:
01 -
Blend softened butter and both sugars on medium speed for 3 minutes until soft and creamy. Add the egg, yolk, and vanilla. Gently stir in the dry ingredients. Roll dough into balls, refrigerate for an hour.
02 -
Simmer apple chunks with lemon, cinnamon, sugar, and flour for about 11 minutes over low heat until softened but still a bit firm.
03 -
Melt butter, cream, and brown sugar on low for 5 minutes, whisking, until smooth caramel comes together.
04 -
Coat chilled dough balls in cinnamon-sugar and bake at 375°F for 11 minutes. While still warm, press small dips in centers.
05 -
Spoon apple mix into cookie centers and drizzle with warm caramel sauce on top.
# Notes:
01 -
Dough needs at least 1 hour in the fridge to chill.
02 -
The apple pieces should stay a little crisp after cooking.
03 -
Make center dips while cookies are still warm from the oven.