Caramel Apple Snickerdoodle Treats (Printable Version)
# What You'll Need:
01 -
12 tbsp (170g) unsalted butter.
02 -
1/3 cup (67g) granulated sugar.
03 -
2/3 cup (133g) packed dark brown sugar.
04 -
1 whole egg.
05 -
1 egg yolk only.
06 -
1 1/2 tsp pure vanilla.
07 -
2 1/4 cups (290g) all-purpose flour.
08 -
1 1/4 tsp cream of tartar.
09 -
3/4 tsp baking soda.
10 -
1/4 tsp baking powder.
11 -
3/4 tsp table salt.
12 -
1/3 cup (67g) sugar for rolling.
13 -
2 tsp ground cinnamon for rolling.
14 -
4 medium apples (Granny Smith or Honeycrisp work best).
15 -
1 1/2 tsp fresh lemon juice.
16 -
2 tbsp light brown sugar.
17 -
1 1/2 tsp ground cinnamon.
18 -
1 tbsp all-purpose flour.
19 -
1 cup (200g) dark brown sugar for sauce.
20 -
6 tbsp (85g) butter for sauce.
21 -
1/4 cup (60g) heavy cream.
22 -
1/2 tsp salt for sauce.
# Preparation Steps:
01 -
Beat the butter with both sugars until light and airy, about 3 minutes. Mix in eggs and vanilla until combined. Gradually add the sifted dry ingredients. Form into balls and let them rest in the fridge for 1 hour.
02 -
Dice apples and toss with lemon juice. Add sugar, cinnamon and flour, then cook everything on low for 10-12 minutes until apples soften but still have some bite.
03 -
Combine dark brown sugar, butter, heavy cream and salt in a pan. Stir constantly over low heat for around 5 minutes until you get a smooth, pourable sauce.
04 -
Coat dough balls in the cinnamon-sugar mix. Pop them in a 375°F oven for 10-12 minutes. While they're still warm, create small wells in the center.
05 -
Wait for cookies to cool down, then spoon apple filling into each indentation and finish with a generous drizzle of caramel.
# Additional Tips:
01 -
Don't skip the hour of chilling time for the dough.
02 -
Your apple chunks should stay a bit crunchy.
03 -
Push down centers right after taking cookies out of the oven.