Description
Apple Snickerdoodles offer a delightful twist on a classic cookie, combining soft, chewy texture with sweet apple pieces. Perfect for autumn days.
Ingredients
Scale
- 250g Gala Apple, peeled and very finely diced
- 50g Dark Brown Sugar
- 1.5 tsp Ground Cinnamon
- 1 pinch Salt
- 1 tsp Fresh Lemon Juice
- 184g Unsalted Butter, softened
- 100g Granulated Sugar
- 2 tsp Vanilla Bean Paste or Pure Vanilla Extract
- 1 large Egg, at room temperature
- 250g All-Purpose Flour
- 1 tsp Baking Soda, fresh
- 1 tsp Cream of Tartar
- 0.5 tsp Fine Sea Salt
- 5g Cornstarch
- 66g Cinnamon Sugar Mixture (1/3 cup granulated sugar + 1 tbsp ground cinnamon)
Instructions
- In a medium bowl, whisk together 250g all-purpose flour, 1 tsp cream of tartar, 1 tsp baking soda, 0.5 tsp fine sea salt, and 5g cornstarch. Set aside.
- In a large bowl, beat 184g softened unsalted butter until creamy (1-2 min). Gradually add 100g granulated sugar and 50g dark brown sugar; beat on medium-high for 3-4 min until light and fluffy, scraping bowl sides.
- Add 1 large egg, beating well after addition until just combined. Stir in 2 tsp vanilla extract. Ensure egg is at room temperature.
- With mixer on low speed, gradually add dry ingredient mixture to wet mixture. Mix only until just combined, stopping as soon as dry streaks disappear. Dough will be soft and sticky.
- Peel, core, and very finely dice 250g Gala apple. In a small non-stick skillet, add apples. Sauté for 3-4 min until slightly soft. Add 1.5 tsp ground cinnamon and 1 pinch salt. Cook for 2-3 min, stirring constantly, until apples are tender. Stir in 1 tsp fresh lemon juice. Transfer to a bowl and cool completely to room temperature.
- Gently fold the completely cooled apple filling into the prepared cookie dough until evenly distributed. Cover the bowl and refrigerate the dough for at least 1-2 hours, or overnight, for best flavor and handling.
- In a shallow bowl or wide plate, combine 66g cinnamon sugar mixture. Whisk until perfectly blended.
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. Scoop 1.5-2 tbsp portions of chilled dough, roll into smooth balls, and generously coat each ball in the cinnamon-sugar mixture. Place coated dough balls 2 inches apart on prepared baking sheets. Bake one sheet at a time for 10-12 minutes, until edges are lightly set and just beginning to turn golden, with centers still looking slightly soft and puffed.
- Remove baking sheets from the oven and let cookies cool on the sheets for 5-7 minutes to firm up. Carefully transfer cookies to a wire rack to cool completely. Serve at room temperature, or warm with vanilla bean ice cream. Store leftovers in an airtight container at room temperature for up to 3-4 days, or freeze baked cookies for up to 3 months.
Notes
- Substitute Gala apple with Honeycrisp or Granny Smith if desired.
- Use light brown sugar if dark brown sugar is not available.
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg