Caramel Apple Snickerdoodles
These Caramel Apple Snickerdoodles take everything you love about a classic Snickerdoodle and add two delicious fall flavors: caramel and fresh apples.
The cookies are soft and buttery in the center with lightly crisp edges, and every bite has the warm flavor of cinnamon sugar, sweet caramel, and tiny pieces of apple. They are the kind of cookie that makes the kitchen smell like fall while they bake.
I originally made these when I found caramel-flavored baking morsels and wanted to try something different in one of my traditional cookie recipes. The combination turned out to be a favorite.
They are especially nice for fall baking, Thanksgiving cookie trays, holiday cookie exchanges, and homemade food gifts. Even better, the cookie dough can be prepared ahead and frozen, making them a convenient choice when you are doing a lot of holiday baking.
How To Make Caramel Apple Snickerdoodles
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS:
- Caramel-flavored baking morsels
- Fresh apple (use a firm crisp one)
- Chopped nuts
- Cinnamon
- Granulated sugar
INSTRUCTIONS:
Make the cookie dough.
Prepare the Snickerdoodle dough according to the recipe card. Stir the caramel morsels, finely diced apple, and chopped nuts into the dough until they are evenly distributed.
Make the Cinnamon-Sugar Coating.
Combine the granulated sugar and cinnamon in a small bowl.
Scoop the cookie dough into balls and roll each one in the cinnamon-sugar mixture, coating the outside well.
Bake the Caramel Apple cookies.
Place the coated cookie dough balls on a parchment-lined or lightly prepared baking sheet, leaving space between them for spreading.
Bake for about 9–10 minutes, or until the edges are just beginning to turn light golden brown.
Do not overbake them. The centers may still look slightly soft when you remove the cookies from the oven.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack.
The cookies will continue to firm up as they cool, leaving you with a soft center and lightly crisp edges.
Step-By-Step Photos
Start by mixing a basic snickerdoodle recipe. Stir the caramel chips and diced apples into the dough.
Roll the dough balls in a cinnamon-sugar mixture.
They can also be made ahead of time, rolled in cinnamon-sugar, and the dough balls placed in freezer bags to bake later. The cookies can also be baked and then frozen.
Bake about 9-10 minutes until edges are staring to become light golden brown. Remove from the oven and allow to set on baking sheet 5 minutes. Transfer to a cooling rack.
The Caramel Apple Snickerdoodles have a soft center with slightly crisp edges.
Another variation to my Snickerdoodles that are delicious are
Cranberry Orange Pecan Snickerdoodles.
Why You Will Love These Caramel Apple Snickerdoodles
- Classic Snickerdoodle flavor with a fall twist. Cinnamon sugar, caramel, and apple are a delicious combination.
- Soft and chewy with lightly crisp edges. The texture is especially good when the cookies are slightly warm.
- Great for holiday baking. This recipe makes a large batch, so there are plenty to share.
- Make-ahead friendly. Freeze the prepared cookie dough balls and bake them when you need them.
- Perfect for cookie trays and gifts. They add something a little different to a traditional assortment of Christmas cookies.
Make-Ahead and Freezing Instructions
These Caramel Apple Snickerdoodles are a great cookie to make ahead during the busy holiday season.
Freeze the unbaked cookie dough
Prepare the cookie dough and form it into balls. Roll the dough balls in the cinnamon-sugar mixture before freezing.
Place the cookie dough balls in a freezer-safe container or freezer bag and freeze until solid.
When you are ready to bake them, place the frozen dough balls on a baking sheet and bake according to the recipe directions. You may need to add a little baking time when baking directly from frozen.
Freeze baked cookies
The baked cookies can also be frozen.
Allow them to cool completely, then place them in an airtight freezer-safe container with parchment paper between layers if needed.
Thaw the cookies at room temperature before serving.
Frequently Asked Questions About the Caramel Apple Cookies
Do I need to chill the dough before baking?
No. I do not chill the dough before baking these cookies. I have found that chilling the dough can make it more difficult for the cinnamon-sugar mixture to stick to the outside.
If you do, allow chilled dough to sit at room temperature long enough to soften slightly before forming the cookie balls and rolling them in cinnamon sugar.
What kind of apple is best for Caramel Apple Snickerdoodles?
Use a firm, crisp apple that will hold its shape during baking. A tart or slightly sweet apple works especially well with the caramel and cinnamon flavors. Dice the apple into very small pieces so the moisture is distributed throughout the cookies.
Caramel, apple, and cinnamon are such a natural combination, and putting those flavors into a soft Snickerdoodle makes a cookie that is perfect for fall.
Whether you are filling a holiday cookie tray, baking for a cookie exchange, or simply want something special to enjoy with a cup of coffee, these Caramel Apple Snickerdoodles are a delicious choice.
This post was shared on Sweet Little Bluebird Weekend Potluck.
CARAMEL APPLE SNICKERDOODLES
Ingredients
- 2 3/4 cup all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup butter softened
- 1/2 cup solid shortening Crisco
- 1 1/2 cup sugar
- 2 eggs
- 1 10oz bag Caramel Flavored Morsels
- 1 cup 1 medium apple diced
- 1/2 cup pecans, chopped
- Topping:
- 1/3 cup sugar
- 2-4 teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Line cookie baking sheets with parchment paper.
- In a medium size mixing bowl, combine the flour, cream of tartar, soda, and salt: set aside.
- In a large mixing bowl, using an electric mixer, beat the butter and shortening together until smooth. Gradually add the sugar and beat until well combined. Beat in the eggs, one at a time. Add the flour mixture in 3 parts, beating just until well combined.
- Stir in the caramel chips, apples, and nuts.
- In a small bowl, combine the sugar and cinnamon. The amount of cinnamon added varies by personal preference. The more cinnamon added, the darker the cookies are on top.
- Using a small scoop, shape dough into even size balls. Roll the balls in the sugar-cinnamon mixture. Place balls onto baking sheets about 3 inches apart.
- Bake 8-9 minutes or until edges become light golden brown. Remove from the oven and allow to set on baking sheet for a few minutes until bottom is firm. Cookies will become harder as they cool. Transfer to a wire cooling rack.
- Makes about 3 dozen
Notes
I think I gained a couple pounds just reading this and I’m pretty sure I drooled into the keyboard!
You are awesome!! Thank you. They were good. I froze a lot of the dough balls so that I can bake them for my company next week…I hope they have a positive reaction! LOL