Apple Cookies Snickerdoodles (Print Version)
# Ingredients:
01 -
3/4 teaspoon salt.
02 -
1 1/4 teaspoons cream of tartar.
03 -
6 tablespoons (85g) butter for caramel.
04 -
1 egg yolk.
05 -
2 teaspoons cinnamon for topping.
06 -
2 tablespoons brown sugar.
07 -
12 tablespoons (170g) butter.
08 -
1 egg.
09 -
4 apples, like Honeycrisp or Granny Smith.
10 -
1/4 teaspoon baking powder.
11 -
1/2 teaspoon salt for caramel.
12 -
1 1/2 teaspoons cinnamon.
13 -
1 cup (200g) dark brown sugar for caramel.
14 -
1/3 cup (67g) sugar for topping.
15 -
1/4 cup (60g) heavy cream.
16 -
3/4 teaspoon baking soda.
17 -
1/3 cup (67g) white sugar.
18 -
1 1/2 teaspoons vanilla.
19 -
1 tablespoon flour.
20 -
2/3 cup (133g) dark brown sugar.
21 -
2 1/4 cups (290g) flour.
22 -
1 1/2 teaspoons lemon juice.
# Instructions:
01 -
Beat together the butter and both sugars for a few minutes until light. Toss in the egg, egg yolk, and vanilla. Slowly stir in the sifted dry ingredients. Form dough balls and put them in the fridge to chill for at least 1 hour.
02 -
Stir chopped apples with lemon juice, cinnamon, flour, and brown sugar. Cook gently on low heat for 10 to 12 minutes till they start to soften but aren't mushy.
03 -
On low heat, melt the butter with brown sugar, cream, and salt. Stir slowly for about 5 minutes until you have a smooth caramel sauce.
04 -
Roll the chilled dough balls in cinnamon sugar. Bake at 375°F for about 10–12 minutes. Quickly push down the centers while they're still warm.
05 -
Spoon the apple filling into the hollow cookies and drizzle caramel sauce on top.
# Notes:
01 -
You’ll need to chill the dough for at least one hour.
02 -
Apples should still have a slight bite after cooking.
03 -
Flatten the cookies’ centers while they’re warm.