Print

Caramel Apple Pie Snickerdoodle Cookies

Caramel Apple Pie Snickerdoodle Cookies - featured image
Print Recipe

These Caramel Apple Pie Snickerdoodle Cookies combine the cozy flavors of apple pie and classic snickerdoodles, featuring gooey caramel centers and warm autumn spices. Perfect for fall gatherings, bake sales, or a comforting treat with coffee.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice (optional)
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 medium tart apple (Granny Smith), peeled, cored, and finely diced
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 16–18 soft caramel squares (such as Kraft or Werther’s Original)
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Peel, core, and finely dice the apple into 1/4-inch cubes. Toss with lemon juice, granulated sugar, and cinnamon. Set aside.
  2. In a large bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and allspice until well combined.
  3. Using a mixer, beat softened butter, granulated sugar, and light brown sugar until light and fluffy (2-3 minutes). Add eggs and vanilla extract; beat until well combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the apple mixture using a spatula.
  6. Using a small cookie scoop (about 1.5 tablespoons), scoop dough and flatten slightly. Place a caramel square in the center, then wrap the dough around it, sealing completely. Roll into a smooth ball.
  7. Mix 1/4 cup sugar and 2 teaspoons cinnamon in a shallow bowl. Roll each dough ball generously in the mixture.
  8. Place cookies on a parchment-lined baking sheet, spaced about 2 inches apart. Bake at 350°F (175°C) for 12-14 minutes, until edges are set and tops are cracked.
  9. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Allow caramel to cool before tasting.

Notes

Seal the caramel well inside the dough to prevent leaking. For thicker cookies, chill the dough for 30 minutes before baking. Use room-temperature eggs for best texture. Test-bake one cookie to check caramel and dough consistency. Sprinkle flaky sea salt on top after baking for extra flavor.

Nutrition

Keywords: caramel apple cookies, snickerdoodle, fall baking, apple pie cookies, autumn dessert, easy cookies, cinnamon, caramel center, chewy cookies, bake sale

Find it online: https://tomyumy.com/caramel-apple-pie-snickerdoodle-cookies-easy-fall-baking-recipe/