Snickerdoodle Apple Cookies (Print Version)
# Ingredients:
01 -
170g (12 tablespoons) unsalted butter.
02 -
67g (1/3 cup) granulated sugar.
03 -
133g (2/3 cup) packed dark brown sugar.
04 -
1 large egg.
05 -
An additional egg yolk.
06 -
One and a half teaspoons of vanilla extract.
07 -
290g (2 1/4 cups) all-purpose flour.
08 -
1 1/4 teaspoons of tartar powder.
09 -
3/4 teaspoon of soda for baking.
10 -
A fourth of a teaspoon of powder for baking.
11 -
3/4 teaspoon fine sea salt.
12 -
Extra 67g (1/3 cup) sugar for rolling the dough.
13 -
2 teaspoons ground cinnamon, for rolling.
14 -
Four apples (use Honeycrisp or Granny Smith).
15 -
1 1/2 teaspoons fresh lemon juice.
16 -
2 tablespoons packed brown sugar.
17 -
1 1/2 teaspoons cinnamon powder.
18 -
1 tablespoon all-purpose flour.
19 -
200g (1 cup) dark brown sugar for caramel.
20 -
85g (6 tablespoons) of butter for caramel.
21 -
60g (1/4 cup) heavy cream.
22 -
1/2 teaspoon sea salt for caramel.
# Instructions:
01 -
Whip the butter with both sugars until light (about 3 minutes). Mix in eggs and vanilla. Slowly fold in the sifted dry ingredients. Shape the mix into balls and refrigerate for an hour.
02 -
Combine the chopped apples, a splash of lemon, cinnamon, sugar, and flour. Warm it over low heat for 10–12 minutes until the apple pieces are tender but firm.
03 -
Heat brown sugar, butter, cream, and salt over gentle heat. Stir for 5 minutes until smooth caramel forms.
04 -
Roll chilled dough balls in the cinnamon-sugar mix. Bake on a tray at 375°F for 10–12 minutes. While warm, press dips into each cookie.
05 -
Take the cookies once they’ve cooled and pack the centers with apple filling. Drizzle caramel sauce over the tops.
# Notes:
01 -
Set dough in fridge for an hour before baking.
02 -
Apples need to keep some crunch.
03 -
Cookies should be indented while they’re fresh from the oven.