I love this recipe because it takes a classic snickerdoodle and gives it a seasonal twist. The brown butter adds a deep, nutty flavor that makes the dough rich and aromatic, while the caramelized apples bring natural sweetness and texture. These cookies are soft, chewy, and fragrant—just the thing to make the kitchen smell incredible on a crisp fall day. Plus, they store well and taste even better the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Caramelized Apples 250 grams peeled and finely diced gala apples (about 4–5 small apples) 50 grams (¼ cup) dark brown sugar 1½ teaspoons ground cinnamon Pinch of salt Juice from one small lemon
Cookies 184 grams (13 tablespoons) unsalted butter (European-style preferred), browned to 150 grams (approximately ¾ cup)* see notes 100 grams (½ cup) dark brown sugar 100 grams (½ cup) granulated sugar 2 teaspoons vanilla bean paste or extract 1 egg, room temperature 1 egg yolk, room temperature 250 grams (2 cups) all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon ground cinnamon ½ teaspoon fine sea salt 5 grams (2 teaspoons) cornstarch
Caramelize the Apples: I start by peeling and finely dicing the apples. I toss them with dark brown sugar, cinnamon, salt, and lemon juice until coated. I heat the mixture in a skillet over low-medium heat for about 10 minutes, stirring occasionally, until the apples are golden and caramelized. Once done, I let them chill in the fridge while I prepare the dough.
Brown the Butter: I melt the butter in a saucepan over medium heat. After it melts, it starts to crackle and sizzle—this is normal. Once the bubbling slows and golden milk solids appear, I remove it from the heat. The butter should smell nutty and have a golden color. I pour it into a separate bowl and chill for about 10 minutes.
Mix Dry Ingredients: In a large bowl, I whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch. I set it aside.
Combine Wet Ingredients: In another bowl, I whisk together the cooled brown butter, dark brown sugar, granulated sugar, and vanilla until combined. I add the egg and egg yolk and whisk until smooth and glossy. Then I gently fold in the cooled caramelized apples until evenly mixed.
Combine Wet and Dry: I add the dry ingredients to the wet ingredients and stir just until a soft dough forms. I cover the dough tightly and refrigerate it for 2–3 hours. Chilling helps the dough firm up and enhances the flavor.
Prepare for Baking: Once chilled, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, I mix granulated sugar and cinnamon for the coating.
Shape and Coat: Using a 1.125 oz cookie scoop (about 2 heaping tablespoons or 40 grams), I scoop the dough into balls and roll each in the cinnamon sugar mixture until generously coated. I space them 2–3 inches apart on the baking sheet.
Bake: I bake for 12–14 minutes, until the edges are golden and set but the tops are still soft and slightly underdone. They’ll continue to bake on the hot pan after coming out of the oven.
Cool and Serve: I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. I enjoy them warm or once fully cooled—they’re delicious either way!
Servings and Timing
This recipe makes about 18 cookies and takes around 3 hours and 35 minutes in total (including chilling time).
Variations
When I want a little extra indulgence, I drizzle the cooled cookies with caramel or white chocolate. For more spice, I add a pinch of nutmeg or allspice to the dough. I sometimes swap gala apples for honeycrisp or fuji for a slightly tart flavor. For a nutty twist, I mix in a handful of chopped pecans or walnuts with the apples.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. To reheat, I warm them in the microwave for 10–15 seconds or pop them in a 300°F oven for a few minutes to bring back that fresh-baked texture.
FAQs
Can I skip browning the butter?
I don’t recommend it—the brown butter adds an amazing nutty flavor that really enhances the cookies.
Can I use other apple varieties?
Yes, I’ve tried honeycrisp and fuji, and they both work beautifully.
How do I keep the cookies soft?
I store them with a slice of bread in the container—it helps maintain moisture.
Can I chill the dough overnight?
Yes, chilling overnight actually deepens the flavor even more.
Can I make the dough ahead and freeze it?
Yes, I scoop the dough into balls, freeze them on a tray, and store them in a bag. I bake straight from frozen, adding a minute or two to the baking time.
Why did my cookies spread too much?
The dough may not have been chilled long enough, or the butter was too warm when mixed.
Can I make them gluten-free?
Yes, I use a 1:1 gluten-free flour blend instead of all-purpose flour.
Can I make them dairy-free?
Yes, I use vegan butter and make sure all other ingredients are dairy-free.
How do I know when they’re done?
The edges should be set and lightly golden, but the centers should still look soft.
Can I add caramel bits or toffee pieces?
Absolutely—they melt into gooey pockets of sweetness that pair perfectly with the apples.
Conclusion
I love making these Apple Snickerdoodles when fall rolls around—they’re everything I adore about cozy baking: buttery, spiced, and filled with warm caramelized apples. The chewy snickerdoodle base paired with soft apple pieces makes them irresistible. Whether I bake them for friends, family, or just myself, these cookies always bring that comforting homemade magic that makes the season feel extra special.
These Apple Snickerdoodles combine the cozy warmth of brown butter, cinnamon, and caramelized apples in a soft, chewy cookie. With crisp edges, gooey apple pieces, and a cinnamon sugar coating, they’re the perfect fall treat—comforting, aromatic, and utterly irresistible.
Total Time:3 hours 35 minutes
Yield:18 cookies
Ingredients
Caramelized Apples:
250 g peeled and finely diced Gala apples (about 4–5 small apples)
50 g (¼ cup) Dark Brown Sugar
1½ tsp Ground Cinnamon
Pinch of Salt
Juice from one small Lemon
Cookies:
184 g (13 tbsp) Unsalted Butter, browned to 150 g (¾ cup)
100 g (½ cup) Dark Brown Sugar
100 g (½ cup) Granulated Sugar
2 tsp Vanilla Bean Paste or Extract
1 Egg, room temperature
1 Egg Yolk, room temperature
250 g (2 cups) All-Purpose Flour
1 tsp Baking Soda
1 tsp Cream of Tartar
1 tsp Ground Cinnamon
½ tsp Fine Sea Salt
5 g (2 tsp) Cornstarch
Coating:
66 g (⅓ cup) Granulated Sugar
1 tbsp Ground Cinnamon
Instructions
Caramelize the Apples: Toss diced apples with brown sugar, cinnamon, salt, and lemon juice. Cook in a skillet over medium heat for 10 minutes, stirring occasionally, until golden and caramelized. Chill in the fridge.
Brown the Butter: Melt butter in a saucepan over medium heat. Once it sizzles and milk solids turn golden, remove from heat and pour into a bowl. Chill for 10 minutes.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, cream of tartar, cinnamon, salt, and cornstarch.
Combine Wet Ingredients: In another bowl, whisk together the cooled brown butter, sugars, and vanilla. Add egg and egg yolk, whisking until smooth. Fold in the caramelized apples.
Combine Wet and Dry: Stir dry ingredients into wet until a soft dough forms. Cover and chill for 2–3 hours.
Preheat Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
Shape and Coat: Mix coating ingredients in a bowl. Scoop 40 g (2 tbsp) portions of dough, roll into balls, and coat in cinnamon sugar. Place 2–3 inches apart on baking sheet.
Bake: Bake for 12–14 minutes until edges are set and golden but centers remain soft. Cool on baking sheet for 5 minutes, then transfer to rack.
Serve: Enjoy warm or fully cooled. Optionally drizzle with caramel or white chocolate once cooled.
Notes
Chill dough for at least 2 hours to prevent spreading and develop flavor.
Store cookies with a slice of bread to keep them soft.
Add toffee bits, caramel, or chopped nuts for extra indulgence.
Use Honeycrisp or Fuji apples for a slightly tart variation.
Drizzle with caramel sauce for a bakery-style finish.
