Caramel Apple Snickerdoodle Treats (Print Version)
# Ingredients:
01 -
12 tbsp (170g) unsalted butter.
02 -
1/3 cup (67g) granulated sugar.
03 -
2/3 cup (133g) packed dark brown sugar.
04 -
1 whole egg.
05 -
1 egg yolk only.
06 -
1 1/2 tsp pure vanilla.
07 -
2 1/4 cups (290g) all-purpose flour.
08 -
1 1/4 tsp cream of tartar.
09 -
3/4 tsp baking soda.
10 -
1/4 tsp baking powder.
11 -
3/4 tsp table salt.
12 -
1/3 cup (67g) sugar for rolling.
13 -
2 tsp ground cinnamon for rolling.
14 -
4 medium apples (Granny Smith or Honeycrisp preferred).
15 -
1 1/2 tsp fresh lemon juice.
16 -
2 tbsp light brown sugar.
17 -
1 1/2 tsp ground cinnamon.
18 -
1 tbsp all-purpose flour.
19 -
1 cup (200g) dark brown sugar for sauce.
20 -
6 tbsp (85g) butter for sauce.
21 -
1/4 cup (60g) heavy cream.
22 -
1/2 tsp salt for sauce.
# Instructions:
01 -
Beat the butter with both sugars until light and airy, about 3 minutes. Drop in eggs and vanilla. Gently fold in your sifted dry ingredients. Form into balls and pop in the fridge for an hour.
02 -
Simmer diced apples with the lemon juice, sugar, cinnamon and flour on low for 10-12 minutes until soft but not mushy.
03 -
Combine the brown sugar, butter, cream and salt in a pot and stir on low heat for roughly 5 minutes until you get a smooth, silky caramel.
04 -
Coat the cold dough balls in the cinnamon sugar mix. Pop in a 375°F oven for 10-12 minutes. Push down centers while still warm.
05 -
Spoon the apple mixture into the cookie centers and finish with a drizzle of the caramel sauce.
# Notes:
01 -
Don't skip the hour of chilling time.
02 -
Keep your apples a bit firm for texture.
03 -
Make sure to create dents while cookies are still hot.