Carmel Apple Snickerdoodle Cookies
Ingredients
Cookie
- 1 Cup Butter Softened
- 1.5 Cups Granulated Sugar
- 2 Eggs
- 2 tsp Vanilla
- 2 1/4 Cups AP Flour
- 2 tsp Cream Of Tartar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 4 tbsp Granulated Sugar (for coating)
- 1 tbsp Cinnamon (for coating)
Filling
- 2 Honey Crisp Apples
- 1/3 Cup Granulated Sugar
- 1.5 tbsp Brown Sugar
- 1 tbsp Cornstarch
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1 1/4 Cups Water
Instructions
- Preheat oven to 375 and line a baking sheet with parchment paper
Filling
- In a small saucepan over medium/high heat add: sugar, brown sugar, cornstarch,cinnamon, nutmeg, cloves, salt and water.
- Stir until completely dissolved
- Let mixture come to a boil, stirring frequently
- Add chopped apples and stir to coat, turn heat down to medium/low and simmer until soft.
Cookies
- In a large mixing bowl, cream together butter and sugar until light and fluffy
- Add eggs and vanilla and mix until combined
- Fold in flour, cream of tartar, baking soda and salt until dough forms - dough will be slightly sticky
- Using a medium cookie scoop, scoop out dough balls and roll in mixture of cinnamon and sugar until coated, place on baking sheet at least 2 inches apart!
- Bake for 8-10 minutes
- Remove from oven and make a well in the center of each cookie by pressing with a tablespoon
- Add apple filling to center and bake another 2-3 minutes
- Take out and let cool completely
- Optional: drizzle with caramel or icing
Notes
