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Carmel Apple Snickerdoodle Cookies

Print Recipe
Course Dessert
Servings 24 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