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Carmel Apple Snickerdoodle Cookies

Print Recipe
Servings: 24 Cookies
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375 and line a baking sheet with parchment paper
Filling
  1. In a small saucepan over medium/high heat add: sugar, brown sugar, cornstarch,
    cinnamon, nutmeg, cloves, salt and water.
  2. Stir until completely dissolved
  3. Let mixture come to a boil, stirring frequently
  4. Add chopped apples and stir to coat, turn heat down to medium/low and simmer until soft.
Cookies
  1. In a large mixing bowl, cream together butter and sugar until light and fluffy
  2. Add eggs and vanilla and mix until combined
  3. Fold in flour, cream of tartar, baking soda and salt until dough forms - dough will be slightly sticky
  4. 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!
  5. Bake for 8-10 minutes
  6. Remove from oven and make a well in the center of each cookie by pressing with a tablespoon
  7. Add apple filling to center and bake another 2-3 minutes
  8. Take out and let cool completely
  9. Optional: drizzle with caramel or icing

Notes