Caramel Apple Snickerdoodles

4.50 from 40 ratings

Caramel Apple Snickerdoodles

Soft, chewy snickerdoodles packed with caramel bits and real apple cider flavor, rolled in a double batch of cinnamon sugar. These taste like a caramel apple sucker in cookie form.

Prep Time15

Cook Time10

Additional Time20

Total Time45

Course: Dessert

Cuisine: American

Keyword: apple snickerdoodles, caramel apple snickerdoodles, fall cookies, snickerdoodles

Servings: cookies

Author: Beth

Equipment

Ingredients

Cookies

3 cups +2 Tbsp (374g) all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
2 packets apple cider drink mix 0.74 oz each
1 cup (226g) unsalted butter room temperature
1 ½ cups (297g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup (192g) caramel bits like Kraft brand

Topping

3 Tbsp granulated sugar
3 tsp ground cinnamon
1 packet apple cider drink mix 0.74 oz

Instructions

This recipe requires a 20 minute rest in the fridge. In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, salt, and apple cider drink mix. Set this aside.
3 cups +2 Tbsp (374g) all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, 2 packets apple cider drink mix
In a separate large mixing bowl, using a mixer, cream together the softened unsalted butter and granulated sugar until it becomes light and fluffy, about 1-2 minutes.
1 cup (226g) unsalted butter, 1 1/2 cups (297g) granulated sugar
Beat in the eggs and vanilla extract, mix until well combined.
2 large eggs, 1 tsp vanilla extract
Gradually add the dry ingredients mixture to the wet ingredients, mixing until just combined. Mix in ½ cup of the caramel bits. Save the other 1/2 cup for the outside of the dough balls.
1 cup (192g) caramel bits
In a small bowl, mix together the granulated sugar, ground cinnamon, and apple cider drink mix for rolling the cookies.
3 Tbsp granulated sugar, 3 tsp ground cinnamon, 1 packet apple cider drink mix
Shape the cookie dough into 1-inch balls, I used a 2 Tbsp scoop. Roll each ball of dough in the cinnamon-sugar mixture until it’s fully coated. Then press the remaining 1/2 cup of caramel bits into each ball. Place the coated dough balls on a baking sheet and put them in the refrigerator for 20 minutes. This helps to create a thicker and chewier cookie.
1 cup (192g) caramel bits
Preheat your oven to 400°F. Line baking sheets with parchment paper or silicone baking mats, place about 8 cookies a few inches apart on a baking sheet. Bake the cookies for 8-12 minutes or until the edges are set and the center is puffy. Remove the baking sheet from the oven and sprinkle additional cinnamon sugar mixture on each cookie if desired. Let the cookies cool completely on the sheets before removing them.

Video

Notes

Gluten Free: Use a 1:1 gluten free baking flour blend in place of all purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.

To Store: Keep baked cookies in an airtight container at room temperature for up to 4 days. They also stay soft well past that if you toss a slice of bread in the container to keep the moisture in.

To Make Ahead: Shape and coat the dough balls, then refrigerate them for up to 2 days before baking. Bake straight from the fridge, no need to bring them back to room temperature first.

To Freeze: Freeze the shaped, coated dough balls on a baking sheet until solid, then transfer them to a freezer bag for up to 3 months. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.

Nutrition