Description
A delightful dessert blending the flavors of apple pie and snickerdoodles with a caramel twist, perfect for any occasion.
Ingredients
- 1 cup Salted Butter (or unsalted)
- 1 cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 2 tablespoons Cinnamon (for rolling)
- 2 tablespoons White Sugar (for rolling)
- 3 cups Apples (diced, firm varieties like Granny Smith)
- 1/2 cup Brown Sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Pumpkin Pie Spice
- 1/4 cup Water
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the salted butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing well until a dough forms.
- In a separate bowl, combine the diced apples, brown sugar, cornstarch, pumpkin pie spice, and water. Mix well and set aside.
- Roll dough into balls, and then roll in a mixture of cinnamon and white sugar.
- Place the balls on a baking sheet lined with parchment paper.
- Make a small indentation in the center of each dough ball and fill it with a spoonful of the apple mixture.
- Bake for 10-12 minutes, or until the cookies are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American