Caramel Apple Snickerdoodle Cookies are the best way to start your day and get in the holiday spirit. These cookies taste like fall and are spiced to perfection and I can’t wait for you to try them. If you are like me, a traditional Snickerdoodle cookie is one of my very favorites. It’s sweet, moist and buttery. Switch things up a bit and add some extra spices and pieces of apple and you’ll take the traditional cookie up a few notches.
We finally moved into our new home and it’s been the first time in several months that I didn’t have a list of house projects that needed to be done. Yes there are still a few boxes needing to be unpacked but I decided to take the day off and bake up a storm in my new kitchen.
The chopped apples in these cookies make all the difference. You can use dried apples or fresh apples. Either one will add a lot of texture and flavor that you are bound to love.
The results were so delicious. These cookies were everything I hoped they would be. If you love flavors of apple and caramel, you need to try this recipe for our Super Moist Apple Bundt Cake too.
Caramel Apple Snickerdoodle Cookies
- 3 sticks butter
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 2 tsp. cream of tartar
- 1 1/2 tsp. baking soda
- 1 tsp. vanilla extract
- 1 tsp. salt
- 1 egg
- 1 1/2 cup apple diced fine (about 1 large apple) skin on
- 4 1/2 cups flour
- 1 cup caramel bits or caramel chocolate chips
- 1/2 cup cinnamon and sugar mixed together
- Preheat oven to 350 degrees.
- Cream the butter until smooth in a large bowl with an electric mixer. A
- dd the brown and white sugar to the butter and continue to mix until smooth.
- Add the egg and mix.
- Chop the apple into small pieces and add to the batter (you can keep the skin on).
- Add all the spices and other dry ingredients until smooth.
- Add the chocolate chips or caramel bits and mix together. Use a small scooper and scoop up a ball of dough. Roll in your hands and then roll in the cinnamon and sugar mixture.
- Place the dough ball onto a greased cookie sheet. Place 9-12 cookies on the pan depending how large of balls you make.
- Bake for 6-8 minutes or until lightly brown and puffy. Remove from the oven. Let rest for a couple minutes and then remove from pan and place on a cookie rack. Let cool and then serve.