Apple Pie Snickerdoodle Cookies (Print Version)
# Ingredients:
01 -
12 tablespoons (170g) butter.
02 -
1/3 cup (67g) white sugar.
03 -
2/3 cup (133g) dark brown sugar.
04 -
1 egg.
05 -
1 egg yolk.
06 -
1 1/2 teaspoons vanilla.
07 -
2 1/4 cups (290g) flour.
08 -
1 1/4 teaspoons cream of tartar.
09 -
3/4 teaspoon baking soda.
10 -
1/4 teaspoon baking powder.
11 -
3/4 teaspoon salt.
12 -
1/3 cup (67g) sugar for topping.
13 -
2 teaspoons cinnamon for topping.
14 -
4 apples (Granny Smith or Honeycrisp).
15 -
1 1/2 teaspoons lemon juice.
16 -
2 tablespoons brown sugar.
17 -
1 1/2 teaspoons cinnamon.
18 -
1 tablespoon flour.
19 -
1 cup (200g) dark brown sugar for caramel.
20 -
6 tablespoons (85g) butter for caramel.
21 -
1/4 cup (60g) heavy cream.
22 -
1/2 teaspoon salt for caramel.
# Instructions:
01 -
Cream butter and sugars for 3 minutes until fluffy. Add eggs and vanilla. Mix in sifted dry ingredients. Scoop into balls and chill 1 hour.
02 -
Cook chopped apples with lemon, sugar, cinnamon and flour over low heat 10-12 minutes until just tender.
03 -
Cook brown sugar, butter, cream and salt over low heat about 5 minutes until smooth caramel forms.
04 -
Roll chilled dough in cinnamon sugar. Bake at 375°F for 10-12 minutes. Press indentations while hot.
05 -
Fill cooled cookies with apple mixture and drizzle with caramel sauce.
# Notes:
01 -
Dough needs 1 hour chill time.
02 -
Apples should remain slightly crisp.
03 -
Make indentations while cookies are hot.