These snickerdoodles are a delectable autumn treat, featuring the nutty richness of brown butter paired with the classic cinnamon-sugar coating, all topped with a delightful caramel apple mixture.
Ingredients:
For the Cookies:
- 1 cup unsalted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking soda
- 2 cups all-purpose flour
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2 tbsp cinnamon
For the Caramel Apple Topping:
- 4 large apples, peeled and diced
- 2 tbsp unsalted butter
- ½ tsp cinnamon
- 3 tbsp caramel sauce
Instructions:
Brown the Butter:
- In a light-colored pan, melt the butter over medium-high heat until brown bits form at the bottom, about 5 minutes. Cool for 35-45 minutes, placing in the refrigerator for the last 15 minutes to speed up cooling.
Make the Caramel Apple Topping:
- Melt 2 tbsp butter in a pan over medium-high heat.
- Add diced apples and caramel sauce, sprinkle with cinnamon, and stir.
- Cook for 5-6 minutes until apples are soft. Let cool.
For the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the cooled brown butter with granulated and brown sugars until light and fluffy.
- Blend in the egg, then the yolk, and vanilla extract.
- In a separate bowl, combine flour, salt, and baking soda.
- Gradually mix the dry ingredients into the wet until just combined.
- In a small bowl, combine ½ cup sugar and cinnamon for the coating.
Assemble and Bake:
- Scoop 2 tbsp of dough, roll into a ball, then roll in the cinnamon-sugar mixture.
- Place on the prepared baking sheet.
- Bake for 9-10 minutes, until edges are browned but centers are soft.
- Allow cookies to cool slightly, then top each with a portion of the caramel apple topping.
- Sprinkle with additional cinnamon sugar.
Enjoy these brown butter snickerdoodles with their warm, spiced flavor and sumptuous caramel apple topping — a perfect homage to the fall season.
