Snickerdoodles are a classic holiday cookie and the other day I had a crazy idea about them; How about apple flavoured snickerdoodles? This came to mind while I was enjoying a fresh batch of slow cooker apple butter and the concentrated flavour of the apple butter would be perfect in the cookies. Snickerdoodles are rolled in sugar and cinnamon which is the perfect companion to apple making these cookies even better! I wasn’t done there! I had another idea, apple and caramel are amazing together so why not add caramel to the mix either by drizzling some sauce on top or by stuffing caramel into the cookies? It’s so simple to stuff the cookies with chewing caramels before baking and when they come out of the oven the caramel is all nice and melted a oh so ooey, gooey and good! These caramel apple snickerdoodles are sure to be a hit on your holiday cookie platter!
Caramel Apple Snickerdoodles
Prep Time:15 minutes Cook Time:15 minutes Total Time:30 minutes Servings: 18
Soft, thick and chewy apple snickerdoodles filled with melted caramel!
ingredients
- 1/4 cup apple butter
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 9 caramels, cut in half
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
directions
- Mix the apps butter, butter and sugars in a bowl, beat in the egg followed by the vanilla extract.
- Mix the flour, baking powder and salt in another bowl.
- Mix the dry ingredients into the wet until they are just incorporated.
- Scoop 1 1/2 tablespoons of the cookie dough at a time, roll it into a ball, push half a caramel into the centre, seal and reform into a ball before rolling in the mixture of the sugar and cinnamon, placing on a parchment paper lined cookie sheet and baking in a preheated 350F/180C oven until just lightly golden brown around the edges, about 8-12 minutes, let cool on sheet for 5 minutes and transfer to cooling rack to cool completely.
Note: The amount of moisture in the apple butter will affect this recipe. If the cookie dough is so tacky that it’s difficult to form into balls, try adding a few extra tablespoons of flour to balance the moisture from the apple butter.
Option: Omit the caramel.
Option: Omit the caramel.
Nutrition Facts: Calories 150, Fat 5.9g (Saturated 3.5g, Trans 0), Cholesterol 23mg, Sodium 85mg, Carbs 23.3g (Fiber 0, Sugars 14.4g), Protein 1.7g
Nutrition by: 
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These look heavenly!
My mouth is watering over these snickerdoodles! YUM!
Such a great idea!
I'm giggling from looking at these they look so amazing! that caramel!!
These look great! Quick question: In the instructions it says "Baking Soda" but in the ingredients it says "Baking Powder" – if I may, which one is it?
Oh my goodness drooling over here!!
josh: That should have been baking powder in both location. Enjoy!
@Kevin – Thanks! Looking forward to making them!
These sound unreal Kevin!!
My husband will lose his mind over these!
I made these the other day and they tasted great. But they spread out alot while baking. Should I have refrigerated the dough before making the balls because the dough was very sticky also and difficult to shape into balls? Or should there be more flour? They did taste great though. The leftover apple butter tasted great on bread. Thanks
Cheri Ita: I'm glad you enjoyed them! You can chill them, add a couple more tablespoons of flour, remove a few tablespoons of butter or replace some of the brown sugar with white sugar to make a thicker cookie. (This recipe is dependant on the amount of moisture in the apple butter.)
Oh my goodness! These are THE VERY BEST snickerdoodle cookies I have ever had! And I am not very good at baking but these… They are so delicious. I followed the recipe exactly although I did add a little more flour and they came out perfect. Thank you for a wonderful recipe!