Caramel Apple Snickerdoodles

Caramel Apple Snickerdoodles might be a good recipe to expand your hor d'oeuvre collection. One serving contains 124 calories, 1g of protein, and 5g of fat. This lacto ovo vegetarian recipe serves 24 and costs 19 cents per serving. This recipe from Dessert Now Dinner Later requires vanilla, salt, sugar, and cinnamon. 1118 people have made this recipe and would make it again. It will be a hit at your Halloween event. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is improvable. Caramel Apple Snickerdoodles, Caramel Apple Snickerdoodles, and Caramel Apple Cider Snickerdoodles are very similar to this recipe.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees Fahrenheit.Cream the butter with 3/4 cup of sugar in a large bowl. Add egg and vanilla, mix well.In a separate bowl, mix the flour, cream of tartar, salt, and baking soda. Add dry ingredients to the wet mixture and mix until combined. Fold in the diced apple pieces.In a small bowl, combine the 1/4 cup sugar and 1 1/2 tsp cinnamon. Scoop cookie dough balls, roll into the cinnamon sugar mixture, and place on a prepared baking sheet with pan spray or a silicone baking mat.Bake cookies for 10 to 12 minutes or until brown on the edges. Allow to cool.Heat caramel squares in a bowl in the microwave for short bursts of 15 seconds at a time until just melted. Place in a zip-top bag and cut off the corner. BE CAREFUL the caramel will be hot. I actually used a winter glove to hold the bag at this point. Pipe a zig-zag of caramel over the tops of the cookies; allow to set. DO NOT stack cookies together. Store cookies in a single layer on a baking sheet covered with plastic wrap (make sure the plastic wrap doesn't touch the top of the cookies.)

 

Step by step:

1. Preheat oven to 350 degrees Fahrenheit.Cream the butter with 3/4 cup of sugar in a large bowl.

2. Add egg and vanilla, mix well.In a separate bowl, mix the flour, cream of tartar, salt, and baking soda.

3. Add dry ingredients to the wet mixture and mix until combined. Fold in the diced apple pieces.In a small bowl, combine the 1/4 cup sugar and 1 1/2 tsp cinnamon. Scoop cookie dough balls, roll into the cinnamon sugar mixture, and place on a prepared baking sheet with pan spray or a silicone baking mat.

4. Bake cookies for 10 to 12 minutes or until brown on the edges. Allow to cool.

5. Heat caramel squares in a bowl in the microwave for short bursts of 15 seconds at a time until just melted.

6. Place in a zip-top bag and cut off the corner. BE CAREFUL the caramel will be hot. I actually used a winter glove to hold the bag at this point. Pipe a zig-zag of caramel over the tops of the cookies; allow to set. DO NOT stack cookies together. Store cookies in a single layer on a baking sheet covered with plastic wrap (make sure the plastic wrap doesn't touch the top of the cookies.)

Nutrition Information:

covered percent of daily need