Share the link to this recipe!

These Caramel Apple Snickerdoodles are soft, chewy cookies, coated in cinnamon-sugar, with bits of tender apples, and drizzled with caramel on top.

 Caramel Apple Snickerdoodles from

My oh my! The air is crisp, it’s definitely fall time, so I’m whipping out the fall recipes! These Caramel Apple Snickerdoodles came about after a disastrous recipe fail. I originally wanted to make these Caramel Apple Cookies, but the caramels I bought were NOT working out, no matter how small I cut them, they melted and spread EVERYWHERE – twice! And yes, even I have recipe flops!

 Caramel Apple Snickerdoodles from

Since that recipe attempt failed me twice, I decided to try something different. Cinnamon-sugar and apples go together well so I’m like, “SNICKERDOODLES!” And they weren’t that pretty until I drizzled some caramel on top, so that’s how these Caramel Apple Snickerdoodles came about!

 Caramel Apple Snickerdoodles from

I will warn you: Do NOT stack these cookies (like I did in the picture) because they will stick to each other, and it’s kind of sad. The caramel stays soft and chewy, which is great for eating, just not great for stacking on a plate for neighbors. Single layers my friends! Enjoy!

Caramel Apple Snickerdoodles

Servings 2 dozen small cookies


  • 1/2 cup butter, unsalted
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 1/2 cup flour
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 to 1 cup apple, peeled and diced small (1 apple)
  • 1/4 cup sugar
  • 1 1/2 tsp cinnamon
  • 20 caramels, unwrapped


  • Preheat oven to 350 degrees Fahrenheit.
  • Cream the butter with ¾ 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 ¼ cup sugar and 1½ 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.)


 © DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.