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Caramel Apple Snickerdoodles

Yield 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


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream the butter with ¾ cup of sugar in a large bowl. Add egg and vanilla, mix well.
  3. 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.
  4. 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.
  5. Bake cookies for 10 to 12 minutes or until brown on the edges. Allow to cool.
  6. 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.)

Recipe Notes

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