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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.)


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