Caramel appledoodles have been on my mind for a little while now. They are a rift on the classic snickerdoodle, that’s usually laced with cinnamon. While you might think that snickerdoodles are just a simple cinnamon sugar cookie, there is one key difference: cream of tartar. There are a few things that the cream of tartar does in snickerdoodles to give them a unique flavour. Firstly, it provide that signature ‘tang,’ and secondly produces just the right amount of chew. It prevents the cookie from developing that telltale sugar-crystal-crunch, and rather creates a cookie with a soft, pillowy texture.
In this recipe, I’ve introduced a little apple purée to complement that slightly bitter taste of the cream of tartar, but also add an autumnal sweetness to the cookies. Throw in some caramel pieces and you’re away!
What makes these caramel appledoodles so special?
I’m sure you don’t need much more convincing, but if you’re looking for reasons why these are so good, here’s the lowdown:
- This cookie has all the amazing flavours of autumn / winter in one
- The flavours develop over time – you can prepare your dough in advance, then pop it in the fridge overnight if you’re after a deeper flavour
- Rolling them in sugar and cinnamon before baking means they hold their shape and bake up beautifully
Ingredients and alternatives
My caramel appledoodles are based off the traditional snickerdoodle cookies. The added flavours are perfect for autumnal eats. Here are a few things you can sub in if you’re low on ingredients:
- Flour: plain flour is easily found in corner shops and supermarkets. If you want to upgrade, you could use Shipton Mill’s cake and pastry flour, or substitute in a wholemeal flour.
- Eggs + yolk: medium eggs are totally ok to use instead of large if that’s all you have. Clarence Court also now sell egg yolks in cartons, to avoid you needing to separate your eggs and wasting the whites.
- Brown sugar: a dark brown sugar will provide a wonderful molasses flavour, but using muscovado sugar is also a winner. Light brown sugar can also be used but the cookies won’t taste as caramel-y.
- Granulated sugar: granulated sugar is hygroscopic, meaning it attracts and absorb the liquid in the dough, slowing down the gluten development for a crispier cookie. This gives these snickerdoodles a firm edge, with a fluffy centre from the cream of tartar.
- Apple purée: I tend to use organic apple purée bought from wholefoods or organic food stores. Alternatively, you could use apple sauce, or 50g finely chopped dried apples. They’ll need to be very finely chopped though so you don’t get lumps when your cookies spread.
Tips and tricks for making caramel appledoodles
Use a mix of white and brown sugar
This is essential when making cookies for a rich, and flavourful cookie that is perfectly brown. The brown sugar adds depth of flavour, while the granulated sugar gives them a crisp-yet-chewy texture.
Chill the cookie dough for a deeper flavour
Refrigerating the dough overnight allows the flour to fully hydrate, absorbing the fats in your cookies. Subsequently, this makes for a slightly firmer cookie too, so with a dough that can feel slightly wet as first this is a way to get the best of both worlds!
Use a cookie scoop for perfect rounds
This might sound obvious, but it provides a uniformity that using your hands can’t. I like to use a size 20 scoop which holds around 50-60g of dough.
Leave at least 1-inch between cookies
These cookies will spread in the oven, so leaving adequate room for them to do so without touching means you won’t be prying apart several cookies that might have stuck together.
Under-bake the caramel appledoodles, and allow to cool on the tray
This helps with texture. The cookies will continue to cook a little more even once removed from the oven. When the outer edges are firm and the centre is still on its way to being baked properly, take them out and be patient.
Ceramics are Leach Pottery from Object Story.
Caramel Appledoodles
Ingredients
- 420 g plain flour sifted
- 225 g butter softened
- 245 g dark brown sugar
- 200 g granulated sugar 100g for recipe, 100g for rolling
- 1 large egg
- 1 large egg yolk
- 4 tbsp apple purée
- 2 tsp vanilla essence
- 1 tbsp cornflour sifted
- 2 tsp cream of tartar
- 1 tsp bicarbonate of soda
- 2.5 tsp ground cinnamon
- Pinch fine sea salt
- 100 g caramel pieces I like Cake Angels Posh Toppers
Instructions
- Line a large baking tray (that will fit in your fridge!) with parchment paper and set aside.
- In a large bowl, cream the butter using an electric hand whisk or stand mixer until smooth, pale and creamy.
- Add the brown sugar and 100g of the granulated sugar to the bowl, and whisk again until completely combined.
- Add the egg, egg yolk, apple purée along with the vanilla essence, mixing again until incorporated.
- In a separate bowl, sift the flour, cornflour, 1tsp of the cinnamon, cream of tartar and bicarbonate of soda. Add the salt and mix to combine.
- Add the flour in thirds to the wet ingredients, whisking briefly after each addition. Keep going until all the flour has been used up, and stop whisking the moment all the flour has been combined.N.B. Over-beating can result in a tough cookie!
- Finally, fold in the caramel pieces using a spatula.
- Combine the remaining 100g of granulated sugar and 1.5tsp of ground cinnamon in a small bowl.
- Then, using your hands – or if you prefer, a size 20 cookie scoop – form into 50-60g balls of dough.N.B. The dough may feel a little wet, but that's ok!
- Roll each ball of dough in the cinnamon sugar then place on the prepared baking tray at least 1-inch apart (you may need to use more than one tray). Refrigerate for a minimum of 30 mins – 1 hour. N.B. This is to help them keep their form when baked.
- Now, preheat your oven to 180C / 350F.
- When the dough has rested and chilled for the correct amount of time, bake for 12-14 minutes until golden brown and the tops begin to crackle a little. They may puff up a bit, so you can always flatten them with a frying spatula.
- Transfer the baking tray to a wire rack and let the cookies cool on the tray to room temperature.
- Store for up to three days in an airtight container.
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