Caramel Appledoodles
Snickerdoodle cookies, with chewy caramel, apple purée and a hint of cinnamon.
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.