Well, friends, the dramatic conclusion of another Fall Cookie Week is upon us. Even though it’s sad to see FCW end, I hope you’re excited to have 12 new and delicious fall cookie recipes to tempt your taste buds and share with friends. Today, to wrap things up, I’m showing you how to make these Caramel Apple Butter Snickerdoodles.
As you know, my friend and fellow blogger Julie Blanner has joined me for this year’s FCW. To check out all of her recipes, simply click here. And before I forget, if you haven’t already done so be sure to enter our fabulous FCW giveaway. Details on that can be found here.
We hope you try our cookie recipes. In case you do, please share a picture with us on Instagram. Use the hashtag #FallCookieWeek so we can find it.
Okay, now let’s talk about these snickerdoodles.
As I was planning this year’s FCW, I knew I wanted to include a seasonal snickerdoodle recipe. It was a toss up between one with pumpkin or one with apple butter. Considering that I’d already selected a couple cookie recipes with pumpkin, I figured I’d take the apple butter route.
At first, I was going to make them pretty basic, but after seeing Julie’s Caramel Stuffed Cheesecake Cookies, I was inspired to sneak a soft caramel inside.
If you’ve never eaten cookies with a caramel baked inside, you are missing out. They are truly exceptional. I like to pop them in the microwave for about 10 seconds to remelt the caramel and warm up the cookie. It’s just enough to make them seem like they’re fresh out of the oven.
Of course, you can eat the cookies at room temperature. After being baked, the caramels already seem pretty soft. (BTW, I prefer the Lancaster Soft Caramels. They’re the perfect size and some of the softest caramels around.)
You may be wondering how to get the caramel into the dough. Don’t worry, it’s simple. Portion out your dough and then flatten it into a disk. Place the caramel in the center of the disk and wrap the dough around it. Then roll the dough into a ball, and the caramel will be secure.
For the most part, with this particular recipe, the caramels stay within the dough. This makes biting into one of these seemingly basic cookies kind of a sweet surprise for anyone who doesn’t know what’s inside.
Delicious and fun. Who wouldn’t love that?
Makes 3 dozen cookies
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon apple pie spice
1/2 teaspoon cinnamon
1/2 cup unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 cup apple butter
36 soft caramels, unwrapped
1/4 cup sugar
2 teaspoons cinnamon
In a medium bowl, whisk together the flour, baking powder, salt, cream of tartar, apple pie spice, and 1/2 teaspoon cinnamon. Set aside.
In a large bowl, using a stand or electric mixer, cream the butter and 1 1/2 cups sugar together until light and fluffy. Beat in the eggs and vanilla followed by the apple butter. With the mixer on low, add the dry ingredients until incorporated.
Chill the dough for about 2 hours in the refrigerator or 30-45 minutes in the freezer.
Once the dough is chilled, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together 1/4 cup sugar and 2 teaspoons cinnamon.
Using a 5 cm cookie scoop, portion out the dough. Flatten each scoop of dough into a disk. Place a soft caramel in the middle and then wrap with dough. Roll into a ball and toss it in the cinnamon-sugar mixture until completely coated. Transfer the dough balls to the prepared baking sheet, spacing them about 2 inches apart.
Bake for 15 minutes or until lightly golden. Allow the cookies to rest on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.
Pack and store in an airtight container.
While these Apple Butter Snickerdoodles are delicious on their own, that gooey caramel center really does take them over the top.
What do you think?
Now, before you get back to enjoying your Saturday, pop on over and say, “hey” to Julie Blanner. She’s whipped up these amazingly delicious, cloud-like Peanut Butter Marshmallow Puffs. I’ll take a dozen, please. Check them out here.
Julie and I thank you so much for joining us for Fall Cookie Week 2016! To check out all of Julie’s recipes, click here. To see all of IBC’s recipes, click here. We hope you found a few cookie recipes you’re excited to try this season.
Happy Fall Baking!