Apple Pie Snickerdoodles
Ingredients
- 2 Granny Smith apples
- 2 Honeycrisp apples
- 1 tablespoon butter
- 3 tablespoons light brown sugar
- 2 tablespoons cinnamon, divided use
- ¼ teaspoon kosher salt
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2½ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 8 ounces unsalted butter, softened
- 1¾ cups sugar, divided use
- ½ teaspoon vanilla
- 2 eggs at room temperature
Preparation
Peel, core and dice apples. Melt butter in saucepan, add apples, brown sugar, 1½ teaspoons cinnamon and salt. Cook on low until the apples are soft. Combine cornstarch with water and stir into apples until thick and bubbly, about 2 to 3 minutes. Cool and refrigerate.
Whisk together the flour, cream of tartar, baking soda and salt; set aside. Cream butter and 1½ cups sugar until light and fluffy. Beat in vanilla and eggs. Stir in flour mixture. Chill 30 minutes. Combine remaining sugar and cinnamon.
Shape dough by heaping a tablespoon into a ball. Flatten and place a teaspoon of the chilled apple mixture into the cookie. Gently wrap the dough around the filling, then roll the ball in the cinnamon sugar mixture. Bake on parchment-lined baking sheets 8 to 10 minutes until cookies are slightly puffy and set in the center. Makes 3 dozen cookies.