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Snickerdoodles are a cookie that just scream warm and cozy. They’re the ultimate fall treat, and my grandma used to bake them all the time. She made a mean Snickerdoodle. When thinking about how I could switch the recipe up and make it even more fall-friendly, one of the first thoughts that came to my mind was caramel apple. How could I incorporate the flavors of both caramel and apples into a batch of Snickerdoodles? By adding applesauce and caramel extract.
Holy mackerel, these cookies are so yummy! They disappeared within a couple of days, and I’m not ashamed to admit that I’m among the guilty, my hands in the cookie jar more than just a couple of times.
Below you’ll find a printable recipe. These cookies are not as chewy as your typical Snickerdoodle, but they are so full of fall flavors. They’d make a delicious breakfast cookie, though probably not a very nutritious breakfast. Oh well, they make a yummy dessert! I hope you enjoy!
Looking for more scrumptious cookie recipes?
- Best Chocolate Chip Cookies Ever
- Crisp Cutout Sugar Cookies
- Grandma’s Chocolate Sandwich Cookies
- Oatmeal Raisin Cookies
- Raspberry Lemon Butter Cookies
Caramel Apple Snickerdoodles
- Cookies -
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 egg
- 3/4 cup applesauce
- 3 1/2 cups flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 3/4 tsp. salt
- Cinnamon Sugar Coating:
- 4 tsp. cinnamon
- 5 tbsp. granulated sugar
- 1 1/2 cups powdered sugar
- 2 tbsp. salted butter softened
- 1/2 tbsp. caramel extract
- 1 1/2 tbsp. skim milk
- Cream butter and sugar. Add egg and applesauce, mixing well.
- Add dry ingredients, mixing until ingredients are well combined and you have a soft dough.
- Mix cinnamon sugar coating for cookies. Add dough by teaspoonful to ungreased cookie sheet. Use a flat bottomed glass to dip in cinnamon sugar coating; then flatten cookies to about 1/2 to 1 inch thickness.
- Bake at 400° for about 8-10 minutes or until cookies begin to turn golden. Remove from oven and let cool for 1-2 minutes on cookie sheet. Then remove from cookie sheet and place on wire rack to cool.
- Mix frosting ingredients. Add frosting to squeeze bottle or cake decorating bag. Drizzle frosting over cooled cookies.
- Serve and enjoy!
- (Recipe adapted from Snickerdoodles recipe in 1969 Betty Crocker's Cookbook)
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