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Caramel Apple Snickerdoodle Cookies

Yields: About 14 large cookies Best for: Bake sales, impressing friends, or solo cozy nights in
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Ingredients

  • 1 cup unsalted butter softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2¾ cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4 Tbsp granulated sugar for coating
  • 1 Tbsp cinnamon for coating
  • Apple pie filling homemade or store-bought

Icing:

  • 1 cup powdered sugar
  • 1 Tbsp milk

Caramel:

  • ½ cup Kraft caramel bits
  • 2 Tbsp milk

Instructions

  • Preheat oven to 375°F. Line a large baking sheet with parchment.
  • Make the Dough: Cream together butter and sugar until fluffy. Mix in eggs and vanilla. Add flour, cream of tartar, baking soda, and salt; mix until just combined.
  • Coat in Cinnamon Sugar: Mix 4 Tbsp sugar and 1 Tbsp cinnamon in a small bowl. Scoop out dough, roll into balls, and coat each in the cinnamon sugar mixture.
  • Place dough balls 2” apart on your sheet. Bake for 8–10 minutes.
  • Pull them out and, while still soft, use a tablespoon to gently press a well in the center. Fill each well with about a tablespoon of apple pie filling. Return to oven for 2–3 more minutes, until edges are golden.
  • Make Icing & Caramel: Whisk powdered sugar and milk for the icing. For caramel, microwave caramel bits and milk in 30-second bursts, stirring until smooth.
  • Finish: Drizzle the icing and caramel over each cookie. Let them set up a bit… or just eat while they’re gooey.

Notes

Tips:
Homemade apple pie filling is best, but canned totally works.
Sprinkle a little flaky salt on top of the caramel for extra contrast.
Store leftovers (if any) in an airtight container at room temp for 2–3 days.