After one bite, my neighbor ran over, super curious about how I whipped up these yummy treats.

Caramel apple snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining the comforting flavors of cinnamon and sugar with the sweet, tart notes of caramel apples. This recipe is perfect for fall, evoking the warmth and nostalgia of apple picking and cozy gatherings. The combination of crunchy, chewy, and crumbly textures makes these cookies an irresistible treat for any occasion.

These caramel apple snickerdoodles pair wonderfully with a warm cup of spiced cider or a scoop of vanilla ice cream. For a more indulgent experience, try serving them with a drizzle of caramel sauce or alongside a cheese platter featuring sharp cheddar, which complements the sweetness of the cookies beautifully.

Servings: 24 cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup diced apples (preferably tart, like Granny Smith)
1/2 cup caramel bits or chopped soft caramels
1/4 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the diced apples and caramel bits until evenly distributed.

In a small bowl, mix together the 1/4 cup of sugar and 1 teaspoon of cinnamon for rolling.

Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat.

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For a nutty twist, add 1/2 cup of chopped pecans or walnuts to the dough. If you prefer a spicier cookie, increase the cinnamon in the dough to 1 1/2 teaspoons and add a pinch of nutmeg. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. To enhance the caramel flavor, drizzle melted caramel over the cooled cookies before serving.