Ingredients

For the dough:

  • ¾ cup unsalted butter, melted and cooled
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 tablespoon corn starch
  • ½ cup granulated white sugar
  • ½ cup light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature

For the caramelized apples:

  • 2 tablespoons light brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 2 cups finely chopped apples, about 1 1/2 peeled Opal apples

For the coating:

  • 2 tablespoons white granulated sugar
  • 1 teaspoon cinnamon
Directions

 Instructions:

  1. In a saucepan over medium heat, melt the butter. Let it melt, then it will begin to foam. Pour into a glass container and set aside to cool.

  2. To make the caramelized apples, in a medium-sized bowl mix together 2 tablespoons light brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add the chopped apples and toss together. In the same saucepan that you melted the butter, over low to medium heat, add the apples. Stir occasionally as the apples cook for approximately 15 minutes. Turn off the heat and let the apples sit in the pan until ready to use.

  3. In a medium bowl whisk together the flour, baking soda, cream of tartar, 1 ½ teaspoons cinnamon, 1 teaspoon salt, and cornstarch. Set aside.

  4. In a large bowl, using a spoon or whisk, mix together the cooled butter, ½ cup light brown sugar, granulated white sugar, and pure vanilla extract until combined. Mix in the egg and egg yolk. Last, fold in the caramelized apples.

  5. Mix the dry ingredients into the wet ingredients, until just combined and a dough forms. Do not overmix. Tightly wrap the dough in plastic wrap and refrigerate for 30 minutes, up to overnight.

  6. When ready to bake, preheat the oven to 350°F, remove the dough from the refrigerator, and line 2 large baking sheets with parchment paper and set aside. 

  7. For the coating, combine the granulated sugar and cinnamon in a small bowl.

  8. Roll the dough into 1-inch balls. Toss in the coating topping until covered. Place on the prepared baking sheet and press down gently with your fingers or the back of a spoon. For fluffier cookies, do not flatten the cookies. Be sure to leave about 2 inches in between the cookies.

  9. Bake for 9 minutes, until the edges begin to brown, but do not over bake. They will continue to bake on the sheet as they cool. Once cooled, transfer to a plate for serving or a container for storage.

  10. Store leftover cookies in an airtight container at room temperature for 4-5 days.