How to Make Apple Snickerdoodles

• Caramelize Apples: Peel and dice the gala apples, then toss them with sugar, cinnamon, salt, and lemon juice. Cook over low-medium heat until browned and fragrant, about 5-7 minutes; chill in the fridge for better texture.
• Brown Butter: Melt the unsalted butter in a pot over medium heat, stirring constantly. Once the butter turns golden brown and smells nutty (approximately 5-6 minutes), cool it slightly in the fridge.
• Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, salt, and cornstarch. Set aside the dry mixture for later use.
• Combine Wet Ingredients: In a large bowl, mix the cooled brown butter, dark brown sugar, granulated sugar, and vanilla until smooth. Add the room-temperature egg and egg yolk, blending well. Gently fold in the chilled caramelized apples.
• Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until a dough forms. Cover the bowl with plastic wrap and chill for 2-3 hours to enhance the flavor and prevent spreading during baking.
• Scoop and Coat: Preheat the oven to 350°F (175°C). Roll the chilled dough into balls and coat them in the cinnamon-sugar mixture; space them evenly on a lined baking sheet.
• Bake: Bake for 12-14 minutes until the edges are set, and the tops slightly underdone. Allow the cookies to cool a bit on the baking sheet before transferring them to racks to cool completely.