Line a large cookie sheet with parchment paper; set aside. Place oven rack in center of oven.
Recipe
Author
Hy-Vee Seasons
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Description
These jumbo snickerdoodle cookies are a giant take on the classic cookie. Topped with creamy frosting, crisp fresh apples and a cider-caramel drizzle, they’re big enough to share—but you won’t want to!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (17.9-oz.) pkg. Betty Crocker snickerdoodle cookie mix | ||
| ½ c. Hy-Vee unsalted butter, softened | ||
| 1 Hy-Vee large egg | ||
| 1 tbsp. water | ||
| 2 c. Hy-Vee 100% cold pressed apple cider | ||
| ¼ c. packed Hy-Vee light brown sugar | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| ¼ tsp. kosher salt | ||
| 1 (16-oz.) Hy-Vee creamy cream cheese frosting | ||
| 1 unpeeled Granny Smith apple, cored and chopped |
Things To Grab
- Large cookie sheet
- Parchment paper
- Medium saucepan
- 2 medium bowls
- Small bowl
- Spoon
- Whisk
- Wire cooling rack
- Decorating bag fitted with a large star tip
Directions
Remove cinnamon-sugar packet from cookie mix. Place 1 tsp. cinnamon-sugar in a medium saucepan, another 1 tsp. in a medium bowl, and the remaining cinnamon-sugar in a small bowl; set aside.
Stir together snickerdoodle cookie mix, butter, egg and water in a medium bowl until dough forms. Divide dough into 6 equal portions; shape into balls. Roll balls in the cinnamon-sugar in the small bowl to coat. Place on prepared cookie sheet about 2-inches apart. Refrigerate for 30 minutes.
Meanwhile, add apple cider, brown sugar, granulated sugar and salt to the cinnamon- sugar in the medium saucepan. Cook over medium-low heat, whisking occasionally, for 15 to 20 minutes or until reduced to about 1/2 cup. Syrup should be thick and sticky. Remove from heat; cool slightly.
Meanwhile, preheat oven to 350 degrees. Bake cookies for 15 to 17 minutes or until lightly browned but still soft in center, turning cookie sheet halfway through baking. Cool on cookie sheet on wire rack for 10 minutes. Transfer cookies to wire rack; cool completely.
Add apples to the remaining cinnamon-sugar in the medium bowl; toss to coat. Spoon frosting into a decorating bag fitted with a large star tip. Pipe frosting in a circle on top of each cooled cookie. Spoon apple mixture into centers of frosting circles. Drizzle with cider-caramel drizzle, if desired. Serve immediately.
Nutrition facts
Servings
900 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 70mg
- Sodium: 400mg
- Total Carbohydrates: 148g
- Protein: 4g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 8%