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For this one, I wanted to evoke some real fall nostalgia by combining the flavors of a caramel apple with one of my favorite childhood cookies, the snickerdoodle. This snickerdoodle has a bold note of cream of tartar–any snickerdoodle without this essential ingredient is just a sugar cookie with a dusting of cinnamon! The acidic buzz of COT pairs well with the tart, creamy spiced apple butter I made from fresh Cortland apples picked up in Connecticut. One of my favorite apples for canning, the Cortland has a beautiful texture and excellent balance of sweet and tart. To bring in the caramel element, I opted for a dollop of dulce de leche instead of a more traditional caramel. Made of sweetened condensed milk that has been cooked over low heat for many hours, dulce de leche has a more complex flavor and velvety texture, and also makes the edges of this cookie wonderfully chewy as little bits seep out during baking. To add an extra note of apple, I dehydrated the apple skins from making the apple butter and turned them into a fragrant, rosy pink powder that I added into the traditional cinnamon sugar coating. These cookies are a sweet-tart, flavor-packed joy to eat!

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