Applesauce Spice White Chocolate Macadamia Nut Snickerdoodles
Published: Friday, September 25, 2026
1 c. salted butter
1 c. packed dark brown sugar
½ c. granulated sugar
1 large egg plus 1 egg yolk
1 tsp. vanilla extract
2¼ c. all-purpose flour
1 tsp. baking soda
2 tsp. cream of tartar
½ tsp. cinnamon
¼ tsp. salt
1 c. (heaping) white chocolate chunks
¾ c. coarsely chopped roasted macadamia nuts or walnuts
¼ c. sugar
2 tsp. cinnamon
Put butter in a large saucepan and place over medium heat. Heat and whisk constantly until butter begins to brown and turn a nice golden amber color. Continue whisking and remove from heat when butter begins to brown and give off a nutty aroma. Transfer to the bowl of an electric mixer. Set aside to cool for 10 minutes or until cool enough to touch.
Once cooled, add the dark brown sugar and granulated sugar. Mix on medium speed for about 1-2 minutes. Add in the egg, egg yolk and vanilla, beating on medium speed until well combined, smooth and creamy, about 1-2 minutes.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl. Slowly add the dry ingredients to the bowl of the electric mixer and beat on medium-low speed just until combined. Fold in the white chocolate chunks and chopped macadamia nuts. Take about 2 Tbsp. of dough and roll into balls, place on a plate, cover with plastic wrap and chill in the fridge for 1 hour.
Heat oven to 350°. Let dough balls sit at room temp for 15-20 minutes while oven preheats. Mix ¼ cup sugar and cinnamon in a bowl. Roll dough balls in cinnamon-sugar mixture, then place on cookie sheet, 2" apart. Bake 9-11 minutes or until the edges begin to turn a golden brown (they will look a bit underdone in the middle). Cool cookies on the sheets for 5 minutes then transfer to a wire rack to cool completely. —Makes about 20 cookies.
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