Caramel Apple Cookies
These delicious Caramel Apple Cookies pay homage to the flavors of autumn. They combine the taste of picked apples, with the irresistible sweetness of homemade caramel. Each cookie is soft and chewy providing a base for the spiced dough filled with apple goodness. Once baked they turn brown. Have a delightful crispy edge. Topped with a salted peanut butter caramel frosting and garnished with toasted pecans these cookies are a celebration of the abundance that comes with harvest season. They're more, than treats; they capture the essence of fall itself—think cozy sweaters leaves rustling in the wind and the excitement that comes as we approach the holiday season.
3 Servings
Ingredients
Cookies:
- ½ c. butter softened
- 1 ¼ cups packed brown sugar
- 1 tsp baking soda
- 1 tsp apple pie spice
- ¼ tsp salt
- 1 egg
- ½ c. apple juice
- 2 ½ c. all-purpose flour
- 1 large tart apple peeled and shredded
Frosting:
- ½ c. packed brown sugar
- 3 tbsp. butter
- 3 tbsp. apple juice
- 2 ⅔ c. powdered sugar
- ½ c. pecans finely chopped and toasted
Instructions
- Preheat your oven to 350°F (177°C). Prepare a cookie sheet by lining it with parchment paper and lightly greasing it.
To make the Cookies:
- In a bowl beat half a cup of softened butter until it becomes smooth which usually takes 45 seconds.
- Add one and a quarter cups of sugar, one teaspoon of baking soda, one teaspoon of apple pie spice and a quarter teaspoon of salt, to the butter. Beat the mixture until everything is well blended.
- Next mix in one egg and half a cup of apple juice until they are thoroughly combined.
- Gradually beat in two and a half cups of all-purpose flour.
- After that stir in the apple into the dough.
- Using tablespoons as measurements drop portions of dough onto the cookie sheet. Bake them for 8 to 10 minutes. Allow them to cool slightly before transferring them to a cooling rack.
For the Frosting:
- In a saucepan heat half a cup of sugar, three tablespoons of butter and three tablespoons of apple juice over medium heat until the butter has melted and the sugar has dissolved.
- Remove from heat. Whisk, in two and two-thirds cups of sugar until you achieve a smooth consistency.
- Apply frosting onto cooled cookies. Sprinkle them with half a cup of toasted chopped pecans.
Notes
Let's invite everyone to the table with a gluten-free version of these gratifying Caramel Apple Cookies. Swap out the all-purpose flour for your favorite gluten-free flour blend—one that's designed to simulate the classic textures we adore. Make sure it's a 1:1 type, so you're not left doing tricky math while you're in the baking zone. As for the oats, opt for the gluten-free variety to guarantee everyone can relinquish without hesitation.