Caramel apple cookies are the perfect way to celebrate Fall because they combine all the flavors and scents that we know and love from the season. With the right amount of crunch and texture, this cookie recipe promises the flavor profile you’re craving during our most favorite time of the year.
Yields: 2 dozen cookies
Prep Time: 25 minutes | Bake Time: 12 minutes
Caramel Apple Cookies Ingredients:
Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 small Granny Smith apples, peeled and chopped
- 1 tablespoon lemon juice
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (scant, remove 1 tablespoon) frozen apple juice concentrate, thawed but still cold
Frosting:
- ½ cup packed light brown sugar
- ¼ cup butter
- 2 ½ tablespoons apple juice concentrate
- 1/8 teaspoon salt
- 2 ½ cups powdered sugar
- 1 teaspoon water
- ½ cup finely chopped pecans
How To Make Caramel Apple Cookies
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.
Place peeled and chopped apples in food processor. Pulse a few times to chop coarsely – creating very small chunks. In a small bowl, combine finely chopped apple (including juices from the apples) and lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy – scrape down sides of bowl and bottom of bowl, occasionally.
Mix in egg and vanilla extract. Add half of the flour mixture, and then (with mixer running on low speed), slowly add in apple juice concentrate, and remaining half of flour mixture.
Add apple and lemon mixture. Scoop dough with a tablespoon and drop onto parchment paper-lined baking sheets – placing cookies 2-inches apart.
Bake in preheated oven 11-12 minutes. Cook on baking sheet before transferring to wire rack to completely cool.
Frosting For Caramel Apple Cookies
In a small saucepan, combine brown sugar, butter, apple juice concentrate, and salt to begin to make the frosting for these caramel apple cookies. Heat mixture over medium heat and cook, whisking constantly until sugar has dissolved.
Remove from heat and whisk in powdered sugar until smooth. Spread over cookies, and immediately sprinkle with pecans as frosting sets quickly.
Notes
As frosting cools, it will thicken – so add ½ tsp. warm water at a time to thin as needed for a more spreadable consistency. Store these caramel apple cookies in an airtight container at room temperature.
What did you think about this caramel apple cookies recipe? Something you’d like to try? Looking for other apple-themed recipes?
- Homemade Mini Apple Pie Recipe
- Apple Cider Margarita
- Apple Cinnamon Energy Bites
- Hand Held Baked Apple Pie Recipe
- Dessert Apple Nachos Recipe
- Apple Pie Dip Recipe
The Perfect Caramel Apple Cookies Recipe
Caramel apple cookies are the perfect way to celebrate Fall because they combine all the flavors and scents that we know and love from the season. With the right amount of crunch and texture, this cookie recipe promises the flavor profile you're craving during our most favorite time of the year.
Ingredients
- INGREDIENTS:
- Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 small Granny Smith apples, peeled and chopped
- 1 tablespoon lemon juice
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (scant, remove 1 tablespoon) frozen apple juice concentrate, thawed but still cold
- Frosting:
- ½ cup packed light brown sugar
- ¼ cup butter
- 2 ½ tablespoons apple juice concentrate
- 1/8 teaspoon salt
- 2 ½ cups powdered sugar
- 1 teaspoon water
- ½ cup finely chopped pecans
Instructions
For Cookies:
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.
Place peeled and chopped apples in food processor. Pulse a few times to chop coarsely – creating very small chunks. In a small bowl, combine finely chopped apple (including juices from the apples) and lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy – scrape down sides of bowl and bottom of bowl, occasionally. Mix in egg and vanilla extract.
Add half of the flour mixture, and then (with mixer running on low speed), slowly add in apple juice concentrate, and remaining half of flour mixture.
Add apple and lemon mixture. Scoop dough with a tablespoon and drop onto parchment paper-lined baking sheets – placing cookies 2-inches apart.
Bake in preheated oven 11-12 minutes. Cook on baking sheet before transferring to wire rack to completely cool.
For Frosting:
In a small saucepan, combine brown sugar, butter, apple juice concentrate, and salt. Heat mixture over medium heat and cook, whisking constantly until sugar has dissolved.
Remove from heat and whisk in powdered sugar until smooth.
Spread over cookies, and immediately sprinkle with pecans as frosting sets quickly.
Notes
Notes: As frosting cools, it will thicken – so add ½ tsp. warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 124mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 2g
