There’s something magical about the autumn season—the crisp air, the kaleidoscope of colorful leaves, and the warm, inviting scents that waft from kitchens everywhere. For me, fall has always been synonymous with family gatherings, where laughter mingles with the aroma of baked goods. One particular memory that stands out is the annual apple-picking trip with my family. Each year, we’d bundle up, grab our baskets, and head to the orchards, the anticipation of warm apple pie filling our hearts. It was more than just a day of picking apples; it was a celebration of togetherness, storytelling, and the kind of joy that only comes from shared experiences.
On one such trip, I vividly recall my younger sister, who was always competitive, trying to pick the biggest apple she could find. She returned with a fruit so large it looked like it belonged in a fairy tale! We laughed until our sides hurt, and that’s when I first started dreaming up a recipe that would combine the joy of apple-picking with the cozy comfort of homemade cookies. Thus, my Caramel Apple Cookies were born—a delicious blend of tart apples and rich, buttery dough, drizzled with the sweetest salted caramel. They evoke the essence of fall and the warmth of family gatherings.
These cookies are not just a treat; they’re a reminder of love, laughter, and the simple pleasures of life. With each bite, you’ll taste the perfectly spiced apples, the subtle hint of cinnamon, and the rich depth of caramel that creates a symphony of flavors. Whether you’re enjoying them with a hot cup of cider on a chilly evening or sharing them at your next family gathering, they are sure to become a cherished favorite.
So, roll up your sleeves and get ready to bake! These Caramel Apple Cookies are not just easy to make but also a wonderful way to create new memories with your loved ones, just like those joyful days spent apple-picking.
Making Caramel Apple Cookies
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Ingredients
- 2 cups diced tart apples
- 2 tablespoons packed dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Begin by making the apple filling. In a small skillet, combine diced apples, brown sugar, and cinnamon. Cook over medium heat for about 5 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from heat and set aside to cool completely.
- In a large bowl, cream together softened butter, dark brown sugar, granulated sugar, and vanilla extract using a hand or stand mixer until light and fluffy. Beat in the egg until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate the dry ingredients into the butter mixture, mixing just until combined.
- Once the apple mixture has cooled, fold half of it into the dough. Then, fold in the remaining apple mixture, avoiding any extra liquid. If the dough is too soft, refrigerate for 20 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Drop the dough onto the prepared baking sheets using a medium-sized cookie scoop or spoon, spacing each cookie about 2 inches apart. Bake for 12-16 minutes, or until the edges are golden brown and the tops are lightly browned.
- Let the cookies rest on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Drizzle with salted caramel sauce for a sweet finishing touch.
Storing Suggestion
Store the cooled cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week or freeze for up to 3 months. Be sure to place parchment paper between layers to prevent sticking.
Cooking Tips
To enhance the flavor, consider adding a pinch of nutmeg or allspice to the apple mixture. For a chewier texture, reduce the amount of granulated sugar by a tablespoon. Be careful not to overmix the dough once the flour is added to maintain a tender cookie.
Serving Suggestions
These cookies pair beautifully with a scoop of vanilla ice cream or a warm cup of apple cider. For an extra indulgence, drizzle with melted white chocolate or caramel sauce just before serving.
Ingredient Substitutions
If you don’t have tart apples, Granny Smith or Honeycrisp apples work well as substitutes. You can also use coconut sugar instead of dark brown sugar for a different flavor profile.
Seasonal Variations
For a fall twist, incorporate seasonal spices like cloves or allspice into the cookie dough. In summer, swap the apples for peaches or pears for a fresh fruit alternative.
Allergen Information
This recipe contains dairy (butter) and eggs. For a dairy-free version, substitute the butter with a plant-based alternative like coconut oil or margarine. For an egg-free option, you can use a flaxseed egg or commercial egg replacer.
FAQ:
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. Store it in the fridge until you’re ready to bake.
How do I prevent the cookies from spreading too much?
Chilling the dough for 20-30 minutes before baking will help prevent excessive spreading.
Can I use a different type of apple?
Yes, feel free to use your favorite apple variety. Just note that sweeter apples will make the cookies slightly sweeter.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator before baking.
How do I make the cookies chewier?
To make the cookies chewier, reduce the granulated sugar by 1 tablespoon and avoid overbaking.
Can I add nuts to the recipe?
Yes, chopped walnuts or pecans make a great addition to these cookies for added texture and flavor.
Caramel Apple Cookies
Ingredients
- 2 cups diced tart apples
- 2 tablespoons packed dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg room temperature
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Start by preparing the apple mixture. In a small skillet, combine the diced apples, brown sugar, and cinnamon. Cook over medium heat, stirring frequently, for about 5 minutes until the apples soften slightly but retain their shape. Transfer the mixture to a bowl and allow it to cool completely.
- Now, let's make the cookie dough. In a large mixing bowl, cream the softened butter, both sugars, and vanilla extract using an electric hand mixer or stand mixer on medium speed for 1-2 minutes until light and fluffy. Add the egg and beat until fully incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, folding in gently until mostly combined.
- Time to mix in the apple mixture. Add half of the apple mixture to the dough and fold it in carefully. Add the remaining apples and fold them in as well. Be sure to leave out any excess liquid from the apples. If the dough feels too soft, refrigerate it for about 20 minutes.
- Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
- Using a medium spring-loaded ice cream scoop or two large spoons, drop mounds of dough onto the prepared baking sheets. This recipe yields about 12-15 cookies. Bake for 12-16 minutes, or until the edges and bottoms are browned and the tops are lightly golden. Larger cookies may require closer to 16 minutes. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- For an extra touch, drizzle the cooled cookies with salted caramel sauce. Enjoy your delicious caramel apple cookies!
