Caramel Apple Cookies
Caramel Apple Cookies
These Caramel Apple Cookies are some of the best cookies we have ever made. The caramel apple flavor is everywhere. The apples are chopped so you have some chunky texture when you bite into them. The apple juice, our Apple Pie Spice, and brown sugar add extra layers of apple and caramely flavor. Then, the icing, which is made with a bit of apple juice and brown sugar, adds even more caramel apple flavor. Wow! This is a great dessert for Fall apple season, but we’ll make them anytime since we love apples. Be sure to have a large cup of tea to sip when you nibble on these. You might eat more than you think. Enjoy!
Makes 3 dozen
Ingredients:
Cookies:
½ Cup Butter, Softened
1 ¼ Cups Packed Brown Sugar
1 Teaspoon Sheffield’s Apple Pie Spice
1 Teaspoon Baking Soda
¼ Teaspoon Sea Salt
1 Egg
½ Cup Apple Juice
2 ¼ Cups All-purpose Flour
¼ Cup Whole Wheat Flour or All-purpose Flour
1 Large Granny Smith Apple (or other tart apple) Peeled, Cored, and Chopped Fine (About 1 Cup)
Icing:
½ Cup Brown Sugar, Packed
3 Tablespoons Butter
4 Tablespoons Apple Juice, and extra if needed.
2 ⅔ Cups Powdered Sugar
½ Cup Pecans, Finely Chopped
Directions:
Preheat your oven to 375ºF, setting your racks in the middle 2 positions.
In a large mixing bowl add the ½ cup softened butter. Beat with an electric hand mixer on medium speed for 30 seconds. Add the 1 ¼ cups brown sugar, apple pie spice, baking soda, and salt. Beat another minute or so until well combined. Scrape down the sides of the bowl. Add the egg and beat until well combined. Add the ½ cup apple juice and beat on low speed until the mixture is combined. Slowly add the flour and beat in to combine. If it gets too thick to beat in the rest with your mixer, stir in the rest with a large spoon. Fold in the chopped apple, mixing thoroughly.
Line 2 large cookie sheets with parchment paper. Drop slightly rounded teaspoons of the dough on the cookie sheets, about 2″ apart. Bake at 375ºF for 10 to 12 minutes or until the tops are lightly browned. Check after 10 minutes so they don’t burn. Let stand 2 minutes on cookie sheets., then transfer cookies to wire racks to cool.
For the icing, in a small saucepan, add the ½ cup brown sugar, 3 tablespoons of butter, and the 4 tablespoons of the apple juice. Heat over medium and stir until the sugar dissolves. Remove from the heat and whisk in the powdered sugar. It should be a spreadable consistency. Not too thick or thin. Spread icing on the cookies and immediately sprinkle with pecans. Press them in a bit so they stick. If the icing begins to get too thick to spread, add a bit more apple juice or microwave for a few seconds to make it spreadable again. Store any leftovers in the refrigerator. Enjoy!