Desserts

Caramel Apple Cookies

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If you’re looking for an outstanding and extremely delicious cookie recipe, you’ve come to the right place! I recommend bookmarking this recipe because you will be coming back for more. These caramel apple cookies are so full of flavor and the frosting is delicious. They take a little work but are actually very easy to make and totally worth it. Enjoy!

CARAMEL APPLE COOKIES

Yields: 2 dozen cookies

Prep Time: 25 minutes | Bake Time: 12 minutes

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

Directions:

For Cookies:

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.
  3. 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. 
  4. 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. 
  5. 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:

  1. In a small saucepan, combine brown sugar, butter, apple juice concentrate and salt. 
  2. 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 cookies in an airtight container at room temperature.

PrintCaramel Apple Cookies

Ingredients

  • CARAMEL APPLE COOKIES
  • Yields: 2 dozen cookies
  • Prep Time: 25 minutes | Bake Time: 12 minutes
  • 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

  1. For Cookies:
  2. 1. Preheat oven to 350 degrees F.
  3. 2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.
  4. 3. 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.
  5. 4. 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.
  6. For Frosting:
  7. 1. 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.
  8. 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.

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