Caramel Apple Cookies
User Reviews
5
Caramel Apple Cookies
Description
Caramel Apple Cookies feature a dough infused with shredded Granny Smith apples, lemon juice, and apple juice concentrate, balanced with baking powder, baking soda, cinnamon, and nutmeg to create a nuanced flavor and tender crumb. The use of both brown sugar and butter in creaming yields a rich base, while folding in apples and their juices ensures moistness and bursts of bright apple taste.
The cookies bake at 350 degrees until edges begin to set, maintaining a soft center. A frosting made from brown sugar, butter, apple juice concentrate, powdered sugar, and finely chopped pecans tops the cooled cookies, adding sweetness, creaminess, and crunch. A sprinkle of Maldon sea salt is optional to enhance the caramel and apple flavors.
This recipe suits those who enjoy spiced, soft cookies with fruit and a textured topping. They can be served as an afternoon treat or dessert and stored in an airtight container for several days. The balance of tart apple and sweet frosting creates a layered flavor experience.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup apple from about 2 small, Granny Smith, peeled and shredded
- 1 Tbsp lemon juice
- 1/2 cup butter softened, unsalted
- 1 cup light brown sugar packed
- 1 egg large
- 1 tsp vanilla extract
- 1/2 cup (scant) apple juice concentrate thawed but still cold (remove 1 Tbsp from 1/2 cup, frozen
Frosting
- 1/2 cup light brown sugar packed
- 1/4 cup butter
- 2 1/2 Tbsp apple juice concentrate
- 1/8 tsp salt
- 2 1/2 cups powdered sugar
- 1/2 cup pecan finely chopped
- sea salt optional, Maldon brand, for sprinkling
Instructions
- For the cookies:
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with 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 (if not using a paddle attachment that constantly scrapes bowl, then occasionally stop mixer throughout entire mixing process and scrape down sides and bottom of bowl).
- For the frosting:
- Mix in egg and vanilla extract. Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in remaining half of the flour mixture. Fold in shredded apples (and the juices with apples).
- Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- 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 (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans and Maldon (if using. The frosting will set quickly so don't wait to add toppings).
- As frosting cools it will thicken, so add 1/2 tsp warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.
User Reviews
Overall Rating
5
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