Caramel Apple Cookies

Caramel Apple Cookies might be just the dessert you are searching for. This lacto ovo vegetarian recipe serves 36 and costs 17 cents per serving. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 124 calories. This recipe is liked by 9259 foodies and cooks. It is brought to you by Cooking Classy. It can be enjoyed any time, but it is especially good for Halloween. Head to the store and pick up lemon juice, flour, ground nutmeg, and a few other things to make it today. From preparation to the plate, this recipe takes around 37 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. If you like this recipe, you might also like recipes such as Apple Caramel Cookies, Caramel Apple Cookies, and Caramel Apple Cookies.

Servings: 36

Preparation duration: 25 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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). 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. For the 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 (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.Recipe Source: inspired by Midwest Living

 

Step by step:

1. 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).

2. Mix in egg and vanilla extract.

3. 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.

4. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. For the frosting:In a small saucepan combine brown sugar, butter, apple juice concentrate and salt.

5. Heat mixture over medium heat and cook, whisking constantly, until sugar has dissolved.

6. Remove from heat and whisk in powdered sugar until smooth.

7. 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.Recipe Source: inspired by Midwest Living

Nutrition Information:

covered percent of daily need