This girl is a sucker for a yummy caramel apple! However, I don't eat them very often because they can be kind of messy. So since I love cookies with yummy frosting this time of year, I decided why not try a Caramel Apple Cookie! Maybe throw in some of my beloved Honeycrisp. Add a little apple butter for the moist factor. The result is a cookie that to me rivals or is almost better than the Pumpkin Drop Cookies I shared HERE.
I have fond memories of unwrapping Carmel after Kraft caramel to melt and dip apples in with my mom! Fall harvest parties just meant you absolutely had to have caramel apples back in the day. Our sons are crazy about the caramel apple suckers but now I am over the moon for these Caramel Apple cookies! Mr. Nine thought so too, I heard "these cookies are great several times." Those Pumpkin drop are usually my favorite of my fall cookie repertoire, but these might've taken the lead.
If you try no cookie recipe this fall, trust me when I say try this one, especially if you like Apples and caramel! The Apple flavor is very mild and the caramel frosting signs on these moist cookies.
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 peeled and shredded honey crisp apple
- 1 tsp lemon juice
- 1/2 cup unsalted butter, softened
- 1/2 cup Apple Butter
- 1 cup packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 Tbsp Apple Juice
- 1/2 cup packed light-brown sugar
- 1/4 cup butter
- 2 Tbsp apple juice
- 1 Tbsp whipping cream or half and half
- 1/8 tsp salt
- 2 1/2 cups powdered sugar
- Nuts..optional
Frosting
Directions
- 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 a large mixing bowl, mix together butter and brown sugar until creamy. Mix in egg and vanilla extract. Mix in half of the flour mixture and mix on low speed, slowly add in apple juice, then mix in remaining half of the flour mixture. Fold in shredded apples that have been mixed with the lemon juice. Scoop dough out with a spoon (about 2 inch wide dough mounds) and place on parchment paper lined baking sheets spacing cookies 2-inches apart or a baking stone. 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, cream 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 in a thin layer. The frosting will set quickly so. Add the optional nuts now if desired. 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.
**Make sure to head over to The Blended Blog today where myself and 3 other contributors are featured in a "Behind The Blogger" Interview and Feature!! Super FUN questions this month. Don't Miss It!
HAPPY TASTY TUESDAY SWEET FRIENDS!!
Linking up with Tasty Tuesdays // Tuesday Talk // Wonderful Wednesday's Blog Hop // Full Plate Thursday // Recipe Sharing Party~YUM // Tickle My Tastebuds Tuesday // Two Uses Tuesday // Creative Muster Party // Wow Us Wednesdays // Thursday Favorite things Blog Hop //Best Of The Weekend Wake Up Wednesday // Handmade Hangout // Simple and Sweet Fridays // Throwback Thursday // Share It // Too Cute Tuesday // Sweet and Simple Fridays // Grace At Home // Inspire Me Monday// Creativity Unleashed // Two Cup Tuesdaye // The SITS Girls // Clever Chicks Blog Hop // Snickerdoodle Sunday // Dishing It & Digging It // Diary of a Real Housewife // Feathered Nest Friday // Weekend Potluck // Metamorphosis Monday // The Scoop
xoxo
xoxo
