Caramel Apple Cookies

September 9, 2014

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A soft, deliciously spiced cookie that tastes just like a caramel apple? Yes please! If you like caramel apples then you will love these cookies! They are loaded with Granny Smith apples (the traditional apple of choice for the real deal) and I also tossed those apples with lemon to enhance the slight tartness (so it doesn’t just fade away entirely once baked into the cookies). They have the perfect amount of cinnamon and nutmeg, just enough to highlight the cookie without overpowering and they are laced with the delicious flavor of brown sugar (both in the frosting and the cookie) to mimic the rich, toffee-like flavor of caramel. And these are finished with pecans both to add a contrasting light crunch and because they are such a great topping choice on a real caramel apple.

Caramel Apple Cookies | Cooking Classy

It’s always fun to try new cookie recipes and you can never have enough, especially when it comes to one like this that is just pure deliciousness! Caramel apple + cookie, yes you really need them :). Enjoy!

Caramel Apple Cookies | Cooking Classy

5 from 3 votes

Caramel Apple Cookies

Soft cake-like cookies with a delicious addition of sweet apples and finishing tough of a rich caramel frosting.
Servings: 36
Prep25 minutes
Cook30 minutes
Ready in: 55 minutes

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 peeled and shredded Granny Smith apple (from about 2 small)
  • 1 Tbsp lemon juice
  • 1/2 cup unsalted butter , softened
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup (scant) frozen apple juice concentrate, thawed but still cold (remove 1 Tbsp from 1/2 cup)

Frosting

  • 1/2 cup packed light-brown sugar
  • 1/4 cup butter
  • 2 1/2 Tbsp apple juice concentrate
  • 1/8 tsp salt
  • 2 1/2 cups powdered sugar
  • 1/2 cup finely chopped pecans
  • Maldon salt for sprinkling (optional)

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.
Nutrition Facts
Caramel Apple Cookies
Amount Per Serving
Calories 155 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 74mg3%
Potassium 76mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 20g22%
Protein 1g2%
Vitamin A 143IU3%
Vitamin C 6mg7%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Caramel Apple Cookies | Cooking Classy Caramel Apple Cookies | Cooking Classy Caramel Apple Cookies | Cooking Classy

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50 Comments

  • Catherine

    These cookies are fabulous! It’s not easy to capture apple flavor in baked goods without artificial flavoring, but you did it with this recipe. Using apple juice concentrate was brilliant. I was also worried about my batter being too wet, but the instructions didn’t say to squeeze out the juice from the apple shreds so I didn’t. The cookies turned out beautifully, so I would advise anyone to just follow the recipes exactly as is. Well, except I doubled the icing because I really like icing. :) It cools quickly, but with a bigger batch of icing, it stayed warm enough for me to ice all of the cookies before it was too stiff. I had a bit of frosting leftover, but it was lovely on waffles. Thank you for a great fall recipe!

  • Lora

    The frosting did stiffen very quickly, but as others mentioned, adding water helped. My dough also turned out wetter looking than in the picture, so I’ll have to be a bit more mindful of cutting back the liquid from the shredded apples next time. And there WILL be a next time…these are some of the best cookies I have ever tasted!

  • Lisa

    These are delicious! Hubby said they are one of the top cookies I’ve made! Thank you!

  • Karen

    I love the idea of this! How long will these last for in a container? I don’t think hubbie and I can eat 3 dozen at once. :)

    • Jaclyn

      Jaclyn Bell

      They should last probably 4 – 6 days refrigerated. Sorry I can’t say for sure since they didn’t last that long around here :). I hope you both love them!

  • Mr.Fabulous, the gardevoir

    What an ever-so-lovely recipe, Jaclyn-dear! Could I please have thy permission to incorporate this little dish into my bakeshop’s menu?

  • Ely

    I liked these cookies but the cinnamon and nutmeg made it taste a little bit more like apple pie cookies rather than Apple caramel cookies. Thanks for the recipe!!

  • Danielle

    I made these cookies today – they turned out great! The frosting does get hard quick, but adding a little water helped a lot. I will make these again for sure, as the batch went quick! Thanks for a great new recipe to add to my baking collection!

  • JUDY CHRISTOPHERSON

    Do you use 1/2 cup of frozen apple juice concentrate in the cookie batter or 1 tablespoon?

    • Jaclyn

      Jaclyn Bell

      Sorry for the confusion technically it would be 1/4 cup + 3 tbsp but I thought it’s easiest just to measure a scant 1/2 cup or in other words taking away 1 tbsp from the half cup. But that scant half cup will be what you put into the mixture.