Caramel Apple Cookies
Soft apple cookie made with apple cider and topped with a caramel frosting. Perfect bite of fall flavors!
Ingredients
For Cookies
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup peeled, shredded apple
- 1 tbsp lemon juice
- 1/2 cup butter, at room temperature
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup apple cider
For Frosting
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 1/2 tbsp apple cider
- pinch salt
- 2 1/2 cups powdered sugar
- 1/2 cup finely chopped pecans
Instructions
For Cookies
- Preheat oven to 350 degrees. Line tow baking sheets with parchment paper and set aside.
- In a large mixing bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- Peel and shred apples in a medium bowl. Toss with lemon juice and set a side.
- In a large mixing bowl, cream butter and sugar until well combined. Add egg and vanilla. Mix in flour mixture alternately with apple cider. Fold in shredded apples and any juice that may have accumulated in bowl.
- Using a medium cookie scoop, drop cookies onto lined baking sheets 2-inches apart. Bake for 11-2 minutes. Cool slightly on baking sheet and then transfer to wire rack to cool completely.
For Frosting
- In a small saucepan, combine brown sugar, butter, cider, and salt. Whisk over medium heat until sugar dissolves. Remove from heat and whisk in powdered sugar.
- Spread a thin layer over cooled cookie and sprinkle with pecans. Continue with all cookies. If frosting gets to thick to spread, thin with a small amount of water or more cider.
- Store cookies in an airtight container. These are best eaten within 1-2 days.
Notes
- Peel and shred apple with a box grater, but move quickly so apple doesn’t brown before tossing with lemon juice.