Caramel Apple Cookies are cakey and delicious with a heavenly, thick frosting.
I will never not love cookies. They’re easy, transportable, and almost always delicious. Plus they’re just perfect with a glass of cold milk. Or in my case, almond milk (I’ve been loving that stuff lately).
These caramel apple cookies are not your traditional cookie. They’re definitely more cakey and the caramel frosting makes for an incredible overall mouth feel. The cookies have applesauce in them but let’s not kid ourselves into thinking these are healthy in any way.
Does anyone watch “New Girl” on Fox? Last night’s episode had me cracking up when Schmidt was going on about his Tahitian vanilla and conical coffee bean burr grinder. I felt like those jokes were written just for food bloggers.
Taste: Caramel + apple + cinnamon = heaven.
Texture: These are definitely cakey cookies. They are a bit firm and chewy around the edges though. The caramel frosting sets beautifully for a thick, cracking texture.
Ease: Pretty easy. This recipe does make a lot of cookies, you could halve it if you wanted.
Appearance: Cookies with caramel frosting drizzling down the sides are bound to tempt you.
Pros: These cookies are perfect for practically any occasion.
Cons: None, really. Except these aren’t exactly diet-friendly.
Would I make this again? Yes.
How to make Caramel Apple Cookies
Yield: About 40 cookies
Prep Time: 5 minutes
Cook: 25 minutes
For the applesauce cookies:
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 sticks (16 tablespoons, 1 cup) unsalted butter, at room temperature
1 3/4 cups granulated sugar
2 large eggs
2 cups plain applesauce
For the caramel frosting:
6 tablespoons unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
2 teaspoons vanilla extract
1 1/2 cups confectioners’ sugar
For the cookies:
Preheat oven to 375 degrees. Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl whisk the flour, baking soda, baking powder, salt, cinnamon, and cloves.
In the bowl of an electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, until incorporated. Add the applesauce and beat until combined. Mixture will look slightly grainy. On medium-low speed, slowly add the flour mixture until incorporated.
Drop 1-1/2 tablespoonfuls of batter onto prepared baking sheets. Bake for 8-10 minutes, or until cookies are set and slightly browned. Let cookies cool on pans for 5 minutes then remove cookies to a wire rack to cool completely.
For the frosting:
In a medium saucepan set over medium heat, combine the butter, cream, and brown sugar. Heat until mixture just begins to boil, stirring constantly. Remove from heat and stir in vanilla. Let cool completely then whisk in the confections’ sugar. Dip the cookies into the frosting. Let set at room temperature until caramel frosting is no longer sticky.
Store cookies in one layer in an airtight container at room temperature for up to 3 days.
Adapted from Chef-in-Training
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