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Stack of two soft apple cookies
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Soft Apple Cookies with Caramel Icing

Soft Apple Cookies With Caramel Icing are a delicious way to celebrate Fall!  This is a small batch recipe for soft and cakey cookies, filled with apple chunks and all of the cozy spices in pumpkin pie spice.  The cookies are finished with a buttery caramel glaze.  The perfect cookie with hot apple cider!
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Dessert
Cuisine: American
Keyword: Apple, Cakey Cookie, Caramel Icing, Fall Dessert, Fall Spices, Small Batch
Servings: 8 Cookies
Author: Erin Cernich

Ingredients

Apple Cookie

  • 1/2 cup apple, chopped in small cubes about 1/2 an apple - I used Honeycrisp
  • 3 tablespoons unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 4 tablespoons sour cream, room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice

Caramel Icing

  • 3 tablespoons dark brown sugar
  • 4 and 1/2 teaspoons whole milk
  • 1/2 tablespoon unsalted butter
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract

Instructions

Apple Cookies

  • Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
  • In a medium mixing bowl, add the butter and sugar. Use a hand held mixer on medium speed and cream the butter and sugar together until light and fluffy. Add the egg yolk, sour cream, and vanilla extra. Continue to beat until all of the ingredients are smooth and thoroughly mixed.
  • Sprinkle or sift, the flour, baking powder, baking soda, salt, and pumpkin pie spice over the top of the wet ingredients. Mix on low speed until no dry streaks remain. Add in the chopped apples and mix into the dough with a spatula or spoon. Tip - To sift the dry ingredients over the wet ingredients, I set a fine mesh strainer over the bowl, add all of the dry ingredients into the strainer, then sift into the bowl.
  • Use a cookie scoop to scoop out 8 equally sized cookies, placing them at least 2 inches apart on the prepared baking sheet. I use a 2 tablespoon (#40) cookie scoop.
  • Bake the cookies for 14-16 minutes, or until the bottom edges of the cookies start to turn light golden brown. Do not over bake. Cool the cookies on the baking sheet set on a wire cooling rack for 10 minutes. Then transfer the cookies to the wire cooling rack to cool completely.

Caramel Icing

  • While the cookies are cooling, make the icing.
  • In a small saucepan, boil the butter and brown sugar over medium heat, stirring constantly, until the sugar is dissolved and the mixture is foamy - about 2-3 minutes.
  • Carefully whisk in the milk and return to a brief boil. Remove the saucepan from the heat and stir in the powdered sugar and vanilla. Stir the icing with a wooden spoon until it is smooth. Drizzle the icing over the cooled cookies, and Enjoy!

Notes