Soft Apple Cookies with Caramel Icing
Soft, tender, and topped with a buttery caramel icing - these small batch caramel apple cookies are fall in cookie form. The recipe comes together with simple ingredients like fresh chopped apples, pumpkin pie spice, and rich notes of caramel. It makes just enough for a cozy fall moment, and is easy to double if you're sharing.
Servings: 8 Cookies
Calories: 191kcal
Equipment
Ingredients
Apple Cookies
- ½ cup apple, chopped in small cubes about 1/2 an apple - I use Honeycrisp
- 3 tablespoons unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1 large egg yolk
- 4 tablespoons full fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon pumpkin pie spice
Caramel Icing
- 3 tablespoons dark brown sugar
- ½ tablespoon unsalted butter
- 4 ½ teaspoons whole milk
- ¼ cup powdered sugar
- ¼ 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.
- Chop your apple into small 1/4-inch size cubes. It is your preference to peel the apple. I leave the skin on for a little more texture.1/2 cup apple, chopped in small cubes
- 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.3 tablespoons unsalted butter, room temperature, 1/3 cup granulated sugar, 4 tablespoons full fat sour cream, room temperature, 1 large egg yolk, 1 teaspoon vanilla extract
- 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.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, 1/2 cup apple, chopped in small cubes
- Use a cookie scoop to scoop out 8 equally sized cookies, placing them at least 2 inches apart on the prepared baking sheet.
- Bake the cookies for 14 to 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 to 3 minutes.3 tablespoons dark brown sugar, 1/2 tablespoon unsalted butter
- 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.4 ½ teaspoons whole milk, 1/4 cup powdered sugar, 1/4 teaspoon vanilla extract
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- Yield - With a #40 cookie scoop, you will get 8 cookies. However, the number of cookies will depend on how big you make the cookies.
- Apple - Use an apple you like to eat. I like Honeycrisp because they are sweet, slightly tart, and stay firm when baked.
- Extra Egg White - You can use the extra egg white to make Marshmallow Meringue Frosting, Toasted Coconut Maple Macaroons, or Flourless Chocolate Cookies.
- Storing - The cookies can be stored covered at room temperature for up to 3 days. Beyond that, they may start to get crumbly.
- Freeze Baked Cookies - Baked and iced cookies can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw at room temperature.
Nutrition
Calories: 191kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 86mg | Potassium: 49mg | Fiber: 1g | Sugar: 18g | Vitamin A: 230IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 1mg