Small Batch Soft Caramel Apple Cookies

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.

Apple Season: Get Ready For These Cookies!

These cookies tend to be one of the first desserts I bake every fall. It’s a toss up between these and my caramel apple mini oatmeal skillet cookie.

Because we always have apples in the fridge, I get pretty excited when I can intentionally throw some in one of my desserts. And I’ll just say, as easy as these caramel apple cookies are to make, the first batch always feels pretty special. Cue the crackling fire and falling leaves! 🍂

I’m firmly team soft cookie, and these cookies do not disappoint. The sturdy cake-like spiced cookie suspends chunks of fresh apples that still have a little bite. Total fall vibes.

But the best part may just be the literal icing on the cookie: homemade caramel icing. Not to be confused with my brown butter cinnamon glaze (which would be equally delicious), this icing is traditionally made by boiling sugar and adding cream. It sets into a shell that adds even more texture and more flavor to the cookies.

The smaller size cookie makes them a pretty fun two-bite treat. And the smaller batch is just enough, but if you must share😉, the recipe is easily doubled.

Hope you enjoy them as much as we do! And remember, they’re a good entry-point to welcome the crisp, autumn season, and to accompany your first PSL!

What’s The Best Apple To Use For Cookies

Ah, the million-dollar question! In all of my recipe testing over the years, I’ve found the answer is pretty simple: use an apple you like to eat. With one caveat – it should be a firmer variety so it keeps some texture.

I always reach for a Honeycrisp or Pink Lady in my small batch apple baking recipes. They’re sweet and crisp – as the name implies. Probably the only apple I may not use is a Red Delicious because they can get pretty soft when baked.

In the mood for more caramel apple? How about a small batch of caramel apple banana bread for breakfast? Or something a little more drippy, like my apple cider caramel sauce that I also drizzle over my caramel apple cheesecake bars for two.

Tips To Get You Started

Not so much a tip and more of a bonus – This is a one-bowl cookie recipe. Because the main dry ingredient is flour, this is one recipe where you can just sprinkle the dry ingredients over the wet.

A cookie scoop is your best friend in the kitchen – For several reasons: equal-sized cookies, less mess, the trigger on the scoop naturally forms the shape, and they come in a variety of sizes for a variety of uses!

Another bonus – The cookie dough doesn’t need to be chilled. Can you chill the dough? Sure. But I have found it’s not necessary, and the cookies may not be as soft.

Soft Apple Cookies with Caramel Icing

5 from 2 reviews

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.

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by Erin Cernich

Yield8 Cookies

Prep10 minutes minutes

Cook14 minutes minutes

Total Time24 minutes minutes

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Equipment

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  Baking Sheet Lined with Parchment Paper
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  #40 Medium Cookie Scoop (2 Tablespoon)
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  Small Heavy Duty Saucepan

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

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  Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
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  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
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  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
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  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
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  Use a cookie scoop to scoop out 8 equally sized cookies, placing them at least 2 inches apart on the prepared baking sheet.
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  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

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  While the cookies are cooling, make the icing.
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  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
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  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 Estimates

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

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.