These caramel apple cider cookies are a wonderful way to ring in Autumn. Packed with apple flavor in the cookies and topped with a sweet caramel buttercream these cookies are sure to hit the spot!

These caramel apple cookies are really easy to make and don't take very long to prepare either. Perfect for last-minute desserts or a simple afternoon in the kitchen when you want to bake something festive because the weather and mood are "just right."
Named "apple cider cookies" these cookies don't actually have apple cider in them. Instead, we're using powdered Apple cider drink mix that you can buy in packet form. This gives us all the flavor, without al of the moisture.
These are the same apple cider packets we use in our Apple Cider Cupcakes with Caramel Frosting. So save any leftover packets for more tasty treats!
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🍯 Why This Recipe Works
- It's delicious seasonal fun. Caramel apples are a traditional fall flavored treat, and eating it in a cookie form is pretty fun and awesome.
- They're easy to make. From the made-from-scratch cookie dough to the homemade caramel buttercream, this recipe is very easy to make.
- One batch makes a lot. You will have a lot of cookies to share after this, or you can freeze them for later.
🥘 Ingredients
Ingredient Notes:
Apple Cider Drink Mix- I buy my powdered Apple cider drink mix from Dollar Tree, but they're also in the coffee/hot chocolate section at Walmart.
Corn Starch- This will make the cookies a little softer and more tender.
Leavening agents- To help the cookies puff up and spread nicely as they bake, you will need both baking powder and baking soda.
Sugars- You will need both brown sugar as well as granulated white sugar to make the cookies sweet and chewy with a good depth of flavor.
Caramel buttercream- Make a delicious buttercream using butter, powdered sugar and caramel sauce
For specific ingredients and measurements, please see the recipe card below.
📖 Variations
Salted Caramel. If you really want to get a great flavor change to cut-down on some of the sweetness you can use salted caramel sauce instead of regular. These apple cider caramel cookies taste great both ways!
Salt Flakes. For added appearance and taste try sprinkling some sea salt flakes over the top of your cookies. Every bite will be a blast of salty-sweet apple goodness. Yum!
🧾 Substitutions
Gluten Free. While I have not personally tested this, you should be able to swap out the all-purpose flour for Bob's Red Mill Gluten Free Baking Flour. The ratio would be a 1:1 switch. If you do try this, let me know in the comments how it goes!
Caramel syrup. You can use any type of caramel sauce/syrup desired. I personally used caramel flavored ice cream topping because it's what we had on hand but both work great. The only difference is that syrup will be thinner than sauce.
🔪 Instructions
Step 1: Preheat your oven to 400 degrees F.
Step 2: In medium-sized mixing bowl, combine the flour, baking soda, baking powder, cornstarch, and salt with a whisk until well blended. Set aside.
Step 3: In a large mixing bowl, cream the butter until fluffy with an electric mixer (about 30 seconds).
Step 4: Add in the vanilla and mix again until combined.
Step 5: Scrape down the sides of the bowl and add in the apple cider drink mix and both sugars. Beat for about 1 minute until well combined and fluffy. Scrape down the sides of the bowl mid-way.
Step 6: Add in the egg and egg yolk and mix again until well incorporated.
Step 7: Pour in half of the flour mixture and then mix until combined.
Step 8: Add in the remaining half of the flour mixture and mix again just until blended. Do not overmix.
Step 9: Scoop the dough out in 2 tablespoon-sized scoops and roll into balls. Place 3 inches apart on a parchment lined baking sheet.
Step 10: Use the palm of your hand to lightly press the cookies down into a flat-topped disc no thinner than ¼ inch.
Step 11: Bake for 8 minutes until lightly golden brown around the edges and the tops look mostly dry.
Step 12: Let cool for about 3-5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Step 13: Once cooled, frost with buttercream.
Step 14: Prepare the buttercream by blending the butter together until fluffy.
Step 15: Add in the powdered sugar, one cup at a time, until blended.
Step 16: Add in the caramel sauce and mix again until smooth.
Step 17: Spread over cookies or pipe on top with a fitted frosting tip. I used Wilton 1M.
Step 17: If desired, you can drizzle a little caramel over the top for appearances.
🍴 Recipe Tips
The frosting can be prepped and kept covered in the fridge for up to a few days in advance, allow it to warm up a little so it's softer to spread on the cookies.
👩🏻🍳 Storage
Because these cookies are covered in dairy-based frosting, it's best to keep them stored in a single layer in an airtight container in the fridge.
You can let them chill for a few hours until solid and then layer them in a container between sheets of parchment paper or wax paper to help prevent the cookies from sticking together. Keep them stored in the fridge for up to a week.
⏲️ Make Ahead Instructions
This caramel apple cookie recipe can be made in advance and kept stored in the fridge until ready to bake. Simply make the dough as directed and cover the bowl well in plastic wrap.
Store in the fridge (for no more than 48 hours). Before baking, let the bowl sit on the counter for about 30 minutes to soften before scooping and rolling out into balls.
💭 FAQs
This cookie dough does not need to chill, but you can chill it for up to 2 days if needed. This is great for when the dough is too warm to work with or if you need to make it in advance.
Baking soda helps cookies to rise and develop a nicer texture. It makes cookies more chewy and coarse.
Butter contributes to cookie fluffiness through a two-fold process. First, blending cold butter with sugar forms tiny, consistent air pockets that persist in the dough as it bakes. Second, cold butter has the natural ability to resist melting in the oven, which helps maintain that delightful fluffiness.
❤️ More Delicious Fall Recipes
If you tried these Caramel Apple Cider Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Caramel Apple Cider Cookies
Ingredients
Apple Cider Cookies
- 2 cups All-Purpose Flour ($0.16)
- 2 packets Apple Cider Drink Mix ($0.40)
- 1 teaspoon Cornstarch ($0.01)
- ½ teaspoon Baking Powder ($0.01)
- ½ teaspoon Baking Soda ($0.01)
- ½ teaspoon Salt ($0.05)
- ½ cup Butter, softened ($0.75)
- ½ cup Brown Sugar ($0.18)
- ¼ cup Granulated Sugar ($0.06)
- 1 large Egg ($0.08)
- 1 Egg Yolk ($0.08)
- 1 teaspoon Vanilla Extract ($0.02)
Caramel Buttercream
- 1 cup Butter, softened (2 sticks) ($1.50)
- 2 cups Powdered Sugar ($0.46)
- ¼ cup Caramel Sauce ($0.23)
Instructions
- Preheat your oven to 400 degrees F.
- In medium sized mixing bowl combine the flour, baking soda, baking powder, cornstarch, salt with a whisk until well blended. Set aside.
- In a large mixing bowl cream the butter until fluffy with an electric mixer (about 30 seconds).
- Add in the vanilla and mix again until combined.
- Scrape down the sides of the bowl and add in the apple cider drink mix and both sugars. Beat for about 1 minutes until well combined and fluffy. Scrape down the sides of the bowl mid-way.
- Add in the egg and egg yolk and mix again until well incorporated.
- Add in half of the flour mixture and then mix until combined.
- Add in the remaining half of the flour mixture and mix again just until blended. Do not overmix.
- Scoop the dough out in 2 tablespoon sized scoops and roll into balls. Place 3 inches apart on a parchment lined baking sheet.
- Use the palm of your hand to lightly press the cookies down into a flat-topped disc no thinner than ¼ inch.
- Bake for 8 minutes until lightly golden brown around the edges and the tops look mostly dry.
- Let cool for about 3-5 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Once cooled frost with buttercream.
- Prepare the buttercream by blending the butter together until fluffy.
- Add in the powdered sugar, one cup at a time until blended.
- Add in the caramel sauce and mix again until smooth.
- Spread over cookies or pipe on top with a fitted frosting tip. I used Wilton 1M.
Notes
- Store these frosted cookies in a single layer in an airtight container in the fridge.
- For longer storage, let the cookies chill until solid, then layer them between parchment or wax paper sheets and store in the fridge for up to a week.
- Make the dough in advance by covering it with plastic wrap and storing in the fridge for up to 48 hours. Before baking, let it sit on the counter for 30 minutes to soften. The frosting can also be prepared and refrigerated for a few days, allowing it to soften before spreading.
Darla Hugo says
The recipe says to add the apple cider packs to the flour mix and then it says to add it to the sugar and butter mix so witch one do I add it to the flour or butter and sugar?
Nicole says
Thank you so much for catching that. You can add the cider mix to either one and still get the same tasty results. I personally recommend adding it to the butter mixture as it will help to dissolve the grainy texture a bit more. I will update the recipe to say to add it into the butter mixture.