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. I got mine from Dollar Tree, but you can find them in the hot chocolate section of your local grocery store.
This is the same apple cider packets we use in our Apple Cider Donut Muffins too, so save any leftover packets for more tasty treats!
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.
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🥘 Ingredients
For the cookies, you will need:
All-Purpose Flour- You will need flour for the gluten structure in these cookies.
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.
Salt- This is a natural flavor enhancer.
Butter- For added richness and moisture.
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.
Eggs- Use an egg and an egg yolk to help bind the dough together well.
Vanilla Extract- This is another flavor enhancer.
For the caramel buttercream, you will need:
Butter- Use butter for the base of the buttercream frosting. You can use salted or unsalted butter.
Powdered Sugar- You'll need powdered sugar to make the frosting smooth and sweet.
Caramel Sauce- Adding caramel sauce is what gives us great flavor. I like to use ice cream topping caramel, but you can use homemade too.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make caramel apple cider cookies with these simple step-by-step instructions:
Preheat your oven to 400 degrees F.
In medium-sized mixing bowl, combine the flour, baking soda, baking powder, cornstarch, and 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 minute 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.
Pour 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.
If desired, you can drizzle a little caramel over the top for appearances.
📖 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.
🍴 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.
More great fall favorite recipes to check out soon
- Cinnamon Roll Apple Cobbler
- Easy Pumpkin Cupcakes
- Homemade Peach Pie Filling
- Pumpkin White Chocolate Chip Cookies
- Peaches and Cream Bundt Cake
- Applesauce Custard Pie
📖 Recipe
Caramel Apple Cider Cookies
Ingredients
Apple Cider Cookies
- 2 cup All-Purpose Flour ($0.16)
- 2 packets Apple Cider Drink Mix ($0.40)
- 1 teaspoon Corn Starch ($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 White 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
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 toppping because it's what we had on hand but both work great. The only difference is that syrup will be thinner than sauce.
Recipe Tips
- 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 in advance
- 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. The frosting can also 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.
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.