Caramel Apple Cider Cookies

🍯 Why This Recipe Works

1. 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.
2. They're easy to make. From the made-from-scratch cookie dough to the homemade caramel buttercream, this recipe is very easy to make.
3. One batch makes a lot. You will have a lot of cookies to share after this, or you can freeze them for later.

📖 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