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!
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 creaming the butter 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.