Caramel Apple Cider Cookies
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!
Servings: 24 cookies
Calories: 226kcal
Cost: Recipe $5.34 / Serving $0.22
Ingredients
Apple Cider Cookies
- ½ cup unsalted butter, softened ($0.99)
- ½ cup brown sugar ($0.22)
- ¼ cup granulated sugar ($0.09)
- 2 packets apple cider drink mix ($0.50)
- 1 teaspoon vanilla extract ($0.03)
- 1 large egg ($0.15)
- 1 egg yolk ($0.08)
- 2 cups all-purpose flour ($0.26)
- ½ teaspoon baking soda ($0.01)
- ½ teaspoon baking powder ($0.05)
- 1 teaspoon cornstarch ($0.01)
- ½ teaspoon salt ($0.01)
Caramel Buttercream
- 1 cup unsalted butter, softened ($1.98)
- 2 cups powdered sugar ($0.72)
- ¼ cup caramel sauce ($0.24)
Instructions
- Prep. Preheat the oven to 400°F and line baking sheets with parchment paper.
- Mix dry. In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Set aside.
- Cream butter. In a large bowl, beat the butter until fluffy, about 30 seconds. Add the brown sugar, granulated sugar, apple cider drink mix, and vanilla. Beat until light and well combined, scraping the bowl as needed.
- Add eggs. Mix in the egg and egg yolk until fully incorporated.
- Combine dough. Add the dry ingredients in two additions, mixing just until combined. Do not overmix.
- Shape. Scoop dough into 2-tablespoon portions, roll into balls, and place 3 inches apart. Gently press into discs about ¼ inch thick.
- Bake. Bake for 8 minutes, until edges are lightly golden and tops look mostly set.
- Cool. Let cookies rest on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely.
- Make frosting. Beat butter until fluffy. Add powdered sugar one cup at a time until smooth, then mix in caramel sauce.
- Frost. Spread or pipe buttercream onto cooled cookies.
Notes
- Storage. Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 7 days.
- Make-ahead. Dough can be refrigerated for up to 48 hours; let sit at room temperature for 30 minutes before baking. Frosting can be made up to 3 days ahead and softened before use.
- Texture tip. Do not overbake; cookies should look set but pale for a soft center.
Nutrition
Serving: 1cookie | Calories: 226kcal | Carbohydrates: 26.7g | Protein: 1.6g | Fat: 12g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Cholesterol: 45.9mg | Sodium: 95.6mg | Potassium: 48.1mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 103.1IU | Vitamin C: 5.4mg | Calcium: 86.7mg | Iron: 0.6mg
