Caramel Apple Cookies!
Caramel Apple Cookies! This easy Caramel Apple Crisp Cookie Recipe is perfect for Fall and Thanksgiving! An easy Dessert Recipe for the Holidays!
Easy Caramel Apple Cookies for Fall and Thanksgiving!
I am OBSESSED with these Caramel Apple Crip Cookies! So easy to make and PERFECT for the Holidays!
Plus, here are even more Fall Dessert Recipes!
How to Make Caramel Apple Cookies
These cookies are so much fun to make. Gather all of your ingredients and make sure you have everything you need!
The crumb topping is SO GOOD! I’m also a huge fan of these caramel pieces. They are perfect for holiday baking!
First you need to core and peel your apples, toss them in lemon juice, and place them in the refrigerator. I used an apple corer like this one to get the core out. When it’s time to use your apples, pat them dry with paper towels.
Follow the directions below and then add the apples and caramel pieces to your batter.
When you pull the cookies out of the oven, you will want to let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack and adding the glaze.
Caramel Apple Cookies Recipe
Ingredients:
Cookie Ingredients:
2 medium apples (peeled, cored, and diced) (About 2 cups)
1 teaspoon lemon juice
1 cup butter (2 sticks) – softened
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup caramel baking pieces
Crisp Topping Ingredients:
1/4 cup cold butter (cubed)
1/2 cup brown sugar
1/2 cup unbleached flour
1/2 cup old fashioned oats
Glaze Ingredients:
1 cup powdered sugar
2 tablespoons water
Directions:
Peel, core, and dice apples and toss in lemon juice and put in the refrigerator until needed.
In a large mixing bowl, cream together butter, brown sugar, and granulated sugar (you can use a fork or a hand mixer).
Add in eggs and vanilla and mix well until smooth.
Slowly stir in flour, baking soda, salt, and cinnamon until combined.
Use a paper towel to pat the apples dry and fold apples and caramel pieces into cookie batter.
Chill dough for 30 minutes in the refrigerator.
While your dough is chilling, preheat your oven to 375 degrees and make the crisp topping.
Using a fork, pastry cutter, or your hands, combine the butter, brown sugar, unbleached flour, and oats until crumbly. Set aside.
Using a cookie scoop, create 1” cookie balls with your dough (dough will be sticky).
Roll the cookie balls in the crumb topping before placing them 2” apart on baking sheets that have been lined with parchment paper.
Bake for 12-13 minutes until the center of the cookie is set. Do not over bake.
Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a cooling rack to cool completely.
For the glaze, combine powdered sugar and water until a smooth glaze forms. You can add more/less powdered sugar or water to get the consistency you want.
Caramel Apple Cookies!
Amazing Caramel Apple Cookies! The perfect Caramel Apple Crisp Cookies for Fall and Thanksgiving with Caramel Pieces and Cinnamon!
Ingredients
- Cookie Ingredients:
- 2 medium apples (peeled, cored, and diced) (About 2 cups)
- 1 teaspoon lemon juice
- 1 cup butter (2 sticks) - softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup caramel baking pieces
- Crisp Topping Ingredients:
- 1/4 cup cold butter (cubed)
- 1/2 cup brown sugar
- 1/2 cup unbleached flour
- 1/2 cup old fashioned oats
- Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons water
Instructions
- Peel, core, and dice apples and toss in lemon juice and put in the refrigerator until needed.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar (you can use a fork or a hand mixer).
- Add in eggs and vanilla and mix well until smooth.
- Slowly stir in flour, baking soda, salt, and cinnamon until combined.
- Use a paper towel to pat the apples dry and fold apples and caramel pieces into cookie batter.
- Chill dough for 30 minutes in the refrigerator.
- While your dough is chilling, preheat your oven to 375 degrees and make the crisp topping.
- Using a fork, pastry cutter, or your hands, combine the butter, brown sugar, unbleached flour, and oats until crumbly. Set aside.
- Using a cookie scoop, create 1” cookie balls with your dough (dough will be sticky).
- Roll the cookie balls in the crumb topping before placing them 2” apart on baking sheets that have been lined with parchment paper.
- Bake for 12-13 minutes until the center of the cookie is set. Do not over bake.
- Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a cooling rack to cool completely.
- For the glaze, combine powdered sugar and water until a smooth glaze forms. You can add more/less powdered sugar or water to get the consistency you want.
Also, be sure to try these Pecan Pie Bars without Corn Syrup! So easy to make and PERFECT for Thanksgiving!
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