Description
These Caramel-Drizzled Apple Cinnamon Cookies combine tender, cinnamon-spiced cookie dough studded with juicy diced apples and a decadent caramel drizzle. Perfect for fall or any time you crave a warm, comforting, sweet treat with a delightful mix of textures and flavors.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup diced apple (about 1 medium apple, peeled and cored)
Caramel Drizzle
- ½ cup caramel sauce (store-bought or homemade)
- 1 tablespoon heavy cream (optional, for a thinner drizzle)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, stirring until fully incorporated to form a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Then fold in the diced apples carefully to distribute them evenly without breaking them down.
- Chill the Dough: Cover the dough tightly and refrigerate for 30 minutes. This chilling step helps the dough firm up, which prevents the cookies from spreading too much during baking and improves texture.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading. Bake for 12 to 15 minutes or until the cookie edges turn a light golden brown. Remove from oven and let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Add the Caramel Drizzle: In a small bowl, mix the caramel sauce with the heavy cream if you prefer a thinner consistency for drizzling. Using a spoon or piping bag, drizzle the caramel over the cooled cookies evenly. Allow the drizzle to set slightly before serving for the best presentation and taste.
Notes
- Use a tart apple like Granny Smith for a nice contrast to the sweet caramel.
- Make sure the butter is softened but not melted for optimal creaming texture.
- Refrigerating the dough is key to prevent the cookies from spreading too much.
- You can substitute the caramel drizzle with a simple powdered sugar glaze if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
