Don't let pumpkin steal the show this fall. Instead, try these delicious Caramel Apple Cookies for a unique treat that is full of seasonal flavors.
We live only a few kilometers from a pretty apple orchard. Each fall, they host an open day on the apple harvest and we love to take our kids to the events.
Trolley rides, apple butter making and cider tasting are part of the fun. You can also pick up a variety of tasty apples while you're at it.
I love apples and I especially like using them in fall pastry recipes like these caramel apple cookies!
Caramel Apple Cookie Recipe
The texture of these cookies reminds me a bit of my ever popular pumpkin cookie recipe.
The cookie itself is sweet and a bit like a cake. It goes perfectly with the frosting and crunchy toasted pecans.
What apples should I use for cooking?
A tangy apple will work well in this caramel apple cookie recipe.
I used a Granny Smith apple, but Honeycrisp would also be good in these cookies.
Don't get me wrong, I love pumpkin treats in the fall.
However, there are so many wonderful flavors of the season that can be overlooked.
Apple seems to be a flavor that gets lost in the flurry of pumpkin desserts at this time of the year. Don't forget the apples. The apples are amazing!
And don't miss these caramel apple cookies, all of them. They are so, so delicious.
Tips for making apple and caramel cookies
An important tip when preparing a jackpot of these caramel apple cookies is for frosting.
The frosting sets up very quickly, so I frosted 3 or 4 cookies at a time, then sprinkled with pecans to make them stick.
You really have to work in small batches, otherwise your pecans will not adhere properly to the frosting.
There are many opinions on the best cookie sheets. I really love my NordicWare half sheets for baking cookies. I line them with parchment paper for the best results.
They do the job wonderfully and these pans stand the test of time.
No more fall-inspired cookies
½ cup butter, softened
1 ¼ cup packed brown sugar
1 teaspoon of baking soda
1 teaspoon of apple pie spice
¼ teaspoon salt
½ cup apple juice
2 ½ cups all-purpose flour
1 large tart apple, peeled and coarsely grated
½ cup packed brown sugar
3 tablespoons butter
3 tablespoons apple juice
2 ⅔ cups powdered sugar
½ cup finely chopped pecans, toasted
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, beat the butter until smooth, about 45 seconds. Add the brown sugar, baking soda, apple pie spices and salt. Beat at medium speed until well blended. Add the egg and beat until it is combined. At low speed, stir in ½ cup apple juice. Stir in flour until well blended. Stir in the apple. Place in rounded tablespoons 3 inches apart on the cookie sheet. Bake 8 to 10 minutes or until edges are light brown. The tops will be undercooked. Leave to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.
Over medium heat, cook and mix ½ cup brown sugar, butter and apple juice until sugar is dissolved and butter is completely melted, remove from heat. Gradually add the powdered sugar, working quickly. Use the frosting immediately, if it starts to harden, stir in hot water one teaspoon at a time until the desired consistency is reached. Frost-cooled cookies, sprinkle with pecans.
I roasted the pecans for 15 minutes in a 300 degree oven while mixing the cookie dough. The frosting sets up very quickly, so I frosted 3 or 4 cookies at a time and then sprinkled with the pecans so that they stick.I used Granny Smith apples.
Adapted from Better Homes and Gardens Fall Baking 2015
Portion: 1 cookie
Amount per serving:
calories: 127 Total fat: 4.7g Saturated fat: 2.3 g Trans fat: 0g Unsaturated fats: 0.5 g Cholesterol: 14.5 mg Sodium: 56.5 mg Carbohydrates: 20.5g Fiber: 0.5 g Sugar: 13.4g Protein: 1.3 g