Caramel Apple Cookies
Recipes by Chef Steph
Caramel Apple Cookies
ingredients
Caramel Apple Cookies
- 1/2 cup - butter, softened
- 1 1/4 cups - packed brown sugar
- 1 teaspoon - baking soda
- 1 teaspoon - apple pie spice
- 1/4 teaspoon - salt
- 1 - egg
- 1/2 cup - apple juice
- 2 1/2 cups - all-purpose flour
- 1 - large tart apple (such as Granny Smith), peeled, cored, and coarsely shredded (about 1 cup)
- 1/2 cup - packed brown sugar
- 3 tablespoons - butter
- 3 tablespoons - apple juice
- 2 2/3 cups - powdered sugar
- 1/2 cup - finely chopped pecans, toasted
Prep time10 minutes
Cook Time15 minutes
Serves18 to 36
Directions
- For the batter: In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.
- Add 1-1/4 cups brown sugar, baking soda, apple pie spice, and salt.
- Beat until well combined, scraping sides of bowl occasionally.
- Beat in egg until well combined.
- Add 1/2 cup apple juice; beat on low speed until combined (mixture will look curdled).
- Beat in as much of the flours as you can with the mixer; stir in any remaining flour. Fold in apple.
- Drop dough by slightly rounded teaspoons 2 inches apart onto parchment paper-lined cookie sheets.
- Bake in 350°F degree oven about 10 minutes or until tops are lightly browned.
- Let stand 2 minutes on cookie sheets. Transfer cookies to wire racks to cool.
- For the frosting: In a small saucepan heat and stir 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons apple juice over medium heat until sugar dissolves.
- Remove from heat. Whisk in powdered sugar.
- Spread frosting on cooled cookies and immediately sprinkle with pecans.
- If frosting begins to harden, stir in a small amount of apple juice to make spreading consistency. Makes about 3 dozen cookies.