Description
These Caramel Apple Cookies combine a soft, spiced cookie base with a luscious caramel cream cheese frosting, topped with fresh diced green apples, a drizzle of caramel sauce, and crunchy crushed pecans. Perfectly spiced with cinnamon and ginger, these cookies deliver a delightful autumnal treat that balances sweet, tangy, and nutty flavors in every bite.
Ingredients
Cookie Dough
- 1/2 cup dairy-free butter or butter, slightly softened (112g)
- 1 cup dark brown sugar, tightly packed (213g)
- 1/4 cup non-dairy milk or milk
- 1 tbsp vanilla bean paste
- 1 and 3/4 cups all-purpose flour (210g) (gluten-free if needed)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground ginger
Caramel Cream Cheese Frosting
- 1/4 cup dairy-free butter or butter, softened
- 4 oz dairy-free stick cream cheese or stick cream cheese, softened
- 2 tbsp caramel sauce
- 3 cups powdered sugar, sifted
- Pinch of salt
Toppings
- 1 large green apple, diced
- Caramel sauce, for drizzling
- Crushed pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer to cream together the butter and dark brown sugar until the mixture is light and fluffy, about 2-3 minutes. Add the non-dairy milk and vanilla bean paste, then mix until fully combined.
- Combine Dry Ingredients: Add the all-purpose flour, ground cinnamon, baking soda, baking powder, salt, and ground ginger to the bowl. Gently fold all ingredients together until the dough is evenly combined, being careful not to overmix.
- Shape Cookie Dough: Using a cookie scoop, portion the dough into balls and place them evenly spaced on the prepared baking sheet.
- Bake the Cookies: Bake the cookies in the oven on the middle rack for 12 minutes. Remove them when the centers still appear slightly underbaked. Let the cookies rest on the baking sheet for 5 minutes to firm up and finish cooking as they cool.
- Prepare Frosting: Once the cookies are completely cooled, make the caramel cream cheese frosting. In a bowl, combine the softened butter, cream cheese, and caramel sauce. Use an electric mixer to cream until smooth and combined. Gradually add the sifted powdered sugar, one cup at a time, mixing until the frosting is smooth. Add a pinch of salt to balance the sweetness.
- Decorate Cookies: Spread or pipe the caramel cream cheese frosting onto each cooled cookie. Top with diced green apples, drizzle with caramel sauce, and sprinkle crushed pecans over the top for a crunchy finish.
- Serve and Enjoy: Serve the decorated caramel apple cookies immediately or store them in an airtight container. Enjoy these sweet, spiced, and creamy treats as a delightful snack or dessert.
Notes
- For a dairy-free version, use dairy-free butter, cream cheese alternatives, and non-dairy milk.
- Ensure cookies are removed from the oven when centers look slightly underbaked to maintain soft, chewy texture.
- Use tart green apples like Granny Smith for the best contrast with sweet caramel.
- Crushed pecans can be substituted with walnuts or omitted for nut-free cookies.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Allow cookies to cool completely before frosting to prevent melting.
