Caramel Apple Cookies

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Caramel Apple Cookies are a soft, deliciously spiced cookie that tastes just like a caramel apple. Yes, please! The fresh and tart taste of Granny Smith apples, your favorite fall spices, crunchy pecans, and the caramel flavor tones of brown sugar combine to make the yummiest fall cookie.

Caramel Apple Cookies

If you like caramel apples then you will love these cookies! They are loaded with Granny Smith apples (the traditional apple of choice for the real deal) and I also tossed those apples with lemon to enhance the slight tartness (so it doesn’t just fade away entirely once baked into the cookies). They have the perfect amount of cinnamon and nutmeg, just enough to highlight the cookie without overpowering and they are laced with the delicious flavor of brown sugar (both in the frosting and the cookie) to mimic the rich, toffee-like flavor of caramel. These are finished with pecans both to add a contrasting light crunch and because they are such a great topping choice on a real caramel apple.

Fall Cookie Ideas

Another way I’d like to try this cookie is with a streusel topping, apple pie filling topping, caramel drizzle, or peanut butter frosting! I think these cookies would be perfect with warm cider or a tall glass of cold milk.

It’s always fun to try new cookie recipes and you can never have enough, especially when it comes to one like this that is just pure deliciousness! Caramel apple + cookie, yes you really need them :). Enjoy!

More Caramel Apple Desserts

Whether it’s game day, Halloween, Thanksgiving, or just a cozy autumn weekend—caramel apple is the flavor combination you need all season long. Give these fall caramel apple recipes a try!

• Easy Caramel Apples
• Homemade Caramel Apples
• Caramel Apple Cupcakes
• Caramel Apple Mini Cheesecakes
• Caramel Cheesecake Apple Dip
• Ultimate Caramel Apples

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Caramel Apple Cookies

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup peeled and shredded Granny Smith apple (from about 2 small)
• 1 Tbsp lemon juice
• 1/2 cup unsalted butter , softened
• 1 cup packed light-brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup (scant) frozen apple juice concentrate, thawed but still cold (remove 1 Tbsp from 1/2 cup)

Frosting

• 1/2 cup packed light-brown sugar
• 1/4 cup butter
• 2 1/2 Tbsp apple juice concentrate
• 1/8 tsp salt
• 2 1/2 cups powdered sugar
• 1/2 cup finely chopped pecans
• Maldon salt for sprinkling (optional)

Instructions

• For the cookies:
• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with lemon juice, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy (if not using a paddle attachment that constantly scrapes bowl, then occasionally stop mixer throughout entire mixing process and scrape down sides and bottom of bowl).
• For the frosting:
• Mix in egg and vanilla extract. Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in remaining half of the flour mixture. Fold in shredded apples (and the juices with apples).
• Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
• In a small saucepan combine brown sugar, butter, apple juice concentrate and salt. Heat mixture over medium heat and cook, whisking constantly, until sugar has dissolved. Remove from heat and whisk in powdered sugar until smooth.
• Spread over cookies (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans and Maldon (if using. The frosting will set quickly so don’t wait to add toppings).
• As frosting cools it will thicken, so add 1/2 tsp warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.

Categorized:

• Cookies
• Desserts
• Fall Faves

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• Dawn Roberto Made these for the first time and my lord, they are so good. I did use fresh apple cider instead of the concentrate which worked just fine and didn’t do the frosting as we don’t like very sweet frostings here. I will definitely make these again. October 28, 2023 Reply
• Natasha I’d like to make these for an upcoming event. To save time, can I prepared the dough ahead of time and freeze it? If so do I thaw dough overnight in the refrigerator or bake from frozen for a few extra minutes? August 28, 2022 Reply Jaclyn Unfortunately I haven’t tried freezing this dough so I couldn’t say for sure. I’m guessing the dough may not freeze well but baked unfrosted cookies should with parchment paper between them. August 29, 2022 Reply
• Maya V. Garrett HOLY MOLY this recipe is magic!! It’s so delicious! I made it for a youth activity and everyone loves them! So delicious and I will definitely make them again! Not too sweet also, the apples balance it out! October 23, 2021 Reply
• Sharon Yum! Looking forward to trying this recipe! Do you have any suggestions as to a replacement for apple juice concentrate? You can’t buy it in Australia :( April 28, 2020 Reply Jaclyn You could just use regular Apple juice the apple flavor just won’t be quite as noticeable. May 2, 2020 Reply
• Pauline T. Heck do these freeze well October 9, 2018 Reply Jaclyn I haven’t tested myself but the should. Hope you enjoy! October 9, 2018 Reply Janeil Any update as to whether the caramel apple cookies freeze well? Could frost after they thaw October 19, 2018 Reply

Caramel Apple Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup peeled and shredded Granny Smith apple (from about 2 small)
• 1 Tbsp lemon juice
• 1/2 cup unsalted butter , softened
• 1 cup packed light-brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup (scant) frozen apple juice concentrate, thawed but still cold (remove 1 Tbsp from 1/2 cup)

Frosting

• 1/2 cup packed light-brown sugar
• 1/4 cup butter
• 2 1/2 Tbsp apple juice concentrate
• 1/8 tsp salt
• 2 1/2 cups powdered sugar
• 1/2 cup finely chopped pecans
• Maldon salt for sprinkling (optional)

Instructions

• For the cookies:
• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with lemon juice, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy (if not using a paddle attachment that constantly scrapes bowl, then occasionally stop mixer throughout entire mixing process and scrape down sides and bottom of bowl).
• For the frosting:
• Mix in egg and vanilla extract. Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in remaining half of the flour mixture. Fold in shredded apples (and the juices with apples).
• Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
• In a small saucepan combine brown sugar, butter, apple juice concentrate and salt. Heat mixture over medium heat and cook, whisking constantly, until sugar has dissolved. Remove from heat and whisk in powdered sugar until smooth.
• Spread over cookies (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans and Maldon (if using. The frosting will set quickly so don’t wait to add toppings).
• As frosting cools it will thicken, so add 1/2 tsp warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.

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