Hey, y'all! If you're in the mood for a simple and comforting treat, these Spiced Apple Cookies are just the thing. They’re soft, cinnamon-flavored cookies filled with warm apples and finished with a drizzle of caramel. They’re easy to make and perfect for sharing with family or friends.
Spiced Apple Cookies
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These Spiced Apple Cookies are simple to make and bring together classic flavors of cinnamon and apple. The cookie dough is easy to make, and the apple filling adds a nice touch of sweetness without being too much. The caramel drizzle on top finishes them off with a bit of extra flavor
Ingredients: Spiced Apple Cookies
For the Cookies:
- 1 stick unsalted butter, room temperature
- ½ c. sugar
- ¼ c. brown sugar
- 1 egg
- 2 tsp. vanilla extract
- 1 ½ c. flour
- 1 tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. salt
- ¼ c. sugar, for rolling)
For the Apple Filling:
- 1 large apple, peeled and chopped into small pieces
- 2 tbsp. butter
- 4 tbsp. brown sugar
- 1 tsp. cinnamon
- ¼ c. water
- 1 tbsp. cornstarch
For the Topping:
- Additional brown sugar, for sprinkling
- ⅓ c. caramel ice cream topping
The recipe is easy to follow, starting with a basic dough and a quick apple filling. You spoon the filling into the center of each cookie, bake them, and then drizzle with caramel. The result is a soft cookie with a warm apple center!
How to Make Spiced Apple Cookies
- In a large bowl, cream together the room temperature butter, ½ cup of sugar, and ¼ cup of brown sugar with a hand mixer until fluffy and creamy. Add the egg and vanilla extract, and mix until well combined. Gradually add the flour, cinnamon, baking powder, and salt, and mix until a cookie dough forms. Cover the bowl and refrigerate the dough for 1 hour.
- About 10-15 minutes before taking the dough out of the fridge, peel and chop the apple into small pieces. In a small saucepan over medium-low heat, melt the 2 tbsp. butter, then add the apples, 4 tbsp. of brown sugar, and 1 tsp. of cinnamon. Stir until the mixture starts to bubble. Mix the water and cornstarch in a small bowl, then add it to the saucepan. Stir and let it simmer for 5 minutes until the filling thickens. Turn off the heat and let the filling cool for 5-10 minutes.
- Preheat your oven to 350°F. While the apple filling cools, roll the cookie dough into 10 even balls. Roll each ball in ¼ cup of sugar until fully coated. Place the dough balls on a parchment-lined baking sheet, flatten them slightly with your hand, and press your finger in the center to create a deep indent.
- Spoon about 1 tbsp. of the apple filling into the indent of each cookie. Bake in the preheated oven for 14 minutes, or until the cookies are golden and set. Remove from the oven and let them cool completely on a wire rack.
- Once the cookies are cool, drizzle with caramel topping and sprinkle a little brown sugar on top, if desired. Serve and enjoy!
Pro Tips For Making This Recipe
- Chilling the dough for at least an hour is crucial. It helps the cookies hold their shape during baking and enhances the flavor.
- For uniform cookies, use a cookie scoop to portion out the dough.
- You can make the apple filling ahead of time and store it in the fridge. This saves time when you're ready to assemble the cookies.
Frequently Asked Questions
Firm apples like Granny Smith, Honeycrisp, or Fuji work best because they hold their shape during cooking and offer a nice balance of sweetness and tartness.
Yes, you can make the dough up to 24 hours in advance. Just keep it covered and refrigerated until you're ready to bake.
If the apple filling is too runny, you can simmer it for a few extra minutes to thicken. If it's still too thin, stir in a little more cornstarch mixed with cold water.
Other Cookie Recipes You'll Love
Spiced Apple Cookies
Spiced Apple Cookies
Ingredients
For the Cookies:
- 1 stick unsalted butter room temperature
- ½ c. sugar
- ¼ c. brown sugar
- 1 egg
- 2 tsp. vanilla extract
- 1 ½ c. flour
- 1 tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. salt
- ¼ c. sugar for rolling)
For the Apple Filling:
- 1 large apple peeled and chopped into small pieces
- 2 tbsp. butter
- 4 tbsp. brown sugar
- 1 tsp. cinnamon
- ¼ c. water
- 1 tbsp. cornstarch
For the Topping:
- additional brown sugar for sprinkling
- ⅓ c. caramel ice cream topping
Instructions
- In a large bowl, cream together the room temperature butter, ½ cup of sugar, and ¼ cup of brown sugar with a hand mixer until fluffy and creamy. Add the egg and vanilla extract, and mix until well combined. Gradually add the flour, cinnamon, baking powder, and salt, and mix until a cookie dough forms. Cover the bowl and refrigerate the dough for 1 hour.
- About 10-15 minutes before taking the dough out of the fridge, peel and chop the apple into small pieces. In a small saucepan over medium-low heat, melt the 2 tbsp. butter, then add the apples, 4 tbsp. of brown sugar, and 1 tsp. of cinnamon. Stir until the mixture starts to bubble. Mix the water and cornstarch in a small bowl, then add it to the saucepan. Stir and let it simmer for 5 minutes until the filling thickens. Turn off the heat and let the filling cool for 5-10 minutes.
- Preheat your oven to 350°F. While the apple filling cools, roll the cookie dough into 10 even balls. Roll each ball in ¼ cup of sugar until fully coated. Place the dough balls on a parchment-lined baking sheet, flatten them slightly with your hand, and press your finger in the center to create a deep indent.
- Spoon about 1 tbsp. of the apple filling into the indent of each cookie. Bake in the preheated oven for 14 minutes, or until the cookies are golden and set. Remove from the oven and let them cool completely on a wire rack.
- Once the cookies are cool, drizzle with caramel topping and sprinkle a little brown sugar on top, if desired. Serve and enjoy!
Notes
- Chilling the dough for at least an hour is crucial. It helps the cookies hold their shape during baking and enhances the flavor.
- For uniform cookies, use a cookie scoop to portion out the dough.
- You can make the apple filling ahead of time and store it in the fridge. This saves time when you're ready to assemble the cookies.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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