Apple Spiced Cookies Recipe

Ingredients:

1 stick unsalted butter room temp

½ cup sugar

¼ cup brown sugar

1 egg

2 teaspoons vanilla extract

1 ½ cups flour

1 teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon salt

¼ cup sugar

1 large apple of your choice

4 tablespoons brown sugar

2 tablespoons butter

1 teaspoon cinnamon

¼ cup water

1 tablespoon cornstarch

⅓ cup caramel ice cream for toppings

Instructions

In a large bowl add the 1 stick of room temp butter, ½ cup of sugar and ¼ cup of brown sugar and mix together using a hand mixer, until it turns fluffy and creamy. Add the egg and vanilla extract and mix again.

1 stick unsalted butter, ½ cup sugar, ¼ cup brown sugar, 1 egg, 2 teaspoons vanilla extract

Add the flour, cinnamon, baking powder and salt and mix again until a cookie dough forms. Cover the bowl and place in the fridge for 1 hour. Around 10-15 minutes before you take the dough out begin making the apple filling.

1 ½ cups flour, 1 teaspoon cinnamon, ½ teaspoon baking powder, ½ teaspoon salt

Chop the apples all up into tiny pieces and make sure the skin is off. In a small saucepan over medium to low heat add the apples, butter, cinnamon and brown sugar and stir until the mixture is melted and starts bubbling.

¼ cup sugar, 1 large apple of your choice, 4 tablespoons brown sugar, 2 tablespoons butter, 1 teaspoon cinnamon

Combine the water and cornstarch together and stir. Pour that into the saucepan and stir and let simmer for 5 minutes on a medium heat until the mixture becomes thick. After the 5 minutes is up turn off the heat and let the mixture cool for 5-10 minutes.

¼ cup water, 1 tablespoon cornstarch

While the apples are cooling, line a large baking sheet with parchment paper and set aside. Shape the dough into 9 even balls and roll each one into the bowl of sugar, coating the entire thing in sugar. Place on the baking sheet.

Flatten the cookie some with your hand and make a big indent with your finger in the middle of the cookie for the apples to sit in. Add the apple mixture into the middle of the cookie, about 1 tablespoon.

Add to the preheated oven and bake at 350°F (180°C) for 15 minutes. Remove from oven and let cool completely.

Drizzle the caramel ice cream all over the top of the cookies and sprinkle just a bit of brown sugar on top! Enjoy!

⅓ cup caramel ice cream

Notes

Room Temperature Ingredients: Make sure your butter and egg are at room temperature before you start. This helps them blend more smoothly into the batter.

Apples: You can use any type of apple you like, but for the best texture and flavor, choose ones that are a bit tart and hold up well to cooking, like Granny Smith or Honeycrisp.

Cinnamon: If you’re out of cinnamon, apple pie spice is a great substitute.

Brown Sugar: You can skip out on topping it with brown sugar if desired.

Mixing: When mixing your cookie dough, mix just until the ingredients are combined. Overmixing can lead to tough cookies.

Uniform Size: Make the cookie dough balls first before dipping into the sugar to make sure you have all the same sized balls.

Spacing Out: When placing your cookie dough balls on the baking sheet, leave enough space between them as they will spread a little during baking.

Cooling: Let the apple filling cool a bit before adding it to the dough, and always cool your cookies on a wire rack to prevent them from becoming soggy.

Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 48 hours before you plan to bake. Just let it sit at room temperature for about 10 minutes to soften slightly before shaping and baking.

Add Nuts: If you want to add a bit of crunch, try folding in some chopped walnuts or pecans to the dough.

Storage Instructions

Airtight Container: Store your cooled cookies in an airtight container. This keeps them chewy and prevents them from drying out.

Room Temperature: Keep the container at room temperature for up to 3 days. If it’s particularly warm or humid, you might want to refrigerate them to keep the filling from spoiling.

Reheat: If you find your cookies have softened too much, pop them in the oven at 300°F for about 5 minutes to crisp them up again.

Freezing: You can also freeze these cookies for up to 3 months. Just wrap them tightly in plastic wrap and then put them in a zip-lock bag. Thaw at room temperature when you’re ready to eat them.

Nutrition

Calories: 249kcal | Carbohydrates: 53g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 213mg | Potassium: 76mg | Fiber: 1g | Sugar: 35g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1m