Description
Delight in these soft and chewy Caramel-Drizzled Apple Cinnamon Cookies, bursting with warm cinnamon spice and tender apple pieces, finished with a luscious caramel drizzle for the perfect autumn treat.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup diced apple (about 1 medium apple, peeled and cored)
Caramel Drizzle
- ½ cup caramel sauce (store-bought or homemade)
- 1 tablespoon heavy cream (optional, for a thinner drizzle)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter with granulated and brown sugars until the mixture is light and fluffy. Add the egg and vanilla extract, mixing well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the diced apples to evenly distribute them.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling helps the dough firm up, preventing excessive spreading during baking and enhancing the cookie texture.
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat. Line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Bake: Using a spoon or cookie scoop, place rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden color. Once baked, let the cookies cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.
- Add the Caramel Drizzle: In a small bowl, mix the caramel sauce with heavy cream if you desire a thinner consistency for drizzling. Using a spoon or piping tool, drizzle the caramel over the cooled cookies. Allow the caramel to set slightly before serving for a decadent finish.
Notes
- For best texture, use tart apples like Granny Smith to balance the sweetness.
- If you prefer a stronger cinnamon flavor, feel free to increase to 1 ½ teaspoons.
- The heavy cream in the caramel drizzle is optional; omit for a thicker, richer drizzle.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
