Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Pie Cookies with Cinnamon Sugar and Caramel Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 15 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in the perfect blend of classic apple pie flavors in a handheld cookie form with these Apple Pie Cookies. Featuring tender, spiced apple filling nestled in soft, cinnamon-sugar coated cookie dough, these treats combine the warmth of fall spices with the comforting sweetness of caramel drizzle and graham cracker crunch. Perfect for dessert or an indulgent snack, these cookies bake up soft with a slightly gooey center, delivering all the apple pie goodness in every bite.

Ingredients

Apple Pie Filling

  • 2 medium apples (Honeycrisp, Pink Lady, Granny Smith, or Fuji), peeled, cored, and finely diced
  • 2 tablespoons fresh lemon juice
  • 1/2 cup water
  • 1/4 cup dark brown sugar, packed
  • 1/4 cup granulated white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons unsalted butter

Cookie Dough

  • 1 cup unsalted butter, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 whole egg plus 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt

For Coating and Topping

  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Caramel sauce, for drizzling
  • Crushed cinnamon graham crackers

Instructions

  1. Make the Apple Pie Filling: Place the finely diced apples in a bowl and immediately pour the fresh lemon juice over them to prevent browning. In a small saucepan, combine water, dark brown sugar, granulated sugar, cornstarch, ground cinnamon, ground nutmeg, and ground cloves. Bring this mixture to a gentle simmer over medium heat.
  2. Once simmering, add the diced apples and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the apples become tender but not mushy. Remove from heat, stir in the 2 teaspoons of unsalted butter, and let the filling cool to a thick, goopy consistency while preparing the cookie dough.
  3. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  4. Make the Cookie Dough: In a large mixing bowl, cream together the softened 1 cup unsalted butter, 1 1/4 cups granulated sugar, and 1/4 cup dark brown sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. Beat in the whole egg, egg yolk, and vanilla extract until smooth and combined.
  5. In a separate bowl, whisk together the all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon ground cinnamon, baking powder, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Chill briefly for 10 minutes if the dough feels too soft to handle.
  6. Form and Coat the Cookies: In a small bowl, mix 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon. Using a cookie scoop or tablespoon, portion about 3 tablespoons of dough each, roll into balls, and thoroughly coat each in the cinnamon sugar mixture. Arrange the coated dough balls on the prepared baking sheets about 2 inches apart.
  7. Using the back of a tablespoon or your thumb, gently press a shallow indentation into the center of each cookie dough ball, careful not to press too deeply; this well will hold the apple pie filling.
  8. Fill and Bake: Spoon approximately 1 tablespoon of the cooled apple pie filling into each cookie indentation. Bake in the preheated oven for 8-10 minutes, or until the edges are set while the centers still appear slightly underbaked for a soft texture.
  9. If the cookies spread unevenly or lose their round shape, quickly reshape them by gently scooting them back to a round form immediately after removing from the oven.
  10. Allow the cookies to cool on the baking sheet for 5-10 minutes to finish setting before transferring to a wire rack to cool completely.
  11. Finish and Serve: Once fully cooled, add a little more of the cooled apple filling into each cookie well. Sprinkle with crushed cinnamon graham crackers and drizzle with caramel sauce for added sweetness and texture. Serve and enjoy!

Notes

  • Store cookies in a sealed container in the refrigerator for up to 1 week or freeze for up to 3 months for longer storage.
  • You can prepare the cookie dough 2-3 days in advance and keep it refrigerated until ready to bake.
  • For best texture, use fresh apples with good tartness like Granny Smith or Fuji to balance the sweetness.
  • Ensure the filling is fully cooled before adding to cookies to prevent dough from becoming soggy.

Find it online: https://suerecipe.com/apple-pie-cookies-with-cinnamon-sugar-and-caramel-drizzle-recipe/