Description
These Caramel-Drizzled Apple Cinnamon Cookies are soft, chewy, and bursting with warm cinnamon and fresh apple chunks. Finished with a luscious caramel drizzle, they make a perfect sweet treat for fall or any time you crave a cozy, comforting dessert.
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, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until well 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, stirring until just combined. Carefully fold in the diced apples to evenly distribute them without overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and enhances the texture.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Bake the Cookies: Scoop rounded tablespoons of the chilled dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake the cookies for 12 to 15 minutes, or until the edges turn lightly golden. Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Add the Caramel Drizzle: In a small bowl, mix the caramel sauce with the heavy cream if you prefer a thinner consistency for drizzling. Using a spoon or piping bag, drizzle the caramel over the cooled cookies. Allow the drizzle to set slightly before serving for best results.
Notes
- For best results, use a crisp and slightly tart apple variety like Granny Smith to balance the sweetness of the cookies.
- If you prefer, you can make your own caramel sauce or use your favorite store-bought brand.
- The dough can also be frozen before baking for up to 1 month; thaw slightly before scooping and baking.
- To make the caramel drizzle thinner, gradually add heavy cream until desired consistency is reached.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
