It's finally Fall, and I am downright giddy watching the trees start to change! So, let's break out the fall recipes, starting with these Caramel Apple Cookies!
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These Caramel Apple Cookies are buttery apple sugar cookies sandwiched with homemade dulce de leche! The cookies are crisp and chewy with a bright apple flavor, which pairs perfectly with the deep flavor and creamy texture of the dulce de leche!
If you enjoy this recipe, check out the posts for my Caramel Apple Angel Food Cake, Caramel Apple Shortcake, and Rosemary Almond Apple Galette!
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Ingredients
These cookies pack a punch of flavor thanks to freeze-dried apples, which is the only specialty ingredient in this recipe!
Homemade Dulce de Leche Ingredients
- Sweetened Condensed Milk - That's it, the only ingredient! The sweetened condensed milk caramelizes over the course of hours in a pot of water. If you have the time, it's worth (the minimal) effort. If not, store-bought dulce de leche is still delicious!
Apple Sugar Cookie Ingredients
- Freeze-dried Apples - For flavor! You'll want to make sure that you're using *freeze-dried* apples and not just dried. Freeze-dried apples will be crunchy and allow you to grind them into a powder.
- Flour - Provides structure and moisture for the cookies. I used all-purpose flour.
- Ground Cinnamon - For flavor.
- Baking Powder - For leavening.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be softened before you go ahead with the recipe.
- Brown Sugar - For sweetness, flavor, and keeping the cookies soft and moist.
- Sugar - For sweetness and keeping the cookies soft and moist.
- Egg - Provides structure and a little richness. You want your egg to be at room temperature.
Instructions
The most difficult part of this recipe is the time required. As written, you need five hours for the dulce de leche (cook time + cool time), then all the chill time for the apple sugar cookies. But, let me tell you: they're worth the effort!
Making Dulce de Leche
- Place the unopened can of sweetened condensed milk in a pot tall enough that you can cover it with a few inches of water. Place the pot over medium-high heat and bring the water to a boil.
- Once boiling, reduce the heat to medium and keep the water at a simmer. Cover the pot and simmer 3 hours, checking regularly to ensure the can is still covered with water. Add additional water to the pot as necessary to keep the can submerged.
- After three hours, turn the heat off and leave the can to sit in the water until it's cool enough to handle. Let the can sit at room temperature for at least two hours after removing from the water.
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Making Apple Sugar Cookies
- Grind the freeze-dried apples (see note) to a fine powder in the bowl of a food processor.
- In a bowl, combine the apple powder, flour, cinnamon, and baking powder.
- In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy. Then add egg and mix to combine.
- Add the apple/flour mixture gradually, mixing just until incorporated.
- Turn the dough out onto your work surface and divide in half. Chill for 30 minutes.
- Roll the dough out to about ¼ inch thickness between two sheets of waxed paper. Transfer the rolled-out dough to a cookie sheet and refrigerate another 30 minutes.
- Line two cookie sheets with parchment or silpats (see note).
- Cut the dough out into desired shapes and place the cut-outs on the cookie sheets. Return the refrigerator while the oven preheats.
Hint: If you'd like to save time, go with store-bought dulce de leche, but don't skimp on the chill times for the dough! The chilled dough will hold its shape through baking far better!
Equipment
Food Processor - I hate to say it, but it's pretty necessary to have one to pulverize the freeze-dried apples into powder. You can do your best smashing them in a bag with a rolling pin or using a mortar and pestle, but the food processor really is your best bet to grind them up finely. This link here will take you to the one that I use in my kitchen (and love!), but of course there are much smaller/cheaper options for a job of this size. This mini food processor might be more your speed for a small job like this.
Cookie Cutter - I used a 2.5-inch round, fluted cutter for my cookies. You can use whatever size and shape you like, just keep in mind that larger cookies will take longer to bake, and smaller cookies will bake up faster.
Silpats - I like using silpats to line my pans because they can be used over and over again and because the cookies brown more slowly. If you'd like you can line them with parchment paper, they just may brown up a bit quicker than mine did.
Storage
The raw cookie dough will keep, well wrapped, in the refrigerator for a few days. Once baked, the cookies will be good in an airtight container for about three days. For longer storage, store the baked (and cooled!) cookies in an airtight container in the freezer for up to six months, then just thaw and fill!
FAQ
Of course! I like to make my own when I have the time, but store-bought dulce de leche is still delicious! If you can't find it in your local grocery store, you can find it at this link here.
Yes! The homemade dulce de leche, unopened, will keep up to a month in the refrigerator. The cookie dough will keep, well wrapped, in the refrigerator for a few days. Once baked, they'll be good in an airtight container for about three days. For longer storage, store the baked (and cooled!) cookies in an airtight container in the freezer for up to six months, then just thaw and fill!
Other Recipes You May Like
So, yay for Fall! These Caramel Apple Cookies have put me in a mood to make aaaall the Fall things. I can't wait to share them with you!
Caramel Apple Cookies
Ingredients
Homemade Dulce de Leche:
- 14 oz sweetened condensed milk (see note)
Apple Sugar Cookies:
- 1.5 oz freeze-dried apples, ground finely (see note)
- 3 cups flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- 1 cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup sugar
- 1 egg, at room temperature
Instructions
For Dulce de Leche:
- Place the unopened can of sweetened condensed milk (removing any label) in a pot tall enough that you can cover it with a few inches of water. After filling the pot, with the can completely submerged, place the pot over medium-high heat and bring the water to a boil.
- Once boiling, reduce the heat to medium and keep the water at a simmer. Cover the pot and simmer 3 hours, checking regularly to ensure the can is still covered with water. Add additional water to the pot as necessary to keep the can submerged. **It is possible that the can will EXPLODE if not kept submerged. I think it's a small chance, but no one wants that!!**
- After three hours, turn the heat off and leave the can to sit in the water until it's cool enough to handle. Let the can sit at room temperature for at least two hours after removing from the water. If you want to make the dulce de leche in advance, it will keep up to one month (unopened) in the refrigerator.
For Cookies:
- Grind the freeze-dried apples (see note) to a fine powder in the bowl of a food processor. Remove any larger pieces of apple that remain.
- In a medium bowl, combine the apple powder, flour, cinnamon, and baking powder. Set aside.
- In the bowl of a stand mixer, combine butter, sugar, and brown sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
- Add egg and mix to combine, scraping down the bowl again as needed.
- Add the apple/flour mixture gradually, mixing just until incorporated.
- Turn the dough out onto your work surface and divide in half. Shape each half into a disc about 1 inch thick, wrap each in plastic, and chill for 30 minutes.
- After chilling, working with half the dough at a time, roll the dough out to about ¼ inch thickness between two sheets of waxed paper. Transfer the rolled-out dough to a cookie sheet and refrigerate another 30 minutes.
- Line two cookie sheets with parchment or silpats (see note). Set aside.
- After chilling again, cut the dough out into desired shapes (I chose a 2.5-inch fluted round cutter). Place the cut-outs on the prepared cookie sheets, and return the refrigerator while the oven preheats to 375° F.
- After the final chilling, bake cookies for 7-9 minutes, or until just barely golden at the edges. Allow the cookies to cool on the pan for at least 10 minutes before removing to a wire rack to cool completely.
Assemble:
- Once cookies are completely cool, sandwich with dulce de leche (see note).Enjoy!
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