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 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 Caramel Cookies!
Ingredients
These cookies pack a punch of flavor thanks to freeze-dried apples, which is the only specialty ingredient in this recipe! Measurements for each of the ingredients are included in the recipe card, below.
- 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.
- Dulce de Leche - For deep flavor and a creamy texture to sandwich the cookies when they're done!
Instructions
Here's how to make these beauties, step by step! Additional details are included in the recipe card, below.
- 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
Yes! 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
Caramel Apple Cookies
Ingredients
- 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
- 13.4 ounces dulce de leche
Instructions
- 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.
- Once cookies are completely cool, sandwich with dulce de leche.
- 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!Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Anonymous
These were so delicious and easy to make, once you got past the amount of time involved
Amee
So happy you enjoyed them! Thanks so much for your review!