As the leaves begin to change and the crisp autumn air sets in, there’s nothing quite like the warm, comforting flavors of caramel apple cookies. These soft, apple-infused cookies are crowned with a swirl of rich, gooey caramel frosting.
This recipe offers perfect fall flavors—a delicious combination of sweet and buttery. My family loves these cookies, and we bake up a big batch as soon as the chilly weather starts.
These soft apple cookies are delicious on their own, but the caramel frosting takes them to the next level! It is my favorite part of this cookie; it is sweet but does not overpower the taste of the cookies.
My kids get a kick out of piping the frosting in swirls, pretending they’re recreating those (ridiculously expensive) Crumbl cookies. It’s a fun family activity that ends with a delicious reward! So, keep reading for the step-by-step breakdown on how to make these fall favorite cookies.
If you want more tasty apple recipes, I have lots and lots! Try apple cobbler, apple pie egg rolls, or apple fritter bread.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
This recipe uses essential baking ingredients, with one exception: apple butter. This is the secret ingredient that gives these cookies their fabulous apple flavor. If you can’t find apple butter, you can substitute unsweetened applesauce, but the flavor will be less intense.
The remaining ingredients are butter, white sugar, brown sugar, cinnamon, vanilla extract, salt, baking powder, and flour. You will also need heavy cream and powdered sugar to ice the cookies.
🥣How to Make Caramel Apple Cookies
- Start by creaming the butter, granulated sugar, and brown sugar in a large bowl using a hand or stand mixer. Mix for about 2-3 minutes until the mixture is light and fluffy.
- Add in the apple butter, cinnamon, vanilla extract, salt, and baking powder, and mix until well combined.
- Gradually add the flour, mixing on low speed until the dough comes together. It will be slightly sticky but should hold together when you squeeze it.
- Cover the bowl with plastic wrap and refrigerate the dough for at least an hour or overnight. Chilling helps the flavors combine and makes the dough easier to handle.
- Preheat your oven to 350 degrees F when ready to bake, and line a baking sheet with parchment paper.
- Scoop the dough out by rounded tablespoons and roll it into balls using your hands. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Use the palm of your hand or the bottom of a glass to flatten the dough balls gently.
- Bake the cookies for 10-12 minutes or until they are lightly golden brown around the edges but still soft in the middle.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, make the caramel icing. Combine the butter, heavy cream, and brown sugar in a saucepan over medium heat. Bring the mixture to a boil, stirring constantly, and let it boil for 1 minute.
- Remove the pan from the heat and stir in the vanilla extract and 2 cups of powdered sugar. Whisk until the mixture is smooth and no lumps remain.
- Let the icing cool for about 10 minutes, then whisk in the remaining 1 cup of powdered sugar until the icing is thick and creamy.
- Transfer the icing to a piping or ziplock bag with the corner snipped off, and pipe the icing onto the cooled cookies in a swirl pattern. Pretend you work at Crumbl!
- If desired, sprinkle the cookies with extra cinnamon or chopped nuts while the icing is still wet.
- Let the icing set for at least 30 minutes before serving or storing the cookies.
🍴Serving Ideas
These caramel apple cookies are delicious and perfect for all your fall events! Take them to a harvest party, a potluck, or a bake sale.
I love serving them with hot apple cider or a latte for a cozy fall treat. And, of course, a cold glass of milk always goes with cookies!
💭How to Store
If you plan to eat the cookies within 2-3 days, you can store them in an airtight container at room temperature. I usually keep them on the kitchen counter.
⭐Tips
Be sure to check out the step by step instructions
- Use a cookie scoop or a measuring spoon to scoop the dough so the cookies are all about the same size.
- Chill the dough for 1 hour before baking. Chilling prevents the cookies from spreading too much in the oven and creates a thicker, chewier cookie.
- These cookies are best when slightly underbaked and still soft in the center. Watch them in the oven and remove them when the edges start turning golden brown.
- Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This will help them set up and prevent them from falling apart.
⭐Did You Make This? Leave a Star Rating!
Caramel Apple Cookies Recipe
Ingredients
- 3/4 cup unsalted butter room temperature
- ½ cup sugar
- 1/4 cup brown sugar
- 1/4 cup apple butter
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 1/4 teaspoons baking powder
- 2 1/4 cups flour
FOR ICING
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 cup brown sugar
- 3 cups powdered sugar
- 2 tablespoons vanilla extract
Instructions
- Add 3/4 cup butter, sugar, and brown sugar in a large bowl and beat using a hand mixer or a stand mixer.3/4 cup unsalted butter, ½ cup sugar, 1/4 cup brown sugar
- Mix apple butter, cinnamon, vanilla, salt, baking powder and flour.1/4 cup apple butter, 1/2 teaspoon cinnamon, 2 teaspoons vanilla extract, 1/2 teaspoon salt, 2 1/4 teaspoons baking powder, 2 1/4 cups flour
- Cover the cookie dough with plastic wrap and put in the fridge for 1 hour.
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Scoop cookie dough and roll it into balls using your hands, using about two tablespoons of dough for each cookie. Put them 2 inches apart on the baking sheet and flatten them with your fingers or a drinking glass.
- Bake for 10-12 minutes until the edges start to brown. Let the cookies cool on the baking sheet for 5 minutes, then put them on a wire rack.
- Make the frosting. In a medium saucepan, over medium heat, mix in the 6 tablespoons of butter, heavy cream, and 1 cup brown sugar. Stir nonstop until boiling.6 tablespoons butter, 1/2 cup heavy cream, 1 cup brown sugar
- Remove the pan from the heat and add the vanilla extract and 2 cups of powdered sugar, one cup at a time. Whisk until there are no lumps.2 tablespoons vanilla extract, 3 cups powdered sugar
- Let the caramel mixture cool to room temperature, and then add the last 1 cup of powdered sugar.
- Scoop the icing into a zip-lock bag or pastry bag. Pipe the icing in a swirl on top of the cookies.
- Let the caramel icing set for about 30 minutes.
Notes
- Use a cookie scoop or a measuring spoon to scoop the dough so the cookies are all about the same size.
- Chill the dough for 1 hour before baking. Chilling prevents the cookies from spreading too much in the oven and creates a thicker, chewier cookie.
- These cookies are best when slightly underbaked and still soft in the center. Watch them in the oven and remove them when the edges start turning golden brown.
- If you can’t find apple butter, you can substitute unsweetened applesauce, but the flavor will be less intense.
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Nutrition Information
Nutrition facts are estimates.
