Description
Thick cinnamon apple cookies topped with caramel cream cheese frosting, toasted streusel, crisp Granny Smith apple pieces, and caramel sauce.
Ingredients
Scale
- Cookie Base:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 large egg, at room temperature
- 2 tablespoons frozen concentrated apple juice, thawed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Caramel Cream Cheese Frosting:
- 5 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3 tablespoons caramel sauce, plus more for drizzling
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- Homemade Streusel and Apple Topping:
- 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 tablespoons cold unsalted butter, cubed
- 1 medium Granny Smith apple, cored and diced
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Melt 1 1/2 tablespoons butter in a medium skillet over medium-low heat.
- Remove the skillet from the heat and stir in 1/4 cup flour, 1 tablespoon sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt until small clumps form.
- Return the skillet to low heat and stir frequently until the streusel turns golden brown.
- Transfer the streusel to a plate and let it cool completely.
- Beat 1/2 cup softened butter, granulated sugar, and dark brown sugar for 2 to 3 minutes until light and fluffy.
- Add the egg, concentrated apple juice, and vanilla extract, then mix until smooth.
- Whisk 2 cups flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients and mix just until no dry flour remains.
- Divide the dough into nine 1/4-cup portions and arrange them several inches apart on the prepared baking sheet.
- Bake for 11 to 13 minutes, until the edges look set and the centers remain slightly soft.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Beat the cream cheese and 4 tablespoons softened butter until smooth and creamy.
- Add the powdered sugar, 3 tablespoons caramel sauce, and vanilla extract, then beat until light and fluffy.
- Spread or pipe the frosting over the cooled cookies.
- Top each cookie with diced Granny Smith apple, cooled streusel, and a drizzle of caramel sauce.
Notes
- Measure flour by spooning it into the measuring cup and leveling the top.
- Do not overmix the dough after adding the dry ingredients.
- Let the cookies cool completely before adding the frosting.
- Add the diced apple shortly before serving for the crispest texture.
- Store decorated cookies in an airtight container in the refrigerator for up to four days.
- Store the cookies, frosting, streusel, and apple separately when preparing the recipe ahead.
- Freeze unfrosted cookies for up to two months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 488
- Sugar: 44
- Sodium: 304
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 65
- Fiber: 2
- Protein: 5
- Cholesterol: 79