This delicious caramel apple cookies made with shredded apples and a topped with a caramel drizzle!
This post was created in partnership with Bob’s Red Mill. All opinions and text are my own. Thank you for supporting us and the brands that we love.
It’s the last day of November and baking season is upon us! I love this time of year maybe for the sole reason of baking up a storm in the kitchen and making all my favorite Christmas cookies while, of course, adding a few new ones in there as well.
This year I wanted to start with a cookie inspired by my birth and current home state of Michigan: Caramel Apple Cookies.
I have to say that living in Michigan these past 3 1/2 years has been challenging. Being a Florida girl, these winters have definitely taken some time getting used to but the gorgeous summer and fall make it all worth it.
Especially with abundance of fresh fruits and veggies from all the farmers markets and farm land around here.
One of my favorite things to do with the kids in the summer and fall is go to the u-pick places and pick the in-season veggies and fruits. Summer sweet cherries and fall apples are my absolute favorite to get.
No matter how many times I’ve gone, and how much fruit I already have… I always end up picking way too much and end up with a fridge and freezer full.
This recipe was actually inspired by all the apples that I still have in my crisper drawer and because I’ve partnered with Bob’s Red Mill to participate in their United States of Cookies campaign this year.
It’s 50 states, 50 bloggers, and 50 different cookie recipes all inspired by the bloggers home state.
So, inspired by my current home state of Michigan, and all the apple picking that we did this fall… I decided to make a caramel apple cookie.
With shredded apple and additional apple cider, these cookies turned out with the perfect apple flavor and then an apple cider caramel glaze/frosting to drizzle over top.
What could be better?
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup apple cider
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup apple shredded
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 2 Tbsp apple cider
- 1/2 tsp salt
- 1/2 cup heavy cream
- 2 cups powdered sugar
- Preheat oven to 350° degrees F and line baking sheet with parchment paper or spray with non-stick cooking spray.
- In large bowl, or stand mixer, cream together butter, sugar and brown sugar. Add egg and vanilla and mix until combined. Add apple cider and mix.
- Add flour, baking soda, salt, cinnamon, and nutmeg and mix until incorporated but don’t over mix. Fold in shredded apple.
- Using cookie scoop, or tablespoon, scoop out dough onto prepared baking sheet. Bake cookies at 350° F for 10-12 minutes.
- Remove from oven and let cool on baking sheet for 3-5 minutes then transfer to wire cooling rack to cool completely before frosting.
- In small saucepan, over medium heat, add butter, brown sugar, apple cider, and salt. Heat, whisking constantly until sugar has dissolved. Add heavy cream and whisk to incorporate.
- Remove from heat, add powdered sugar and whisk until smooth. Let stand for 10-15 minutes while cookies bake and cool to allow mixture to thicken.
- Transfer to plastic baggie and cut off small portion of corner. Drizzle over cooled cookies.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.