These little bites of Fall, also known as Caramel Apple Cookies, didn't last long at our house! Made with chopped up apples and whole wheat flour, you don't need to feel to guilty about eating a few of these.
Caramel Apple Cookies
Ingredients:
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 c apple, peeled and shredded
1 Tbs lemon juice
1/2 c unsalted butter, softened
1 c brown sugar, packed
1 egg
1 tsp vanilla
1/2 c apple juice
For the glaze:
1/4 c butter, melted
1/3 c brown sugar, packed
2 Tbs half & half
1 Tbs vanilla
1 1/2 c powdered sugar
Directions: Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, baking powder and soda, salt, cinnamon and nutmeg, set aside. In a separate bowl, toss the shredded apple with the lemon juice, set aside.
In the bowl of your mixer with the paddle attachment, cream together the butter and brown sugar until smooth. Add the egg and vanilla extract. Mix in half of the dry ingredients, then add the apple juice, followed by the remaining dry ingredients. Fold in the shredded apples and any remaining lemon juice.
Using your 1 Tbs cookie scoop, place cookies approximately 2 inches apart on a prepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes.
To make the glaze,make the caramel glaze by melting the butter in a small sauce pan. Once melted, add the brown sugar and let the mixture bubble for about 2 minutes, stirring continuously. Remove from heat and let cool 1 minute before adding the half & half. Whisk until the bubbling calms. Add the vanilla and whisk it into the mixture. Then begin adding the powdered sugar, a 1/2 cup at a time and whisk to combine until all the powdered sugar is added and all the lumps have been worked out. Add more powdered sugar if needed. Once the cookies have cooled, you dip the tops of the cookies into the glaze and then set on a wire rack or wax paper until the glaze has set.
In the bowl of your mixer with the paddle attachment, cream together the butter and brown sugar until smooth. Add the egg and vanilla extract. Mix in half of the dry ingredients, then add the apple juice, followed by the remaining dry ingredients. Fold in the shredded apples and any remaining lemon juice.
Using your 1 Tbs cookie scoop, place cookies approximately 2 inches apart on a prepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes.
To make the glaze,make the caramel glaze by melting the butter in a small sauce pan. Once melted, add the brown sugar and let the mixture bubble for about 2 minutes, stirring continuously. Remove from heat and let cool 1 minute before adding the half & half. Whisk until the bubbling calms. Add the vanilla and whisk it into the mixture. Then begin adding the powdered sugar, a 1/2 cup at a time and whisk to combine until all the powdered sugar is added and all the lumps have been worked out. Add more powdered sugar if needed. Once the cookies have cooled, you dip the tops of the cookies into the glaze and then set on a wire rack or wax paper until the glaze has set.
