Caramel-Drizzled Apple Cinnamon Cookies
Soft, chewy apple cinnamon cookies with a rich salted caramel drizzle. These bakery-style treats combine warm spices with tender texture for the perfect fall dessert.
Ingredients
- ½ cup 113g unsalted butter, softened
- ½ cup 110g dark brown sugar, packed
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg room temperature
- 1⅓ cups 190g all-purpose flour, sifted
- ½ teaspoon baking soda
- ½ teaspoon salt
- Rich salted caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a stand mixer, cream softened butter, brown sugar, granulated sugar, and vanilla extract on medium speed for 3-4 minutes until light and fluffy.
- Add room temperature egg and mix until fully incorporated.
- In a separate bowl, whisk together sifted flour, baking soda, and salt.
- Gradually add dry ingredients to butter mixture, mixing on low speed just until combined. Don't overmix.
- Using a cookie scoop, portion dough into 2-tablespoon-sized balls. Space 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden brown. Centers may look slightly underdone.
- Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Once cooled, drizzle with salted caramel sauce using a fork or squeeze bottle.
Notes
Use room temperature ingredients for best mixing results
Don't overmix after adding flour to avoid tough cookies
Cookies can be stored in airtight container for up to 1 week
For longer storage, freeze without caramel drizzle for up to 3 months
If butter isn't softened, cut into small cubes and let sit 15 minutes
Don't overmix after adding flour to avoid tough cookies
Cookies can be stored in airtight container for up to 1 week
For longer storage, freeze without caramel drizzle for up to 3 months
If butter isn't softened, cut into small cubes and let sit 15 minutes