Apple Cookies with Caramel Drizzle

I was at the market with my friend Krysia and she raved about some apple cookies she had at a restaurant recently. It got me to think... I'm not sure I've ever tried an apple cookie. So I picked up some dry apple rings and decided to play in the kitchen to see what I could come up with. First flavor that comes to mind when I think of apples and dessert is cinnamon (and I LOVE cinnamon). So naturally the next thought was snickerdoodles. I searched through a few snickerdoodle recipes and eventually came up with this recipe for my Apple Cookies. They are nice and soft in the center and the caramel sauce gives them that "little extra something". 


I am a big fan of fall flavors so these were nice a treat in June. I am definitely going to have to bring this one back in September!

Happy Baking!

Apple Cookies with Caramel Drizzle

1 cup Chopped Dried Apples

1 tbs and 1 tsp Brown Sugar

1/4 cup Apple Juice (or Water)

1/2 cup Butter Softened (1 stick)

3/4 cup White Sugar

1 Egg

1 tsp Vanilla Extract

1 - 1/3 cup All Purpose Flour

1 tsp Baking Soda

1/8 tsp Salt

Preheat oven to 375

1. Place the chopped dried apples, brown sugar and apple juice in a small saute pan and cook over medium heat. Stir regularly and cook until the apples have absorbed the liquid (about 5 minutes). Set aside

2. In a large bowl cream the butter and sugar together until smooth. Add the vanilla and butter and blend completely.

3. In a separate bowl mix together the flour, baking soda and salt.

4. Slowly add dry ingredients to the butter mixture and mix completely.

5. Mix in the cooked apples

6. Roll the dough into 1 to 2 inch balls and place on cookie sheet.

7. Bake for 9-12 minutes (always start with the lesser amount, you can always add more time). Bake until cookies have slightly puffed up in the middle, edges are starting to firm and are slightly golden.

8. Leave cookies on baking sheet for a few minutes before placing on cooling rack. (They will collapse slightly).

Caramel Drizzle

1 cup White Sugar

6 tbs Butter

1/2 cup Heavy Whipping Cream

1. Heat sugar over med-high heat. Stir with a wooden spoon until the sugar starts to melt. As soon as the sugar starts to boil stop stirring.

2. Cook until the butter has begun to turn to an amber color.

3. Add the butter and whisk. Once the butter has melted remove from heat. Count to three then add the cream. Be very careful the mixture will foam up at this point. Continue to whisk until smooth.

4. Let sauce sit to cool a bit before drizzling on the cookies.