Caramel Apple Cookies

Caramel Apple Cookies might be just the dessert you are searching for. This lacto ovo vegetarian recipe serves 36 and costs 17 cents per serving. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 124 calories. This recipe is liked by 9259 foodies and cooks. It is brought to you by Cooking Classy. It can be enjoyed any time, but it is especially good for Halloween. Head to the store and pick up lemon juice, flour, ground nutmeg, and a few other things to make it today. From preparation to the plate, this recipe takes around 37 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. If you like this recipe, you might also like recipes such as Apple Caramel Cookies, Caramel Apple Cookies, and Caramel Apple Cookies.

Servings: 36

Preparation duration: 25 minutes

Cooking duration: 12 minutes

 

Ingredients:

2 1/2 Tbsp apple juice concentrate

1 tsp baking powder

1/2 tsp baking soda

1 large egg

2 1/2 cups all-purpose flour

1 cup peeled and shredded Granny Smith apple (from about 2 small)

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 Tbsp lemon juice

1 cup packed light-brown sugar

1/2 cup finely chopped pecans

2 1/2 cups powdered sugar

1/2 tsp salt

1/2 cup unsalted butter, softened

1 tsp vanilla extract

Equipment:

mixing bowl

stand mixer

whisk

oven

baking paper

baking sheet

wire rack

sauce pan

Cooking instruction summary:

For the cookies:Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with lemon juice, set aside.In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy (if not using a paddle attachment that constantly scrapes bowl, then occasionally stop mixer throughout entire mixing process and scrape down sides and bottom of bowl). Mix in egg and vanilla extract. Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in remaining half of the flour mixture. Fold in shredded apples (and the juices with apples). Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. For the frosting:In a small saucepan combine brown sugar, butter, apple juice concentrate and salt. Heat mixture over medium heat and cook, whisking constantly, until sugar has dissolved. Remove from heat and whisk in powdered sugar until smooth. Spread over cookies (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans and Maldon (if using. The frosting will set quickly so don't wait to add toppings). As frosting cools it will thicken, so add 1/2 tsp warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.Recipe Source: inspired by Midwest Living

 

Step by step:


1. For the cookies:Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with lemon juice, set aside.In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy (if not using a paddle attachment that constantly scrapes bowl, then occasionally stop mixer throughout entire mixing process and scrape down sides and bottom of bowl).

2. Mix in egg and vanilla extract.

3. Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in remaining half of the flour mixture. Fold in shredded apples (and the juices with apples). Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart.

4. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. For the frosting:In a small saucepan combine brown sugar, butter, apple juice concentrate and salt.

5. Heat mixture over medium heat and cook, whisking constantly, until sugar has dissolved.

6. Remove from heat and whisk in powdered sugar until smooth.

7. Spread over cookies (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans and Maldon (if using. The frosting will set quickly so don't wait to add toppings). As frosting cools it will thicken, so add 1/2 tsp warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.Recipe Source: inspired by Midwest Living


Nutrition Information:

Quickview
124k Calories
1g Protein
3g Total Fat
21g Carbs
0% Health Score
Limit These
Calories
124k
6%

Fat
3g
6%

  Saturated Fat
1g
11%

Carbohydrates
21g
7%

  Sugar
14g
16%

Cholesterol
11mg
4%

Sodium
54mg
2%

Get Enough Of These
Protein
1g
2%

Manganese
0.14mg
7%

Vitamin B1
0.08mg
5%

Selenium
3µg
5%

Folate
17µg
4%

Vitamin B2
0.06mg
3%

Iron
0.53mg
3%

Vitamin B3
0.54mg
3%

Phosphorus
27mg
3%

Fiber
0.49g
2%

Vitamin A
89IU
2%

Copper
0.04mg
2%

Calcium
15mg
2%

Potassium
45mg
1%

Magnesium
4mg
1%

Zinc
0.15mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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