Caramel apple cider cookies are a delightful autumn treat that combines the warm flavors of apple cider and caramel in a soft, chewy cookie. These cookies are perfect for enjoying with a cup of hot cider or coffee, and they make a wonderful addition to any fall gathering or holiday dessert table. The caramel filling adds a gooey, sweet surprise in every bite.
Why You’ll Love This Recipe
You’ll love caramel apple cider cookies for their soft, chewy texture and the delicious combination of apple cider and caramel flavors. These cookies are easy to make and bring a cozy, comforting feel to any occasion. They’re perfect for baking on a crisp fall day and sharing with family and friends.
Expert Tips and Tricks
- Use apple cider concentrate: For a more intense apple cider flavor, use apple cider concentrate or reduce apple cider to a syrupy consistency by simmering it.
- Chill the dough: Chilling the dough before baking helps prevent the cookies from spreading too much.
- Caramel pieces: Use soft caramels and cut them into small pieces to ensure they melt evenly and stay gooey.
- Flatten the cookies: Gently flatten the cookie dough balls before baking to help them spread evenly.
- Line the baking sheet: Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Recipe Variations and Possible Substitutions
- Add-ins: Stir in chopped nuts, such as pecans or walnuts, for extra crunch.
- Spices: Add a pinch of nutmeg or allspice for a spicier flavor.
- Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour.
- Dairy-free option: Substitute butter with a dairy-free margarine and use dairy-free caramel.
Serving and Pairing Suggestions
Serve caramel apple cider cookies warm or at room temperature with a cup of hot apple cider, tea, or coffee. These cookies are perfect for dessert tables, holiday gatherings, or as a sweet treat on a cozy fall day.
Storage and Reheating Tips
- Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: Keep in the refrigerator for up to a week to extend freshness.
- Freezing: Freeze the cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Reheating: Warm the cookies in the microwave for about 10-15 seconds to enjoy the gooey caramel center.
Recipe FAQs
What if my cookies spread too much? Chilling the dough helps prevent excessive spreading. If needed, add a bit more flour to the dough.
Can I use apple juice instead of apple cider? Apple cider has a more robust flavor, but apple juice can be used if cider is not available.
How do I prevent the caramel from leaking out? Ensure the caramel pieces are fully enclosed within the dough to prevent them from melting out.
Can I make the dough ahead of time? Yes, the dough can be made and refrigerated for up to 48 hours before baking.
Caramel Apple Cider Cookies
These soft and flavorful treats capture the warmth of apple cider, the comfort of spices, and the sweetness of caramel.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup apple cider
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried apples, chopped
- 1/2 cup caramel sauce (plus extra for drizzling)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider, until a dough forms.
- Fold in the chopped dried apples.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle each cookie with caramel sauce, allowing it to set.
Notes
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 139Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 128mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 1g
