Apple Pie Cookies (Print Version)
# Ingredients:
01 -
170g (12 tablespoons) butter, softened.
02 -
67g (1/3 cup) granulated sugar.
03 -
133g (2/3 cup) packed dark brown sugar.
04 -
1 large egg.
05 -
Yolk from 1 egg.
06 -
1 1/2 teaspoons vanilla extract.
07 -
290g (2 1/4 cups) all-purpose flour.
08 -
1 1/4 teaspoons cream of tartar.
09 -
3/4 teaspoon baking soda.
10 -
1/4 teaspoon baking powder.
11 -
3/4 teaspoon salt.
12 -
67g (1/3 cup) sugar for rolling dough.
13 -
2 teaspoons ground cinnamon for rolling dough.
14 -
4 medium-sized apples (Honeycrisp or Granny Smith).
15 -
1 1/2 teaspoons fresh lemon juice.
16 -
2 tablespoons packed brown sugar.
17 -
1 1/2 teaspoons ground cinnamon.
18 -
1 tablespoon plain flour.
19 -
200g (1 cup) dark brown sugar for caramel topping.
20 -
85g (6 tablespoons) butter for caramel topping.
21 -
60g (1/4 cup) heavy cream.
22 -
1/2 teaspoon salt for the caramel mixture.
# Instructions:
01 -
Whip softened butter and sugars for 3 minutes to get it light and fluffy. Beat in vanilla, egg, and yolk. Slowly fold in dry ingredients after sifting them. Chill dough balls in the fridge for an hour.
02 -
Warm up apples, cinnamon, sugar, lemon juice, and flour in a pan on low heat for 10-12 minutes until they soften a bit but stay crisp.
03 -
Melt brown sugar, cream, butter, and salt on low heat, stirring until silky caramel forms in 5 minutes.
04 -
Coat the cold dough balls in cinnamon sugar. Bake them at 375°F for 10-12 minutes. Create dents in the warm cookies right after taking them out.
05 -
Spoon the cooked apple filling into the dents of cooled cookies and drizzle some caramel on top.
# Notes:
01 -
Chill the cookie dough for one hour.
02 -
Don’t overcook the apple filling—it should keep a slight bite.
03 -
While cookies are still hot, press into them to create indents.