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Caramel Apple Cider Cookies Recipe

Caramel Apple Cider Cookies Recipe
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★★★★★

5.2 from 12 reviews

Delight in the warm, cozy flavors of autumn with these Caramel Apple Cider Cookies. Soft and chewy with spiced apple cider and pockets of melty caramel bits, these cookies are perfect for fall gatherings or a comforting treat anytime you crave a sweet apple twist.

Ingredients

Scale

Wet Ingredients

  • ½ cup (113 g) unsalted butter, room temperature
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract

Dry Ingredients

  • 5 packets (105 g) Alpine spiced apple cider mix (NOT sugar free)
  • 1½ cups (180 g) all-purpose flour, stir, spoon & level
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt

Add-ins

  • 1 cup (192 g) Kraft Caramel Bits

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (177℃). Line half sheet pans with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Cream Butter, Sugar, and Cider Mix: In a large bowl, use an electric hand mixer to cream together the room temperature butter, granulated sugar, and Alpine spiced apple cider mix until light and fluffy. This incorporates air and blends the flavors.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly into the creamed mixture for a smooth, homogenous cookie base.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt to evenly distribute leavening agents and spices.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture and mix until just combined to avoid overworking the dough, which can cause tough cookies.
  6. Fold in Caramel Bits: Carefully fold the Kraft caramel bits into the dough ensuring even distribution without melting the bits prematurely.
  7. Portion Dough: Use a medium-sized #40 cookie scoop (approximately 1.5 tablespoons) to scoop dough balls. Place them on the prepared baking sheets about 3 inches apart to allow room for spreading – about 8 cookies per tray.
  8. Bake Cookies: Bake cookies at 350℉ for 11-12 minutes. Watch closely and avoid overbaking to keep cookies soft and chewy. Edges should be set and lightly golden.
  9. Shape Edges: Immediately after removing from the oven, use a spatula or a round cookie cutter to press the edges gently inwards if they have spread too much, especially where caramel has melted and oozed out.
  10. Cool Cookies: Allow cookies to cool on the baking tray until firm enough to transfer, then move them to a wire rack to cool completely for best texture.
  11. Store or Freeze Dough: Store cooled cookies in an airtight container at room temperature for 3-4 days. To freeze dough, scoop balls onto a baking sheet, freeze until firm (1-2 hours), transfer to a freezer bag, and store up to 3 months. Bake from frozen dough with an additional 3-5 minutes baking time.

Notes

  • Do not use sugar-free apple cider mix as it alters the volume and texture, affecting the cookie’s flavor and rise.
  • Pressing the edges in while cookies are warm helps maintain a uniform round shape, especially around melted caramel edges.
  • For a thicker cookie, add a tablespoon or two more flour as some have done successfully.
  • Freezing cookie dough allows for fresh-baked cookies on demand, but remember to extend baking time slightly when baking from frozen.
  • Kraft caramel bits are recommended for optimal melty pockets; other caramel bits may behave differently when baked.

Nutrition

Keywords: Caramel Apple Cider Cookies, Autumn Cookies, Fall Baking, Spiced Cookies, Caramel Cookies

Find it online: https://kitchenwithkai.com/caramel-apple-cider-cookies-recipe/