Fall Apple Cinnamon Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 cups plain white flour
02 -
1 cup softened unsalted butter
03 -
3/4 cup tightly packed brown sugar
04 -
1 large egg, room temperature
05 -
1/2 teaspoon table salt
06 -
1 cup peeled and cubed apples
07 -
1 teaspoon ground cinnamon powder
08 -
1 teaspoon pure vanilla extract
09 -
1/2 cup optional chopped nuts
10 -
1/2 cup granulated white sugar
11 -
1 teaspoon baking soda powder
→ Caramel Sauce
12 -
Sea salt for optional finishing touch
13 -
1/2 cup ready-to-use caramel
# Instructions:
01 -
Heat oven to 350°F (175°C) and cover baking trays with parchment.
02 -
Whisk together the butter, both sugars, until the mix looks fluffy. Then, blend in the egg and the vanilla.
03 -
In a separate bowl, stir together salt, flour, soda, and cinnamon. Slowly add this to the wet mixture, stirring only until they’re blended.
04 -
Stir in diced apples and nuts carefully, if you’re adding the nuts.
05 -
Drop rounded spoonfuls of dough onto the lined trays. Keep 2 inches of space between them. Bake 12 to 15 minutes, until edges are set.
06 -
Leave cookies on the trays for 5 minutes, then move them to a rack to cool fully. Top with caramel sauce and a pinch of sea salt, if desired.
# Notes:
01 -
Firm, tart apples add the best crunch.
02 -
Wait to add caramel drizzle until serving time.
03 -
Walnuts or pecans make the best nutty addition.