Embrace the flavors of fall with our Salted Caramel Apple Cider Cookies. These cookies feature a perfect balance of sweet and salty, with a touch of apple cider, and fresh apple pieces. The highlight is the Salted Caramel Drizzle, adding a delightful contrast of sweetness and saltiness. Ideal for autumn gatherings, these cookies capture the essence of the season. Pair them with milk or a steaming cup of apple cider for a cozy and indulgent treat.
Ingredients:
- Flour: Provides structure and texture to the cookies.
- Butter: Adds moisture and a rich flavor.
- Granulated Sugar: Sweetens the cookies.
- Brown Sugar: Enhances moisture and adds a caramel-like flavor.
- Apple Cider: Infuses apple essence.
- Vanilla Extract: Adds depth and sweetness.
- Baking Soda: Acts as a leavening agent.
- Salt: Enhances flavor and balances sweetness.
- Cinnamon, Nutmeg, Allspice: Spices for warmth and flavor.
- Fresh Apples: Bring fruitiness and texture.
- Sea Salt: Adds a delightful salty contrast.
Recipe Tips and FAQs:
Can I use store-bought caramel sauce instead of making the homemade caramel drizzle?
Yes, you can definitely use store-bought caramel sauce as a convenient alternative to making the homemade caramel drizzle for your Salted Caramel Apple Cider Cookies. It will save you time and still provide that delicious caramel flavor. Simply drizzle the store-bought caramel sauce over your cooled cookies in the same way you would with homemade caramel. Be sure to buy caramel sauce and not caramel syrup.
Can I use apple juice instead of apple cider?
Yes, you can use apple juice as a substitute for apple cider in the Salted Caramel Apple Cider Cookies recipe. While apple cider provides a richer, more apple-forward flavor, apple juice can work in a pinch. Just be aware that the final result may have a slightly different taste and may not be as intense in apple flavor as using cider.
Can I use dried apples instead of fresh apples?
Yes, you can use dried apples as a substitute for fresh apples in the Salted Caramel Apple Cider Cookies recipe. Dried apples will add a concentrated apple flavor and a chewy texture to the cookies. Just be sure to chop the dried apples into small pieces before adding them to the cookie dough. The flavor and texture of the cookies will be slightly different, but it can still be a delicious variation.
How should I store these Apple Cider Cookies?
To store your Salted Caramel Apple Cider Cookies, use an airtight container at room temperature for short-term consumption. For longer freshness, refrigerate them, and for extended storage, freeze in an airtight container or freezer-safe bag. Allow cookies to come to room temperature or reheat them when ready to enjoy.
What can I do if my caramel becomes too thick or hard as it cools?
If your caramel becomes too thick or hard as it cools, simply reheat it gently, either in the microwave or on the stovetop, using short intervals and stirring frequently to achieve the desired drizzling consistency. If necessary, add a small amount of liquid, like cream or milk, to help thin the caramel while stirring well. This process allows you to easily adjust the caramel to your preferences without complications.
You may also enjoy:
- Gluten Free Zucchini Muffins
- Quick Morning Oats
Apple Cider Cookies with Salted Caramel
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup apple cider
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup fresh apples peeled, cored, and finely diced (use a variety like Granny Smith or Honeycrisp)
For A Homemade Salted Caramel Drizzle (Optional):
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt plus more for sprinkling
Instructions
For the cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized saucepan, simmer the apple cider over medium heat until it's reduced to about 1/4 cup. This will intensify the apple flavor. Allow it to cool.1/2 cup apple cider
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar
- Beat in the reduced apple cider and vanilla extract.1 tsp vanilla extract
- In a separate bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, allspice).2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the finely diced fresh apples and chopped caramel bits.1 cup fresh apples
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving space for them to spread.
- Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. The centers should still be slightly soft.
- As soon as the cookies come out of the oven, sprinkle a pinch of sea salt over each one while they are still hot.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
For the Salted Caramel Drizzle:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns amber.1/2 cup granulated sugar
- Add the butter and stir until fully melted and incorporated into the caramel.1/4 cup unsalted butter
- Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up.1/4 cup heavy cream
- Let the caramel boil for a minute, then remove it from the heat.
- Stir in the vanilla extract and sea salt to taste.1/2 tsp vanilla extract, 1/8 tsp sea salt
- Allow the salted caramel drizzle to cool for a few minutes.
- Drizzle the caramel over your cooled salted caramel apple cider cookies. Sprinkle with corse sea salt (optional).
Notes
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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