Apple Cider Caramel Cookies Recipes
APPLE CIDER CARAMEL COOKIES RECIPE
Steps:
- 1. Preheat oven to 350 degrees F (190 degrees C). Line rimless cookie sheets with parchment paper. It has to be parchment this time. 2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined. 3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets. 4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack. Makes 51 cookies. Notes: If cookies get too cool before you twist them off, freeze the whole sheet for a few minutes and they'll come right off.
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- First, bring the apple cider to a gentle boil over medium high heat in a small saucepan. Let it cook and reduce until there is only 2 tablespoons left. Set it aside and let it cool. Then whisk the flour, 1 teaspoon of the cinnamon, pumpkin pie spice, baking soda, baking powder and salt together in a medium bowl. Set that aside too. Get out a stand mixer fitted with the paddle attachment and combine the butter and brown sugar in its bowl. Beat them together until fluffy before you add in the egg, reduced and cooled apple cider and vanilla. Once they are mixed in reduce the speed to low and slowly add in the dry ingredients until you have a soft cookie dough.
- Get out a sheet pan and line it with a silicone mat or parchment paper. Stir the two tablespoons of sugar and remaining two teaspoons of cinnamon together in a small bowl for the coating. Then use a 1.5 inch cookie scoop to bring two scoops together into a ball. Flatten it a little into a disc and place one of the caramels in the center. Bring the sides over to completely enrobe the caramel and roll it slightly to smooth it back into a ball. Roll it through the cinnamon sugar to coat it well and place it on the lined sheet tray. Repeat this process to make a dozen total. Put the tray in the freezer to set everything for 20 minutes.
- When the 20 minutes is up, pre-heat the oven to 350. Bake the cookies for about 15 minutes, until they slightly spread and get a little golden around the edges. They will still be a bit soft on top. Let them cool for 6-8 minutes before you transfer them to a rack to finish cooling. Store them in a sealed container until you are ready to serve them! Enjoy!
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- In a mixing small bowl combine the flour, apple cider drink mix, baking soda, cinnamon, nutmeg and salt. Set aside.
- Gradually add in the dry ingredients, mixing on low or by hand with a spatula until combined. The dough will be thick.
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- Preheat oven to 350°. Line cookie sheets with parchment paper (you need this so that the caramel doesn't stick to the bottom of your cookie sheet).
- With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
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- Add apple cider to medium sauce pan and bring to boil. Boil for about 30 minutes or until the cider has reduced to 2/3 cup.
- Reduce the heat and add the butter, cream and brown sugar. Bring back to boil and then reduce heat and simmer for about 10 minutes or until the temperature has reached 212°F. The caramel should be a dark color and thick.
- Remove from heat and stir in salt. If the caramel thickens too much, place over low heat and add cream to thin.
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- In a saucepan, add the apple cider and heat on medium-high until it is reduced to 1/4 cup. It will be very thick and syrupy. This took me about 15 -20 minutes.
- In another saucepan, add the sugar, reduced apple cider, water, and honey. Heat until it is boiling and reaches a dark amber color. This is easier to track with a metal saucepan. Please note that because of the apple cider and honey, the caramel will look dark before it is actually ready, so don't be afraid for it to get fairly dark. As long as it isn't smoking or giving off a burning smell, you are good!
- While the sugar mixture is boiling, heat the heavy cream, butter, vanilla, salt, and cinnamon together in a bowl until the butter is melted.
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- In a large bowl beat the butter until smooth, about 45 seconds. Add the brown sugar, baking soda, apple pie spice and the salt. Beat on medium speed until well blended. Add the egg and beat just until combined. On low speed beat in the ½ cup apple juice. Beat in the flour until well blended. Stir in the apple.
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- Preheat oven to 350*F. In a small bowl, combine flour, baking soda, baking powder, cinnamon, & salt. Set aside.
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5/5 (1)Total Time 32 minsServings 36
- With your mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy
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- Preheat oven to 350° F. Line cookie sheets with parchment or a silpat. (The melted caramel may stick to the bottom if you just use cooking spray on a plain baking sheet.)
- In a small bowl whisk together flour, baking soda, baking powder and cinnamon. With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
- Scoop out cookie dough ball about the size of a walnut (about 2 tablespoons). Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.
- Bake 12-14 minutes, or until very lightly browned around the edges. Once the cookies are done, carefully slide the parchment or silpat off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment/silpat. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment/silpat or on a rack).
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- Lightly grease an 8" x 8" baking pan and line with parchment paper, leaving an overhang on opposite sides., Combine the cream, corn syrup, sugar, butter, and boiled cider in a 4-quart, heavy-bottom, deep saucepan.
- Reduce to medium-high heat and cook, without stirring, until the mixture reaches 248°F on a candy thermometer, 20 to 30 minutes, depending on your particular stove.
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