Caramel Apple Cookies Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Spiced caramel apple cookies with a twist—using lemon zest instead of vanilla, and half the packets of apple cider mix. Flour mix adjusted with oat flour swap for chewier texture. Chill longer for less sticky dough. Rolled in cinnamon sugar instead of pumpkin pie spice for sharper contrast. Baked to a golden crust while the centers stay tender, with clear visual cues for doneness. Small alterations in timing and ingredient proportions make handling easier and flavors punchier. A cozy fall treat, not too sweet, just the way I like it.
Prep:
20 min
Cook:
25 min
Total:
45 min
Servings:
24 servings
#cookies
#baking
#fall treats
#caramel
#apple
#spiced
Forget usual vibes. When flavor bombs hit with apple cider mix powder, dust sneaks out—so carve slow, trust me. Knock vanilla out, swap in lemon zest—adds zing that cuts sweetness bite nicely. Flour? Toss in oat flour, gives chew instead of just fluffy. Chill dough, like 2 hours, makes rolling easier, less sticky fingers ruining plans. Caramel? Chop it fine, wrap tight around or face melty sticking mess, no patience for sloppy pockets. Spice mix swapped too, cinnamon alone. Pumpkin pie spice nice but keeps heating the back of throat oddly. Cookie bake time always a guess; look for edges gold midsection soft but not wet — classic gooey soft core with crisp shell. Real talk: let cool the five, no peeking early. The sugar coat? Key. Holds shape, adds snap. Mixing tightly keeps dough tight, no flat pancakes. Like autumn in your mouth, but easier.
Ingredients
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 cup oat flour — replace some to add chew
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp lemon zest — swapped for vanilla for brightness
- 2 packets apple cider drink mix — reduce dust bomb by half
- 2 large eggs
- 24 caramel candies, unwrapped and halved
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon — swap pumpkin pie spice with simple cinnamon
About the ingredients
Baking soda and powder balance. If unsure on flour swap, use all-purpose but oat adds chew I crave. Butter temp critical—soft but firm, your finger ease-test. Sugar measured proper; too much or less messes with caramel melting inside. Apple cider mix can be intense, dust flying—grab bowls with sides high or duct tape container after partial use. Lemon zest over vanilla, risky but you get freshness that cuts heavy sugar layers. Chilling dough necessary for shape; skip and cookies spread flat, caramel leaks. Caramel candies work best but homemade caramel pieces or even sticky toffee chunks hold. Cinnamon sugar—just cinnamon if no pumpkin pie spice handy. Roll gently but tight, sloppy rolls leak. Keep parchment—clean-up nightmare without. Cookies seem odd at bake end—soft centers firm edges. They harden more cooling.
Method
- Mix baking soda, baking powder, cinnamon, all-purpose and oat flour in a bowl; set aside.
- Cream butter and sugar until light, fluffy — beat hard, scrape sides. Stir salt and lemon zest in.
- Add apple cider powder gradually, one packet at a time — a cloud of dust warning here. Then crack in eggs, one by one, mixing thoroughly after each.
- Add dry ingredients slowly, half cup increments — mix but don't overwork. Dough rough but not crumbly.
- Cover tightly with plastic wrap; refrigerate at least 2 hours — longer if dough feels tacky or soft to avoid spreading.
- Preheat oven to 345°F. Line sheets with parchment paper.
- Unwrap caramels; cut each into halves with kitchen shears. Keep close.
- Mix sugar and cinnamon for rolling in a small bowl.
- Scoop 1 tablespoon dough; roll into balls and flatten slightly in palm. Place caramel piece in center, fold dough tightly over — no seams or caramel leakage or you’ll have sticky messes.
- Roll balls in cinnamon sugar mixture to coat — this adds texture contrast and stops spread.
- Place on sheet 2
- apart; bake 12-15 minutes. Watch edges for golden glow but centers still soft and slightly puffed — poke gently if unsure.
- Cool on sheet 5 minutes, then transfer to rack; tops firm, bottoms just set. Too firm means overbaked.
- If dough too soft after chilling, freeze 15 minutes. If dough too dry, moist with few drops cold water. Substitutions for caramel: homemade dulce de leche cubes or chopped dried apples rehydrated.
Cooking tips
Step one, mix dry ingredients well; prevent lumps or uneven pockets that wreck dough. Cream butter and sugar until fluffy—beat well, scrape sides for even creaminess. Add powders slow, dust control is real; dump fast and you live in a cough cloud. Eggs bring structure; add one at a time, mix fully each. Dough texture is your guide; sticky is no, firm but pliable ideal. Chill fully, trust this no shortcut—cold dough rolls better, caramel stays where you want. Preheat oven accurate to temperature, 345°F slightly lower than usual so edges brown slow, center cooks through. Caramel half pieces fit better inside; full candies cause burst and mess. Roll dough ball with caramel tight or caramel oozes out, disaster. Sugar cinnamon coat adds bite and stops spread. Baking time watch edges; mid soft is good, cookies firm up on cooling—do not overbake. Let cookies sit on sheet first or split underneath gets mushy. Use racks for full cool down or bottoms sweat.
Chef's notes
- 💡 Mix dry ingredients slow; lumps wreck dough texture. Powdered stuff throws dust clouds, dump gradually or you’ll cough half the batch. Oat flour swap adds chew but skip if unsure, changes moisture balance. Butter softness critical—too warm and dough spreads like pancakes. Cool but pliable, finger press test. Sugar measurements matter for caramel melting; too much sugar crusts hard, too little makes gooey mess inside.
- 💡 Chilling dough two hours or more isn’t optional. Sticky dough means spreading, caramel leaks out. Cold dough rolls smoother, keeps shape better. If dough too stiff post-chill, let sit five minutes at room temp or drop few drops water, stir. Keep plastic wrap tight on dough bowl, no air drying. Keep caramel halves fresh on parchment, cut fine so they fit center snug, prevents bursting in oven.
- 💡 Coating balls in cinnamon sugar adds texture, stops spread. Cinnamon alone changes spice profile, less bite than pumpkin pie mix but sharp enough, skip if spice sensitivity. Rolling tight prevents caramel leakage; sloppy rolls make sticky disasters on sheets. Parchment paper mandatory, cleaning caramel spots off pans is nightmare. Watch baking times edge carefully; cookie edges browning slow means chewy center, poke test for softness works best.
- 💡 Oven accuracy matters. 345°F slightly lower than usual slows edge crisping, lets center finish cooking without overbake. Oven thermometers help here. If unsure, check cookies a minute early—look for puffed centers but firm edges. Cooling five minutes on sheet lets cookies set up, bottoms firm but not rock hard. Transfer to rack soon after to prevent soggy bottom, humid kitchens require faster rack time.
- 💡 Alternatives for caramel centers: homemade dulce de leche cubes, chopped dried rehydrated apples. Both hold better, less melt leak if caramel candy unavailable. Apple cider powder intense; add slowly, dust flying is real problem, prep mixing area well. Lemon zest swap brightens cookies, cuts sweetness; risky swap but worth it for fresh sharpness. Pumpkin pie spice replaced by cinnamon avoids throat burn for sensitive palates.
Common questions
Why replace vanilla with lemon zest?
Lemon zest cuts sweetness bite, brightens flavors sharp, vanilla can mute apple notes. Swap risky, zest fresh, fragile. Vanilla safer but less punch. Choose based on taste preference.
What if dough too sticky after chilling?
Chill longer if possible. If still sticky, freeze 10-15 min for firmness. Add small water drops if too dry; no flour add here. Sticky means spreading risk; tight rolls critical.
How to prevent caramel leaks in baking?
Cut caramel into halves or smaller pieces, roll dough balls tight, seal seams well. Use parchment lined sheets, space balls at least 2 inches apart to avoid spread. Overstuffing leads to oozing mess.
How to store leftover cookies?
Room temp in sealed airtight container works 3-4 days. Refrigerate if warmer climate or soft center preferred; store well wrapped to avoid drying. Freeze in single layer, thaw gently. Warm slightly before eating for chewy texture.
