Caramel Apple Cookies
5 from 1 vote

Caramel Apple Cookies

Adapted from and
Makes 22 cookies
Author Wendy Sondov


  • ¾ cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup apple butter
  • ½ teaspoon cinnamon
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • 2 ¼ teaspoons baking powder
  • 2 ¼ cups all-purpose flour
  • Caramel Frosting:
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • ½ cup brown sugar packed
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla


  1. In the bowl of an electric mixer, cream butter and sugars.
  2. Mix in apple butter, cinnamon, vanilla, salt, baking powder, and flour.
  3. Cover in plastic wrap and refrigerate for at least 1 hour or until firm.
  4. When ready to bake: Preheat oven to 350° F. Line a baking sheet with parchment paper.
  5. Scoop dough with medium (2 tablespoon) cookie scoop and place at least 2” apart on prepared baking sheet.
  6. Gently flatten dough balls into ½” thick discs.
  7. Bake for 10-12 minutes.
  8. Cool on baking sheet for 5 minutes, then cool completely on wire racks.
  9. To prepare icing: In a medium saucepan over medium heat, combine the butter, cream, and brown sugar. Stir constantly until boiling.
  10. Remove the pan from the heat and stir in vanilla and 1 cup of the confectioner’s sugar.
  11. Cool to room temperature, then add additional confectioner’s sugar until the frosting is a spreadable consistency.
  12. Use a knife or spatula to frost each cookie. If using sprinkles to decorate, add them immediately while the frosting is wet.
  13. Allow icing to dry completely before storing.
  14. Store in an airtight container at room temperature for up to 7 days.

Packing Tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place snugly in an airtight container or zip lock bag.