These cookies have little bits of apple and hints of nutmeg and cinnamon in the cookie dough and when baked, you get soft, mellow apple-icious cookies. The 'taking them up a notch' is the delicious, buttery caramel frosting swirled on top! For those who like salted caramel, give it a pinch of sea salt.
Author: Kim Lange
Apple Drop Cookies
2/3cuppacked brown sugar
1/4cupapple juice or apple cider
1cupfinely choppedpeeled apple
1cuppacked brown sugar
Pinch of salt
Apple Drop Cookies
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg and cloves and beat until well combined.
Beat in the egg and apple juice until well combined.
Add flour and diced apples and beat until just combined not overmixing.
Drop dough by a rounded teaspoon 2 inches apart onto prepared cookie sheet.
Drop dough by rounded teaspoons 2 inches apart onto lightly greased cookie sheets or by using parchment paper.
Bake in a 375 degrees oven for 10 to 12 minutes or until edges are light brown or until tops spring back when pressed.
Cool on sheets for 1 minute, then transfer to wire racks to cool completely.
In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in vanilla.
Cook, stirring occasionally until mixture just begins to boil; remove from heat and stir in vanilla.
Let cool, then stir in the powdered sugar to make a good frosting consistency.
Spread the frosting over the cooled cookies.
Sea Salt optional.
If you like, sprinkle with freshly grated nutmeg.
Store in an air-tight container in refrigerator.
These cookies were made with a large cookie scooper - 1/4 cup. Makes 18 cookies and bake 15 minutes. You could add your favorite nuts or caramel bits in the cookie dough too.