Description
These Caramel Apple Cider Cookies are a delightful fall treat combining the warm spices of Alpine apple cider mix with rich caramel bits. Soft and chewy with just the right amount of sweetness, these cookies capture the essence of autumn in every bite.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup unsalted butter (1 stick), room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Dry Ingredients
- 5 packets Alpine spiced apple cider mix (not sugar free)
- 1 1/2 cups all-purpose flour (stir, spoon & level)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Add-ins
- 1 cup Kraft Caramel Bits
Instructions
- Preheat Oven: Preheat your oven to 350℉ and line half-sheet trays with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the room temperature butter, granulated sugar, and Alpine spiced apple cider mix until smooth and fluffy. Then add the egg and vanilla extract, mixing well to combine all wet ingredients thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt for even distribution of leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the butter mixture, mixing until just combined to avoid overdeveloping gluten which can toughen the cookies.
- Fold in Caramel Bits: Gently fold the Kraft caramel bits into the dough to evenly distribute sweet caramel pockets throughout each cookie.
- Scoop Dough: Using a medium #40 scoop (about 1.5 tablespoons), portion dough balls onto prepared baking sheets about 3 inches apart to allow room for spreading. Each tray should hold about 8 cookies.
- Bake Cookies: Bake at 350℉ for 11-12 minutes until the edges are set but cookies remain soft in the center. Avoid over-baking to keep them tender.
- Shape Edges While Warm: Immediately after baking, use a spatula or round cookie cutter to gently press the edges inward while the cookies are still warm, especially where caramel may be melted, to create a neat shape.
- Cool: Let cookies cool on the baking sheet until firm enough to transfer to a wire rack to cool completely, ensuring they set perfectly without breaking.
Notes
- Use Alpine spiced apple cider mix that is not sugar free to ensure proper flavor and sweetness.
- Do not over-bake cookies to maintain a soft and chewy texture.
- Pressing the edges inward while warm helps contain melted caramel and keeps cookies tidy.
- Room temperature butter is crucial for proper creaming and texture.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
