caramel apple cookies


Are there any treats you find dangerously delicious to keep at home? My weakness is salted caramel sauce – if I have a jar stashed in the pantry, I’m tempted to dip a spoon in for a “taste” far too frequently, so I restrain from keeping a supply of the liquid gold on hand. However, I made an exception to my own rule and made a batch of salted caramel sauce for the sake of these caramel apple cookies. A wise move, I’m sure you’ll agree!

Caramel Apple Cookies | Tutti Dolci

The pillowy soft, melt-in-your-mouth apple cookies are blanketed with salted caramel frosting for my take on caramel apples. Along with my glazed pumpkin cookies, I’d happily eat these weekly. Cookie season is here!

Caramel Apple Cookies | Tutti Dolci


Caramel Apple Cookies

  • Yield: 28 cookies 1x



  • 2 cups flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 4 ounces reduced-fat cream cheese, softened
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 cup grated apple

Caramel Frosting

  • 6 Tbsp light brown sugar
  • 3 Tbsp unsalted butter, cubed
  • 3 Tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup powdered sugar, sifted
  • 1 1/2 Tbsp milk
  • pinch of salt


  1. Whisk together flour, cinnamon, nutmeg, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until light and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Place grated apple in a mesh strainer and press firmly to remove juices; fold apples into dough. Cover dough and chill in the refrigerator for at least 4 hours.
  2. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Use a cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 12 minutes, until edges are set and lightly golden. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely.
  3. For the caramel frosting, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and salt until smooth. Pour sauce into a glass bowl to cool to room temperature. Whisk in powdered sugar, milk, and salt until frosting is smooth and spreadable. Use a small offset spatula to frost cookies.


I used a mix of Fuji and Pippin apples; pick a crisp, sweet-tart variety you like.


  • Calories: 135


  1. Laura, stop making me drool! These cookies are calling my name in a major way, especially since caramel sauce is involved. While I love sweets, my downfall is salty snacks. I can’t keep potato chips in the house or else they are gone in seconds!

  2. I’ve made these cookies a few times and they are ALWAYS well received! The frosting really takes these to the next level. And it works well with the cakey texture. Thanks so much for sharing. This is an autumn keeper!

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