Easy Caramel Apple Cider Cookies (Soft, Chewy & Delicious!)
These Caramel Apple Cider Cookies are fall baking perfection! Soft, chewy cookies infused with apple cider and warm spices are drizzled with sweet caramel for the ultimate autumn treat. They taste like a cozy apple orchard visit in cookie form. Perfect for fall gatherings, cookie exchanges, or enjoying with your favorite latte!
Servings 24
Ingredients
- ½ cup 115 gr unsalted butter, (1 stick) room temperature
- ½ cup 100 gr granulated sugar
- 5 packets 105 gr Alpine spiced apple cider mix
- 1½ cups 180 gr all-purpose flour, stir, spoon & level
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ vground cinnamon
- ¼ teaspoon salt
- 1 cup 192 g Kraft Caramel Bits
Instructions
- Heat your oven to 350℉ and get your baking trays ready by lining them with parchment paper or a silicone mat. Set them aside for now.
- In a large mixing bowl, use an electric mixer to cream together the butter, sugar, and apple cider mix until smooth and fluffy. Beat in the egg and vanilla, mixing until everything is well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the butter mixture, mixing gently until everything comes together. Avoid overmixing!
- Gently fold the caramel bits into the dough until evenly distributed. Scoop the cookie dough using a medium-sized #40 scoop (about 1.5 tablespoons) to form balls.
- Arrange them on the prepared baking sheet, leaving about 3 inches of space between each ball—aim for about 8 cookies per tray.
- Bake the caramel apple cider cookies at 350℉ for 12 minutes, keeping a close eye to avoid over-baking.
- While the cookies are still warm, use a spatula or a round cookie cutter to gently press the edges inward, especially if any caramel has spread out.
- Let the cookies cool on the baking tray until they’re firm enough to move, then transfer them to a wire rack to cool completely.
Notes
- Keep the cookies fresh by storing them in an airtight container or zip-top bag at room temperature for 3–4 days.
- To freeze the dough for later, scoop the cookie dough into balls and arrange them on a parchment or silicone-lined baking sheet. Freeze for 1–2 hours until firm, then transfer the frozen dough balls to a freezer-safe zip-top bag. They’ll keep well in the freezer for up to 3 months. When baking from frozen, simply add an extra 3–5 minutes to the baking time.