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These Easy Crumbl Caramel Apple Cookies bring the cozy flavors of fall right into your kitchen. They perfectly blend soft, chewy cookie dough with real apple pieces, warm autumn spices, and rich caramel cream cheese frosting topped with a crunchy streusel. If you've ever longed for that famous bakerystyle cookie but without the wait or cost, this recipe delivers the same delicious experience with ingredients you likely already have on hand.
I first made these cookies one chilly fall afternoon when craving that perfect soft caramel apple taste. Now they’re a staple whenever the leaves start to turn and the weather cools down around here.
Ingredients
- Softened butter: for richness and tenderness, best if at room temperature to cream smoothly
- Imperial Sugar white sugar and dark brown sugar: for sweetness and moisture balance, any granulated and brown sugar brands work fine too
- Large egg: at room temperature to help bind the dough and create chewiness
- Concentrated apple juice: adds authentic apple flavor, or use reduced apple juice or applesauce as substitutes
- Vanilla extract: brings warmth and depth to the cookie flavor
- Allpurpose flour: provides structure, use quality sifted flour for best texture
- Ground cinnamon nutmeg ginger and allspice: form a warm spice blend essential for fall flavor
- Baking soda and baking powder: for leavening, ensuring soft but well-risen cookies
- Salt: enhances flavor complexity in the dough and toppings
- Softened cream cheese and butter: create a tangy and creamy frosting base, cream cheese should be fully softened for smooth frosting
- Caramel sauce: can be homemade or store-bought for that luscious caramel flavor in the frosting and optional garnish
- Powdered sugar: sweetens and thickens the frosting to the perfect consistency
- Flour sugar cinnamon salt and cold butter: make up a toasty golden streusel topping that adds texture contrast
- Green apple: chopped small to maintain shape and provide fresh fruity bursts throughout the cookie and as garnish
Instructions
- Prepare the Streusel Topping:
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Melt cold cubed butter in a medium skillet over medium heat until just melted. Remove from heat and stir in flour sugar cinnamon and salt until all is moistened and forms small clumps. Return to medium heat and cook while stirring frequently until the mixture becomes fragrant and a golden brown color develops. Transfer the streusel to a plate and let it cool completely before using later to top the cookies.
- Make the Cookie Dough:
- In a large bowl, cream together softened butter and both sugars on medium speed until the mixture is light and fluffy, about three to five minutes. Beat in the egg followed by concentrated apple juice and vanilla extract, mixing just until combined. In a separate bowl, whisk together flour cinnamon nutmeg ginger allspice salt baking soda and baking powder. Slowly add the dry ingredients to the wet, mixing gently just until the flour disappears. Be careful not to overmix or the cookies will become tough instead of tender.
- Shape and Bake the Cookies:
- Use a large cookie scoop or spoon to portion nine equal-sized dough balls each about a quarter cup. Place them spaced apart on the prepared baking sheet. Bake in the preheated oven for twelve minutes or until the edges are lightly golden and the centers are set but just slightly underbaked. Let the cookies cool completely on the baking sheet to prevent the frosting from melting and to help the cookies set for a chewy texture.
- Prepare the Caramel Cream Cheese Frosting:
- Beat together the softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually add powdered sugar followed by caramel sauce and vanilla extract. Whip the mixture until light and fluffy making sure to scrape down the sides of the bowl so everything is well combined.
- Assemble and Decorate the Cookies:
- Once the cookies have cooled, frost each generously with the caramel cream cheese frosting using a spatula or piping bag. Sprinkle chopped green apple pieces over the frosting, then scatter cooled streusel on top. For extra indulgence, drizzle a little more caramel sauce over the cookies. Enjoy immediately or chill the frosted cookies for about ten minutes before adding the toppings so the frosting firms up and holds everything in place.
I remember baking these with my kids on a rainy fall day, their eyes lighting up as the apple and caramel aromas filled the kitchen. It quickly became our go-to baking project every autumn season.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to five days to keep them soft. Adding a slice of bread inside the container helps maintain moisture. If refrigerated, the frosting firms but the cookies taste great cold and stay good for about a week. Freeze unfrosted cookies with layers of parchment paper for up to three months and make frosting fresh when ready to serve, as apples soften a bit after freezing.
Ingredient Substitutions
If you do not have concentrated apple juice, reduce regular apple juice by half or use two tablespoons of applesauce. You can swap the spice blend with a premade apple pie or pumpkin pie spice for ease. Any granulated, brown, or powdered sugar brand will work fine. For caramel sauce, use melted caramel candies with a splash of milk or dulce de leche if you do not have store-bought caramel. Cream cheese should be softened well for the frosting and is not recommended to substitute since it provides the signature tang and creaminess.
Serving Suggestions
These cookies shine on their own but pair wonderfully with cold milk or hot coffee. For a special treat, serve warm with vanilla ice cream or alongside other fall desserts like pumpkin bread and apple cider donuts. Hot apple cider or chai tea are also lovely beverage choices to highlight the spices in the cookies.
These cookies are a cozy fall favorite that come together quickly and freeze well for makeahead treats. Serve warm with ice cream for extra indulgence.
Common Questions About Recipes
- → What type of apples work best for these cookies?
Firm apples like Granny Smith hold their shape well and provide a nice tart contrast, while Honeycrisp or Braeburn offer a sweeter flavor. Chop apples into small, uniform pieces for even baking.
- → How can I prevent the cookies from becoming soggy?
Pat apple pieces dry after dicing and toss them lightly in flour before adding to the dough to minimize moisture affecting the cookie texture.
- → Can I substitute the caramel sauce ingredient?
Yes, you can use store-bought caramel sauce, melt caramel candies with milk, or use dulce de leche for a similar rich caramel flavor.
- → What is the best way to store these cookies?
Keep cookies in an airtight container at room temperature for up to 5 days or refrigerate up to a week. For longer storage, freeze the unfrosted cookies up to 3 months.
- → How do I achieve the soft, chewy texture in these cookies?
Mix the dough just until combined to avoid overworking flour, and let the cookies rest fully cooled before frosting to keep them tender.
- → Can I make the streusel topping ahead of time?
Yes, prepare the streusel topping ahead, let it cool completely, and sprinkle on cookies just before serving for fresh crunch.