Caramel Apple Cookies

Ingredients
Cookies

¾ cup unsalted butter room temperature
½ cup granulated sugar
¼ cup brown sugar
¼ cup apple butter
½ teaspoon cinnamon
2 teaspoons vanilla extract
½ teaspoon salt
2 ¼ teaspoons baking powder
2 ¼ cups all-purpose flour

Caramel Icing

3 tablespoons butter unsalted
¼ cup heavy cream
½ cup brown sugar packed
2 cups confectioners’ sugar
1 teaspoon vanilla extract

Instructions
Cookies

In the bowl of a stand mixer using the paddle attachment, beat butter and sugars.
Mix in apple butter, cinnamon, vanilla, salt, baking powder, and flour.
Cover in plastic wrap and refrigerate for at least 1 hour or until firm.
When ready to bake: Heat oven to 350° F. Line a baking sheet with parchment paper.
Scoop cookie dough with medium (2 tablespoon)cookie scoop and place at least 2” apart on prepared cookie sheets.
Gently flatten dough balls into ½” thick discs.
Bake for 10-12 minutes.
Cool cookies on baking sheet for 5 minutes, then cool completely on a wire rack.

Icing

In a medium saucepan over medium heat, combine the butter, cream, and brown sugar. Stir constantly with a spatula or wooden spoon until boiling.
Remove the pan from the heat and stir in vanilla and 1 cup of the confectioner’s sugar.
Cool the caramel mixture to room temperature, then add additional confectioner’s sugar until the frosting is a spreadable consistency.
Use a knife or spatula to frost each cookie. If using sprinkles to decorate, add them immediately to the top of the cookie while the frosting is wet.
Allow icing to dry completely before storing.
Store in an airtight container at room temperature for up to 7 days.

Nutrition