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Irresistible Salted Caramel Apple Pie Cookies

Soft, spiced apple cookies sandwiching a homemade salted caramel buttercream, capturing all the flavor of apple pie in a handheld treat.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 15 cookie sandwiches
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 285

Ingredients
  

Apple Pie Cookies
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 0.75 cup reduced apple cider from 2 cups original cider
  • 1 cup finely grated apple from 1 large peeled apple
Salted Caramel Buttercream
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar sifted
  • 0.333 cup salted caramel sauce plus more for drizzling
  • 0.5 tsp vanilla extract
  • 1-2 tbsp heavy cream if needed
  • flaky sea salt for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer
  • Small saucepan

Method
 

  1. Reduce 2 cups apple cider to 3/4 cup by simmering for 15-25 mins. Let cool completely.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In another bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla.
  5. Gradually mix in dry ingredients, alternating with the cooled reduced apple cider. Begin and end with dry ingredients.
  6. Gently fold in the finely grated apple until just combined.
  7. Scoop 1.5-tbsp portions of dough onto baking sheets, 2 inches apart. Flatten slightly.
  8. Bake for 12-15 minutes until edges are golden and centers are set. Cool 5 mins on pan, then transfer to a wire rack to cool completely.
  9. For buttercream, beat softened butter until creamy. Gradually add sifted powdered sugar, then beat on high for 2 mins. Add 1/3 cup caramel sauce and vanilla; beat until combined. Add cream if too thick.
  10. Spread or pipe buttercream on the flat side of half the cookies. Top with remaining cookies. Drizzle with extra caramel and a pinch of flaky sea salt.

Notes

Ensure reduced apple cider and cookies are completely cool before proceeding with the buttercream to prevent melting. Store assembled cookies in an airtight container at room temperature for up to 2 days.