Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon sea salt (or 1/4 tsp table salt)
  • 1 medium apple (Granny Smith or Honeycrisp recommended), peeled, cored, and finely diced (approx. 1 cup diced)
  • 1 tablespoon unsalted butter
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Coarse sea salt, for sprinkling (optional)

Instructions:

  1. Melt sugar in a saucepan over medium heat, stirring constantly until amber in color.
  2. Whisk in butter until melted and smooth.
  3. Slowly pour in cream, stirring constantly. Mixture will bubble rapidly.
  4. Cook for 1 minute, stirring constantly.
  5. Remove from heat, stir in salt, and let cool slightly. This completes the caramel.
  6. Melt butter in a skillet over medium heat.
  7. Add diced apples, sugar, cinnamon, and nutmeg (if using).
  8. Cook until apples are softened and slightly caramelized, about 5-7 minutes. This completes the apple cinnamon filling.
  9. Remove from heat and let cool.
  10. Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  11. Beat in eggs one at a time, then stir in vanilla extract.
  12. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  13. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
  14. Divide cookie dough in half.
  15. On a lightly floured surface, roll out one half of the dough into a rectangle.
  16. Spread cooled apple cinnamon filling evenly over the dough.
  17. Drizzle cooled caramel over the apple filling.
  18. Carefully roll up the dough jelly-roll style.
  19. Wrap the log in plastic wrap and chill for at least 30 minutes.
  20. Repeat with remaining dough.
  21. Preheat oven to 350°F (175°C).
  22. Line baking sheets with parchment paper or silicone baking mats.
  23. Slice chilled dough logs into 1/2-inch thick rounds.
  24. Place cookies on prepared baking sheets, leaving space between each cookie.
  25. Sprinkle with coarse sea salt (optional).
  26. Bake for 12-15 minutes, or until edges are lightly golden brown.
  27. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy your Caramel Apple Cinnamon Cookies Recipe!