Caramel Apple Cider Spiced Cookies
These Caramel Apple Cider Spiced Cookies are soft, chewy, and bursting with warm autumn flavors. Perfect for cozy fall treats or gatherings!
Servings: 24 servings
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup apple cider
- 1 tsp vanilla extract
- 1 cup caramel bits
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup a breeze.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Set aside.
- In a large bowl, use an electric mixer or hand whisk to beat 1/2 cup softened unsalted butter with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until light, fluffy, and creamy—about 2 to 3 minutes.
- Add 1 large egg, 1/4 cup apple cider, and 1 teaspoon vanilla extract to the butter and sugar mixture. Mix well until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Avoid overmixing to keep the cookies tender.
- Gently fold in 1 cup caramel bits and 1/2 cup chopped walnuts (if using), ensuring even distribution without breaking the bits or nuts.
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are set and centers look slightly underbaked for the perfect chewy texture.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing softness inside.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric mixer or hand whisk
- Spatula
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling Rack
Notes
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Chill the cookie dough before baking to reduce caramel bits melting too much and keep distinct pockets.
- Dough can be refrigerated up to 3 days or frozen for up to 3 months; bake from frozen adding extra baking time.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Substitute caramel bits with white chocolate chips or butterscotch chips for a delicious variation.