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Apple Cider Caramel Recipe

A 1 in 100 Fall Delight Recipe
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★★★★★

4.9 from 25 reviews

These Amazing Apple Cider Caramel Cookies are a perfect fall treat, combining the warmth of reduced apple cider and gooey caramel bits in a soft, buttery cookie. With a hint of vanilla and a crispy sugar-coated exterior, they’re an irresistible seasonal delight.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple cider, reduced to 1/4 cup

Dry Ingredients

  • 1 1/2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins and Finishing

  • 1 cup caramel bits or chopped soft caramels
  • 1/2 cup extra granulated sugar for rolling (optional)

Instructions

  1. Reduce apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a simmer over medium heat and continue to simmer until the cider has reduced to 1/4 cup, about 15-20 minutes. Set aside to cool completely.
  2. Cream butter and sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy, which creates a smooth base for your cookies.
  3. Add eggs and vanilla: Beat in the eggs one at a time to incorporate air and improve texture, then stir in the vanilla extract for added flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
  5. Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough.
  6. Incorporate reduced cider and caramel: Stir in the cooled reduced apple cider and caramel bits or chopped soft caramels until they’re evenly distributed throughout the dough, adding pockets of gooey flavor.
  7. Chill the dough: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This step helps the cookies keep their shape and prevents excessive spreading while baking.
  8. Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
  9. Roll cookies: If desired, place the extra 1/2 cup granulated sugar in a shallow bowl. Scoop 1-inch balls of dough and roll them in the sugar to coat for a sweet, slightly crunchy exterior.
  10. Bake: Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set but still soft.

Notes

  • Reducing the apple cider intensifies the flavor without adding too much liquid to the dough.
  • Chilling the dough is essential for controlling the spread and getting a chewy texture.
  • You can substitute caramel bits with chopped soft caramel candies if preferred.
  • If you want a crispier cookie, bake for an extra 1-2 minutes but watch closely to avoid burning.
  • Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.

Nutrition

Keywords: apple cider cookies, caramel cookies, fall recipes, autumn desserts, soft cookies, seasonal baking

Find it online: https://biteandenjoy.com/a-1-in-100-fall-delight-recipe/