Soft-baked cinnamon cookies filled with warm apple pie, drizzled in caramel, and topped with buttery crumble.
• Softened butter — ¾ cup (170g)
• Brown sugar — ½ cup (100g)
• Granulated sugar — ¼ cup (50g)
• Vanilla Extract — 1 tsp
• Ground cinnamon — ½ tsp
• All-purpose flour — 2½ cups (300g)
• Baking powder — 1½ tsp (7g)
• Cornstarch — 1 tbsp (8g)
• Total dough weight: ~742g
• Each dough ball: ~124g (4.4 oz)
• Melted butter — 2 tbsp (28g)
• Granulated sugar — ¼ cup (50g)
• Ground cinnamon — ½ tsp
• Large apples — 2, peeled and diced
• Brown sugar — ¼ cup (50g)
• Ground cinnamon — ½ tsp
• Cornstarch — 2 tsp (5g)
• All-purpose flour — 3 tbsp (22g), toasted
• Salted butter — 2 tbsp (28g)
• Brown sugar — 3 tbsp (38g)
• Ground cinnamon — a pinch
1- Apple Pie Filling Cook apples with butter, brown sugar, cinnamon, cornstarch, lemon juice, and nutmeg for 3–4 mins until soft. Set aside.
2- Cookie Dough Cream butter, brown sugar, and granulated sugar. Add eggs, cinnamon, salt, flour, baking powder, and cornstarch. Mix into a soft dough. Refrigerate dough for about 1 hour.
3- Shaping & Baking Grease 4” cookie rings if using. Place 124g dough ball in center and press gently to fill ring. Bake at 350°F (175°C) for 13–14 mins. While warm, press bottom of a glass into center to make a dent. Broil tops for 2 mins on lower rack.
4- Cinnamon Sugar Coating Brush cookies with melted butter. Dip into cinnamon sugar mixture.
5- Filling & Caramel Spoon apple filling into each cookie. Melt 7 caramels with 1 tbsp cream and drizzle over top.
6- Crumble Topping Toast flour on baking sheet at 350°F (175°C) for 5–6 mins. Rub toasted flour, brown sugar, and butter together with hands until crumbly. Top cookies with crumble. Recipe yields 6 cookies, each about 6.5 oz (185g)
