Caramel Apple Cookies
- Prep Time: 30 minutes
- Cook Time: 8 - 10 minutes
- Servings: 24
- Course: Dessert
These delicious cookies are a great treat for a cold weather day.
Reynolds Kitchens tip
Line your counters with Reynolds® Parchment Paper for mess-free cookie decorating! When you’re done, simply pick up all four corners of the parchment and toss!
- For the Cookies:
- 1/2 cup shortening
- 1 1/4 cups packed brown sugar
- 1 egg
- 1/2 cup apple juice
- 2 1/4 cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 medium tart apple, peeled, cored and coarsely shredded (1 cup)
- 3/4 cup golden raisins
- For the Frosting:
- 2 tablespoons butter
- 1/3 cup packed brown sugar
- 1 tablespoon water
- 1 cup powdered sugar
- 1/2 to 1 1/2 teaspoons warm water, if needed
- 1 cup finely chopped walnuts, if desired
- Reynolds® Parchment Paper
Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
In a large bowl, beat shortening and the brown sugar with an electric mixer on medium speed until combined. Add egg; beat 1 minute. Add apple juice; beat at low speed until blended.
Stir together flour, baking soda, cinnamon, cloves and salt. Add to egg mixture, beating at low speed until combined.
Fold in apple and raisins. Drop dough by slightly rounded spoonfuls 1 1/2 inches apart onto lined cookie sheet. Bake for 8 minutes or until edges are lightly browned.
Let stand 1 minute on cookie sheet. Remove to wire racks and cool.
To make the frosting, mix butter, brown sugar and water in a medium pan over low heat, stirring until melted and just beginning to simmer. Remove from heat. Whisk in powdered sugar until smooth. If needed, stir in warm water, 1/2 teaspoon at a time, if needed to reach desired consistency for spreading.
Spread a thin layer of frosting on cookies. Sprinkle with chopped walnuts, if desired.
Back to top