Caramel Apple Gingerbread Cookies
Easy apple pie gingerbread cookies with a gooey caramel center.
Prep Time30 mins
Cook Time16 mins
Total Time46 mins
Servings: 22 cookies
For the Cookies
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 granny smith apple, peeled and diced
- 3/4 cup unsalted butter, room temp
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsulphured molasses
- 1 egg yolk
- 1 tbsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 22 soft caramel candies, unwrapped
For the Glaze
- 3/4 cup confectioners' sugar
- 2 tbsp milk
Preheat oven to 375 degrees.
In medium mixing bowl, combine flour, cornstarch, baking powder, and salt. Mix in diced apple. Set aside.
Cream together butter and sugars in mixer on medium speed for about 2 minutes.
Mix in molasses, egg yolk, and spices until combined.
Add half of flour mixture into the sugar mixture. Scrap bowl and then stir in the second half of the flour mixture.
Using the back of a spoon or a rolling pin, slightly flatten each piece of caramel.
Scoop one tablespoon of cookie dough and place a caramel on top. Place another tablespoon of dough on top covering the caramel and roll into a ball.
Place cookies on a parchment lined baking sheet and bake for 16 minutes.
Allow cookies to cool on baking sheet for approximately 10 minutes before transferring to a cooling rack.
Once cookies have cooled, whisk together milk and confectioners’ sugar and drizzle glaze on top of each cookie. Store cookies in an airtight container.