My son started kindergarten this year. It’s only been a couple months and it has already been quite a whirlwind for us! Our already-crazy life got even crazier. I love his elementary school. It is a really great school and he has such a wonderful teacher. I can tell he is going to do very well there.
Today his school had their annual Fall Festival. The school I went to had a Harvest Festival every year that I have fond memories of, so I was very excited about this. It was every bit as fun as I thought it would be. And my son had so much fun playing all the games and winning little prizes.
Since I work during the day and don’t really have the opportunities to take the time off to volunteer in the classroom or at lunchtime (which some parents do often), I took the Fall Festival as my volunteer opportunity. I helped set up the class game booth and I made cookies for the bake sale.
I made these cookies and, oh my gosh, they were so good. I have no way of knowing how they sold at the festival (even though I really would kind of like to know what other people thought of them!), but I tried one and it made me wish I’d doubled the batch and kept some home! They were soft and pillowy, full of wonderful fall flavors.
This is my first time making up a cookie recipe and we all know how finicky baking recipes can be, so if you make these (and you should), let me know if anything didn’t work. I wrote it down as I put stuff in the bowl, so it should be spot on. And so yummy!
Caramel Apple Cider Cookies
1/2 cup softened butter
1 cup brown sugar
1 t vanilla extract
1 apple, shredded (Fuji or Honeycrisp)
1/2 cup apple juice or apple cider (not sparkling)
3 cups all-purpose flour
1/4 t salt
1 t baking soda
1/4 t baking powder
1/4 t ground nutmeg
1/4 ground cloves
1-1/2 t ground cinnamon
1 bag caramel bites
In a mixing bowl, cream together butter, brown sugar, vanilla, and egg. Scrape down the sides of the bowl.
Using the large side of a grater, grate the apple, skin on.
Mix in the grated apple and juice. Tip: I grated the apple on a paper towel and then squeezed that juice out into the bowl as well.
In a separate bowl, mix together your dry ingredients: flour, salt, baking soda, baking powder, nutmeg, cloves, and cinnamon.
Add 1/2 the dry ingredients into the wet ingredients and mix. Scrape down the sides of the bowl and add the other 1/2. Mix until well incorporated, but don’t overmix or tou will have tough cookies.
Add in your bag of caramel bits.
Scoop by spoonful onto a lines baking sheet and bake at 375 for 10-12 minutes. The dough was a bit stickier than I am used to for cookie dough, but it still baked up really nicely, so I’m not worried about it.
These turned out so yummy and soft and full of fall, cidery goodness.
Quick tip: the caramel pieces will get all gooey while baking, which is good. But they will also ooze out and you’ll get these little crispy pieces. Take them off. I found them to be hard and burnt tasting. They come right off with no effort.