Ingredients
Equipment
Method
Make the Apple Filling
- Melt the butter in a skillet over medium heat. Add the cinnamon and stir until combined.
- Add the diced apples, brown sugar, vanilla extract, lemon juice, and salt. Stir well and cook for 5 minutes, stirring occasionally.
- In a small bowl, mix the water and cornstarch until smooth. Stir the mixture into the apples.
- Cook for another 5 minutes, stirring frequently, until the apples are tender and the sauce has thickened. Remove from the heat and let cool before filling the cookies.
Make the Cookie Dough
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, granulated sugar, vanilla extract, cinnamon, and salt until creamy and evenly combined.
- Add the eggs and beat briefly until incorporated, scraping down the bowl as needed.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Add to the butter mixture and mix just until combined.
- Divide the dough into 18 equal portions and shape into balls. Arrange on the prepared baking sheets, leaving about 3 inches (7.5 cm) between them.
- Press the bottom of a small glass into each dough ball to create an indentation. Keep a raised border and enough dough underneath to hold the filling.
- Divide the cooled apple filling evenly among the cookie centers.
- Bake for approximately 10 minutes, until the edges are lightly golden and the cookie borders look set.
- Let the cookies cool on the baking sheets until firm enough to move, then carefully transfer to a wire rack.
- Drizzle with caramel sauce, if desired, or serve slightly warm with vanilla ice cream.
Notes
- Apples: Granny Smith, Honeycrisp, or Pink Lady are good choices. Dice them finely and evenly so they fit neatly into the cookie centers.
- Flour: Spoon the flour into the measuring cup and level it off, or weigh it. Packing flour into the cup can make the cookies dry.
- Shaping: If the glass sticks, lightly dust its bottom with flour. If the dough becomes too soft to shape, chill it briefly.
- Baking: The listed bake time is per batch. Ovens and cookie thickness vary, so check the edges and cookie borders before removing.
- Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze cooled cookies for up to 3 months, separating layers with parchment. Thaw overnight in the refrigerator and add caramel before serving.