Gingham and Steel Bakes! Episode 4 – Caramel Apple Cookies

Here’s the latest episode of Gingham and Steel Bakes!  Notes and recipe after the video.

Notes:

  • I have a new editor!  My brother Brian gets all the credit for making this video series instantly more professional-looking and -sounding.  Let us know what you think of the new editing choices!
  • I think I messed up these cookies, as they didn’t look or taste as I expected.  The cookies were practically flavorless, and the frosting tasted maple-y, not caramel apple-y.  I suspect this might have to do with the fact that I didn’t have the right grater for the job and ended up with essentially apple pulp, instead of shreds.  I may be buying a grater soon, as this is not the first time I’ve been frustrated by the one I have…
  • I FINALLY bought a new phone (with more storage and no memory issues), so starting with the next episode, I should have much better footage – and no catastrophe in the middle of the session.  Sorry about that, y’all.
  • Baking recipes I’ve never made before is a little nerve-wracking.  I’m trying to figure out whether I should stick to brand-new-to-me recipes or go back to some I know well.  Or try making them before filming them?  Not sure.  What do you guys think?

As usual, I’d love to hear what you’re baking these days!  And if you make these cookies (and they turn out better than mine), PLEASE send me pictures!  I’d love to see your success.

Caramel Apple Cookies (sourced from Midwest Living)

  • 1/2 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon apple pie spice
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup apple juice or milk
  • 2 1/4 cups all-purpose flour
  • 1/4 cup whole wheat flour or all-purpose flour
  • 1 large tart apple (such as Granny Smith), peeled, cored, and coarsely shredded (about 1 cup)
    For the frosting:
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 3 tablespoons apple juice
  • 2 2/3 cups powdered sugar
  • 1/2 cup finely chopped pecans, toasted
  1. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1-1/4 cups brown sugar, baking soda, apple pie spice, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in egg until well combined. Add 1/2 cup apple juice; beat on low speed until combined (mixture will look curdled). Beat in as much of the flours as you can with the mixer; stir in any remaining flour. Fold in apple.
  2. Drop dough by slightly rounded teaspoons 2 inches apart onto parchment paper-lined cookie sheets. Bake in 350 degree F oven about 10 minutes or until tops are lightly browned. Let stand 2 minutes on cookie sheets. Transfer cookies to wire racks to cool.
  3. In a small saucepan heat and stir 1/2 cup brown sugar, 3 tablespoons butter, and 3 tablespoons apple juice over medium heat until sugar dissolves. Remove from heat. Whisk in powdered sugar. Spread frosting on cooled cookies and immediately sprinkle with pecans. If frosting begins to harden, stir in a small amount of apple juice to make spreading consistency. Makes about 3 dozen cookies.

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