Apple Pie Filling

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  4 Gala Apples, peeled and sliced

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  1/2 cup Brown sugar, packed light or dark

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  2 TBSP Unsalted butter

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  1 TBSP Cornstarch

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  1 TBSP Water

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  1/2 tsp Ground cinnamon

Salted Caramel

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  1/2 cup White granulated sugar

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  2 TBSP Unsalted butter, room temperature and cubed

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  1/4 cup Heavy cream, room temperature

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  1/2 tsp Salt

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  1 tsp Pure vanilla extract

Cinnamon Cookies

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  3 cups All-purpose flour

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  1 tsp Baking powder

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  1 tsp Ground cinnamon

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  1 tsp Cornstarch

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  1 tsp Salt

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  1 cup Unsalted butter, melted and cooled

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  1 cup Brown sugar, packed light or dark

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  1/2 cup White granulated sugar

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  1 tsp Pure vanilla extract

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  2 Large eggs, room temperature

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  2 TBSP Unsalted butter, melted

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  1/2 cup White granulated sugar

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  1 tsp Ground cinnamon

Apple Pie Filling

• Begin by preparing your apples. Peel and slice the four Gala apples, ensuring uniform thickness for even cooking. In a medium saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Once melted, add the sliced apples, 1/2 cup of brown sugar, 1 tablespoon of cornstarch (which will help thicken the filling), and 1/2 teaspoon of ground cinnamon. Stir the mixture well to coat all the apple slices. Heat the mixture, stirring occasionally, until it begins to bubble gently. Continue to cook and stir for approximately 5-10 minutes, or until the mixture thickens to a syrupy consistency and the apples become tender. It’s important to taste the apples to ensure they are soft enough to your liking but still hold their shape. This homemade filling will bring a fresh, vibrant apple flavor to your cookies.
  4 Apple,
  1/2 cup Brown sugar,
  2 TBSP Unsalted butter,
  1 TBSP Cornstarch,
  1/2 tsp Ground cinnamon,
  1 TBSP Water

Salted Caramel

• To make the salted caramel, place 1/2 cup of white granulated sugar in a small, light-colored saucepan over medium heat. Watch it very closely; the sugar will begin to melt and caramelize. Heat the sugar until all the crystals have dissolved and it transforms into a beautiful amber color. This process is quick, often taking less than 30 seconds once it starts to change. Immediately remove the saucepan from the heat to prevent burning, which can make the caramel bitter.
  1/2 cup White granulated sugar
• Carefully add half of the cubed room-temperature unsalted butter to the hot caramelized sugar. Whisk continuously until the butter is completely melted and incorporated. The mixture will bubble vigorously, so be cautious as it’s very hot. Then, add the remaining butter and continue to stir until smooth. Next, gradually pour in half of the room-temperature heavy cream, whisking constantly. The mixture will seize and bubble up significantly; this is normal. Once the first half is incorporated, add the rest of the heavy cream and whisk until you achieve a smooth, rich caramel sauce.
  2 TBSP Unsalted butter,
  1/4 cup Heavy cream
• Finally, stir in the 1 teaspoon of pure vanilla extract and 1/2 teaspoon of salt. The salt perfectly balances the sweetness of the caramel, creating that irresistible salted caramel flavor. Allow both the salted caramel and the apple pie filling to cool completely to room temperature before using them. This prevents them from melting the cookie dough or becoming too runny.
  1/2 tsp Salt,
  1 tsp Pure vanilla extract

Cinnamon Cookies

• In a medium bowl, whisk together all the dry ingredients for the cookies: 3 cups of all-purpose flour (remember to spoon and level!), 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of cornstarch, and 1 teaspoon of salt. This pre-mixing ensures that the leavening agents and spices are evenly distributed throughout the dough. Set this bowl aside for later.
  3 cups All-purpose flour,
  1 tsp Baking powder,
  1 tsp Ground cinnamon,
  1 tsp Cornstarch,
  1 tsp Salt
• In a separate large bowl, combine the wet ingredients. Add 1 cup of melted unsalted butter (ensure it has cooled to room temperature), 1 cup of brown sugar (packed), 1/2 cup of white granulated sugar, 1 teaspoon of pure vanilla extract, and 2 large room-temperature eggs. Whisk these ingredients together vigorously until they are thoroughly combined and the mixture is smooth and creamy. This step creates the foundation for your rich cookie dough.
  1 cup Unsalted butter,
  1 cup Brown sugar,
  1/2 cup White granulated sugar,
  1 tsp Pure vanilla extract,
  2 Large eggs
• Gradually add the dry ingredient mixture to the wet ingredients. Use a rubber spatula to gently fold and mix until the dry ingredients are just combined into the wet. Be careful not to overmix, as this can lead to tough cookies. Stop mixing as soon as you no longer see streaks of dry flour.
• Allow the cookie dough to rest in the bowl for 10 minutes. This resting period helps the flour fully absorb the liquids, resulting in a more tender and flavorful cookie. While the dough rests, preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper. Parchment paper prevents sticking and ensures even baking.
• Using a large cookie scoop (about 3 tablespoons per scoop), portion out the cookie dough into balls. Place approximately 6 cookie dough balls evenly spaced on each parchment-lined cookie sheet. Ensure enough space between them to allow for spreading during baking.
• Bake the cookies for 13-15 minutes, or until the edges are lightly golden and the centers are just set. Immediately after removing the hot cookies from the oven, use the back of a 1/4-cup measuring cup to gently press into the center of each cookie, creating a distinct indentation for your filling. This must be done while the cookies are hot and soft. Let the cookies sit on the hot pan for another 5 minutes after creating the indentations.
• Carefully transfer the cookies from the baking sheets to a wire cooling rack. Allow them to cool completely before proceeding with the coating and filling. Cooling completely is crucial to prevent the coating from melting and the filling from making the cookies soggy.
• In a small bowl, combine 1/2 cup of white granulated sugar and 1 teaspoon of ground cinnamon for the cinnamon-sugar coating. Melt the remaining 2 tablespoons of unsalted butter. Working one cookie at a time, use a pastry brush to lightly brush the melted butter around the outer edges of the cooled cookie. Then, gently roll the buttered edges of the cookie in the cinnamon-sugar mixture. Focus on coating the outer ring of the cookie, leaving the indented center free. This creates a beautiful, spiced crust that adds another layer of flavor and texture.
  2 TBSP Unsalted butter,
  1/2 cup White granulated sugar,
  1 tsp Ground cinnamon
• Once all cookies are coated, generously fill each indentation with the cooled homemade apple pie filling. You can use a spoon or a small cookie scoop for this. Finally, take your cooled salted caramel (warm it slightly if it’s too thick) and drizzle it artfully over the apple pie filling and the top of each cookie. Serve immediately or store for later enjoyment. These apple pie thumbprint cookies are a true autumnal delight!

High Altitude Baking: If you’re baking at a high altitude, you may need to adjust the recipe slightly. A common adjustment is to add an extra 2 tablespoons of all-purpose flour to the cookie dough to help with structure and prevent excessive spreading.

Room Temperature Dairy: For optimal results and a smooth, well-emulsified dough, remember to pull out all dairy ingredients, such as eggs and butter, about 2 hours before you plan to start baking. This allows them to reach room temperature, which is essential for proper mixing and a consistent cookie texture.

Storage: Store leftover apple pie cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The apple filling and caramel can make them a bit softer over time, so enjoy them fresh for the best experience!