This post is really more about the Caramel Frosting than anything else. The cookies weren’t bad either but the caramel…
WOW! The caramel… There are no words.
I’ve been wanting to try a caramel frosting recipe ever since I found one on Pinterest (it’s not the recipe I used, however). And the recipe for applesauce cookies is in a cookbook I have called Worldwide Ward Cookbook Mom’s Best Recipes. It’s a recipe that caught my eye long ago but I’ve just never made the time to make it. Yesterday I was in a cookie making mood and decided to throw caramel frosting on these applesauce cookies. Caramel apples… it’s perfect! My kids devoured them. I wasn’t sure Anthony would be fond of them. I was pleasantly surprised when he ate several and kept telling me how good they were.
Applesauce Cookies (slightly adapted)
- 1/2 c. butter (or shortening)
- 1 c. sugar
- 1 egg
- 1 c. applesauce
- 1/2 T. nutmeg
- 1/2 T. cinnamon
- 1/2 T. cloves
- 1/2 T. salt
- 1/2 T. baking soda
- 2 1/4 – 2 1/2 c. flour
Preheat oven to 350*.
Cream butter and sugar together on medium speed in stand mixer. Add egg and incorporate. Now add applesauce and mix on low speed until fully incorporated.
Combine dry ingredients in separate bowl. Add a little at a time to wet mixture, mixing on low speed between each addition until all ingredients are combined.
Drop onto lightly greased baking sheet by small, rounded spoonfuls and bake for 9-11 minutes. (**This is a pretty wet, sticky dough. Don’t make the spoonfuls too large or they will spread and run into each other.**)
These cookies are VERY soft! Be gentle when removing them from your baking sheet.
And now for the best part…
- 1 stick of butter (1/2 cup) **NOT margarine**
- 1 c. brown sugar
- 1/4 c. plus 1 T. milk
- 1 tsp. vanilla
- 2 – 3 cups powdered sugar
In a large saucepan melt the butter over medium heat and add brown sugar, stirring frequently. Bring to a boil, turn heat down slightly and let simmer for one full minute. The sauce should be dark brown and thick.
Remove from heat and add milk. Whisk in carefully. Add vanilla, whisk.
Add one cup at a time of powdered sugar and stir between each addition. Once you reach 2 cups, start adding in 1/2 cup increments until you reach desired spreading consistency. Mine was fine at 2 1/2 cups. Remember, as it cools it will thicken and get stiffer so let it be a little runnier than you plan the final product to be. If it becomes too thick, you can stir in one T. of milk at a time until it returns to the consistency you like.
Spread on cookies, cupcakes, cakes, etc. It’s absolutely delicious!!