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Caramel-Apple Shortbread Cookies

There is nothing like seeing my friends almost melt to the floor when they bite into something I made. These cookies never fail to elicit oohs and aahs. —Amber Taylor, Lenoir City, Tennessee
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    3 dozen


  • 1 cup butter, softened
  • 2/3 cup confectioners' sugar
  • 2-1/4 teaspoons ground cinnamon, divided
  • 2 cups all-purpose flour
  • 1/3 cup finely chopped dried apple chips
  • 15 caramels
  • 2 tablespoons heavy whipping cream
  • Additional finely chopped dried apple chips, optional


  • In a large bowl, beat butter, confectioners' sugar and 2 teaspoons cinnamon until blended. Gradually beat in flour. Stir in 1/3 cup apple chips.
  • Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. apple-shaped cookie cutter. Place 1 in. apart on greased baking sheets.
  • Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool completely.
  • In a small saucepan, melt caramels with cream and remaining cinnamon over medium heat, stirring frequently. Drizzle over cookies. If desired, sprinkle with additional apple chips. Let stand until set.
Nutrition Facts
1 cookie: 110 calories, 6g fat (4g saturated fat), 15mg cholesterol, 53mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.
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