Yield:
2 Dozen (Heaping #60 Scoop)
Prep Time:
15 Minutes
Cook Time:
10 – 12 Minutes
Category
Desserts
Calories:
150
Carbs:
16.9
Fat:
8.3
Fiber:
0.6
Protein:
2
WW Points:
7
ingredients
Apple Filling
2 apples, peeled and diced (1 Granny Smith + 1 Honeycrisp)
½ ounce butter
¼ vanilla bean
1 ounce sugar
Pinch of salt, cinnamon, and nutmeg
1 tablespoon cold water
½ tablespoon cornstarch
Cinnamon Cookie Dough
2 ⅓ cups bread flour, spooned and leveled (all-purpose flour works here too)
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
½ cup packed brown sugar (light or dark)
1 large egg + 1 egg yolk, room temperature
1 teaspoon vanilla extract
Cinnamon Sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
Finishing
4 tablespoons sugar-free caramel sundae syrup
directions
Step 1:
Make the apple filling: Stir together the cold water and cornstarch in a small bowl and set aside. Peel, core, and dice the apples. In a large sauté pan, melt the butter, then add the apples and vanilla, spreading them into a single layer. Cook until most of the water evaporates. Add the sugar, spices, and the cornstarch mixture. Continue cooking until the mixture thickens. Set aside to cool completely.
Step 2:
Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Step 3:
In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt.
Step 4:
In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Mix in the egg, egg yolk, and vanilla. Add the dry ingredients and fold just until no dry streaks remain.
Step 5:
In a shallow bowl, combine the granulated sugar and cinnamon. Scoop the cookie dough using a heaping #60 scoop, drop each portion into the cinnamon sugar, and toss to coat. Arrange on the baking sheet.
Step 6:
Use a measuring teaspoon or your thumb to press an indent into the center of each cookie. Fill each indent with about 1 teaspoon of cooled apple filling.
Step 7:
Bake for 10–12 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Ensure the baking sheet is fully cooled before baking the next batch.
Step 8:
Finish with a drizzle of caramel sauce.