Ingredients
Units Scale
For Sugar Cookie Cups
- 1 1/4 cups white sugar
- 1 cup butter
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
For Apple Filling
- 2 cups chopped peeled Granny Smith apples (about 2 medium)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons packed granulated sugar
For Caramel Sauce (optional)
- 1/2 cup packed cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup half-and-half
- 4 tablespoons butter
Instructions
For Sugar Cookie Cups
- Preheat oven to 350 degrees F. Grease a mini muffin pan.
- Cream together sugar and butter. Beat in egg yolks and vanilla.
- Add flour, baking soda, and cream of tartar. Stir. Taking a heaping tablespoon and scoop into mini muffin pans. Press a indent with the back of a teaspoon or your thumb.
- For apple Pie Filling:
- In 10-inch skillet, melt butter over medium-high heat. Add apples and apple pie spice; cook 5 minutes or until apples are tender. Sprinkle with sugar; cook 2 minutes or until mixture is syrupy. Allow to cool completely. Spoon into indented cookies.
For Caramel Sauce:
- In a saucepan,combine brown sugar, granulated sugar, half and half and butter over medium-low heat. Whisking and stirring for 5-7 minutes, it will thicken.
- Turn off the heat, cool slightly. Pour over apples just before serving. Store remaining sauce in a jar in the fridge.
- Store cookies at room temperature for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Cookies