Caramel Apple Cider Cookies

Bake up the perfect treat full of fall’s
lushest flavors!

Mandy Merriman with Baking with Blondie shares
her recipe for Caramel Apple Cider Cookies.
1 C unsalted butter room temperature
1 C sugar
1/2 t salt
1 7.4 oz box of Alpine Spiced Apple Cider Instant Drink Mix
(not sugarfree) = 10 packets
2 eggs
1 t vanilla
1 t baking soda
1/2 t baking powder
1/2 t cinnamon
3 C all-purpose flour
1 C caramel balls

1. Preheat oven to 350 degrees and line your baking sheet
with parchment paper. Set aside for later. 2. In the bowl
of your stand mixer, add butter, sugar, salt & all 10
packets of apple cider mix. Beat until smooth and fully
incorporated. Add eggs, vanilla, baking powder, baking
soda, and cinnamon then mix on low. Add the flour a 1/2 C
at a time until just mixed in. Toss in caramel balls. Mix
until combined. Don’t overmix. 3. Scoop dough into 1 inch
balls, place on a cookie sheet about 2 inches apart. Bake
for 12 minutes. They will be light in color – if you cook
too long, they’ll be hard. Trust me. Slightly undercooked
is perfect. 4. Remove from the oven, let sit for a minute,
then transfer cookies to a cooling rack. Store in an
airtight container with a slice of white bread. Serve warm,
if possible. (we nuke ours for 12 seconds for one cookie).

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