Caramel Apple Cider Cookies

 

These cookies remind me of fall because of the cider and caramel mixed together!

½ cup butter, softened
½ cup sugar
5 (.74 oz. each) apple cider packets (I use Alpine brand)
1 egg, room temperature
½ tsp. vanilla
1 ½ cups flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp cinnamon
¼ tsp. salt
1 cup Kraft Caramel Bits

In a mixer, cream butter, sugar and apple cider mix until light and creamy, about 2 minutes. Add egg and vanilla; mix well. In separate bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add to the butter mixture and mix until well combined. Stir in caramel bits. Place 1 ½ tablespoons of rounded dough 3 inches apart on parchment lined baking sheets. Bake at 350 degrees for 11-12 minutes. Do not overbake. When cookies come out of the oven an are still warm, press any edge melted caramel bits back into the cookie (to clean it up a little since the caramel bits on the edges of the cookies will kind of melt out a little).  Can be stored 3-4 days in airtight container. 

 

Maple Pecan Cookies

I can't stop eating these! The pecans are *technically* optional, and I usually HATE nuts in my cookies, but these pecans add so much flavor and oh, my gosh, they are delicious!

Cookies:
2 1/3 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup butter, softened
1 cup packed dark brown sugar
1 large egg, room temperature
1/3 cup real maple syrup
1 tsp. vanilla extract
1 tsp. maple extract
1 cup chopped pecans (optional, but absolutely delicious)
 
Icing:
2 Tbsp. butter
1/3 cup real maple syrup
1 cup powdered sugar
Pinch of salt

Cookies: In a medium bowl, whisk the flour, baking powder and salt. Set aside. In a mixer (or use hand mixer) blend the butter and brown sugar for about 3 minutes on medium speed until light and creamy.  Add egg and beat until combined. Add maple syrup and extracts and beat about a minute until all combined. Pour flour mixture into butter mixture while mixer is on low. Add chopped pecans and mix on low until incorporated. Cover dough or wrap in plastic wrap and refrigerate for 2 hours. Scoop by 1 ½ tablespoonfuls and place 3 inches apart onto parchment lined baking sheets. Bake 12-13 minutes at 350 degrees. Edges should brown slightly and centers may still look soft. Let cool on pan for 5 minutes before removing to a rack to cool.

Icing: In a saucepan on low heat, whisk together the 2 tablespoons of butter and 1/3 cup maple syrup until well blended. Remove from heat and add the pinch of salt and whisk in the powdered sugar until combined. Drizzle over cooled cookies. (If you make this too far in advance, the icing will cool on its own and you will need to reheat it to drizzle.)