Ingredients
⅓cupgranulated sugar
½tspapple pie spice
2½cupsall purpose flour,spoon and leveled
1½tspapple pie spice
1tspbaking powder
¼tspsalt
1cupunsalted butter,softened to room temperature
¾cupgranulated sugar
1large egg,room temperature
1½tsppure vanilla extract
1cupsalted caramel
Preparation
Mix the granulated sugar and apple pie spice for the topping together in a small bowl. Set aside.
Whisk the flour, apple pie spice, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed for about 2 minutes until smooth and creamy.
Add the egg and vanilla extract, and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined.
Roll balls of dough, a little less than 1 tablespoon each, and then roll generously into apple pie spice/sugar mixture to coat.
Place dough balls onto a large lined baking sheet. Using a thumb or the end of a spatula, make an indent into each cookie.
Chill the shaped cookies for at least 2 to 3 hours and up to 4 days. Cover them if chilling for longer than 3 hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Remove the chilled and shaped cookies from the refrigerator. Divide between both baking sheets, spacing the cookies about 2 to 3 inches apart.
Bake for 12 minutes, remove from the oven, and spoon ½ teaspoon of caramel into each indentation. If the indents have lost their shape or have puffed up, use the end of a spatula to make an indent again.
Place cookies back in the oven for 1 to 2 more minutes.
Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Caramel will set after a couple of hours.
Serve and enjoy!
