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Caramel Apple Linzer Cookies

Caramel Apple Linzer Cookies

These Caramel Apple Linzer Cookies feature a gooey apple cider caramel center sandwiched between a pair of buttery apple pie spiced biscuits.
Prep Time 45 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Course Dessert
Servings 32 cookies

Equipment

  • 1 Linzer cookie cutter set
  • 1 Large skillet
  • 2 Large Baking Sheets
  • 1 hand or stand mixer

Ingredients
  

Apple Spiced Linzer Cookies

  • 1 cup unsalted butter softened
  • 1 cup powdered sugar sifted
  • 2 large egg yolks
  • 36g (1.3 oz) freeze-dried apples blitzed
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • tsp ground cloves
  • cups all-purpose flour
  • 1 cup almond flour
  • ¼ cup heavy cream

Apple Cider Caramel

  • 1 cup apple cider
  • ¾ cup demerara sugar
  • ½ cup unsalted butter cold, cut into cubes
  • ¼ cup heavy cream
  • ¼ tsp salt

To Assemble

  • Additional powdered sugar for dusting
  • Edible gold glitter optional

Instructions
 

For the Cookies

  • Place the butter in a large bowl and beat until fluffy and a slightly lighter shade of yellow. Add the sugar and beat once more until smooth. Add the egg yolks and beat once again until smooth.
    1 cup unsalted butter, 1 cup powdered sugar, 2 large egg yolks
  • To the mixture add the freeze-dried apples, vanilla, cinnamon, ginger, salt, and cloves. Beat until smooth.
    36g (1.3 oz) freeze-dried apples, 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp salt, ⅛ tsp ground cloves
  • Add the almond and all-purpose flour to the bowl and mix on low. Once a crumbly dough forms slowly stream in the cream. Mix until the dough comes together.
    2½ cups all-purpose flour, 1 cup almond flour, ¼ cup heavy cream
  • Gather the dough into a ball and cut it in half. Press each half into discs and wrap. Chill the dough in the fridge for one hour or for up to two days.**
  • Once the chilling time is up, roll one-half of the dough out to 1/8 of an inch thick. Cut the dough out with the bottom cutter of a Linzer cookie cutter set. Arrange the cookies on a baking sheet lined with a silicone mat or parchment paper. Chill for 30 minutes prior to baking.
  • While the cut cookies are chilling, preheat the oven to 350°F and roll out the second half of the dough. Cut the dough using the top Linzer cookie cutter *** Arrange the cookies on a baking sheet and once you've transferred the first half of the cookies to the oven, chill the second half.
  • Bake both sets of cookies for 15 minutes or until golden. Let cool on the baking sheet for 10 minutes prior to transferring to a cooling wrack. Let cool completely.

For the Caramel

  • Pour the apple cider into a large skillet and simmer until reduced to a 1/4 cup. This should take about 10 minutes.
    1 cup apple cider
  • Stir in the sugar, butter, cream, and salt. Continue to cook until the caramel registers 238°F on a candy thermometer.
    ¾ cup demerara sugar, ½ cup unsalted butter, ¼ cup heavy cream, ¼ tsp salt
  • Take the caramel off of the heat and pour it into a heat-proof jar. Let sit unsealed until the caramel is lukewarm. From here you can let it cool completely on the counter or store it overnight in the fridge. ****

To Assemble

  • Arrange the top cookies on a cooling rack and dust them evenly with some powdered sugar. Set them aside.
    Additional powdered sugar
  • Spread a teaspoon of the room temperature caramel on one of the bottom Linzer cookies. Sprinkle the caramel with a little gold glitter and place a top cookie on top. Repeat with the remaining cookies.
    Edible gold glitter

Notes

** If you plan on chilling the dough for more than 1 hour take the dough out of the fridge 15 minutes prior to rolling it out. 
*** The cookie cutter with a window in the center.
**** If storing the caramel overnight in the fridge, make sure you let it come back up to room temperature before using. 
Keyword apple cider, caramel, cookies