Chewy, spiced, and drizzled with rich caramel, try these Caramel Apple Ginger Snaps for a new twist on a nostalgic fall favorite!
At the risk of publicly embarrassing myself, I am here to admit that I am one of those “Disney adults.” I started going to Disney Land as a kid, but I have just as much (if not more) fun visiting the park as an adult. No matter what culinary specialties they’ve come up with over the years, there is one treat at Disney Land that I absolutely can’t resist—their mouthwatering caramel apples! Every time I bite into a caramel apple, I am flooded with lifelong memories of my visits to the “Happiest Place on Earth”. I recently developed this recipe for caramel apple ginger snaps as an homage to the flavors of past Disney adventures. While I may not be able to hit the park as often as I’d like, these ginger snaps capture that magical caramel apple flavor that makes my taste buds soar!
These cookies offer a delicious combination of the classic flavors of fall baking. Warm ginger and cinnamon combine in a spiced backdrop that pairs perfectly with chewy bits of dried apple. The rich, earthy sweetness of molasses deepens the flavor profile and complements the gentle sweetness of the coconut sugar. A silky and decadent caramel sauce ties everything together. The result? A dessert that feels as special and comforting as it tastes.
Are you looking for a sweet treat to serve at your next fall gathering? Or are you in search of an afternoon bite that you can bring along to the office? However you choose to enjoy your caramel apple ginger snaps, I can guarantee that these fall-inspired cookies will fit the bill!
A deeper dive into the caramel apple
For many of us, it might feel like the caramel apple has always been here, waiting to greet us each year as autumn approaches. But did you know that the caramel apple is a relatively recent culinary creation? That’s right—the first caramel apple on record was made in the United States in the 1950s when a Kraft Foods employee experimented with dipping apples in melted caramels left over from Halloween. Earlier iterations of the caramel apple include the “toffee apples” of Victorian England, which were a popular treat at outdoor festivals or fairs, and the sugar-coated apples that made their appearance throughout Europe. Today, you can find simple versions of the caramel apple at your local grocery or candy store. Gourmet versions of the caramel apple, like my favorite at Disney Land, can also feature coatings like chocolate, chopped nuts, or various types of candy. These caramel apple ginger snaps fold the flavors of this timeless treat into a cookie that is as easy to scarf down as it is to prep!
How do I store leftovers?
To store your leftovers, first place your cooled cookies into an airtight container. You can store these at room temperature for up to 4 days or in the fridge for up to 1 week. If you’re looking for longer-term storage, you can also freeze your leftover cookies for up to 3 months. Personally, I recommend storing the caramel sauce separately from the cookies so it doesn’t affect their texture. You can store your caramel sauce in an airtight container in the fridge for up to 1 week. Just heat the sauce gently in the microwave or on the stovetop until warmed through before glazing your cookies.
Serving suggestions
These versatile cookies work great on their own, but they’ll also shine alongside a range of other dishes. Prepping a dessert tray for a fall-themed gathering? You could serve these ginger snaps along with these Gingerbread Cake Bars, Gingerbread Biscotti With Coffee Glaze, or these Gingersnap Chocolate Cookie Bars. Looking for a beverage to complement your caramel apple ginger snaps? You could also pair your cookies with a glass (or two) of this Gingersnap Cookie Steamer Drink, Eggnog, or Wassail.
Ingredients
For The Caramel Sauce:
- 1/2 cup coconut sugar
- 2 1/2 tablespoons butter
- 1/4 cup full-fat coconut milk
For The Cookies:
- 1/4 cup coconut oil melted
- 1 cup coconut sugar plus additional for rolling
- 1 large egg white
- 2 tablespoons molasses plus 2 teaspoons
- 1 1/2 cups finely ground almond meal plus 1 tablespoon
- 1/4 cup coconut flour sifted
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1/2 cup dried apples lightly packed and diced
Instructions
To Make The Caramel Sauce:
- In a large pan over medium heat, combine all of the caramel sauce ingredients and stir until smooth and well mixed.
- Bring to boil and cook, stirring frequently, until the sauce begins to thicken, about 3-4 minutes.
- Transfer to a bowl and immediately refrigerate to let the sauce cool and thicken up more.
To Make The Cookies:
- In a large bowl, beat together the melted coconut oil and coconut sugar just until the sugar is moistened.
- Add in the egg white and molasses and beat again until smooth and well mixed.
- Add the remaining ingredients, up to the dried apples, into the bowl and stir until a sticky dough forms.
- Add the dried apples and stir until they are evenly dispersed throughout the dough.
- Place the bowl into the refrigerator for 10 minutes to make it easier to roll.
- Once chilled, preheat your oven to 350°F and line 2 cookies sheets with parchment paper or a silicone liner. Additionally, pour some coconut sugar into a shallow plate with sides.
- Roll the dough into heaping tablespoon balls and then roll in the coconut sugar. Place onto the prepared cookie sheet and lightly press to slightly flatten the ball out. Repeat with remaining dough.
- Bake until the edges are lightly golden brown and crispy, about 15 minutes. Let cool on the pan completely.
- Once cooled, drizzle the chilled caramel sauce and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
we halved the sugar in the cookies and made a slightly thicker caramel, didn’t wait for them to cool and dolloped it ontop, letting it melt slightly with the warmth. SO DECADENT!!