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Caramel Apple Stuffed Gingerbread Cookies

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Caramel apple stuffed gingerbread cookie cups are soft and chewy gingerbread cookie cup that is filled with the most delicious caramel apple filling that is then topped with caramel icing. Once you try these it will soon become your favorite cookie for any occasion. 

Caramel Apple Gingerbread Cookies

Apple Stuffed Gingerbread Cookies 

I am a huge fan of gingerbread cookies recipes, but this year I wanted to elevate them a little bit more into an elegant but simple dessert. Meet these incredibly easy and tasty apple gingerbread cookies with caramel sauce! I promise you that once you make these they will be the hit of the holiday party this year! 

For more tasty dessert ideas be sure to try our funnel cake recipe as well as our pineapple and coconut pina colada cake

Apple Stuffed Gingerbread Cookie with caramel dripping

What do I need to get started? 

Ingredients for gingerbread apple cookies
  • Unsalted butter  – or margarine
  • Brown sugar 
  • Egg 
  • Molasses – not blackstrap
  • All purpose flour 
  • Baking soda 
  • Salt 
  • Ground ginger 
  • Cinnamon 
  • Ground cloves 
  • Ground nutmeg 
  • Granulated sugar – this is for rolling the cookie in before baking
  • Caramel Tidbits – these don’t melt all the way and give a chewy texture to the apple filling. If you prefer it to be creamier instead use caramels.  Unwrap and cut them into pieces for easier melting
  • Apples – you can use any apple you want.  I prefer Granny Smith.
  • Cream Cheese – regular
  • Caramel ice cream topping
  • Cool whip – this helps the icing be fluffy

How to Make Stuffed Apple Gingerbread Cookies

  1. Preheat the oven to 350°, and spray a mini muffin pan with non-stick cooking spray. Combine the butter and brown sugar in a stand mixer (or use a hand mixer if you prefer) beat until creamy. 
  2. Add the molasses and the egg and beat until combined. 
  3. In a small bowl combine the flour, baking soda, salt, ground ginger, cinnamon, ground cloves, and ground nutmeg. 
  4. Add the flour mixture to the mixing bowl, mix until just combined. 
  5. Using a small ice cream scoop, roll the cookie dough and place in the muffin pan. Repeat until all the dough is used. 
  6. Using the back of a spoon, or your fingers, press the dough around the muffin pan forming a bowl. Press it over the top a little to form a lip around the edge.
  7. Place in the oven and bake for 10 minutes. 
  8. When the cookies have baked, press the spoon into the centers to create the cup.
  9.  Allow cookies to cool before removing from the muffin pan. 
  10. To prepare the caramel apple filling, melt the butter in a saucepan over medium heat. Add the apples, lemon juice, brown sugar, cinnamon, ground nutmeg, ground cloves, and salt and mix. 
  11. Cook until the apples are fork tender, approximately 5 minutes. If the apples get too dry, add a teaspoon of water occasionally if needed. 
  12. Add the caramel tidbits and allow to melt slightly. 
  13. To prepare the topping, use  a stand mixer to whip the cream cheese until fluffy. 
  14. Add the caramel ice cream topping and combine. 
  15. Use a spatula to fold in the whip cream. 
  16. To assemble, divide the caramel apple filling evenly between the gingerbread cups. 
  17. Pipe or spoon frosting onto the apple filling. 
  18. You can serve with a sprinkle of cinnamon if you would like.

Tips Tricks and FAQs

  • Be sure to use a mini muffin pan for this recipe.
  • When you scoop your measuring cup into your flour you pack your flour into your measuring cup causing you to use too much flour. To measure your flour properly you will want to spoon your flour into your measuring cup. If the cup gets too full, run the back of a butter knife across the top to level it. 
  • You will want to press the cookies up onto the edge of the pan so that it forms a ridge on the cups. 
  • Use soft caramels to ensure they melt for the caramel apple filling. Carmel tidbits do not melt as well as the soft caramels. 
  • If the apples get too dry while cooking, add water, a teaspoon as needed.
  • If you prefer you can omit the caramel ice cream topping from the whipping cream and then drizzle it on top of the cookie cup. 
stuffed apple gingerbread cookies

Storage

You will want to store your caramel apple gingerbread cups in an airtight container in the fridge for up to 5 days. 

If you are going to store these for later, store the whipping cream separately so you can warm up the cookie cup after refrigerating. 

Apple Gingerbread Cookies on a tray

These are best enjoyed warm. When you are ready to enjoy a leftover cookie cup, place it in the microwave for about 10 seconds. After it is warm add the whipping cream if you prefer. It will taste just like it did when you first made it. 

Gingerbread apple stuffed cookie cups
Caramel Apple Gingerbread Cookies

Caramel Apple Stuffed Gingerbread Cookies

Yield: 24
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Caramel apple stuffed gingerbread cookie cups are soft and chewy gingerbread cookie cup that is filled with the most delicious caramel apple filling that is then topped with caramel icing. Once you try these it will soon become your favorite cookie for any occasion. 

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon nutmeg
  • 3/4 cup granulated sugar, for rolling

Caramel apple filling:

  • 3 cups apples, peeled and chopped into small cubes
  • 1 Tablespoon unsalted butter
  • 1 teaspoon lemon juice
  • 3 Tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • ½ cup Caramel tidbits

Whipped topping:

  • 8 ounces cream cheese, softened
  • 1/4 cup caramel ice cream topping
  • 2/3 cup whip cream

Instructions

  1. Preheat the oven to 350°, and spray a mini muffin pan with non-stick cooking spray. Combine the butter and brown sugar in a stand mixer (or use a hand mixer if you prefer) beat until creamy. 
  2. Add the molasses and the egg and beat until combined. 
  3. In a small bowl combine the flour, baking soda, salt, ground ginger, cinnamon, ground cloves, and ground nutmeg. 
  4. Add the flour mixture to the mixing bowl, mix until just combined. 
  5. Using a small ice cream scoop, roll the cookie dough and place in the muffin pan. Repeat until all the dough is used. 
  6. Using the back of a spoon, or your fingers, press the dough around the muffin pan forming a bowl. Press it over the top a little to form a lip around the edge.
  7. Place in the oven and bake for 10 minutes. 
  8. When the cookies have baked, press the spoon into the centers to create the cup.
  9.  Allow cookies to cool before removing them from the muffin pan. 
  10. To prepare the caramel apple filling, melt the butter in a saucepan over medium heat. Add the apples, lemon juice, brown sugar, cinnamon, ground nutmeg, ground cloves, and salt and mix. 
  11. Cook until the apples are fork-tender, approximately 5 minutes. If the apples get too dry, add a teaspoon of water occasionally if needed. 
  12. Add the caramel tidbits and allow them to melt slightly. 
  13. To prepare the topping, use a stand mixer to whip the cream cheese until fluffy. 
  14. Add the caramel ice cream topping and combine. 
  15. Use a spatula to fold in the whipped cream. 
  16. To assemble, divide the caramel apple filling evenly between the gingerbread cups. 
  17. Pipe or spoon frosting onto the apple filling. 
  18. You can serve with a sprinkle of cinnamon if you would like.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 476Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 70mgSodium: 426mgCarbohydrates: 71gFiber: 2gSugar: 51gProtein: 5g

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