Description
These Latke Cookies combine the nostalgic flavors of classic latkes with a sweet twist, featuring crispy potato sticks baked into buttery cookies topped with a rich apple caramel sauce. Perfect for holiday treats or a unique dessert, they offer a delightful balance of crunchy texture and luscious caramel flavor.
Ingredients
Scale
Apple Caramel
- 2 pt. apple cider
- 1 cup (215 g) packed light brown sugar
- 3/4 cup heavy cream
- 5 tbsp. unsalted butter
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cinnamon
Cookies
- 2 1/2 cups potato sticks
- 1 cup (2 sticks) cold unsalted butter, cut into 1/4″ cubes
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (65 g) powdered sugar
- 1 tsp. kosher salt
- 1 1/2 tsp. vanilla extract
- 2 1/4 oz. (270 g) all-purpose flour, plus more for dusting
Instructions
- Make Apple Caramel: In a medium saucepan over medium-high heat, bring the apple cider to a boil. Cook, stirring frequently, until the liquid reduces significantly and becomes syrupy, about 15 to 20 minutes, yielding approximately 1/3 cup.
- Finish Caramel: Lower heat to low and add light brown sugar, heavy cream, butter, and salt. Whisk thoroughly to combine. Increase heat back to medium-high and cook, stirring occasionally, until the caramel thickens and darkens to a rich brown, about 6 to 8 minutes. Stir in ground cinnamon. Remove from heat and allow it to cool and thicken.
- Make-Ahead Tip: Caramel can be prepared up to 3 weeks in advance. Store in an airtight container in the refrigerator, gently reheating before use.
- Roast Potato Sticks: Preheat oven to 350°F (175°C). Spread potato sticks evenly on a parchment-lined baking sheet. Bake until they turn golden brown and darker in color, 5 to 6 minutes. Remove and let cool completely.
- Prepare Cookie Dough: Using the whisk attachment on a stand mixer, beat cold unsalted butter, granulated sugar, powdered sugar, and kosher salt on medium speed until a paste forms, not fully creamed. Add vanilla extract and mix until combined.
- Add Flour and Potato Sticks: Mix in all-purpose flour on low speed just until dough forms, scraping the bowl sides as needed. Crush enough roasted potato sticks to measure 1 cup and fold into the dough. The dough should be crumbly but hold together when pressed.
- Chill Dough: Turn dough out onto lightly floured surface and roll into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate until firm, about 1 hour.
- Slice and Bake: Cut the chilled dough log into 1/4-inch thick rounds. Arrange on two parchment-lined baking sheets, spacing cookies about 2 inches apart. Bake at 350°F (175°C) for 12 to 14 minutes until edges are golden brown.
- Cool and Prepare Toppings: Allow cookies to cool completely on baking sheets. Warm the apple caramel gently to a drizzle consistency before decorating.
- Decorate Cookies: Dip each cookie one at a time into the warmed caramel, then top with remaining roasted potato sticks. Drizzle with more caramel for an elegant finish. Let caramel set for about 10 minutes before serving.
Notes
- Caramel can be made ahead and stored refrigerated for up to 3 weeks.
- Ensure potato sticks are cooled before folding into dough for best texture.
- Use cold butter cubes to achieve the ideal dough consistency.
- Rolling dough into a log facilitates easy slicing and uniform cookies.
- The apple caramel adds a rich, autumnal flavor that balances the savory notes of the potato sticks.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: latke cookies, apple caramel, potato stick cookies, holiday cookies, dessert, baked cookies, caramel drizzle
