Upside-Down Apple Cookies Recipe
Introduction
These Upside-Down Apple Cookies are a delightful twist on classic sugar cookies, combining tender caramelized apple slices with sweet, buttery dough. Perfect for autumn or anytime you crave a cozy treat, they’re surprisingly easy to make and sure to impress.
Ingredients
- 4 large baking apples (such as Pink Lady or Honeycrisp)
- Kosher salt
- 1/3 cup (71 g) packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1 (16.5-oz.) package slice-and-bake sugar cookie dough (such as Pillsbury)
Instructions
- Step 1: Arrange oven racks in the upper and lower thirds and preheat to 350°F (175°C). Very thinly slice the apples crosswise into about 1/8-inch thick rounds, removing seeds but leaving the star shape in the center. You should have 24 slices.
- Step 2: Place the apple slices on paper towels and lightly sprinkle with kosher salt. Let them sit for 5 minutes to draw out moisture, then pat the slices dry with additional paper towels.
- Step 3: In a shallow bowl, mix the dark brown sugar with the ground cinnamon. Rub the sugar mixture onto both sides of the apple slices in batches. Arrange 12 slices on two parchment-lined baking sheets, spacing about 3 inches apart.
- Step 4: Bake the apple slices until tender and the sugar caramelizes slightly, about 6 minutes.
- Step 5: Slice the cookie dough into 24 pieces. Top each baked apple slice with one piece of dough.
- Step 6: Bake the cookies, rotating the baking sheets top to bottom and front to back halfway through, until the edges of the dough are set, about 10 to 12 minutes. Transfer sheets to wire racks to cool. Repeat this process with the remaining 12 apple slices and dough pieces.
- Step 7: Once cooled, use a metal spatula to gently separate the caramelized edges from the parchment paper, then carefully flip the cookies over so the apple is on top.
Tips & Variations
- Use tart, firm apples like Honeycrisp or Pink Lady for the best texture and flavor balance.
- Try sprinkling a pinch of nutmeg or ground ginger into the cinnamon-sugar mix for extra warmth.
- For a dairy-free option, use a vegan sugar cookie dough alternative.
- Make the cookies smaller or larger by adjusting the slice thickness and dough pieces accordingly.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, warm gently in a low oven for a few minutes to refresh the caramelized apple topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh-made cookie dough instead of pre-packaged dough?
Yes, homemade sugar cookie dough works well if it has a similar thickness and firmness. Just slice it into pieces that match the number of apple slices for even baking.
Why do I need to salt and dry the apple slices before baking?
Salting helps draw out excess moisture so the apple slices don’t become soggy during baking. Patting them dry ensures the sugar mixture sticks well and the apples caramelize nicely.
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Upside-Down Apple Cookies Recipe
- Total Time: 33 minutes
- Yield: 24 cookies 1x
Description
Delightfully sweet and tender Upside-Down Apple Cookies featuring thinly sliced, caramelized apples topped with buttery sugar cookie dough. This easy-to-make treat combines the natural tartness of Pink Lady or Honeycrisp apples with a cinnamon-spiced brown sugar glaze, creating a perfect balance of flavors and textures baked to golden perfection.
Ingredients
Apples
- 4 large baking apples (such as Pink Lady or Honeycrisp)
- Kosher salt, for sprinkling
Spice Mixture
- 1/3 cup (71 g) packed dark brown sugar
- 1 teaspoon ground cinnamon
Dough
- 1 (16.5-oz.) package slice-and-bake sugar cookie dough (such as Pillsbury)
Instructions
- Preheat and Prepare Apples: Arrange racks in the upper and lower thirds of the oven and preheat to 350°F. Very thinly slice the apples crosswise to about 1/8 inch thickness, removing seeds while leaving a star shape in the center. You should end up with 24 slices.
- Salt the Apple Slices: Lay the apple slices on paper towels, lightly sprinkle them with kosher salt, and let them sit for 5 minutes. Then, pat the slices dry thoroughly with additional paper towels to remove excess moisture.
- Coat Apples with Sugar and Cinnamon: In a shallow bowl, combine the dark brown sugar and ground cinnamon. Working in batches, rub each apple slice on both sides with the sugar mixture to evenly coat. Arrange 12 slices on two parchment-lined baking sheets (6 slices per sheet), spacing each slice approximately 3 inches apart.
- Bake Apple Slices: Bake the apple slices for about 6 minutes until they become tender and the sugar mixture is slightly caramelized.
- Prepare Cookie Dough: Slice the cookie dough package into 24 pieces. Top each baked apple slice with one piece of dough.
- Bake Cookies: Bake the topped apples until the cookie dough edges are set and golden, about 10 to 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through baking to ensure even cooking.
- Cool and Flip Cookies: Transfer the baking sheets to wire racks to cool. Using a metal spatula, gently loosen the caramelized edges from the parchment paper and carefully flip the cookies over to display the caramelized apple on top. Repeat this process with the remaining apple slices and dough pieces.
Notes
- Use baking apples like Pink Lady or Honeycrisp for the best flavor and texture.
- Thinly slicing the apples is essential for even baking and caramelization.
- Sprinkling salt on the apples before baking helps draw out moisture for better texture.
- Ensure even spacing on baking sheets to allow proper caramelization and baking.
- Rotating the baking sheets midway prevents uneven cooking of the cookies.
- Use a metal spatula carefully when flipping to maintain the integrity of the caramelized edges.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cookies, upside-down cookies, caramelized apples, sugar cookie dough, fall desserts, easy apple recipe, cinnamon apple cookies
