3tablespoonscaramel sauce(I used Ghirardelli, but can use Mrs. Richardson or an ice cream caramel sauce)
1/2teaspooncaramel extract
1tablespoonheavy cream
Homemade Streusel
2tablespoonsbutter
1/3cupall purpose flour
pinchsalt
1/4teaspoonground cinnamon
2tablespoonsrolled oats
Instructions
Cookies
Preheat oven to 350°F. In medium bowl whisk flour, baking powder, baking soda, salt, cinnamon. And apple pie spice. Set aside.
In stand mixer bowl fitted with a paddle attachment cream the butter and brown sugar on medium speed for 2 mins. Add eggs and vanilla. Beat until well combined.
Add half of the flour mixture and mix until partially combined. With mixer on low, add the apple juice concentrate, then add the remaining flour mixture. Mix until just combined.
Portion dough into 1/3 cup sized balls. Place on parchment lined baking sheet and bake for 12-15 mins. The tops will no longer be shiny and the edges will be set and slightly golden brown. Remove from oven and let cool on pan for 3 mins and then transfer to a cooling rack.
Caramel Frosting
Beat butter until smooth. Add powdered sugar, caramel, caramel extract, and heavy cream. Beat until smooth.
Streusel
Place butter in a small saucepan over medium low heat. Once melted stir in remaining ingredients with a fork and stir until evenly combined. Remove from heat and let cool.
Assembly
Place frosting in a ziplock bag and snip the corner with scissors. Pipe the frosting on the cooled cookie starting in the center and swirling until you reach the edges of the cookie.
Top each frosted cookie with homemade streusel.
Notes
You can make these cookies smaller, just watch the bake time as that will need to be adjusted.