Xavier turned one month old on September 19! I knew I wanted to do some sort of milestone pictures to see how much he grows each month, and I ran across this beautiful Staub cookie sheet at Williams Sonoma so I thought, why not make a seasonal cookie recipe to go along with each picture? I love how the cookie sheet serves as a frame of reference for how much he grows each month. Plus, it gives us an excuse to make a seasonal batch of cookies! Nothing says the start of fall like apple cider and caramel. These cookies have the texture of a sugar cookie but all the flavors of fall and a little caramel drizzle to make them extra special.
1 stick salted butter
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup caramel or dulce de leche, plus more for drizzling
1 1/2 cups all-purpose flour
1 1/2 tablespoon apple cider drink mix or mulling spice mix
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 350 degrees. Set a shallow sauté pan over medium heat. When hot, add butter and let sit until brown and toasty. When melted and browned, turn heat off and transfer pan to the fridge to let cool - about 15 to 30 minutes or until butter is slightly hardened. Once cool, scoop butter into a stand mixer and add the sugar. Using the paddle attachment, beat together until light and fluffy. Add the egg, vanilla, caramel, and beat together again until combined.
In a medium bowl, whisk together the flour, apple cider/spice mix, baking soda, cinnamon, salt, and baking powder. Slowly add the dry mix to the wet mix and beat together until combined. Using a cookie scoop or tablespoon, roll dough into balls and space out on a cookie sheet. Bake for 8 to 10 minutes or until golden. If desired, drizzle with more caramel or dulce de leche when cooled.