Easy Upside-Down Apple Cookies Recipe | Fall Dessert
Upside-Down Apple Cookies
Upside-Down Apple Cookies
Ingredients
- 4 large baking apples (like Pink Lady or Honeycrisp)
- Kosher salt
- 1/3 cup (71 g) firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1 package (16.5 oz) refrigerated slice-and-bake sugar cookie dough (such as Pillsbury)
Instructions
Step 1
**Step 1: Prep the Oven and Apples** Start by positioning your oven racks in the upper and lower thirds of the oven—this helps the cookies bake evenly. Go ahead and preheat the oven to 350°F (175°C) while you prep the apples. Using a sharp knife or a mandoline slicer, cut your apples crosswise into very thin slices, about 1/8 inch thick. Carefully remove the tiny seeds from each slice, which should leave a delicate star shape right in the center—that’s what makes these cookies so pretty! Set aside 24 of those perfect star-shaped slices for your cookies.
Step 2
Lay your apple slices out in a single layer on a stack of paper towels, making sure none are overlapping. Sprinkle just a pinch of salt evenly over the tops — this helps draw out excess moisture and brings out their sweetness. Let them sit for about 5 minutes while the salt works its magic, then grab another stack of paper towels and gently pat each slice dry on both sides until they're no longer wet to the touch. Now your apples are ready for the next step!
Step 3
Grab a shallow bowl and stir together your brown sugar and cinnamon until well combined. Take your apple slices and press them into the sugary mixture on both sides, making sure each piece gets nicely coated. You'll want to work in small batches here to keep things manageable. Arrange 12 of your sugared apple slices on parchment-lined baking sheets, placing 6 on each sheet with about 3 inches between them so they bake evenly.
Step 4
Pop the baking dish into your preheated oven and let those apples work their magic. You'll want to bake them for about 6 minutes, keeping an eye on the sugar mixture as it slowly transforms into a beautiful amber caramel. When they're ready, the apples should be fork-tender and the syrup will be bubbling up around the edges with that gorgeous golden glow. Don't walk away during those last couple minutes – this is where the magic happens and you want to catch it at just the right moment.
Step 5
Grab your baking sheet and line it with parchment paper — you'll want it ready before you start cutting. Take your rolled-out dough and slice it into 24 even pieces, about the size of a large cookie. Now grab your baked apple slices and place one dough piece right in the center of each, pressing gently so it sticks but doesn't sink through. You're looking for a nice little dough-topped apple that holds together without squishing — think of it like tucking your apples in for a cozy bake.
Step 6
Position your baking sheets in the center of the oven and slide them in once it's fully preheated to 375°F. After about 5 minutes, pull out the racks and give each sheet a quarter turn—moving the front pans to the back and swapping the top rack pieces to the bottom—so they bake evenly. Keep an eye on those edges; they should look set and just barely golden, not pale or wet, which usually takes about 10 to 12 minutes total. Slide the sheets back in for the remaining time, then transfer them straight to wire racks so the cookies stop cooking and stay crisp. While those cool, roll out and core your next batch of apple slices and dough pieces so you're ready to go.
Step 7
Now grab a metal spatula and gently run it around the edges of each cookie, breaking the caramelized bits away from the parchment. Don't worry if a few sticky bits stick — that's totally normal! Once the edges are loosened, carefully flip each cookie over in one smooth motion. You want to see those beautiful caramelized edges release easily from the paper, and if they don't, just give them another gentle nudge with the spatula.
Nutrition Information
My Tip
Pat the apple slices very dry after salting—they'll caramelize better and won't make your cookie dough soggy. Don't skip this step, or your cookies might spread too much.
Leftovers
Store leftover cookies in an airtight container with parchment between layers to keep the crust crispy for up to 3 days. Reheat in a 300°F oven for 5-7 minutes to revive that golden texture.
Make It Your Own
Swap the sugar cookie dough for gluten-free oat flour dough and add a pinch of nutmeg to the apple filling for extra warmth. This keeps the cozy fall flavors while making the cookies gluten-free and adding a subtle spice depth.