• Preheat the oven to 350F, then line a baking sheet with parchment paper and set aside.

Make the streusel

• Melt the butter in a medium skillet. Remove from the heat, add the flour, sugar, cinnamon, and salt, and mix until fully moistened and forming small clumps. Return to the heat, stirring frequently until the streusel turns golden brown. Transfer to a plate and let cool.
  1/4 cup Flour, 1 tbsp Imperial Sugar granulated sugar, 1/4 tsp cinnamon, 1/4 tsp salt, 1 & 1/2 tbsp Butter

Make the cookie dough

• Cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg, concentrated apple juice, and vanilla extract, and mix to combine.
  1/2 cup butter, 3/4 cup Imperial Sugar granulated sugar, 1/4 cup Imperial Sugar dark brown sugar, 1 large egg, 2 tbsp concentrated apple juice, 1 tsp vanilla extract
• Gently mix in the flour, cinnamon, ginger, nutmeg, allspice, salt, baking soda, and baking powder until the flour mixture disappears.
  2 cup AP flour, 3/4 tsp cinnamon, 1/8 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp allspice, 3/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt
• Using a large cookie scoop (1/4 cup or 4 tbsp), scoop out 9 equal-sized cookie dough balls, place them on the baking sheet, and bake for 12 minutes. Let the cookies cool down.

Make the cream cheese frosting

• Cream the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla, and caramel, and whip until light and fluffy.
  5 oz Cream cheese Softened, 4 tablespoon Butter , 3 tablespoon Caramel sauce, 1 teaspoon vanilla extract, ¾ cup Imperial Sugar powdered sugar
• Frost the cooled-down cookies with the cream cheese frosting, top with cubed green apples, a sprinkle of homemade streusel, and a drizzle of caramel. Enjoy!
  1 green apple