Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Melt cold butter in a skillet over medium heat. Add flour, sugar, cinnamon, and a pinch of salt. Stir constantly until golden brown, about 5-7 minutes. Allow to cool.

In a mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add egg, concentrated apple juice, and vanilla extract, mixing well.

In another bowl, whisk together flour, cinnamon, ginger, nutmeg, allspice, baking soda, and baking powder. Fold this into the wet ingredients until just combined.

Gently fold in the diced apples, making sure they are evenly distributed. Pat apples dry with a paper towel beforehand.

Using a large cookie scoop, portion out the dough into balls and place them on the prepared baking sheet, leaving 2 inches between each.

Bake for 12 minutes, until edges are set and centers look slightly underbaked. Let them cool on the sheet for about 5 minutes before transferring to a wire rack.

Blend cream cheese and softened butter until smooth. Gradually add powdered sugar and caramel sauce, mixing until fluffy.

Frost the cooled cookies with cream cheese frosting and garnish with more diced apples, streusel, and caramel drizzle.

Serve warm or at room temperature, and enjoy!