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

Melt the cold butter in a medium skillet and stir in flour, white sugar, ground cinnamon, and salt until clumps form. Cook for 5-7 minutes until golden brown.

Cream together the softened butter, white sugar, and dark brown sugar until light and fluffy. Beat in the egg, concentrated apple juice, and vanilla extract.

Whisk together the dry ingredients: flour, ground cinnamon, ground ginger, nutmeg, allspice, salt, baking soda, and baking powder.

Gradually add the dry ingredients to the wet mixture and fold in the diced Granny Smith apples.

Using a cookie scoop, portion out 9 equally sized dough balls on the prepared baking sheet.

Bake for approximately 12 minutes or until edges are golden. Allow to cool completely.

Beat together cream cheese and remaining butter until smooth. Gradually mix in powdered sugar and caramel sauce, then whip until fluffy.

Frost each cooled cookie with cream cheese frosting and top with cubed apple, streusel, and a drizzle of caramel sauce.