Using a stand mixer with a paddle attachment beat sugar with butter at medium speed until blended.
Beat in eggs maple syrup and vanilla.
In a medium bowl combine flour baking powder baking soda and salt.
Gradually add to wet ingredients on low speed.
Blend well. Divide dough into 2 portions and cover with plastic wrap.
Refrigerate for one hour.
Meanwhile prepare the apple filling…. In a small bowl combine the sugar cinnamon nutmeg and salt.
Melt butter in a 10-inch skillet over medium heat. Add apples.
Sprinkle with the sugar mixture.
Cook and stir for 5 minutes.
Combine water and cornstarch. Add to apples.
Continue cooking for 5 minutes. Set aside to cool.
Preheat oven to 350 degrees F.
Roll out one portion of dough over a well floured surface to 1/4-inch thickness.
Add additional flour to the top of the dough if needed to make it easy to roll.
Cut 12 squares of sugar cookie dough.
Using a sharp knife about 1/4-inch from each edge of each cookie cut a 1/2-inch “V” in each corner.
Add about 1 tablespoon of apple filling to the center of each square.
Carefully pull each outer corner of dough to the center of each cookie and press gently.
Repeat with remaining filling and dough.
Using a spatula place cookies onto parchment paper on 2 cookie sheets.
For the topping combine sugar and cinnamon.
Lightly brush 1/4 cup melted butter onto the cookies.
Sprinkle with the sugar-cinnamon mixture.
Bake at 350 degrees F. for 12 to 15 minutes until cookies are golden brown on the edges.
Allow to cool on parchment paper.
For the caramel drizzle place caramel candies cream and butter in a microwave safe bowl.
Microwave in 20-30 second intervals stirring in between until caramel is smooth and completely melted.
Allow the caramel to cool to room temperature.
Drizzle the caramel over the cookies.