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Apple Pie Cookies Recipe

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4 from 10 reviews

These Apple Pie Cookies combine the classic flavors of homemade apple pie with the convenience and fun of cookies. Featuring a tender pie crust filled with a cinnamon-spiced apple filling and topped with a delicate lattice crust, these cookies are perfect for a cozy dessert or an elegant treat at gatherings.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Apple Filling

  • 4 Tablespoons unsalted butter
  • 3 apples (cored, peeled, and cut into small cubes)
  • 1 ½ teaspoons lemon juice
  • ⅓ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 Tablespoon cornstarch

Pie Crust and Topping

  • 4 store-bought refrigerated pie crusts
  • 1 large egg (beaten)
  • ¼ cup granulated sugar (for topping)
  • 2 teaspoons ground cinnamon (for topping)

Instructions

  1. Preheat oven: Preheat your oven to 350°F to ensure it’s at the perfect temperature once your cookies are ready to bake.
  2. Prepare apple filling: Melt 4 tablespoons of unsalted butter in a medium pan over medium-low heat. Add the peeled and cubed apples, 1 ½ teaspoons lemon juice, ⅓ cup granulated sugar, 2 teaspoons ground cinnamon, ¼ teaspoon salt, and ¼ teaspoon ground nutmeg. Stir well to combine all ingredients.
  3. Cook and thicken filling: Heat the mixture while stirring often until it begins to boil, approximately 6-7 minutes. Cover and let it simmer for about 7 more minutes until the apples soften. Add 1 tablespoon of cornstarch and continue stirring and heating for another 2 minutes until the mixture thickens. Remove from heat and allow it to cool.
  4. Cut pie crust circles: Unroll 2 pie crusts onto parchment paper. Using a circle-shaped cookie cutter, cut out 24 circles. Re-roll scraps as needed to get all circles.
  5. Assemble bottom crust and filling: Line 2 baking sheets with parchment paper or silicone mats. Place the pie crust circles on the sheets, leaving about 1 inch between them. Spoon 1 tablespoon of the cooled apple filling into the center of each circle, leaving a border around the edges. Brush the border with the beaten egg.
  6. Create lattice topping: Slice the remaining 2 pie crusts into thin strips. Weave these strips over each cookie to form a lattice pattern. Press the lattice edges gently onto the bottom crust to seal. Trim the edges with the cookie cutter for a uniform shape.
  7. Apply egg wash: Brush the lattice tops with beaten egg to help achieve a golden finish.
  8. Add cinnamon sugar topping: In a small bowl, combine the remaining ¼ cup granulated sugar with 2 teaspoons ground cinnamon. Sprinkle this mixture generously over each cookie.
  9. Bake: Bake the cookies for 20-22 minutes or until the crust is golden brown and fully cooked.
  10. Cool and serve: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. These can be enjoyed either cooled or slightly warm.

Notes

  • Use tart apple varieties like Granny Smith for a balanced sweet-tart flavor.
  • Ensure the apple filling is well cooled before assembling to prevent soggy crusts.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Reheat gently in a microwave or oven for a warm treat.
  • For a dairy-free version, substitute butter with a plant-based alternative and use a dairy-free pie crust.

Find it online: https://allcookedup.com/apple-pie-cookies-recipe/