Apple Pie Cookies: A Creative Dessert Fusion of Two Classics
A bite-sized twist on classic apple pie perfect for sharing at any fall gathering.
Apple Pie Cookies: The Ultimate Dessert Mashup
Apple pie cookies bring together the best of both dessert worlds: the cozy, cinnamon-spiced apples of a classic pie and the portable convenience of a cookie. This recipe delivers a bite-sized treat with a flaky crust, gooey apple center, and sweet vanilla glaze—perfect for fall gatherings, holiday parties, or any occasion that calls for a twist on tradition.
Why You’ll Love Apple Pie Cookies
- Classic flavors: Warm apples, cinnamon, brown sugar, and real butter evoke the comfort of homemade pie.
- Easy to share: Everyone gets a personal, handheld dessert.
- Quick and simple: Uses store-bought pie dough to save time and effort.
- Impressive presentation: Lattice tops and a drizzle of glaze make these cookies a showstopper.
Ingredients for Apple Pie Cookies
Before you start, gather the following ingredients:
- 3 Tbsp. salted butter
- 2 apples, peeled and diced (choose firm, tart varieties like Granny Smith or Honeycrisp for best results)
- 1/2 cup packed light brown sugar
- Juice of 1/2 lemon (about 1–2 tbsp, to brighten flavors and prevent browning)
- 2 Tbsp. apple juice or cider (can substitute with water if needed)
- 1 Tbsp. cornstarch (for thickening the filling)
- 1 (14-oz.) package refrigerated pie dough (2 crusts per package; or use homemade if preferred)
- 1/2 cup powdered sugar
- 2 to 3 teaspoons heavy cream
- 1/8 teaspoon ground cardamom (optional, for added warmth and complexity)
Step-by-Step Directions
- Prepare the apple filling:
- Melt the salted butter in a medium saucepan over medium-high heat.
- Add the diced apples and cook, stirring, until slightly softened (3–4 minutes).
- Stir in the brown sugar and lemon juice. Bring to a simmer and cook until the apples become tender and juices begin to reduce (another 3–4 minutes).
- In a small bowl, whisk the apple juice (or cider or water) with the cornstarch until smooth.
- Pour the cornstarch mixture into the apples. Cook for about 1 minute, stirring constantly, until the filling thickens and looks glossy.
- Remove from heat and let the filling cool completely before assembling the cookies.
- Prepare the pie crust rounds:
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper for easy cleanup.
- Roll out one sheet of refrigerated pie dough into a 12-inch round on a lightly floured surface.
- Using a 3-inch round cutter, cut out 12 small rounds. Re-roll scraps and cut out 2 more for a total of 14 bases.
- Place the rounds spaced out on the prepared baking sheet.
- Make the lattice tops:
- Roll out the second pie crust to another 12-inch round.
- Slice into 1/2-inch wide strips. Then, cut the strips into shorter pieces about 3.5–4 inches long. You’ll need four strips per cookie (two per direction).
- Assemble the cookies:
- Spoon 1 tablespoon of the cooled apple filling onto each crust round, keeping the filling in the center and leaving a border.
- Lay two parallel pie crust strips over the filling, spaced apart.
- Lay two more strips perpendicular to the first, creating a simple lattice. Alternatively, weave the strips for an authentic pie look.
- Trim the lattice edges so they’re flush with the round, then press gently around the edges with a fork to seal the lattice to the base. This gives the cookies a decorative, rustic edge and ensures they won’t open during baking.
- Bake the cookies:
- Bake for 18–20 minutes or until the cookies are golden brown and the filling is bubbling.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely before glazing.
- Add the vanilla glaze:
- In a small bowl, whisk together powdered sugar, heavy cream, and ground cardamom (if using) until smooth and pourable.
- Once the cookies are cool, drizzle each with the glaze using a fork or spoon for a bakery-style finish.
Tips for Success
- Choose the right apples: Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape and balance out the sweetness.
- Let filling cool: If the apple filling is too hot, it can melt the pastry and make the dough soggy.
- Don’t overfill: Use about 1 tablespoon of filling per cookie to prevent spillage during baking.
- Seal well: Press the lattice firmly to the base to stop juices from escaping.
- Keep pie dough cold: Chilled dough gives you the flakiest crust and makes assembly easier.
Variations & Ideas
- Add spices: Try cinnamon, nutmeg, ginger, or allspice in the filling for extra autumn flavor.
- Mix in nuts: Chopped pecans or walnuts can be sprinkled over the filling before adding the lattice.
- Swap the glaze: Drizzle melted caramel or a brown sugar icing for a different finish.
- Gluten-free option: Use pre-made or homemade gluten-free pie dough.
- Serve warm: Heat cookies gently before serving and top with a scoop of vanilla ice cream.
Serving Suggestions
- Afternoon snack: Enjoy with hot apple cider or tea.
- Holiday tables: Arrange on a cake stand with other seasonal treats for a festive dessert spread.
- Gift boxes: Pack in a bakery box lined with parchment to gift to friends or neighbors.
Storing & Freezing
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Extend shelf life by storing in the fridge for up to 5 days.
- Freezing: Freeze baked (and cooled) cookies in a freezer-safe container for 1–2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Wait to drizzle glaze until after thawing for best appearance.
Baking Tools & Equipment
- Medium saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
- Round biscuit or cookie cutter (about 3 inches)
- Rolling pin
- Baking sheet
- Parchment paper
- Fork (for sealing edges)
- Wire cooling rack
Nutrition Facts (Per Cookie, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Fat | 5g |
| Saturated Fat | 2.5g |
| Carbohydrates | 18g |
| Sugar | 10g |
| Protein | 1g |
| Fiber | 1g |
| Sodium | 50mg |
What others are reading
Please note: Nutrition information is an estimate and may vary based on ingredients and serving size.
Frequently Asked Questions (FAQs)
Can I use homemade pie dough?
Absolutely! If you prefer the flavor and texture of homemade, substitute your favorite double-crust pastry for store-bought. Just be sure to chill it thoroughly before rolling and cutting.
Which apples are best for apple pie cookies?
Tart, firm apples hold their shape and provide the best flavor. Granny Smith, Honeycrisp, and Braeburn are all excellent choices.
Can I make the filling ahead?
Yes, the apple filling can be prepared up to 2 days in advance. Store it covered in the refrigerator until ready to assemble your cookies.
How do I stop the filling from leaking out?
Use only about 1 tablespoon of filling per cookie and be sure to seal the lattice to the base firmly using a fork.
Are apple pie cookies freezer-friendly?
Yes, bake and cool completely, then freeze in an airtight container. Add glaze after thawing for the best texture and appearance.
Expert Baking Tips
- Work quickly with dough: Pie dough softens fast. If it becomes sticky, refrigerate for 10 minutes before rolling again.
- Keep the filling from being too wet: Cook filling until almost all liquid evaporates; excess moisture can make cookies soggy.
- Creative toppings: Add a sprinkle of coarse sugar before baking for a bakery finish.
More Apple-Inspired Cookies to Try
- Caramel apple cookies with real grated apple and a caramel glaze
- Apple pie thumbprint cookies filled with spiced filling and topped with streusel
- Classic apple oatmeal cookies packed with dried apples and cinnamon
The Cozy, Crowd-Pleasing Treat Everyone Will Love
Apple pie cookies are an exceptional way to turn the nostalgia of homemade apple pie into something cute, portable, and ideal for sharing. Whether you’re baking for a holiday, a potluck, or simply satisfying a craving, these cookies blend simplicity and classic flavors in every bite. Try them once and you’ll want them on every autumn dessert table!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a41138141/apple-pie-cookies-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9553/dreamy-apple-pie/
- https://www.thepioneerwoman.com/food-cooking/recipes/a40679758/caramel-apple-cookies-recipe/
- https://sugarspunrun.com/apple-pie-cookies/
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Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.
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