Apple Pie Cookies are made with pie crust and pie filling, and everything you love about a full-size apple pie, but smaller, and cuter too.
There’s a sweet spot between a crunchy cookie and a juicy slice of apple pie. Enter Apple Pie Cookies – a dessert that is as delightful as it sounds.
Imagine the warm, cinnamon-kissed flavor of a traditional apple pie, packed into a bite-sized cookie that is just oozing with caramelized apple filling. It’s the kind of treat that can make you feel nostalgic and innovative all at once.
If you’ve been apple picking recently or simply have a craving for a delicious fall treat, these Apple Pie Cookies are a must-try. It’s amazing how they capture the essence of a traditional apple pie in a convenient, yummy bite-sized form.
Plus, the joy of making (and eating) them is an unforgettable experience. They’re great whether you’re serving them at a gathering or enjoying them with a cup of tea on a cozy evening.
These cookies are a delightful treat that will leave you reaching for more! So, give them a try! I promise you’re going to love them.
Common Questions About Apple Pie Cookies
Can I use my own pie crust?
Absolutely! While the recipe calls for refrigerated pie dough for convenience, making your own pie crust will elevate the flavor even more.
What kind of apples should I use?
Granny Smith apples are a popular choice for their tartness, but feel free to experiment with your favorite apples. Fresh apples are the best!
Do they taste like traditional apple pie?
You bet! These cookies capture the flavor of apple pie in a chewy cookie form. The lattice crust and sweet apple pie filling will surely remind you of the classic dessert.
Storage
These little fruit pie cookies are so fun and delicious! I have to be careful when I make them. They’re so tasty I just keep coming back for more!
Refrigerator
Store in an airtight container at room temperature for up to 5 days.
Freezer
Place cookies in a single layer inside a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying.
Tips
Once you make a few of these, you’ll figure out a good crust-to-filling ratio. If they lean a little more on the pie side instead of a cookie, well, they’re gonna be tasty no matter what haha!
- Use parchment paper on your baking sheet for easy removal and cleanup.
- For an extra touch, sprinkle some cinnamon sugar on the cookies before baking.
- If you’re feeling experimental, try making mini pies using the same method. They’re perfect for individual servings!
- Always let your cookies cool on a wire rack to ensure they don’t become soggy.
Ingredients
Looks a lot like pie ingredients, huh? I love it! These things will get you a 5-star rating from any crowd, every time!
- Salted butter
- Apples (peeled, cored, and chopped)
- Brown sugar
- Fresh lemon juice
- Water
- Cornstarch
- Refrigerated pie dough
- Confectioner’s sugar
- Heavy cream
- Ground cinnamon
How to Make Apple Pie Cookies
This is one of those easy recipes that might seem daunting at first glance. Just take it step by step. Before you know it, you’ll have these lovely little pie-cookies hot and ready to be devoured!
Cookies
- Preheat the oven to 350 degrees. Prepare a large-rimmed baking sheet with parchment paper.
- In a medium saucepan over medium-high heat, melt the butter.
- Add the apples and cook until they begin to soften – about 3 to 4 minutes.
- Add the brown sugar and lemon juice. Bring the mixture to a boil, reduce the heat to medium-low, and continue cooking until the apples are soft and the liquid starts to reduce approximately 3 to 4 more minutes.
- In a small bowl, whisk together the water and cornstarch. Add this mixture to the saucepan and cook while stirring, until the mixture thickens, about 1 minute. Remove the saucepan from the heat and allow the mixture to cool.
- Roll out one piece of pie dough into a 12-inch round. Using a 3-inch cutter, cut out 12 to 14 rounds and arrange them on the baking sheet. Re-roll the dough scraps and cut out additional rounds.
- Place about 1 tablespoon of the apple mixture in the center of each round.
- Roll the other piece of pie crust dough into a 12-inch round. Cut it into 1/2-inch wide strips. Cut the strips into shorter pieces to match the width of the cookies.
- Place 4 strips of dough on top of each cookie with 2 strips running parallel over the cookie and the other 2 perpendicular to those strips. Alternate an over-under pattern to create a lattice.
- Trim the edges of the strips where they overhang the cookie edges, then press around the edges with a fork to seal.
- Bake for about 18 to 20 minutes or until the cookies turn golden. Transfer the cookies to a wire cooling rack.
Glaze
- Whisk together the confectioner’s sugar, heavy cream, and cinnamon in a small bowl.
- Transfer the glaze to a piping bag fitted with a small round tip and drizzle the glaze over the cookies.
- Allow the glaze to set prior to serving or storing in an airtight container in a single layer.
Kitchen Supplies You’ll Need for Apple Pie Cookies
These little pie cookies are the best way to enjoy two forms of baking in one. I always get these gasps of surprise when I serve them to people. They’re just so fun and tasty!
- Large mixing bowl
- Medium saucepan
- Parchment paper
- Rolling pin
- 3-inch round cookie cutter
- Small bowl for glaze
- Piping bag or plastic wrap for drizzling glaze
- Wire rack for cooling
What to Serve With Apple Pie Cookies
Got a favorite food that goes with cookies? How about pie? Both? There are so many ways to take this apple pie cookie to the next level!
- A scoop of vanilla ice cream is a great choice to complement the warm flavors.
- A side of whipped cream or caramel sauce for dipping.
Why You Should Make Apple Pie Cookies
This is a recipe you have to try at least once. Chances are, it will become an instant family favorite! Make sure to save this one for your stash of cookie recipes!
- Compact and Convenient: All the goodness of apple pie in a handy cookie form.
- Versatile: Perfect for picnics, lunches, or any gathering.
- Crowd-Pleaser: They’re sure to be a hit at any event.
- Unique Twist: A fresh take on the classic dessert that will impress your friends and family.
Variations and Add-Ins for Apple Pie Cookies
I always say, “For best results, try something new!” Here are just a few ideas to get you started on making this recipe all your own.
- Extra Spice: Add nutmeg or clove for added warmth.
- Nuts for Crunch: Walnuts or pecans can be a crunchy surprise.
- Different Fruits: Experiment with pears or peaches instead of apples.
- Chocolate Chips: Because why not? Chocolate makes everything better.
- Vanilla: Add another level of flavor with a tablespoon of vanilla extract. You’ll love it!
If you love this easy cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
More Great Fall Apple Recipes
Homemade Apple Fritters Recipe
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Apple Pie Cookies
Ingredients
Cookies
- 3 tablespoons butter salted
- 2 apples peeled, cored and chopped
- ½ cup brown sugar packed
- 1 tablespoon lemon juice fresh
- 2 tablespoons water
- 1 tablespoon cornstarch
- 14 ounces refrigerated pie dough 2 crusts – 1 package
Glaze
- ½ cup confectioner’s sugar
- 1 tablespoon heavy cream
- ⅛ teaspoon cinnamon ground
Instructions
Cookies
- Preheat the oven to 350 degrees. Prepare a large-rimmed baking sheet with parchment paper.
- In a medium saucepan over medium-high heat, melt the butter.
- Add the apples and cook until they begin to soften – about 3 to 4 minutes.
- Add the brown sugar and lemon juice. Bring the mixture to a boil, reduce the heat to medium-low, and continue cooking until the apples are soft and the liquid starts to reduce approximately 3 to 4 more minutes.
- In a small bowl, whisk together the water and cornstarch. Add this mixture to the saucepan and cook while stirring, until the mixture thickens, about 1 minute. Remove the saucepan from the heat and allow the mixture to cool.
- Roll out one piece of pie dough into a 12-inch round. Using a 3-inch cutter, cut out 12 to 14 rounds and arrange them on the baking sheet. Re-roll the dough scraps and cut out additional rounds.
- Place about 1 tablespoon of the apple mixture in the center of each round.
- Roll the other piece of pie crust dough into a 12-inch round. Cut it into 1/2-inch wide strips. Cut the strips into shorter pieces to match the width of the cookies.
- Place 4 strips of dough on top of each cookie with 2 strips running parallel over the cookie and the other 2 perpendicular to those strips. Alternate an over-under pattern to create a lattice.
- Trim the edges of the strips where they overhang the cookie edges, then press around the edges with a fork to seal.
- Bake for about 18 to 20 minutes or until the cookies turn golden. Transfer the cookies to a wire cooling rack.
Glaze
- Whisk together the confectioner’s sugar, heavy cream, and cinnamon in a small bowl.
- Transfer the glaze to a piping bag fitted with a small round tip and drizzle the glaze over the cookies.
- Allow the glaze to set prior to serving or storing in an airtight container in a single layer.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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