Creamy caramel, warm cinnamon, and tender apple filling all wrapped in flaky, buttery cookie crust—Apple Pie Cookies are the cozy, bite-sized treat your kitchen needs. These little rounds bring everything you love about a slice of apple pie without the fuss of a full pie: quick to assemble, easy to share, and perfect for after-school snacks or holiday cookie swaps. Fun fact: bite-sized desserts became super popular during the 19th century because they were easier to portion and serve at gatherings—no slicing required!
This version is special because it combines a homemade apple pie filling with a buttery lattice-topped cookie crust, giving you pie flavor with cookie convenience. It’s simple enough for a busy weeknight and crowd-pleasing enough for family gatherings. If you enjoyed our other cookie recipes, you’ll want to compare this to our take on classic biscuits too—there’s a similar comforting flavor profile but a different texture. Try this recipe and you’ll see why these cookies disappear fast.
For a slightly different technique and visual, check out this delicious apple pie cookies post that inspired some presentation ideas.
What is Apple Pie Cookies?
What exactly are Apple Pie Cookies? Think of them as tiny lattice-topped pies masquerading as cookies. Why call them Apple Pie Cookies—are they cookies or pies? That’s the delightful debate that makes baking fun. Maybe someone wanted all the charm of an apple pie without committing to a full pan, or maybe a clever baker simply enjoyed small, portable desserts that still taste like home.
There’s a playful story that a baker declared, “the way to a man’s heart is through his stomach.” and began handing out these cookies—suddenly, they were everywhere. Whether you believe in grand romantic sayings or just love good food, these cookies are a nostalgic nod to pie, made easy. Give them a try and see which side of the cookie-versus-pie debate you land on. For another refined version of the concept, peek at our perfect apple pie cookies guide for extra tips.
Why You’ll Love This
These cookies are irresistible for three big reasons:
- Pie-in-a-cookie highlight: Each bite captures tender cinnamon apples and a rich caramel layer inside a flaky, buttery crust—crispy edges, soft centers, and a caramel finish that sings.
- Save money by baking at home: Fresh apples and pantry staples cost less than store-bought pastries, and you control the sugar, spice, and portion sizes.
- Flavor boosters and toppings: A simple cinnamon-sugar sprinkle and an egg wash give a glossy, crunchy top; caramel sauce folded under the filling elevates the flavor to bakery-level indulgence.
Compared to our apple pie biscuits, these cookies are more portable and decorative, while biscuits are fluffier and great for breakfast. Make a batch of both and decide which one your family prefers. Ready to bake? You’ll love how simple and rewarding these are—go make a tray!
How to Make
Quick Overview
This recipe is easy, delicious, and satisfying because it combines a straightforward homemade apple filling with a classic pie-crust technique—rolled thin, filled, latticed, and cut into cookies. Preparation is simple: make the filling, make the dough, assemble, and bake. Expect a mix of tender apple bites, a rich caramel layer, and crisp, buttery edges.
Approximate time: 20 minutes active prep plus 1 hour chilling and 20–30 minutes baking. Total time about 1 hour 45 minutes including chilling.
Ingredients
3 apples (about 1 lbs.), peeled and sliced, tossed with 1–2 tablespoons lemon juice and set aside for filling preparation
1–2 tablespoons lemon juice, for tossing apples (see above)
3 tablespoons white sugar, for apple filling
3 tablespoons brown sugar, for apple filling
3 tablespoons cornstarch, for apple filling
1/2 teaspoon ground cinnamon, for apple filling
A dash of nutmeg, for apple filling
3/4 cup water, for apple filling
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, chilled, for pie crust
2 and 1/2 cups all-purpose flour, measured and sifted if preferred, for pie crust
1 teaspoon salt, for pie crust
1 teaspoon sugar, for pie crust
1/4 cup ice water, plus more if needed, kept very cold, for pie crust
1 and 3/4 cups apple pie filling, chopped into small pieces, if using pre-made filling in addition to fresh apples (optional)
1 cup caramel sauce, room temperature, to spread on crust before filling
1 egg, lightly beaten, for egg wash
1 teaspoon ground cinnamon, for sprinkling on top
1/4 cup granulated sugar, for sprinkling on top
Directions
- Make the apple pie filling: Toss the peeled, sliced apples with 1–2 tablespoons lemon juice and set aside. In a medium saucepan, whisk together 3 tablespoons cornstarch, 3 tablespoons white sugar, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, a dash of nutmeg, and 3/4 cup water until smooth. Heat over medium-high and bring to a boil, whisking constantly. Let it boil for 2 minutes until thickened, then stir in the sliced apples.
- Simmer the filling: Reduce heat to low, cover the pot, and simmer for about 10 minutes, stirring occasionally, until the apples are soft but not mushy. Remove from heat and let cool completely. Once cooled, chop the apple pieces finely and set aside.
- Make the pie crust dough: In a large mixing bowl, combine 2 and 1/2 cups flour, 1 teaspoon salt, and 1 teaspoon sugar. Add the chilled, cubed 1 cup (2 sticks) unsalted butter. Use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse meal with pea-sized bits.
- Add ice water: Drizzle 2 tablespoons ice water over the mixture and gently fold; add another 2 tablespoons ice water and mix just until the dough holds together when pressed. If needed, add a tablespoon more, but do not overwork the dough.
- Chill the dough: Divide the dough into two equal discs, flatten each into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat and roll: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one disc to about 1/8-inch thickness.
- Assemble cookies: Spread 1 cup caramel sauce evenly over the rolled dough, leaving a small border. Spoon the chilled, chopped apple pie filling over the caramel in an even layer. Roll out the second dough disc to the same thickness and cut into strips to create a lattice top, or you can lay whole sheets and cut out rounds with a cookie cutter for tops with vents.
- Cut and finish: Using a round cookie cutter, cut out cookies and transfer them to a parchment-lined baking sheet. Brush each cookie lightly with the beaten egg. Mix 1 teaspoon cinnamon with 1/4 cup sugar and sprinkle over the tops for sparkle and flavor.
- Bake: Bake in the preheated oven for 20–30 minutes, until the edges are golden brown and caramel is bubbling slightly. Rotate the pan halfway through baking for even color.
- Cool and serve: Allow cookies to cool on the pan for 5–10 minutes before transferring to a rack. The caramel will firm up slightly as it cools.
What to Serve With
- Fresh whipped cream or a scoop of vanilla ice cream for classic indulgence.
- A simple green salad with tangy vinaigrette to balance the sweetness.
- Warm spiced apple cider or black coffee for a cozy pairing.
- A drizzle of extra caramel or a side of salted caramel dip for dunking.
- For brunch, serve with scrambled eggs and crisp bacon to round out the meal.
For a similar sweet-bakery pairing, consider serving with our rustic apple pie biscuits as an alternate or companion item.
Top Tips for Perfecting
- Keep ingredients cold: Cold butter and ice water create flaky layers in the crust. Chill the dough thoroughly.
- Don’t overcook the filling: Apples should be tender but not mushy—cook just until they can be easily pierced.
- Use tart apples: Granny Smith or Braeburn hold up well and provide nice tartness to balance sweetness.
- Prevent soggy bottoms: Spread caramel on the crust first, then a thin layer of filling so excess juices are absorbed and the bottom remains crisp.
- Lattice technique: If you’re new to lattice, simple parallel strips are beautiful and easier than a full weave.
- Make ahead: Fillings can be made a day ahead and refrigerated to save time.
Storing and Reheating Tips
- Refrigeration: Store baked cookies in an airtight container in the refrigerator for up to 4 days. Place parchment between layers to prevent sticking.
- Freezing: Freeze unbaked cut cookies on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time. Baked cookies can be frozen for up to 2 months in an airtight container.
- Reheating: Warm individual cookies in a 300°F oven for 5–8 minutes to revive crisp edges and soften caramel. Microwaving will soften them quickly but can make the crust less crisp.
- Shelf life: Best eaten within 2–3 days for peak texture if stored at room temperature in an airtight container; refrigeration extends life but changes texture slightly.
FAQs
What apples work best for this recipe?
Tart, firm apples like Granny Smith, Honeycrisp, or Braeburn hold their shape and give a nice balance to the caramel sweetness.
Can I use store-bought pie filling instead of making it?
Yes. If using store-bought pie filling, chop it into small pieces as directed and reduce added sugar in the recipe if your filling is already sweetened.
How do I prevent the caramel from leaking out while baking?
Spread the caramel thinly and keep it away from the very edge of the dough. Chill assembled cookies briefly before baking to help them hold shape.
Can I make the dough ahead of time?
Absolutely. You can make the dough up to 2 days ahead and keep it wrapped in the fridge, or freeze for up to 1 month.
Are these cookies suitable for freezing?
Yes. Freeze baked cookies in a single layer first, then transfer to airtight containers or freezer bags for up to 2 months.
Conclusion
These Apple Pie Cookies are a delicious shortcut to all the comfort of a classic apple pie with the portability and charm of a cookie—perfect for holiday platters, school lunches, or a cozy night in. They’re easy enough for beginner bakers but layered with flavors that impress guests. If you’d like another version or inspiration from a tested source, see the The Pioneer Woman’s Apple Pie Cookies recipe for ideas on presentation and flavor twists. Give them a try, share them with friends, and enjoy the warm, cinnamony smiles that follow.
Apple Pie Cookies
Equipment
- Mixing Bowl
- Saucepan
- Rolling Pin
- Cookie Cutter
- Baking Sheet
Ingredients
Apple Filling
- 3 apples Peeled and sliced apples About 1 lb.
- 1-2 tablespoons Lemon juice For tossing apples
- 3 tablespoons White sugar For apple filling
- 3 tablespoons Brown sugar For apple filling
- 3 tablespoons Cornstarch For apple filling
- 1/2 teaspoon Ground cinnamon For apple filling
- 1 dash Nutmeg For apple filling
- 3/4 cup Water For apple filling
Pie Crust
- 1 cup Unsalted butter Cut into 1/2-inch cubes, chilled
- 2.5 cups All-purpose flour Measured and sifted if preferred
- 1 teaspoon Salt For pie crust
- 1 teaspoon Sugar For pie crust
- 1/4 cup Ice water Plus more if needed, kept very cold
- 1.75 cups Apple pie filling Chopped into small pieces, optional
- 1 cup Caramel sauce Room temperature, to spread on crust
- 1 egg Lightly beaten egg For egg wash
- 1 teaspoon Ground cinnamon For sprinkling on top
- 1/4 cup Granulated sugar For sprinkling on top
Instructions
- Make the apple pie filling: Toss the peeled, sliced apples with 1–2 tablespoons lemon juice and set aside. In a medium saucepan, whisk together 3 tablespoons cornstarch, 3 tablespoons white sugar, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, a dash of nutmeg, and 3/4 cup water until smooth. Heat over medium-high and bring to a boil, whisking constantly. Let it boil for 2 minutes until thickened, then stir in the sliced apples.
- Simmer the filling: Reduce heat to low, cover the pot, and simmer for about 10 minutes, stirring occasionally, until the apples are soft but not mushy. Remove from heat and let cool completely. Once cooled, chop the apple pieces finely and set aside.
- Make the pie crust dough: In a large mixing bowl, combine 2 and 1/2 cups flour, 1 teaspoon salt, and 1 teaspoon sugar. Add the chilled, cubed 1 cup (2 sticks) unsalted butter. Use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse meal with pea-sized bits.
- Add ice water: Drizzle 2 tablespoons ice water over the mixture and gently fold; add another 2 tablespoons ice water and mix just until the dough holds together when pressed. If needed, add a tablespoon more, but do not overwork the dough.
- Chill the dough: Divide the dough into two equal discs, flatten each into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat and roll: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one disc to about 1/8-inch thickness.
- Assemble cookies: Spread 1 cup caramel sauce evenly over the rolled dough, leaving a small border. Spoon the chilled, chopped apple pie filling over the caramel in an even layer. Roll out the second dough disc to the same thickness and cut into strips to create a lattice top, or you can lay whole sheets and cut out rounds with a cookie cutter for tops with vents.
- Cut and finish: Using a round cookie cutter, cut out cookies and transfer them to a parchment-lined baking sheet. Brush each cookie lightly with the beaten egg. Mix 1 teaspoon cinnamon with 1/4 cup sugar and sprinkle over the tops for sparkle and flavor.
- Bake: Bake in the preheated oven for 20–30 minutes, until the edges are golden brown and caramel is bubbling slightly. Rotate the pan halfway through baking for even color.
- Cool and serve: Allow cookies to cool on the pan for 5–10 minutes before transferring to a rack. The caramel will firm up slightly as it cools.