Apple Pie Cookies
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.
Servings: 12 cookies
Calories: 200kcal
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.
Notes
Keep ingredients cold for flaky layers. Use tart apples for best flavor. Prevent soggy bottoms by spreading caramel thinly.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg