Apple Pie Cookies deliver all the warmth and nostalgia of traditional apple pie in a compact and easy-to-eat format. They’re a hit with both kids and adults and are great for sharing. These cookies are ideal for parties, cookie exchanges, or when you want to impress guests with something unique but familiar. Plus, they’re portable, require no utensils, and make the house smell amazing while baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated or homemade pie crust
Apples (preferably Granny Smith or Honeycrisp)
Brown sugar
Granulated sugar
Ground cinnamon
Ground nutmeg
Lemon juice
Cornstarch
Unsalted butter
Egg (for egg wash)
Caramel sauce or icing (optional, for drizzling)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Peel, core, and dice the apples into small pieces.
In a saucepan over medium heat, cook the apples with butter, sugars, cinnamon, nutmeg, lemon juice, and cornstarch until tender and the mixture thickens. Let cool.
Roll out the pie crust and cut out cookie-sized circles using a round cutter.
Place half the rounds on the prepared baking sheet. Spoon a small amount of the apple mixture onto each.
Use the remaining crust to cut out lattice strips or full rounds with slits, and place over the filled bottoms. Press edges to seal.
Brush the tops with egg wash.
Bake for 20–25 minutes or until golden brown.
Let cool and drizzle with caramel or icing, if desired.
Servings and timing
This recipe makes approximately 12–16 cookies. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes
Variations
Mini Turnovers: Fold the dough over the filling for a turnover-style cookie.
Spiced Up: Add a pinch of cloves or allspice for extra warmth.
Gluten-Free: Use a gluten-free pie crust and ensure your cornstarch is certified gluten-free.
Nutty Twist: Add chopped pecans or walnuts to the apple filling.
Iced Version: Skip the caramel and drizzle with vanilla or cinnamon glaze.
Storage/Reheating
Store Apple Pie Cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving as it may make the crust soggy.
FAQs
What type of apples are best for Apple Pie Cookies?
Tart and firm apples like Granny Smith or Honeycrisp hold their shape well and balance the sweetness of the filling.
Can I use store-bought pie crust?
Yes, store-bought crust works great and saves time, but homemade crust will add a rich, buttery flavor.
Do I need to cook the apple filling beforehand?
Yes, pre-cooking the filling ensures the apples are soft and the mixture thickens properly inside the cookie.
Can I freeze these cookies?
Yes, freeze them in a single layer before transferring to a container. Reheat in the oven for best texture.
How can I make them look decorative?
Use a small lattice pattern or cut slits into the top crust, and brush with egg wash for a golden finish.
Can I use puff pastry instead of pie crust?
Yes, but expect a flakier, more pastry-like result rather than a traditional cookie texture.
Do I need to peel the apples?
Peeling is recommended for a smoother filling, but you can leave the skin on if you prefer more texture.
Can I make these in advance?
Yes, they can be baked a day ahead. Store them covered and reheat just before serving for a fresh-baked feel.
Is caramel necessary?
No, but it adds a delicious richness and complements the apple flavor beautifully.
Can I make them smaller for bite-sized treats?
Absolutely. Use a smaller cookie cutter and reduce the baking time slightly.
Conclusion
Apple Pie Cookies are a fun, flavorful twist on the classic American dessert. With their buttery crust, spiced apple filling, and beautiful presentation, they make a wonderful addition to any dessert table. Whether you’re celebrating the holidays or just craving a cozy treat, these cookies are sure to satisfy every sweet tooth.
Apple Pie Cookies combine the cozy flavors of classic apple pie with the convenience of a handheld cookie. Featuring buttery pie crust, spiced apple filling, and optional caramel or icing drizzle, they’re perfect for fall gatherings or holiday treats.
Author:Catherine
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:12–16 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 refrigerated or homemade pie crusts
2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
2 tbsp unsalted butter
1/4 cup brown sugar
2 tbsp granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp lemon juice
1 tbsp cornstarch
1 egg (for egg wash)
Caramel sauce or icing (optional, for drizzling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Peel, core, and dice the apples into small pieces.
In a saucepan over medium heat, cook the apples with butter, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch until tender and thickened. Let the filling cool.
Roll out the pie crust and use a round cutter to cut out cookie-sized circles.
Place half of the rounds on the baking sheet. Spoon a small amount of the cooled apple filling onto each.
Cut the remaining pie crust into lattice strips or rounds with slits and place over the filled bottoms. Press the edges to seal.
Brush the tops with egg wash for a golden finish.
Bake for 20–25 minutes or until golden brown.
Let cool and drizzle with caramel or icing, if desired.
Notes
Add chopped pecans or walnuts to the filling for texture.Use gluten-free pie crust and certified gluten-free cornstarch for a gluten-free version.Try a vanilla or cinnamon glaze instead of caramel.Make them smaller for bite-sized treats and reduce baking time slightly.Freeze before or after baking for longer storage.
