These Apple Pie Cookies give you all the flavors of an apple pie but in cookie form.
You take pie crusts, add apple pie filling, create a laced topping, and bake them into mini pies shaped like cookies.
It’s the perfect grab-and-go dessert.
It is fun and full of delicious apple filling down to the last crumbs.
This gourmet cookie recipe will impress family and friends or even take to a bake sale.
I am a sucker for apple desserts. Make sure to head over and check out this apple pie-filling recipe, mini air fryer apple pies, or caramel apple taquitos. All are incredible dessert ideas to whip up.
Reasons To Make These Apple Pie Cookies…
- Make with real apples to get all the rich, tender cinnamon, cinnamon-flavored apples in each bite.
- Pie crust is the base, so you have a light and flaky crust that melts in your mouth.
- Great for a party when you want a dessert that serves a handful and is portion-controlled.
- Versatile in different ways to change up the flavor of the cookies if you wish.
- Pair with a scoop of ice cream for apple pie ala mode for a fancier treat.
Also, check out my cast iron skillet cookie for another twist to a cookie recipe.
Ingredients Needed
Pie Crust: You can buy pre-made crust at the store or make homemade pie crust for these cookies.
Butter: I recommend unsalted butter. Margarine offers an oily texture, so swapping it does change the cookies’ texture and flavor.
Apples: Reach for various baking apples—Granny Smith, Honeycrisp, Pink Lady, etc.
Brown Sugar: The brown sugar adds a tinge of caramelized flavor that enhances the cookies quite a bit.
Lemon Juice: The lemon is used to help the apples from turning brown once they are diced up.
Cornstarch: Use a little cornstarch with water to help thicken up the apple pie filling to a thicker consistency.
Powdered Sugar: If your powdered sugar has clumps, sift it first to help remove them.
Heavy Cream: Heavy cream will make the glaze that you drizzle over the cookies.
How to Make Apple Pie Cookies
Full directions and measurements are in the printable recipe card at the bottom of the page.
This is a quick walkthrough of how it is made.
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper.
Step 2: In a medium saucepan, heat diced apples and butter over medium heat until the butter melts.
Step 3: Add lemon juice and brown sugar to the apples, and cook until the apples are tender.
Step 4: Mix water and cornstarch in a small bowl.
Add the cornstarch mixture to the apples, stir until thickened, and let it cool.
Step 5: Unroll pie crusts and cut out rounds using a 3-inch cookie cutter.
Reroll scraps to get more rounds.
Step 6: Cut the remaining pie crust into thin strips and create a lattice pattern.
Use the cookie cutter to cut lattice pieces from the crust.
Step 7: Place apple filling on each round crust and top with a lattice piece.
Seal the edges with a fork.
Step 8: Bake for 18-20 minutes or until golden brown, then cool.
Step 9: Mix powdered sugar and heavy cream for icing, and drizzle over the cookies.
To prevent leaking you will want to make sure that you seal the edges of the pie crust. Just press them together with your fingers or even a fork. This helps seal in the filling.
Yes, go right ahead and make them 1-2 days in advance. Just know that like regular cookies they are best to be served fresh, but you can whip up in advance if you need. Just don’t do too far ahead of time or it will dry out the cookies.
Serve alone or add on some whipped cream, caramel sauce, or even a big scoop of vanilla ice cream. Pick what tastes best for you.
Variations to Recipe
- If you don’t want the base of the cookies to be pie crust, you can use sugar cookie dough as the base and leave off the pie crust topping.
- Make a crumble with oats, a little flour, and brown sugar, and use it as a topping for the apple pie filling instead of extra pie crust.
- Leave off the powdered sugar glaze if you would like.
- Add 1/4 cup of dried cranberries or even dried cherries for added flavor to the pie filling. It will also greatly enhance the cookie filling.
- If you don’t want to make a homemade filling, buy canned pie filling and use it to top the pie crust cookies.
- Swap the fruit and do cherry, blueberry, etc., instead of apple. Or do a handful of each flavor for a variety of cookies.
Helpful Tips
- Using a cookie cutter is a great way to ensure all the cookies are the same size. This is important so they all bake evenly in the oven.
- Pre-cooking the apples will help soften them as they won’t bake that long in the oven. Take advantage of this step.
- You can use a pizza cutter to cut the pie crust strips and weave them on top of the cookies.
- Refrain from filling with pie filling, or it will leak out and make a mess of the cookies.
- Don’t drizzle with the powdered sugar glaze until the cookies are thoroughly cooled. Otherwise, it will melt right into the cookies.
- Use a parchment-lined pan or silicone mat to prevent the cookies from sticking to the pan as they bake.
Storing Cookies
You can store your cookies in an airtight container in the refrigerator. The cookies will last 3-4 days.
You can also freeze them. If you choose to stack them, just place them in a single layer with parchment paper between layers.
More Apple Recipes
If you like this apple recipe, you’ll love these ones too:
- Caramel Apple Taquitos – This simple recipe for is a fun new twist on traditional apple pie that anyone can make.
- Apple Pie Filling – This apple filling uses thinly sliced apples, brown sugar, granulated sugar, apple pie spice, and more.
- Apple Hand Pies – This apple filling uses thinly sliced apples, brown sugar, granulated sugar, apple pie spice, and more.
- Apple Cider Donuts – There is nothing quite like a batch of fresh, warm Apple Cider Donuts on a crisp fall day.
- Caramel Apple Donuts – The beauty of these delicious treats is the fact that they are baked and not fried.
- Apple Dump Cake – It is ridiculously easy to make this dump cake from scratch. And it uses simple ingredients you are likely to already have on hand. You literally just throw everything together in one bowl, mix it and then bake it, and it is done.
- Dutch Apple Pie – This is a delicious traditional apple pie recipe everyone loves!
- Caramel Apple Crisp – This classic apple crisp tastes so good with or without a scoop of ice cream.
- Crock Pot Apple Butter – You can also add different spices and flavors to make it unique. If you want to try out a new flavor, then this is the perfect recipe for you.
Apple Pie Cookies
Ingredients
- 1 package 2 crusts – refrigerated pie crusts
- 3 T unsalted butter
- 2 medium apples peeled and diced
- ½ c brown sugar
- 2 T lemon juice
- 2 T water
- 1 T cornstarch
- ½ c powdered sugar
- 3 T heavy cream
Instructions
- Preheat the oven to 350 degrees. Peper you baking sheets by lining with parchment, set aside.
- In a medium sauce pan, combine the diced apples and the butter. Heat over medium heat for about 5 minutes or until the butter has melted.
- Add in the lemon juice and brown sugar. Continue to heat over medium and cook for an additional 5-10 minutes or until the apples are tender.
- Meanwhile, in a small bowl, combine the water and cornstarch.
- Add the cornstarch mixture to the tender apples and stir constantly for a minute. The apple liquid mixture should be thick. Allow to cool until cookies are ready to assemble.
- Carefully unroll the pie crusts.
- Using a 3 inch round cookie cutter, cut as many rounds as you can out of one crust. Save the scraps and reroll and cut out as many rounds as possible. In total, you should have 12-14 cookies.
- With the remaining pie crust, use a pizza cutter to cut ¼ or so inch strips.
- Lay about half of the strips on your work surface with at least half an inch between each strip.
- Flip every other strip up and lay another strip perpendicular to the other to start your lattice. Replace the strips that were flipped up. Take the strips that were not flipped the first time and flip them up, out of the way. Place another new strip perpendicular and lower the strips again. Repeat until you’ve used all the strips of crust.
- Using a rolling pin, gently roll the lattice to press the pieces together.
- Use your round cookie cutter to get as many lattice pieces as possible. Save the scraps and continue to reroll and cut until you’ve got enough lattice pieces for your bottom rounds.
- Place about one tablespoon’s worth of the apple filling in the center of the whole round crust.
- Place a lattice piece on top and use the prongs of a fork to press the two crusts together to create a seal.
- Bake the cookies in the preheated oven for 18-20 minutes or until the edges are golden brown. Allow to cool before drizzling with icing.
- To create the icing – in a small bowl, combine the powdered sugar and heavy cream.
- Drizzle the icing over the cookies.
Video
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
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