These Apple Pie Cookies are a fun twist on the classic dessert! Soft, sweet pastry wrapped around warm, cinnamon-spiced apples make each bite delightful.
What’s better than a cookie? A cookie that tastes like apple pie! I love enjoying these with a scoop of vanilla ice cream on top. It’s like having two treats in one! 🍏🍪
Key Ingredients & Substitutions
Unsalted Butter: Use unsalted for better control over the saltiness in your cookies. If you’re out, margarine can work in a pinch, but butter adds the best flavor.
Granulated Sugar: Regular sugar gives great texture and sweetness. For a different flavor, consider using brown sugar or coconut sugar, but note that it may change the color and taste slightly.
Apples: Granny Smith provides a nice tartness. Honeycrisp is sweeter and more aromatic. If you want to substitute, try Fuji or Braeburn, but avoid soft apples like Red Delicious.
Egg Wash: This gives the cookies a beautiful golden color. If you want to skip the egg, use milk or cream for a similar effect, but the shine won’t be as vibrant.
How Do I Get the Lattice Just Right?
Creating a lattice pattern can be a fun challenge! Here’s how you can make it easier:
- After rolling out the second disk, use a pizza cutter or knife to slice into even strips, about 1/2 inch wide.
- Start by laying a few strips vertically on top of the filled cookies, then weave the horizontal strips over and under them.
- Don’t worry if it’s not perfectly styled! The beauty of homemade treats is that they’re unique.
Enjoy crafting these adorable cookies and don’t rush the lattice—practice makes perfect!
Apple Pie Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Apple Pie Filling:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely diced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For Assembly and Topping:
- 1 egg yolk (for egg wash)
- 1 tablespoon water (for egg wash)
- Ground cinnamon and sugar mixture for sprinkling (optional)
- Optional: caramel sauce or glaze for drizzling
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation time and about 15 minutes of baking time. Plus, don’t forget to chill the dough for at least 1 hour before rolling it out! So, set aside around 2 hours total to ensure your cookies come out just perfect!
Step-by-Step Instructions:
1. Prepare the Apple Pie Filling:
In a medium saucepan over medium heat, combine the diced apples, granulated sugar, cinnamon, and lemon juice. Cook while stirring frequently until the apples begin to soften—this should take about 5 minutes. Once softened, mix the cornstarch with water in a small bowl to create a slurry, then stir this into the apple mixture. Continue to cook for another 1-2 minutes until it thickens, then remove it from heat and let it cool completely.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter mixture, mixing just until it’s all combined. Split the dough into two portions, flatten them into disks, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
3. Preheat Oven and Prepare Baking Sheet:
While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
4. Roll Out Dough and Cut Shapes:
Once the dough is chilled, take one disk out of the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter (about 3 inches in diameter) to cut out circles and place them on the prepared baking sheets. Repeat this with the second disk, but for the tops, cut strips to create a lattice pattern.
5. Assemble the Cookies:
Spoon about 1 teaspoon of the cooled apple filling onto the center of each bottom dough circle, making sure to leave the edges clear for sealing. Place the lattice strips over the filling in a crisscross pattern to mimic a pie crust top.
6. Apply Egg Wash and Sprinkle Sugar:
In a small bowl, beat together the egg yolk and water to make the egg wash. Brush this lightly over the lattice tops to give them a lovely golden color while baking. If you like, you can sprinkle a mixture of cinnamon and sugar on top for an added touch of sweetness and flavor.
7. Bake:
Place the baking sheets in the oven and bake for 12-15 minutes, or until the cookies are golden around the edges and nicely baked on top.
8. Cool and Serve:
After removing the cookies from the oven, let them cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Think about drizzling some caramel sauce on top if you want a little extra sweetness before serving.
Enjoy these delightful apple pie cookies warm or at room temperature—they truly capture the cozy flavor of apple pie in a perfectly portable cookie form!
Can I Use Different Types of Apples for the Filling?
Absolutely! While Granny Smith and Honeycrisp are great choices, you can also use Fuji, Braeburn, or even a mix of sweet and tart apples for more depth of flavor. Just avoid using very soft apples!
What If I Don’t Have Cornstarch?
If you’re out of cornstarch, you can substitute it with an equal amount of all-purpose flour. Keep in mind that this may slightly alter the texture of the filling, but it will still work to thicken the mixture.
How Long Can I Store Leftover Cookies?
You can store leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them fresh longer, they can be frozen for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to use it, let it sit at room temperature for about 10-15 minutes before rolling it out.
