Description
Delight in the sweet, tender Apple Pie Cookies featuring a jammy apple cinnamon filling topped with a buttery lattice crust and a sweet caramel surprise. These bite-sized treats combine the classic flavors of apple pie with the convenience of cookies, perfect for any occasion or dessert craving.
Ingredients
Apple Filling
- 3 cups peeled and finely diced Granny Smith apples
- ¼ cup granulated white sugar
- 3 tablespoons salted butter
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Cookie Dough
- 2 refrigerated pie crusts
Additional Toppings
- 1/3 cup caramel topping (about 12 teaspoons)
- 1 large egg beaten
- 2 tablespoons water
- 1-2 tablespoons raw sugar (turbinado sugar)
Instructions
- Make the apple filling: Combine the diced apples, sugar, butter, cinnamon, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until the apples soften and the mixture thickens into a glossy, jam-like texture. Remove from heat and let cool while preparing the crust.
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy baking and cleanup.
- Cut the pastry circles: Lightly flour your work surface and roll out one piece of pie dough. Use a 3-inch round cookie cutter to cut out 9 circles. Repeat with the second pie crust to make an additional 3 circles and enough strips for the lattice tops.
- Arrange cookie bases: Place the cut dough circles on the prepared baking sheets, spacing them slightly apart to allow for baking expansion.
- Fill the cookies: Spoon about 1 teaspoon of caramel topping onto the center of each pastry circle, then top with 1 to 2 tablespoons of the cooled apple filling. Keep the edges of the dough clean to ensure proper sealing.
- Create the lattice tops: Cut the remaining pie crust into thin strips. Lay the strips over the filling in a simple lattice pattern by placing strips in one direction, then crossing them with strips perpendicular to the first set. Trim excess dough and gently press edges to seal.
- Apply egg wash and sugar: Whisk the beaten egg with water to make an egg wash. Brush the tops of the cookies with this wash, then sprinkle 1 to 2 tablespoons of raw sugar over the top for a crunchy, sweet finish.
- Bake the cookies: Place the baking sheets in the oven and bake for 15 to 18 minutes, or until the crust turns golden brown and the filling is bubbling.
- Cool before serving: Allow the cookies to cool on the baking sheet for a few minutes to safely set the hot filling before transferring them to a wire rack to cool completely.
Notes
- Ensure the apple filling is thickened and not watery to prevent soggy crusts.
- Use Granny Smith apples for a balance of tartness and firmness.
- Chilling the pie crust before cutting helps maintain shape and crispness.
- Brush the edges of the dough lightly with water if needed to help seal the lattice top more securely.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
