Description
Homemade apple pie cookies blend classic American dessert flavors into bite-sized treats. Crisp pastry edges and warm cinnamon notes create irresistible small-batch comfort for those craving sweet indulgence.
Ingredients
Scale
- 3 apples (approximately 1 lb)
- 1 cup of caramel sauce
- 2 1/2 cups of all-purpose flour
- 1 cup (2 sticks) of unsalted butter (chilled, cubed)
- 1 3/4 cups of apple pie filling (finely diced)
- 1/4 cup of granulated sugar
- 1/4 cup of ice water
- 3 tbsps of granulated sugar
- 3 tbsps of brown sugar
- 1 egg (lightly beaten)
- 1 tsp of ground cinnamon
- 3 tbsps of cornstarch
- 1–2 tbsps of lemon juice
- 1/2 tsp of ground cinnamon
- 1 tsp of salt
- 1 tsp of sugar
- 3/4 cup of water
- Hint of nutmeg
- 1 package of pre-made refrigerated pie crust (2 crusts, alternative option)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper to ensure easy cookie removal and prevent sticking.
- Roll out the pie crust on a lightly floured surface, creating a thin, even layer that will serve as the base for the cookies.
- Use a circular cookie cutter to cut precise rounds from the pie crust, creating uniform cookie foundations.
- Finely dice the apples into small, consistent cubes to ensure even cooking and distribution throughout the cookie.
- Mix the diced apples with cinnamon, nutmeg, and a touch of sugar, coating them thoroughly to enhance the flavor profile.
- Place a small mound of the spiced apple mixture in the center of each pie crust round, leaving a clear border around the edges.
- Carefully fold the edges of the pie crust over the apple filling, creating a rustic, half-moon shape that encloses the fruit.
- Crimp the edges with a fork to seal the cookies completely and prevent the filling from leaking during baking.
- Brush the top of each cookie with beaten egg, which will create a golden, glossy finish when baked.
- Sprinkle a light dusting of raw sugar over the cookies to add a delightful crunch and extra sweetness.
- Bake in the preheated oven for 15-18 minutes, or until the edges turn a rich golden brown and the crust becomes crisp.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Allow the cookies to cool completely, which will help them set and develop a perfect texture.
Notes
- Chill the dough thoroughly before rolling to ensure a flaky, tender crust that doesn’t shrink during baking.
- Use cold butter and handle the dough minimally to maintain those delightful buttery layers that melt in your mouth.
- Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version without compromising the rich, classic flavor.
- Cut cookies uniformly to guarantee even baking and a consistent golden-brown color that looks as good as it tastes.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 216
- Sugar: 14 g
- Sodium: 98 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg