Apple Pie Cookies
Apple Pie Cookies take that classic apple pie flavor and turn it into a fun, bite-sized treat. These cookies are packed with warm spices like cinnamon and nutmeg, plus little…
Tip: save now, cook later.Apple Pie Cookies take that classic apple pie flavor and turn it into a fun, bite-sized treat. These cookies are packed with warm spices like cinnamon and nutmeg, plus little bits of tender apple goodness folded right into the dough. They have a soft, chewy texture with just the right amount of sweetness—like having a mini apple pie you can hold in your hand!
I love making these cookies when I want the cozy feeling of apple pie without all the fuss of baking a whole pie. They’re perfect for sharing because everyone can just grab one and enjoy the familiar taste instantly. I often sprinkle a little sugar on top before baking to get that extra touch of crunch and sparkle that makes biting in even more satisfying.
These cookies remind me of crisp fall afternoons and warm kitchens filled with the smell of baked apples and spices. I usually like serving them with a cup of tea or a cold glass of milk—it’s such a simple pleasure. If you’re a fan of apple pie but want something quicker and easy to share, these cookies are definitely a winner in my book!
Key Ingredients & Substitutions
Apples: Granny Smith apples work great because they’re tart and hold their shape well, but Fuji or Honeycrisp are sweeter options. If fresh apples aren’t available, you can use thawed frozen diced apples too.
Butter: Using cold, unsalted butter is important for a flaky crust. If you’re out of butter, you could try cold shortening or a vegan butter substitute for a dairy-free version.
Spices: Cinnamon and nutmeg bring that classic apple pie flavor. Feel free to add a pinch of ground cloves or allspice for more warmth, but keep it light so the apple shines.
Cornstarch: This thickens the apple filling so it doesn’t get too runny. You can swap it with arrowroot powder or tapioca starch if you have those on hand.
How Do You Make a Perfect Lattice Top for These Cookies?
Creating the lattice top adds a beautiful look and helps the filling bake evenly. Here’s how I do it easily:
- Roll out the dough thin (about 1/8 inch) so the lattice strips are flexible but not fragile.
- Cut thin strips about 1/4 inch wide, then carefully place a few strips over the filled dough circle in one direction.
- Weave the lattice by folding back alternate strips, placing a new strip across, then unfolding the strips over it. This makes the classic crisscross pattern.
- Brush the edges with a little water or beaten egg to help seal the top and bottom pieces together.
- Use a light hand when pressing the edges so the filling stays inside but the crust doesn’t get squished too flat.
I find that chilling the dough before cutting and assembling gives better control and less sticky dough, making the lattice easier to handle and the cookies flakier after baking.
Equipment You’ll Need
- Mixing bowls – you’ll need at least two: one for making the dough and one for the apple filling.
- Pastry blender or fork – makes cutting the butter into the flour easy for a flaky dough.
- Rolling pin – helps roll out the dough evenly to the right thickness for perfect cookies.
- Round cookie cutter (3–3.5 inches) – cuts out uniform cookie shapes for neat apple pies.
- Baking sheet lined with parchment paper – prevents sticking and helps your cookies bake evenly.
- Pastry brush – great for brushing the egg wash on the lattice for a shiny, golden finish.
Flavor Variations & Add-Ins
- Try adding chopped nuts like walnuts or pecans to the apple filling for a nice crunch and extra flavor.
- Swap the apples for pears or mixed berries if you want a twist on the classic apple pie taste.
- Mix in a teaspoon of ginger or cardamom for a spiced kick that changes the cookie’s flavor profile.
- Stir in raisins or dried cranberries to the filling for a slightly chewy, sweet surprise in each bite.
How to Make Apple Pie Cookies?
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup cold unsalted butter, cut into small cubes
- ¼ cup granulated sugar
- ¼ cup cold water (approximate)
For the Filling:
- 2 medium apples (Granny Smith or Fuji), peeled and finely diced
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
For Finishing:
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and filling, plus 30 minutes chilling time for the dough. Baking takes another 20-25 minutes, so plan for about 1 hour in total.
Step-by-Step Instructions:
1. Make the Pie Dough:
In a large bowl, whisk flour, salt, and sugar together. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingers until the mixture looks like coarse crumbs with some pea-sized bits of butter left. Add cold water gradually, one tablespoon at a time, mixing lightly until the dough just comes together. Don’t overwork it! Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
2. Prepare the Apple Filling:
In a medium bowl, mix the diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss everything well so the apples are evenly coated.
3. Shape and Assemble Cookies:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles using a 3 to 3.5-inch round cookie cutter. Place about 1 tablespoon of apple filling in the center of half of the circles. Roll out and cut thin strips (about ¼ inch wide) from the remaining dough to create the lattice tops.
Brush edges of the circles with filling using some water or beaten egg. Arrange a few strips over the filling in a lattice pattern, then place another circle with lattice on top. Gently press edges to seal the cookies.
4. Bake and Cool:
Put the cookies on the prepared baking sheet. Brush the tops with beaten egg and sprinkle some coarse sugar if you like extra sparkle and crunch. Bake for 20-25 minutes, until the cookies are golden and the filling is bubbly. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool fully.
5. Serve and Enjoy:
Serve warm or at room temperature. These little apple pie cookies are a perfect bite-sized treat full of all those charming apple pie flavors!
Can I Use Frozen Apples for the Filling?
Yes, you can! Just make sure to thaw and drain the frozen apples well before mixing with the other filling ingredients to avoid extra moisture that could make the cookies soggy.
How Should I Store Leftover Apple Pie Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months, then thaw at room temperature before serving.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough and apple filling a day ahead. Keep the dough chilled and the filling refrigerated separately. Assemble and bake the cookies when you’re ready.
What Can I Substitute for Butter in the Dough?
For a dairy-free option, use a cold vegan butter substitute or solid coconut oil. Just ensure it’s cold and cut into cubes like butter to maintain that flaky texture.
