Apple Pie Cookies are made with pie crust and pie filling, and everything you love about a full-size apple pie, but smaller, and cuter too.
Course Dessert
Cuisine American
Keyword apple, apple pie, cookies
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 16cookies
Calories 191kcal
Ingredients
Cookies
3tablespoonsbuttersalted
2applespeeled, cored and chopped
½cupbrown sugarpacked
1tablespoonlemon juicefresh
2tablespoonswater
1tablespooncornstarch
14ouncesrefrigerated pie dough2 crusts - 1 package
Glaze
½cupconfectioner’s sugar
1tablespoonheavy cream
⅛teaspooncinnamonground
Instructions
Cookies
Preheat the oven to 350 degrees. Prepare a large-rimmed baking sheet with parchment paper.
In a medium saucepan over medium-high heat, melt the butter.
Add the apples and cook until they begin to soften - about 3 to 4 minutes.
Add the brown sugar and lemon juice. Bring the mixture to a boil, reduce the heat to medium-low, and continue cooking until the apples are soft and the liquid starts to reduce approximately 3 to 4 more minutes.
In a small bowl, whisk together the water and cornstarch. Add this mixture to the saucepan and cook while stirring, until the mixture thickens, about 1 minute. Remove the saucepan from the heat and allow the mixture to cool.
Roll out one piece of pie dough into a 12-inch round. Using a 3-inch cutter, cut out 12 to 14 rounds and arrange them on the baking sheet. Re-roll the dough scraps and cut out additional rounds.
Place about 1 tablespoon of the apple mixture in the center of each round.
Roll the other piece of pie crust dough into a 12-inch round. Cut it into 1/2-inch wide strips. Cut the strips into shorter pieces to match the width of the cookies.
Place 4 strips of dough on top of each cookie with 2 strips running parallel over the cookie and the other 2 perpendicular to those strips. Alternate an over-under pattern to create a lattice.
Trim the edges of the strips where they overhang the cookie edges, then press around the edges with a fork to seal.
Bake for about 18 to 20 minutes or until the cookies turn golden. Transfer the cookies to a wire cooling rack.
Glaze
Whisk together the confectioner’s sugar, heavy cream, and cinnamon in a small bowl.
Transfer the glaze to a piping bag fitted with a small round tip and drizzle the glaze over the cookies.
Allow the glaze to set prior to serving or storing in an airtight container in a single layer.