Description
Apple Pie Cookies are a delightful twist on the classic apple pie, combining sweet chopped apple pie filling wrapped in a buttery pie crust lattice and baked into perfectly sized cookies. Topped with a cinnamon-sugar blend and a caramel drizzle, these treats deliver all the flavors of apple pie in a convenient, portable cookie form.
Ingredients
Scale
Filling and Topping
- 21 ounces apple pie filling (chopped)
- 1/3 cup caramel sauce
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Dough and Wash
- 1 package refrigerated pie crust (2 rolls in box)
- 1 egg (beaten)
- 1 teaspoon milk
Instructions
- Thaw the Pie Crust: Let the refrigerated pie crust thaw according to the package directions until ready to roll out.
- Prepare the Baking Surface: Preheat your oven to 350°F (175°C). Line a 12-inch pizza pan or a cutting board with parchment paper for easy cleanup and to prevent sticking.
- Roll Out First Pie Crust: Lay one of the thawed pie crusts on the parchment-lined pan and gently roll out the edges to even and flatten them.
- Apply Caramel Sauce: Spread the caramel sauce evenly over the rolled-out first pie crust to add sweetness and gooey texture beneath the filling.
- Add Apple Pie Filling: Evenly distribute the chopped apple pie filling on top of the caramel-covered crust layer.
- Prepare Second Pie Crust: On a separate cutting board, roll out the second pie crust, flattening the edges lightly to make it easier to cut.
- Create Lattice Strips: Using a pizza cutter or sharp knife, cut the second crust into ¼ inch wide strips.
- Form Lattice Topping: Arrange the strips over the apple filling in a lattice pattern, weaving them carefully to cover the filling evenly.
- Cut Cookies: With a 2 ½ inch round cookie cutter, cut out individual cookies from the layered pie crust with filling. Remove excess dough and separate the cookies on the parchment so they don’t touch.
- Prepare Egg Wash: Beat together the egg and milk, then brush this mixture generously over the tops of all the cookies to promote browning and shine.
- Add Cinnamon Sugar: Combine sugar, cinnamon, and nutmeg in a small bowl and sprinkle this mixture liberally over the cookies for extra flavor and crunch.
- Bake: Place the cookies in the preheated oven and bake for 24 to 25 minutes, or until the dough on top is golden and fully cooked through.
- Cool Down: Let the cookies cool on the baking pan for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Optional Serving: For extra indulgence, drizzle additional caramel sauce over the cooled cookies before serving.
Notes
- You can store leftover cookies in an airtight container for up to 3 days to maintain freshness.
- Use chilled pie crust dough to prevent tearing while rolling and cutting.
- For a dairy-free option, substitute the egg wash with a plant-based milk and maple syrup mixture.
- The size of the cookie cutter can be adjusted to make larger or smaller cookies based on preference.
