Easy and Spiced Apple Pie Cookies
These Apple Pie Cookies are essentially mini apple pies with a pie crust base and a lattice top. The filling includes apples, dried cranberries, brown sugar, butter, cinnamon, lemon juice, and cornstarch for a classic apple filling, except that the apples are diced rather than being sliced. These make cute little desserts for afternoon snacks for kids but anyone will enjoy them for a sweet treat with a cup of coffee or tea.
Making these apple cookies requires a few steps. First, you make a dough with water, egg yolk, salt, sugar, butter, and flour until combined. Then, the dough gets refrigerated until firm. After that, you make a filling by cooking diced apples with butter, light brown sugar, cinnamon, lemon juice, and cornstarch before allowing it to cool. After that, the dough gets rolled out, cut into apple shapes, topped with apples, and topped with a lattice top. Once baked, the apple cookies are golden and tender with flaky pastry and a burst of apple flavor.
What are Apple Cookies?
These apple cookies are apple pie-shaped cookies that have a base and lattice top, as well as an apple filling. They have a buttery, flaky texture along with an apple filling that is flavored with cinnamon.
Similar to apple pie, the filling includes apples, brown sugar, cinnamon, lemon juice, butter, and cornstarch. However, this apple filling is a little different in that it also uses dried cranberries that have been soaked in rum.
Pro Tips
- Use cold butter to ensure that the pastry becomes quite flaky, similar to pie dough.
- The dough should be chilled in the fridge for at least 30 minutes so that it is easy to roll out. However, if you find you have to leave the dough longer and it becomes too hard, you can allow it to warm up at room temperature for a few minutes to make it more manageable to roll out.
- If you don’t have dried cranberries on hand, you can replace them with golden or sultana raisins.
- Use apples that will hold their shape during cooking such as Macintosh, Spartan, Golden Delicious, Honeycrisp, and Pink Lady.
- If you don’t have cornstarch, you could replace it with tapioca starch or flour.
What to Serve with Apple Pie Cookies?
These apple cookies can be served on their own with a cup of coffee, tea, or milk. However, feel free to serve them dusted with icing sugar if you want to make their appearance extra special.
What Types of Apples Should I Use in Apple Pie Cookies?
It is best to use apples that will hold their shape during the baking time rather than becoming mushy. As a result, choose apples such as macintosh, pink lady, honeycrisp, cortland, or spartan.
Should I Use Salted Butter or Unsalted Butter?
Generally, it is best to use unsalted butter in baking. However, if you only have salted butter on hand, you can omit the salt in the pastry.
How Will I Know the Cookies are Baked?
These apple cookies need a little longer to bake compared with more traditional cookies. You will know they are baked when they are golden on the tops and bottoms, and the apples are tender.
Can Apple Pie Cookies Be Frozen?
Yes! To freeze them before baking, assemble the cookies as instructed, then place them on a baking sheet and freeze until firm. Once solid, transfer them to an airtight container or freezer bag. When ready to bake, they can go straight into the oven—just add a few extra minutes to the baking time.
If freezing after baking, let them cool completely, then store them in an airtight container for up to 3 months.
How to Store Apple Pie Cookies
These apple cookies can be stored in a container with a tight-fitting lid in the fridge where they should stay fresh for up to 3 to 4 days.
Ingredients
How to Make Apple Pie Cookies
For the dough, in a bowl, stir the water with the egg yolk, salt, and sugar until combined.
For the dough, in a bowl, stir the water with the egg yolk, salt, and sugar until combined.
In a large bowl, combine the flour with the butter with your fingers until it is crumbly. Add the egg yolk mixture and knead the dough until it is smooth. Wrap it in plastic wrap and place it in the fridge for 30 minutes.
In a large bowl, combine the flour with the butter with your fingers until it is crumbly. Add the egg yolk mixture and knead the dough until it is smooth. Wrap it in plastic wrap and place it in the fridge for 30 minutes.
For the filling, soak the dried cranberries in rum for a few minutes.
For the filling, soak the dried cranberries in rum for a few minutes.
Melted the butter in a pan on the stove. Add the apples, dried cranberries, brown sugar, cinnamon, lemon juice, and cornstarch, and cook until the mixture is thickened. Remove it from the heat and allow it to cool.
Melted the butter in a pan on the stove. Add the apples, dried cranberries, brown sugar, cinnamon, lemon juice, and cornstarch, and cook until the mixture is thickened. Remove it from the heat and allow it to cool.
To assemble, divide the dough into two equal portions. On a piece of parchment paper, roll out one half and cut out apple shapes for the bottom of the cookies.
To assemble, divide the dough into two equal portions. On a piece of parchment paper, roll out one half and cut out apple shapes for the bottom of the cookies.
On another piece of parchment paper, roll out the other half of the dough. Cut it into strips.
On another piece of parchment paper, roll out the other half of the dough. Cut it into strips.
Using 6 to 7 strips, create a lattice top weave. Cut it into apple shapes using the same cutter as was used for the base.
Using 6 to 7 strips, create a lattice top weave. Cut it into apple shapes using the same cutter as was used for the base.
Place spoonfuls of the apple filling on the apple shapes for the bottoms and sandwich them with the lattice tops.
Place spoonfuls of the apple filling on the apple shapes for the bottoms and sandwich them with the lattice tops.
Place the cookies on a parchment-lined baking sheet and brush them with a mixture of egg and milk. Bake them in a 160 C (320 F) oven for 35 minutes.
Place the cookies on a parchment-lined baking sheet and brush them with a mixture of egg and milk. Bake them in a 160 C (320 F) oven for 35 minutes.
Serve the cookies on a platter and enjoy!
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