Description
Apple Pie Cookies
These mini apple pie cookies are the perfect way to enjoy apple pie without the mess. Crisp on the outside, soft and sweet on the inside!
Ingredients:
Filling: Apples, butter, cinnamon, brown sugar
Cookies: Pie crusts, egg wash, sugar
Optional Glaze: Powdered sugar, milk, vanilla
Instructions:
Prepare the apple filling by cooking apples with sugar and spices.
Roll pie crust, fill with apples, and seal.
Bake to a golden brown and top with glaze.
Pair these cookies with a dollop of whipped cream for extra indulgence!
#FallDessert
Step-by-Step Guide
1. Make the Filling: Peel and finely dice 2 medium apples. Melt 1 tablespoon of butter in a skillet over medium heat. Add the apples, 1/4 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Cook for 8-10 minutes until soft. Let cool completely.
2. Prepare the Dough: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll one refrigerated pie crust on a lightly floured surface. Use a 3-inch round cookie cutter to cut out circles. Re-roll scraps and repeat.
3. Assemble the Cookies: Place a small spoonful of cooled apple filling in the center of half the dough circles. Brush the edges with water or egg wash. Top with another dough circle. Use a fork to crimp and seal the edges tightly.
4. Bake: Place cookies on the baking sheet. Brush tops with egg wash and sprinkle with coarse sugar. Cut 2-3 small slits in the top of each cookie for steam to escape. Bake for 15-18 minutes, or until golden brown.
5. Glaze (Optional): Whisk together 1/2 cup powdered sugar, 1-2 tablespoons milk, and 1/4 teaspoon vanilla until smooth. Drizzle over cooled cookies.
Serving Suggestions
Serve these warm apple pie cookies with a scoop of vanilla ice cream or a dollop of freshly whipped cream. They are perfect alongside a hot cup of coffee, chai tea, or mulled cider. For a festive platter, arrange them with other mini desserts like pecan tassies or pumpkin cookies.
How-to Summary
Create a spiced apple filling and let it cool. Cut pie crusts into circles, fill, seal, and crimp. Brush with egg wash, sprinkle with sugar, and bake until golden. Drizzle with a simple vanilla glaze after cooling.
Frequently Asked Questions
Can I use store-bought apple pie filling? Yes, for a shortcut, use a high-quality canned filling. Chop the apples within it into smaller pieces and drain excess liquid to prevent soggy cookies.
How do I store these cookies? Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed cookies in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in the oven.
My cookies are leaking filling. How can I prevent this? Ensure the filling is completely cool before assembling, avoid overfilling, and make sure the edges are sealed tightly with a fork. The small steam vents on top are also crucial.
Can I make the dough from scratch? Absolutely. Use your favorite pie crust recipe. The key is to keep the dough cold for easy handling and a flaky result.
What are the best apples to use? Use firm, tart apples that hold their shape when baked, such as Granny Smith, Honeycrisp, or Braeburn. They provide the perfect texture and flavor balance.
Common Mistakes to Avoid
- Using warm filling, which melts the dough fat and causes leaks.
- Overfilling the cookies, making them impossible to seal properly.
- Not venting the tops, leading to steam buildup and potential bursting.
- Rolling the pie crust too thin, which can tear during handling.
- Skipping the egg wash, which gives the cookies their signature golden, shiny finish.
Conclusion
These apple pie cookies capture the essence of a classic dessert in a delightful, handheld form. They are surprisingly simple to make and offer the perfect ratio of flaky crust to spiced apple filling in every bite. Ideal for parties, lunchboxes, or a cozy autumn treat, this recipe is sure to become a seasonal favorite. Enjoy the taste of fall without any fuss!
