Go Back
Apple Pie Cookies

Apple Pie Cookies

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 16 cookies
Course: Dessert
Calories: 145
Ingredients Method

Ingredients
  

Apple Filling
  • 2 medium apples about 12 oz / 340 g, peeled, cored, and diced small: Provides the sweet-tart base and natural moisture.
  • 2 tablespoons unsalted butter: Helps the apples soften and carry the spices.
  • 3 tablespoons light brown sugar packed: Adds caramel notes and balances the fruit acidity.
  • 1 teaspoon ground cinnamon: Delivers the classic warm pie flavor.
  • ¼ teaspoon ground nutmeg: Rounds out the spice without overpowering.
  • 1 tablespoon all-purpose flour: Thickens the juices so the filling stays inside the cookies.
  • 1 teaspoon fresh lemon juice: Brightens the apples and prevents browning.
Dough & Finish
  • 2 refrigerated pie crusts 14–15 oz / 400–425 g total, thawed if frozen: Creates flaky layers with almost no effort.
  • 1 large egg beaten with 1 tablespoon water: Gives the crust a golden shine and helps the sugar stick.
  • 2 tablespoons granulated sugar mixed with ½ teaspoon cinnamon: Adds sparkle and extra crunch on top.

Method
 

  1. Melt the butter in a medium skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir and cook for 5–6 minutes until the apples soften slightly and release juices. Sprinkle in the flour and cook 1 more minute until the mixture thickens. Remove from heat and let cool for 10 minutes. The filling should look glossy and hold together when spooned.
  2. Unroll the pie crusts on a lightly floured surface. Use a 3-inch round cutter (or the rim of a glass) to cut as many circles as possible—aim for 16 total. Re-roll scraps once if needed. Place half the rounds on a parchment-lined baking sheet.
  3. Spoon about 1 tablespoon of cooled filling onto the center of each bottom round. Brush the edges lightly with egg wash. Top with a second round and press the edges firmly with a fork to seal. Poke a small steam vent in the top of each cookie with the tip of a knife.
  4. Brush the tops with remaining egg wash and sprinkle with the cinnamon-sugar mixture. Bake at 375°F (190°C) for 16–18 minutes until the edges are deep golden and the tops look crisp. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies firm up as they cool and the filling settles.