Everything you love about a classic apple pie turned into a fun, tiny version in these apple pie cookies. The greatest dessert is a simple flaky pie crust topped with a warm, bubbly filling of apples and cinnamon sugar and a drizzle of delicious caramel.
Apple Pie Cookies Recipe
You’ll fall in love with the flavor of these wonderful caramel apple cookies. It’s difficult to beat the sweet, rich flavor of this bubbly, gooey, fresh-baked from the oven treat. In a smaller size, just like classic apple pie!
Frequently Asked Questions
What about the leftover apple pie sauce?
The sauce from the can of apple pie filling will almost certainly be left over. But don’t put it in the sink! It’s fantastic warmed up and served as an ice cream topping!
How do I store these apple pie cookies?
These cookies can be stored overnight on the counter, tented with foil. Refrigerate covered in foil for up to 4 days.
Can I freeze these apple pie cookies?
You can freeze these cookies, just like you can an apple pie! Cookies should be frozen for 2 to 3 hours on a baking sheet once they have totally cooled. Once frozen, wrap each cookie in plastic wrap before storing it in a freezer bag or airtight container.
Can I use homemade pie crust for this recipe?
Although the recipe asks for store-bought pie crust, you may easily substitute your own homemade pie crust recipe for these delicious cookies.
Can I use store-bought caramel sauce?
To drizzle over the cookies, you can use homemade or store-bought caramel sauce.
You May Also Like
Apple Pie CookiesCourse: DessertCuisine: American
These delectable apple pie cookies resemble little apple pies filled with a warm, bubbling filling and cinnamon sugar.
1/4 cup butter
4 peeled and sliced apples into 1/4-inch cubes
1/4 cup white sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 tablespoon lemon juice
1/4 teaspoon salt
1/2 tsp vanilla extract
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 tsp water
4 pie crust sheets
1 tsp cornstarch
1 tsp all-purpose flour
3/4 cup confectioners’ sugar
1 tsp vanilla extract
1 tsp cinnamon, ground
1 1/2 tablespoons milk
- Preheat the oven to 350° F. (175 degrees C).
- In a saucepan over medium heat, melt the butter. Toss apples in butter until well covered.
- Combine brown sugar, white sugar, lemon juice, 1 1/2 tsp cinnamon, 1/2 tsp vanilla extract, salt, nutmeg, allspice, and cloves in a mixing bowl; Cook and stir for 5 minutes, or until the apples have softened and the sugars have melted. Bring to a boil.
- In a mixing bowl, combine water and cornstarch. Cook and whisk the cornstarch mixture into the apple mixture until it thickens, about 5 minutes.
- Remove from heat and allow it cool for 20 minutes.
- sheet pie crust, rolled out with a rolling pin on a work surface; top with half of the chilled apple mixture.
- Using a rolling pin, lay out the second sheet of pie crust; cut into 1/2-inch wide strips using a sharp knife.
- Make a lattice top using pie crust strips woven together over the apple filling.
- Flour a drinking glass or a round cookie cutter. Cut 12 round pies from the dough using a cookie cutter. Place on a baking sheet.
- Bake for 20 minutes, or until the crust is golden brown and cooked through. Cool for about 10 minutes on a wire rack.
- Place the remaining pie crusts and apple mixture on a second baking sheet and repeat.
- Bake for 20 minutes, or until the crust is cooked through and golden brown.
- In a mixing bowl, combine confectioners’ sugar and 1 tsp cinnamon; add 1 tsp vanilla extract.
- Drizzle over cooled pies after carefully stirring in milk until desired consistency is obtained.
- The “scraps” from the cookie cutter can alternatively be cooked and drizzled with icing.