Apple Pie Cookies
I’ve been in the mood for apple pie lately. But since making pies is rather daunting, I was wondering if all that great taste could somehow be put into a smaller package, like a cookie. John at Preppy Kitchen did just that and his step-by-step instructions with photos make it easy and fun. The result is a delicious pie-cookie hybrid, with a tart apple filling wrapped in a flaky, buttery crust full of cinnamon, allspice and ginger.
“I’m from Maine. I eat apple pie for breakfast.” Rachel Nichols
I highly recommend watching John’s video on how to make these cookies. (Scroll down to the bottom of his post.) He’s so engaging that you won’t be able to resist putting on your apron and joining him in making a batch of Apple Pie Cookies. Believe me, everyone you share these with will thank you for it!
Cookie specifics
Apple Pie Cookies. The apple pie filling alone is D.E.L.I.S.H.I.O.U.S. And the pie crust doesn’t just play a supporting role; it’s full of wonderful autumn spices and is the perfect wrapping for the bold filling. Add caramel to the mix and you have the perfect bite. I know they’re called “cookies” but when they’re still warm, put one on a plate and add a dollop of vanilla ice cream. Trust me when I say that with the first bite, you’ll go to a very happy place.
Shape & Size
For the bottom crust, John at the Preppy Kitchen recommends a fairly large round cookie cutter, about 4 inches. But I found there wasn’t enough pie crust to make a dozen cookies, so I used a much smaller round cookie cutter...2½ inches, to be precise. I also rolled the dough out to about 3/16 inch. For the lattice top, I cut the strips about ¼ inch wide, a bit smaller than John’s because the cookie itself was smaller.
Cookie Recipe from John, a Talented Cookie Artist
Apple Pie Cookies. FInd the recipe and detailed instructions at Preppy Kitchen.
Sprinkling
Cinnamon-Sugar. John recommends adding a bit of sugar over the top of the cookies before putting them in the oven. After brushing the tops with the egg wash, I sprinkled them with a mixture of cinnamon and sugar: ¼ cup (50 grams) granulated sugar plus 1 tablespoon (yes, tablespoon) of ground cinnamon.
Apple Pie Cookies
Caramel: brown sugar, butter, heavy whipping cream, vanilla extract, salt
Filling: fresh lemon juice, Honey Crisp apples, granulated sugar, butter, cinnamon, nutmeg
Dough: flour, sugar, salt, butter, water, cinnamon, all-spice, ginger. (Yes, I used all the spices because the flavor is amazing.)
Sprinkling
Cinnamon-Sugar: granulated sugar, ground cinnamon
Plate, Box or Bag?
Plate. I arranged the cookies on a plate after they had cooled completely. I wrapped the whole thing in plastic wrap to transport them.
Bags. For the cookies I gave away, I put each one in a clear, food-safe bag, secured with a twist tie. This made the cookies stackable without causing damage to the lattice top.
Mailing. The two dozen that I made didn’t last long enough for me to mail any of them, but I plan to make more to share with family and friends throughout the U.S. I think they would travel quite well if packaged carefully. I always send my cookies Priority Mail through the U.S. Post Office. I use the boxes provided by the Post Office and lots of bubble wrap. In almost all cases, the cookies arrive undamaged. I know the packages are appreciated when they arrive because of the texts I get with all those smiling faces.
What I’ve learned...
These cookies were made with the best ingredients I could find: European butter for the caramel and the crust and Honey Crisp apples for the filling. And I used all the spices that John listed in the dough, not just the cinnamon. The crust could definitely be doubled if you want 2 dozen cookies. And there’s plenty of filling to make 4 (or more!) dozen cookies, but it’s so delicious that you may want to put it on other things, like pancakes or English muffins. It could also be put into small jars and given as gifts. Yes, it’s that good.
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