Print

Apple Pie Cookies Recipe

Print Recipe

★★★★★

4.4 from 745 reviews

Delight in the flavors of classic apple pie in a handheld treat with these Apple Pie Cookies. Featuring a tender premade pie crust filled with a spiced apple mixture, topped with a buttery streusel, these cookies offer the perfect balance of sweet, tart, and warmly spiced notes. Quick to prepare and baked to golden perfection, they’re great for dessert or an indulgent snack.

Ingredients

Scale

Apple Pie Spice

  • 1 teaspoon ground cinnamon
  • ¼ teaspoon grated fresh nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves

Filling

  • 2 granny smith apples, peeled and finely diced (4 cups)
  • 2 tablespoons unsalted butter
  • ½ cup (100g) packed light brown sugar
  • 1 lemon, zested and juiced
  • kosher salt, a pinch
  • 2 tablespoons cornstarch

Pie Crusts

  • 1 premade pie crust (from a 14-ounce package, such as Pillsbury)

Streusel

  • ¾ cup (90g) all-purpose flour
  • ⅓ cup (55g) light brown sugar
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, room temperature
  • ⅛ teaspoon salt

Instructions

  1. Make Apple Pie Spice: In a small bowl, combine the ground cinnamon, grated fresh nutmeg, ground ginger, ground allspice, and ground cloves. Set this aromatic spice blend aside to use in the filling and streusel.
  2. Prepare Filling: Heat the unsalted butter in a sauté pan over medium heat until melted. Add the finely diced apples, light brown sugar, 1 teaspoon of the Apple Pie Spice, ½ teaspoon lemon zest, and a pinch of kosher salt. Cook this mixture, stirring occasionally, until the apples become tender and the juices thicken into a caramel-like sauce—this should take about 10 minutes.
  3. Thicken Filling: In a small bowl, whisk together the freshly squeezed lemon juice and cornstarch until smooth. Stir this mixture into the cooked apples and continue cooking for about 1 minute until the filling thickens. Remove the pan from heat and let the filling cool completely.
  4. Prepare Pie Crust Rounds: Preheat the oven to 400ºF (204ºC) and position the oven rack in the middle. Line a baking sheet with parchment paper. Unroll the pie crust and use a 2 ½-inch round cookie cutter to cut out 15 circles, rerolling scraps as necessary. Place the rounds spaced about 1 inch apart on the baking sheet and prick each round three times with a fork to prevent puffing.
  5. Bake Pie Crusts: Bake the crust rounds for 8–10 minutes until they are puffed, dry to the touch, and lightly golden on the bottoms. Remove from oven and carefully flip each crust over. Allow them to cool completely; they can be stored at room temperature in zipper-lock bags for up to 2 days.
  6. Make Streusel: In a medium bowl, combine the all-purpose flour, light brown sugar, granulated sugar, ⅛ teaspoon salt, and the remaining Apple Pie Spice. Using your fingers, work the room temperature unsalted butter into the dry ingredients by pinching and smearing until a stiff, chunky mixture forms. There should be a variety of large and small streusel pieces.
  7. Assemble Cookies: Spoon 1 leveled tablespoon of the cooled apple filling onto the center of each pie crust round. Distribute any remaining filling evenly, lightly heaping it so it nearly reaches the edges but remains rounded.
  8. Add Streusel Topping: Holding each filled crust over a bowl of streusel, sprinkle a generous handful over the filling, ensuring the cookies are thoroughly coated. Place the assembled cookies back on the parchment-lined baking sheet. Pinch any leftover streusel into sizable chunks and press them into the filling and topping for extra texture.
  9. Bake Cookies: Bake the assembled apple pie cookies for 12–17 minutes until the streusel turns golden brown, rotating the pan halfway through baking for even coloring.
  10. Cool: Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy once fully cooled or store for later indulgence.

Notes

  • Use Granny Smith apples for the perfect balance of tartness that complements the sweet filling.
  • Make sure the filling is completely cooled before assembling to prevent the crust from becoming soggy.
  • The premade pie crust rounds can be baked ahead and stored in an airtight container for up to 2 days to save time on baking day.
  • For a nutty twist, sprinkle some chopped walnuts or pecans into the streusel topping.
  • Store finished cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: apple pie cookies, fall dessert, streusel topping, easy apple cookies, spiced apple treats

Find it online: https://frommamamaya.com/apple-pie-cookies-recipe/