Do you have leftover apple pie dough, or do you love the crust of an apple pie? If so, then this recipe for apple pie cookies is just the thing for you!
Are you crazy about apple pie like me? Have you made my classic apple pie recipe many times? Then these apple pie cookies are perfect for you! It’s the original recipe, but with a twist.
Making apple pie cookies is just as easy as making the pie itself, but there are a few differences.
Apple pie cookies contain a lot more cookie than apple, which probably won’t surprise you. Personally, I really like that and I can never get enough of them.
As always check all ingredients plus quantities in the recipe card below.
Now the fun part about making these apple pie cookies is that you can make them easily from leftover dough if you’ve made a traditional apple pie.
I’m never left with any dough but depending on the tin you’ve used you might have some leftover for making these mini apple pies. If not, it is super easy to make your own quickly. Just follow the steps below to make the dough.
Once the dough is made, roll it out on a lightly floured surface. Ideally you want the dough to be roughly 0.15 inch or 4mm thickness. No need to start measuring but just use common sense here.
Using a round cookie cutter, cut out the circles. If you do not have a cookie cutter, you can first make cookie dough balls and flatten them with the rolling pin to be roughly the same size. You will need dough that is around 3 inches/8cm in diameter.
For the apple filling you cut the apple into small pieces. Mix it with the cinnamon sugar mixture and melt the butter in a medium saucepan. Add the apple mixture and let it caramelize a bit. Let it cool before you add it to the dough.
Place a tablespoon of your apple mix in the center of each cookie and make a simple lattice network to go over the filling. Brush with the remaining egg and bake in the oven for about 25 minutes until golden brown. Let them cool down on a wire rack.
There are now lots of apple recipes on Laura’s Bakery, and they’re all too delicious not to share with you. Maybe one of these recipes will make it onto your baking list after you’ve tried these apple pie cakes. I find it delicious year round but absolutely a perfect fall treat.
You can store the cookies outside of the fridge at room temperature for 3-4 days in an airtight container. Or alternatively, freeze them for up to three months.
I prefer Granny Smith apples, Honey Crisp or Braeburn apples, but the most important thing is to use firm, tart apples. It also depends largely on where you live as I tend to find different apples here in The Netherlands than you would in the US.
I’ve made these cookies with 8-cm (3 inch) and 9-cm (3.5 inch) baking rings. The size of the cutter determines how big your cookies will be and how many you can make with this recipe. I can tell you that these are quite large cookies.
Another option is to place a glass or small bowl with the same diameter on top of the dough and cut around it (or cut it with a knife). In my experience, this method doesn’t work as well or as neatly, but it is absolutely possible.
Ideally, no, as this yields the best results. However, you can replace it with milk. Be careful not to make the dough too moist.
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