These easy apple pie cookies take the comforting flavor of classic apple pie and transform it into a fun, bite-sized treat. If you enjoy sweet apples, a touch of cinnamon sugar, and love cookies, this recipe is a must-make!
We were excited to try this one because apple pie flavor is one of our favorites, and these cookies are incredibly simple—just nine ingredients and under 20 minutes from start to finish.
Whether you’re baking for fall, need a Thanksgiving dessert, or just want a cozy snack, these apple pie cookies are a perfect seasonal option.
Ingredients
- Pie crusts – used for both the base and the lattice tops
- Butter – unsalted
- Apples – medium size, peeled and diced. Honeycrisp is great, but Golden Delicious and Granny Smith work well too.
- Brown sugar
- Lemon juice – either fresh or bottled
- Water
- Cornstarch – thickens the apple filling
- Powdered sugar
- Heavy cream
See recipe card for quantities.
Substitutions & Variations
This is a simple recipe, but here are a few small ways to adjust or speed it up:
- Use pre-made apple pie filling – A great shortcut if you're short on time.
- Switch the topping – Instead of the icing drizzle, try using store-bought icing, or skip it and add whipped cream or a scoop of vanilla ice cream on the side.
Want more apple pie-inspired desserts? Try these mini apple tarts or apple pie cupcakes next.
Instructions
Follow these simple steps to make your own batch of apple pie cookies.
Step one: Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with non-stick spray.
Step two: Add diced apples and butter to a saucepan. Cook on medium heat for about 5 minutes, until the butter is melted.
Step three: Stir in lemon juice and brown sugar. Let the mixture cook another 5–10 minutes, until the apples are soft.
Step four: In a small bowl, mix together the water and cornstarch.
Step five: Stir the cornstarch mixture into the apples until thickened. Let it cool.
Step six: Roll out the first pie crust and use a 3-inch round cutter to cut out as many circles as you can.
Step seven: Roll out the second crust and slice it into ¼-inch strips using a knife or pizza cutter.
Step eight: Lay half the strips vertically, spaced about ½ inch apart. Fold every other strip up and begin weaving in horizontal strips to create a lattice. Continue until the pattern is complete.
Step nine: Lightly press the strips together and cut out circles using the same 3-inch cutter.
Step ten: Spoon about one tablespoon of apple filling onto each pie crust circle.
Step eleven: Place a lattice top over each and press the edges together with a fork. Bake for 18–20 minutes.
Step twelve: Mix powdered sugar and heavy cream together to make a quick icing.
Step thirteen: Once the cookies have cooled, drizzle with icing.
Hint: The cookies are ready when the crust is lightly golden brown.
Recipe Tips for Success
- Avoid overfilling – Stick to about 1 tablespoon of filling to keep the cookies neat and prevent leaking.
- Don’t skip the cornstarch – It’s essential for thickening the apple mixture.
- Seal the edges – Use a fork to press the top and bottom crusts together. It keeps the filling in and adds a nice decorative edge.
Storage
Store in an airtight container in the fridge for 4–5 days. For longer storage, freeze in bags or containers for up to a year.
Apple Pie Cookies
Ingredients
- 2 Refrigerated pie crusts
- 3 tablespoon Butter unsalted
- 2 medium Apples peeled + diced
- ½ cup Brown sugar
- 2 tablespoon Lemon juice
- 2 tablespoon Water
- 1 tablespoon Cornstarch
- ½ cup Powdered sugar
- 3 tablespoon Heavy cream
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with non-stick spray.
- Add diced apples and butter to a saucepan. Cook on medium heat for about 5 minutes, until the butter is melted.
- Stir in lemon juice and brown sugar. Let the mixture cook another 5–10 minutes, until the apples are soft.
- In a small bowl, mix together the water and cornstarch.
- Stir the cornstarch mixture into the apples until thickened. Let it cool.
- Roll out the first pie crust and use a 3-inch round cutter to cut out as many circles as you can.
- Roll out the second crust and slice it into ¼-inch strips using a knife or pizza cutter.
- Lay half the strips vertically, spaced about ½ inch apart. Fold every other strip up and begin weaving in horizontal strips to create a lattice. Continue until the pattern is complete.
- Lightly press the strips together and cut out circles using the same 3-inch cutter.
- Spoon about one tablespoon of apple filling onto each pie crust circle.
- Place a lattice top over each and press the edges together with a fork. Bake for 18–20 minutes.
- Mix powdered sugar and heavy cream together to make a quick icing.
- Once the cookies have cooled, drizzle with icing.
Notes
- You can use store-bought pie filling. And you can change up the flavor by using cherry, peach or any other kind you like.
- Try different toppings like vanilla ice cream or whipped cream.
- Don't overfill the cookies or the filling will spill out.
- Make sure to seal the edges with a fork to keep the cookies held together well.
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