Apple Pie Cookies
These super cute apple pie cookies are easy to make and taste just like mini apple pies. Perfect for fall celebrations or anytime you need a classic treat in cookie form.
Servings: 12 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
Tips + Variations
- 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.