Apple Pie Cookies

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Apple pie cookies bring together the warm comfort of apple pie and the grab-and-go joy of cookies. This recipe is my favorite way to combine flaky crust, caramel drizzle, and apple pie filling into just a few bites. In this post, I’ll walk you through exactly how to make them, share some tips I’ve learned along the way, and help you bake a batch that’s crisp, golden, and full of nostalgic flavor. Whether you’re new to baking or just want a crowd-pleasing dessert, these apple pie cookies are easy, fun, and perfect for fall or anytime you’re craving cozy.

How These Apple Pie Cookies Came Out of My Kitchen

Inspired by Grandma’s Pie, Reimagined for Today

I remember watching my grandma roll out dough with her worn wooden rolling pin, windows fogged up from the oven’s warmth, and the kitchen filled with cinnamon. Her apple pie was a staple at every holiday, and it wasn’t just dessert. It was tradition. When I moved into my first apartment, I missed that kind of food, but I wasn’t quite ready to take on an entire pie. That’s when I started playing with the idea of apple pie cookies.

These cookies were born out of a craving and a craving for practicality. One day I had a can of apple pie filling and a pack of rolled pie crusts in my fridge. I figured, why not make something smaller, quicker, and easier to share?

Now, I make these on chilly weekends, when I want that nostalgic flavor without the hassle. They’ve become a regular alongside chocolate crinkle cookies and cranberry white chocolate cookies during the holidays. The caramel syrup tucked inside adds a buttery depth that reminds me of those cozy fall fairs with caramel apples, but in cookie form.

What Makes These Cookies Stand Out

These apple pie cookies look fancy but are made from simple ingredients. Store-bought crust, canned filling, and a little sparkle of sugar on top. The lattice top gives them a bakery-style finish, and the caramel syrup melts into the apple spice like magic. What I love most is how approachable they are. Even if you’ve never made a pie before, you can make these. They’re bite-sized, mess-free, and way easier to store than a whole pie.

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Making the Layers for Apple Pie Cookies

Prepping the Crust Without Any Fuss

You don’t need to make your own crust to get bakery-style results. I use pre-made rolled pie crust for these apple pie cookies because it’s simple, flaky, and easy to handle. Let it rest at room temperature for about 15 minutes before unrolling. This helps the dough soften so it won’t crack or break.

Roll out the first crust into a smooth 12-inch circle. That will be your cookie base. Then take the second crust and roll it slightly longer, about 13 or 14 inches. Slice it into thin strips. These will create the lattice topping.

Now, use a 3-inch cookie cutter to press out circles from the first crust. You’ll need to re-roll the scraps to get all 12. Place the circles on a parchment-lined baking sheet and space them about an inch apart. They’re the base that holds everything together.

The Filling That Makes Apple Pie Cookies Shine

This part brings all the flavor. Open a can of apple pie filling and dice the apples into small pieces. This helps them fit better inside each cookie and spread evenly. Add a sprinkle of apple pie spice, then stir well.

Next, add a small spoonful of caramel sundae syrup to the center of each dough circle. This step gives the cookies a rich, sweet bite. Top it with about one and a half tablespoons of the apple mixture. Don’t spread it out. It will melt and settle on its own during baking.

I first tested this method after making peanut butter cookies one afternoon. That experiment led me to the idea of layering flavors. It reminded me how easy it is to get creative with ready-made ingredients. These cookies now sit right next to Christmas crack on my go-to dessert list.

Bringing the Apple Pie Cookies to Life in the Oven

Adding the Finishing Touch with Egg Wash and Sugar

Once your apple pie cookies are filled, it’s time to dress them up before baking. Grab the dough strips you sliced earlier and start layering them to form a lattice pattern over each cookie. Use four strips vertically and three across the top for the full effect. If that feels like too much, a crisscross pattern works too. Either way, press the ends of the strips gently into the bottom crust so they stay in place during baking.

Now for the glaze. Crack one large egg into a small bowl and whisk it with a tablespoon of water. This simple egg wash gives the crust that glossy, golden-brown look. Use a pastry brush to lightly coat the lattice and edges of each cookie. Before they go in the oven, sprinkle white sparkling sugar over the tops. This step adds just enough crunch and shine to make them look professionally made.

I used the same technique when baking 3-ingredient sugar cookies. That recipe taught me how much a quick egg wash can transform texture and color.

Baking and Cooling for Best Texture

Set your oven to 350°F and line a baking sheet with parchment paper. Place the cookies about one inch apart. Bake them for 25 to 28 minutes. Check at the 20-minute mark to avoid overbaking. The tops should turn golden and the caramel should bubble just slightly.

Once they come out, let them rest on the tray for 10 minutes. Then transfer them to a wire rack to cool completely. This keeps the crust crisp and prevents soggy bottoms. That simple step locks in the flaky texture every time.

How to Serve and Store Apple Pie Cookies the Smart Way

Serving Ideas That Turn Simple Into Special

Apple pie cookies are easy to serve and even easier to love. Because they’re handheld, you don’t need plates or forks. They’re perfect for bake sales, potlucks, or school lunches. I’ve also served them on Thanksgiving dessert boards, nestled beside hot cider or a scoop of vanilla ice cream. They hold their shape well and still taste just as rich hours after baking.

You can warm them up for a cozy dessert or serve them chilled for a more structured bite. I love setting out a platter with a few different flavors, just like I did with peach cobbler cookies. The mix of textures makes the tray look beautiful and keeps everyone coming back for seconds.

Want to make them extra festive? Add a drizzle of caramel right before serving or dust a touch of powdered sugar over the tops. These little details turn a quick dessert into something you’ll feel proud to share.

Storing Apple Pie Cookies Without Losing Flavor

Once cooled, store your apple pie cookies in an airtight container. They stay fresh at room temperature for up to three days. If you want to keep them longer, place parchment between layers and refrigerate. You can even freeze them for up to two months. Reheat in the oven for a few minutes to bring back the flaky crust.

I first froze them by accident after testing a batch. They thawed beautifully and tasted just like they were freshly baked. That trick has saved me more than once during busy weeks.

FAQs

How long do apple pie cookies last?

Stored in an airtight container, they last 2 to 3 days at room temperature or up to 2 months in the freezer.

Can I make apple pie cookies with homemade pie filling?

Yes, homemade filling works great. Just make sure the pieces are finely chopped and not too juicy.

Do I have to use a lattice top?

No. You can cover the cookies with a plain crust circle. Just remember to cut a vent on top for steam.

Can I make these gluten-free?

Yes, just use gluten-free pie crust and make sure the filling is gluten-free too.

Apple Pie Cookies Are the Sweet Shortcut You’ll Crave

Apple pie cookies are everything you love about pie in a handheld treat. They’re easy, fun, and packed with flavor. From the buttery crust to the warm apple center, every bite delivers comfort and sweetness. Whether you’re baking for a party, holiday, or just a quiet weekend at home, these cookies are a simple way to bring homemade joy to the table. Once you try them, you’ll see why they’ve earned a permanent spot in my recipe box.