Apple pie is a seasonal favourite the world over, and these fabulous apple pie cookies have all the joy of the dessert, but cookie sized! A delightful sweet shortcrust pastry has a delicious homemade apple pie filling and a sweet lattice effect top. Top with a demerara sugar crunch for a perfect bite-sized autumnal treat!
Why you’ll love these cookies
- Everyday ingredients. Using easily found ingredients, most of which you probably already have at home, these beauties really can be thrown together super easily!
- Homely baking. Apple pie, for me, is synonymous with home baking, something made by mum or grandma. A homemade, family favourite. These seasonal and simple apple pie cookies will always sit firmly in the “comfort food” category of bakes for me.
- A seasonal favourite… with a twist! Apple pie is loved the world over, and it is easy to see why! Comforting and cosy, the warming flavours of cinnamon perfectly compliment the crisp tartness of the apple, all encased in buttery crumbly pastry. And putting it in a cookie form is just totally adorable!
What are apple pie cookies?
To put it really simply, they are apple pie in cookie form! Think cookie sized and shaped bakes, but the cookie dough is replaced with a shortcrust pastry base and lattice, and then you fill the cookies with apple pie filling. They are almost like mini apple pies! So so good, and because they are cookie sized, they are so easy to carry with you and share with a crowd!
What ingredients do you need to make apple pie cookies?
- Flour: I use plain/all purpose flour to make these cookies. I prefer adding raising agents separately, as I do with salt, so I can control the rise of each of my bakes.
- Sugars: icing (powdered) sugar is used in making the pastry, and I used muscovado sugar for the apple pie filling. If you do not have muscovado, you can easily substitute for brown sugar or caster sugar. I simply love the rich molasses flavour from muscovado in this bake.
- Unsalted butter: I like to use unsalted butter so I can control how much salt is in the bake. For best results, use cold butter when making the pastry.
- Eggs: only the yolks are used in the pastry, to add richness and flavour.
- Ice cold water: make sure to use cold water when making pastry. You want to keep the dough as cold as possible throughout the whole process.
- Apples: I use a tart variety of apples for extra apple flavour, but you can use your preferred variety of apples in this cookie recipes apples.
- Lemon juice: gives a light tang in the apple pie filling, good for keeping the flavour.
- Cornflour/cornstarch: helps with thickening up the liquids for the apple pie filling cookies.
- Cinnamon: an essential ingredient for that cosy and warming flavour in the filling.
- Nutmeg: adds an extra but subtle level of cosy flavour to the apple pie cookies easy.
Recommended tools for the apple pie cookies
- Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the cookies, so I would definitely take the plunge if you have not already.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than everyday eating spoons, and are really easy to get hold of too.
- Food processor*: a brilliantly quick way to make the pastry. If you do not have a food processor, you can use your fingers to rub the ingredients together too. Just remember to keep your hands and the pastry mixture as cool as possible for best results.
- Sieve*: useful to remove lumps from the dry ingredients before blending together when making the pastry.
- Small saucepan*: to make and cook down the apple mixture when making this easy apple pie cookies.
- Spatula*: used to stir the mixture and scrape down the pan when cooking the apple pie filling.
- Rolling pin*: for rolling out the pastry. If you do not have a rolling pin, get creative! A tall glass or even a wine bottle works well!
- Pastry cutters*: to cut out the pastry circles for the base of each cookie.
- Pizza wheel*: useful to quickly and easily cut strips of the pastry to form the lattice on top of the apple pie filled cookies.
- Baking tray*: to bake the easy apple cookies on. I would recommend at least couple of baking trays so you can bake multiple trays of cookies at a time.
How to make apple pie cookies
There are two parts to making this bake. First, you will need to make the pastry before allowing it to chill. Whilst the pastry chills, make the apple pie filling and allow that to cool too. Once both are cool, roll and cut out the pastry, assemble the cookies and bake. Simple!
For the pastry
Step 1: First make the pastry. In a food processor or a large mixing bowl, mix together the flour and sugar. Add in the cubes of cold butter and cut or blend in until the mixture resembles fine breadcrumbs. Ensure no large chunks of unblended butter remain or it will speckle the pastry when it is rolled out. Tip in the egg yolks and blend again until just combined. Add in the ice water a little at a time until the pastry comes together in clumps.
Step 2: Tip the dough out onto a clean work surface and gather it together. Squeeze to bring it together, but try to avoid kneading and working it too much or the pastry will be tough. Divide the pastry dough into two equal parts and flatten into discs. Wrap each disc tightly in cling film then pop in the fridge to chill for at least 30 minutes. At this point, you can freeze the dough for another day, if you wish.
Apple pie filling
Step 1: Once the dough is made and chilling, time to make the apple pie filling. Start by melting the butter on a medium heat in a saucepan. Tip in the apples and cook for a few minutes to soften. Add in the sugar, lemon juice, cinnamon and nutmeg, stirring and cooking 2-3 minutes until the sugar has dissolved and the liquid is starting to thicken.
Step 2: In a small bowl, mix together the cornflour and water to a smooth slurry. Pour this mixture into the saucepan with the apple pie filling mixture and cook until the filling is thick and silky. Remove from the heat and leave the filling to cool completely before using.
Make the apple pie cookies
Step 1: Line a couple of baking trays with some parchment paper and set aside. Preheat the oven to 180C/350F.
Step 2: Roll out the chilled pastry dough to about 3-5mm thickness. Stamp out twelve circles from the dough using a 3¼” cutter, squeezing together and re-rolling as required. Place the rounds on the prepared baking trays, leaving a little space between them.
Step 3: Place about a tablespoon of apple pie filling in the middle of each round, spreading out evenly but leaving a ½” gap around the edge of the pastry circle.
Step 4: Roll the remaining pastry out again to 3-4mm thickness, then cut out long strips of pastry ½” wide. Use these strips to weave a lattice over each cookie before crimping the edges with a fork. Using the same round cutter used earlier to tidy up the edges for a clean round finish to the cookies.
Step 5: Sprinkle the top of each apple pie cookie with some demerara sugar for additional texture and finish, if you wish.
Step 6: Bake the cookies in the preheated oven for 12-14 minutes until the pastry is cooked and the edges are turning golden. Place the tray on a cooling rack and allow the cookies to cool completely before devouring. Enjoy!
Apple pie cookies FAQ
Below you will find a few of the most commonly asked questions about making cookies. However, if you have any other questions about this recipe apple pie cookies, do leave me a comment below and I will do my best to help!
What are the best apples for apple pie filling?
Robust and tart apples are best in an apple pie filling. My preference is Bramley apples for their sharp tart flavour to balance out the sweetness of the sugar in the recipe.
Why is my shortcrust pastry fragile and crumbly when I try to roll it?
This is probably because the dough was too dry and needed a little more liquid in it. Simply break it up into crumbs again using your hands or a food processor. Blitz through enough liquid until the dough naturally forms clumps. Then bring it back together, chill before continuing as before.
Why is my shortcrust pastry tough after baking?
If the pastry is tough it is likely that too much gluten has developed in the dough. The most likely cause of this is overworking (over mixing or over kneading) the pastry dough when making and rolling out the cookies.
Why is my shortcrust pastry sticking to my work surface/rolling pin?
The moisture in the dough makes it stick to surfaces. The solution here is simple. Just lightly dust the work surface and rolling pin with a little extra flour (not too much, as you do not want to dry out the pastry!) and try rolling it out again. As you roll, keep moving the rolled out dough, turning it through 90º each time, so it does not stick to the work surface. If you find it is not rolling out too easily, gently flop the pastry over your rolling pin to reveal the table below and lightly dust the surface under it with flour before rolling again. This should allow you to get a beautiful thin pastry.
Do I need to blind bake my pastry?
In this apple pie cookies recipe, you do not need to blind bake the pastry. Instead, the pastry is only baked once, after it has been cut and assembled into the apple pie cookies
How do I know when my apple pie cookies are baked?
The cookies are baked when they are golden on the edges. If it looks a little doughy or wet, leave it to bake for a few minutes longer, but keep an eye as it can easily burn too!
How long will these cookies last?
These deliciously moreish cookies never last long when I make them! Having said that, they are at their best if devoured within two days from baking to enjoy them at their best.
How to store apple pie cookies
Store this bake in an airtight container in a cool place, away from direct sunlight. They do not need to be stored in the refrigerator, but should be eaten within a couple of days because they contain fresh fruit.
Can apple pie cookies be frozen?
Yes! You can freeze these cookies in an airtight container for up to two months. Thaw on a cooling rack at room temperature and pop in the oven for a few minutes to reheat and crisp up the pastry if it feels a little soggy once thawed.
Tips and tricks for making the best apple pie cookies
- As an exception to most baking, make sure to use ingredients as cold as possible when making pastry: so cubed butter straight from the fridge and ice cold water. Keeping pastry cold helps avoid overworking the gluten and keep it relaxed to avoid shrinkage during baking.
- Handle the pastry dough as little as possible throughout making. This is especially important when bringing it together, as overworking the gluten will lead to tough pastry.
- Substitute the muscovado sugar in the apple pie filling for caster sugar or brown sugar if you wish. I love the molasses flavour, so this was my choice in this recipe!
- Make sure the apple pie filling is completely cool before assembling the cookies. If it is still warm, it will melt the butter in the pastry and the whole cookie will loose its shape.
- It is easiest to assemble the cookies on the prepared baking sheet as they can be difficult to transfer. If you still prefer assembling it in a separate space, use a flat spatula to support the pastry fully across the base of the cookie.
- Leave the cookies to cool completely on the baking tray to ensure they have firmed up and will not collapse when moved.
- If you are short on time, you can use frozen/shop bought pastry dough and shop bought apple pie filling. I will say though, all the different components are super easy to make and you will DEFINITELY taste the difference if you take the time to make each of these from scratch.
Troubleshooting
If you have any other questions about this easy apple pie cookies recipe, please use the comments below to ask away and I will do my best to help. And if you do make this recipe for apple pie cookies, please take a moment to leave a rating and review below. I would love to know how you enjoy making it and following along, plus it really helps others looking for a similar recipe too. You could even post a picture on Instagram and tag me when you share it with the world, you know I love seeing all your bakes!
More delicious recipes for you to enjoy
Apple and cinnamon cookies: These cookies are a perfect autumnal treat! With crunchy edges, chewy oats and lots of apple and cinnamon flavour all topped with a moreish maple glaze. A perfect cosy seasonal cookie treat!
Easy apple caramel bars: These delectable and delicious caramel apple bars make the best of the abundance of the season’s apples! The cinnamon spiked apples are encased in a wonderfully buttery shortbread base and topping before being finished with a flourish of a caramel drizzle. Autumnal heaven!
Caramel apple tart: My caramel apple tart combines beautiful buttery pastry, smooth caramel and tart apples in a stunningly striking bake! This apple rose tart may take a little effort to put together, but requires just a few ingredients and is sure to wow anyone who gets to indulge in and enjoy it!
Apple cinnamon muffins with crumble topping: Make the most of autumn and delicious apple season with some irresistible muffins! These apple cinnamon muffins are PERFECT for lunchboxes or just a tea time snack. They are beautifully moist, perfectly spiced with a delightful crumble topping for a fabulous yummy texture!
Thanks for joining me today friends, and happy baking! x
Recommended equipment I used *
| Digital kitchen scales | Measuring spoons |
| Food processor | Sieve |
| Small saucepan | Spatula |
| Rolling pin | Pastry cutters |
| Pizza wheel | Baking tray |
Apple Pie Cookies
12
servings1
hour30
minutes12
minutes326
kcal1
hour42
minutesMaking the most of all the deliciousness of apple season with apple pie, but in cookie form!
Keep the screen of your device on
Ingredients
- For the pastry
250 g (1½ cups + 1 tbsp) plain (all-purpose) flour
60 g (¼ cup + 3 tbsp) icing (powdered) sugar
125 g (½ cup + 1 tbsp) unsalted butter, cold and cubed
2 large eggs, yolks only
2-4 tbsp ice (ie very very cold!) water
- For the apple pie filling
45 g (3 tbsp + 1 tsp) unsalted butter
2 Bramley (or other cooking) apples, peeled, cored and diced
90 g (½ cup) muscovado sugar
1 tbsp lemon juice
1 tbsp cornflour (cornstarch)
2 tbsp water
0.5 tsp cinnamon
0.25 tsp nutmeg
demerara sugar, for sprinkling (optional)
Directions
- For the pastry
- First make the pastry. In a food processor or a large mixing bowl, mix together the flour and sugar. Add in the cubes of cold butter and cut or blend in until the mixture resembles fine breadcrumbs. Ensure no large chunks of unblended butter remain or it will speckle the pastry when it is rolled out. Tip in the egg yolks and blend again until just combined. Add in the ice water a little at a time until the pastry comes together in clumps.
- Tip the dough out onto a clean work surface and gather it together. Squeeze to bring it together, but try to avoid kneading and working it too much or the pastry will be tough. Divide the pastry dough into two equal parts and flatten into discs. Wrap each disc tightly in cling film then pop in the fridge to chill for at least 30 minutes. At this point, you can freeze the dough for another day, if you wish.
- Apple pie filling
- Once the dough is made and chilling, time to make the apple pie filling. Start by melting the butter on a medium heat in a saucepan. Tip in the apples and cook for a few minutes to soften. Add in the sugar, lemon juice, cinnamon and nutmeg, stirring and cooking 2-3 minutes until the sugar has dissolved and the liquid is starting to thicken.
- In a small bowl, mix together the cornflour and water to a smooth slurry. Pour this mixture into the saucepan with the apple pie filling mixture and cook until the filling is thick and silky. Remove from the heat and leave the filling to cool completely before using.
- Make the apple pie cookies
- Line a couple of baking trays with some parchment paper and set aside. Preheat the oven to 180C/350F.
- Roll out the chilled pastry dough to about 3-5mm thickness. Stamp out twelve circles from the dough using a 3¼” cutter, squeezing together and re-rolling as required. Place the rounds on the prepared baking trays, leaving a little space between them.
- Place about a tablespoon of apple pie filling in the middle of each round, spreading out evenly but leaving a ½” gap around the edge of the pastry circle.
- Roll the remaining pastry out again to 3-4mm thickness, then cut out long strips of pastry ½” wide. Use these strips to weave a lattice over each cookie before crimping the edges with a fork. Using the same round cutter used earlier to tidy up the edges for a clean round finish to the cookies.
- Sprinkle the top of each apple pie cookie with some demerara sugar for additional texture and finish, if you wish.
- Bake the cookies in the preheated oven for 12-14 minutes until the pastry is cooked and the edges are turning golden. Place the tray on a cooling rack and allow the cookies to cool completely before devouring. Enjoy!
Notes
- As an exception to most baking, make sure to use ingredients as cold as possible when making pastry: so cubed butter straight from the fridge and ice cold water. Keeping pastry cold helps avoid overworking the gluten and keep it relaxed to avoid shrinkage during baking.
- Handle the pastry dough as little as possible throughout making. This is especially important when bringing it together, as overworking the gluten will lead to tough pastry.
- Substitute the muscovado sugar in the apple pie filling for caster sugar or brown sugar if you wish. I love the molasses flavour, so this was my choice in this recipe!
- Make sure the apple pie filling is completely cool before assembling the cookies. If it is still warm, it will melt the butter in the pastry and the whole cookie will loose its shape.
- It is easiest to assemble the cookies on the prepared baking sheet as they can be difficult to transfer. If you still prefer assembling it in a separate space, use a flat spatula to support the pastry fully across the base of the cookie.
- Leave the cookies to cool completely on the baking tray to ensure they have firmed up and will not collapse when moved.
- If you are short on time, you can use frozen/shop bought pastry dough and shop bought apple pie filling. I will say though, all the different components are super easy to make and you will DEFINITELY taste the difference if you take the time to make each of these from scratch.
Mmm, these look so cute and taste SO good!