Introduction

These Apple Pie Cookies capture the warm, comforting flavors of a classic apple pie in a perfect handheld treat. With a lattice crust and sweet caramel drizzle, they’re ideal for sharing or enjoying as a cozy snack. Baking them is straightforward, making them a fun project for home cooks.

Ingredients

21 ounces canned apple pie filling
15 ounces twin pack pre-made rolled pie crust
½ teaspoon apple pie spice
4 tablespoons caramel sundae syrup
1 large egg (room temperature)
1 tablespoon water (room temperature)
2 tablespoons white sparkling sugar

Instructions

Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Dice the apples in the canned pie filling, then combine them with the apple pie spice in a small mixing bowl. Stir well to evenly distribute the spice.
Step 3: Roll out the first pie crust into a 12-inch circle on a clean surface.
Step 4: Roll out the second pie crust to a length of 13 to 14 inches. Using a pizza cutter, slice the dough into ¼ inch wide strips, then cut these strips into 3 to 3 ½-inch long pieces.
Step 5: Use a 3-inch cookie cutter to cut 12 circles from the first rolled dough. Re-roll any scraps to cut out all 12 circles.
Step 6: Place the pie dough circles on the prepared baking sheet, spacing them about 1 inch apart.
Step 7: Spoon 1 teaspoon of caramel sundae syrup into the center of each dough circle, then top with 1 ½ tablespoons of the diced apple mixture. Do not spread the filling.
Step 8: Create a lattice top over each cookie by layering 4 pie dough strips up and down and 3 strips across over the filling from the second rolled dough.
Step 9: Trim any excess dough from the lattice strips and gently press the ends into the edges of the cookie circles to seal.
Step 10: In a small bowl, beat together the egg and water to make an egg wash. Use a pastry brush to apply the egg wash over the lattice and edges of each cookie.
Step 11: Sprinkle each cookie top with white sparkling sugar for a sweet, decorative finish.
Step 12: Bake the cookies for 25 to 28 minutes, or until the tops are golden brown. Start checking at the 20-minute mark as ovens vary.
Step 13: Let the cookies rest on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely, about 20 minutes.

Tips & Variations

Use fresh apple pie spice or cinnamon to boost the apple flavor if desired.
Try drizzling additional caramel sauce over the cooled cookies for extra indulgence.
If you don’t have sparkling sugar, coarse sugar or granulated sugar works well for a crunchy topping.
For a dairy-free option, substitute the egg wash with a mixture of non-dairy milk and maple syrup.

Storage

Store the apple pie cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in a low oven or microwave for a few seconds to revive the flaky crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the cookies up to the point of adding the egg wash and sugar, then refrigerate them for a few hours before baking. Just add the egg wash and sugar before popping them in the oven.

Is it possible to use homemade pie filling instead of canned?

Absolutely! Homemade apple pie filling will work beautifully and allows you to customize the sweetness and spices to your taste. Just be sure to dice the apples finely and drain any excess liquid to prevent soggy cookies.

Apple Pie Cookies Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

Delight in these charming Apple Pie Cookies, featuring a flaky pie crust filled with spiced apple pie filling and caramel syrup, topped with a delicate lattice crust and a sparkling sugar finish. Perfect for a cozy dessert or a festive treat, these cookies bring all the flavors of classic apple pie into a portable, bite-sized delight.

Author: zara
Prep Time: 20 minutes
Cook Time: 25-28 minutes
Total Time: 55 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

21 ounces canned apple pie filling
½ teaspoon apple pie spice
4 tablespoons caramel sundae syrup

Dough and Topping

15 ounces twin pack pre-made rolled pie crust
1 large egg, room temperature
1 tablespoon water, room temperature
2 tablespoons white sparkling sugar

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Prepare Filling: Dice the apples in the canned pie filling finely. In a small mixing bowl, stir together the diced apples and apple pie spice until well combined to enhance the flavor.
Roll First Pie Crust: Lay out the first pre-made pie crust and roll it into a 12-inch circle on a clean, flat surface.
Prepare Pie Dough Strips: Roll out the second pie crust sleeve into a 13 to 14-inch rectangle. Using a pizza cutter, slice strips approximately ¼ inch wide, then cut these strips into 3 to 3 ½ inch lengths for the lattice top.
Cut Dough Circles: Using a 3-inch cookie cutter, cut out 12 circles from the first rolled pie crust. Re-roll scraps as needed to achieve all circles. Place each circle about 1 inch apart on the prepared baking sheet.
Add Filling and Caramel: Spoon 1 teaspoon of caramel sundae syrup into the center of each dough circle. Top with 1½ tablespoons of the apple pie filling, placing it in the center without spreading, as it will naturally spread during baking.
Create Lattice Top: Arrange 4 dough strips vertically over the filling, then weave 3 strips horizontally across them to form a lattice. Trim any excess strips and gently press the lattice ends into the dough edges to seal.
Apply Egg Wash: In a small bowl, beat together the egg and water to make an egg wash. Using a pastry brush, coat the lattice and edges of each cookie to achieve a golden finish when baked.
Add Sparkling Sugar: Sprinkle white sparkling sugar over the top of each lattice to add a beautiful shimmer and a touch of sweetness.
Bake: Bake the cookies in the preheated oven for 25 to 28 minutes, or until the tops turn golden brown. Begin checking at 20 minutes as ovens may vary.
Cool: Let the cookies rest on the baking sheet for 10 minutes after baking, then transfer them to a cooling rack to cool completely for another 20 minutes. This ensures the filling sets and the cookies hold their shape.

Notes

Make sure the egg and water for the egg wash are at room temperature for best adherence and color.
To prevent sticking, allow the pie crust to rest in the fridge if it becomes too soft while working.
Use a pizza cutter for even strips which helps create a neat lattice top.
Check cookies early starting at 20 minutes to prevent over-baking as oven temperatures vary.
These cookies are best enjoyed within 2 days for optimal freshness but can be stored in an airtight container for up to 3 days.

Keywords: apple pie cookies, apple dessert, lattice cookies, caramel apple treats, fall cookies