Brown Butter Apple Pie Cookies Recipe

I absolutely love how this Brown Butter Apple Pie Cookies Recipe brings all the cozy fall flavors into a perfectly portable treat. There’s something magical about that nutty, caramelized brown butter blending with tart apple slices wrapped in a delicate, flaky spiced crust. Whether you’re baking for a weekend brunch, holiday party, or just a sweet afternoon pick-me-up, these cookies never fail to impress.

When I first tried this recipe, I was blown away by how the browning butter deepened the flavor of the apples and added a wonderful richness that you don’t get in typical apple desserts. You’ll find that pairing those buttery notes with a hint of warming spices and a tender lattice crust creates a cookie that’s truly special and well worth the extra love and time.

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Ingredients You’ll Need

The ingredients in this Brown Butter Apple Pie Cookies Recipe come together to balance buttery richness with fresh tartness and warm spice. I always recommend using fresh spices and crisp apples to really elevate the cookie’s flavor.

• All-purpose flour: The base for a tender but sturdy dough that handles the filling well.
• Spelt flour: Adds a subtle nuttiness and extra texture to the crust.
• Granulated sugar: Provides just a touch of sweetness in the dough.
• Kosher salt: Enhances all the flavors, don’t skip it!
• Ground cayenne: An unexpected hint of warmth that gently lifts the flavor profile.
• Unsalted butter: Cubed and frozen for the crust, plus some browned for the filling for that signature taste.
• Apple cider vinegar: Helps tenderize the dough while giving a subtle tang.
• Ice water: Keeps the dough cold and flaky during preparation.
• Tart apples (Braeburn, Stayman Winesap, or Granny Smith): Crisp and flavorful apples hold texture and add balance to the sweetness.
• Ground cinnamon, ginger, and nutmeg: Classic fall spices that make the filling irresistible.
• Brown sugar: Deep molasses notes to complement the brown butter.
• Lemon zest & juice: Brightens the apple filling with fresh citrus energy.
• Angostura bitters: A subtle aromatic lift that adds complexity (don’t skip if you can find it!).
• Cornstarch: Thickens the filling to keep those apples perfectly saucy without sogginess.
• Buttermilk (or milk/cream): For brushing the pastry, helping the sugar stick and creating a golden crust.
• Demerara sugar: Adds crunch and a touch of caramelized sweetness on top.

Variations

I like to switch things up depending on the season or what’s in my pantry. Feel free to personalize this Brown Butter Apple Pie Cookies Recipe to suit your tastes or dietary needs—you’d be surprised how flexible it is without losing its charm.

• Spice it your way: I’ve swapped out nutmeg for cardamom before, adding a slightly floral note that paired beautifully with the apples.
• Flour alternatives: For gluten-free, try a 1:1 gluten-free baking flour—you might need to adjust liquid slightly.
• Apple swaps: Pear or quince slices work well if you want to experiment with different fruit textures and flavors.
• Dairy-free option: Use a vegan butter substitute for the crust and filling to keep that dreamy richness.

How to Make Brown Butter Apple Pie Cookies Recipe

Step 1: Whip Up the Dough

The key to a flaky crust in this Brown Butter Apple Pie Cookies Recipe is chilly butter and careful mixing. I like to pulse the flours, sugar, salt, and cayenne first, then toss in frozen butter cubes and pulse until the butter pieces are pea-sized. Adding the vinegar and ice water slowly while pulsing helps you avoid an overly wet dough. A great test is squeezing a clump—if it holds together, you’re good. If it’s crumbly, add a bit more water cautiously. Then, shape and chill your dough. This resting time makes all the difference!

Step 2: Brown the Butter and Make the Filling

Melting butter until it’s golden brown and nutty-smelling is when the magic begins. Watch it closely, it can go from perfect to burnt in seconds. While the butter browns, peel and slice your apples thinly to get that tender texture once cooked. Toss the apples in the brown butter and spice them well with cinnamon, ginger, nutmeg, and a pinch of salt. The brown sugar helps create a caramelized glaze and the lemon juice plus bitters balance sweetness brilliantly. Cornstarch thickens everything up. Cooling the mixture before assembly means your crust won’t get soggy—trust me on this step!

Step 3: Roll and Cut the Dough

Roll out that beautifully chilled dough to an even ⅛-inch thickness. I like to roll it between lightly floured parchment for easy handling and less mess. If the dough gets too soft, pop it back in the fridge for a quick chill. Use a 3-inch biscuit cutter to cut your cookie bases—don’t throw out the scraps, reroll them to make the lattice strips for the tops. The lattice adds such a lovely, rustic homemade look that’s absolutely worth the extra step.

Step 4: Assemble Your Cookies

Divide your apple filling evenly over the cookie rounds, then create a lattice frame on top using the dough strips. Wet the ends a little to help everything stick as you carefully wrap the edges to seal in all that delicious filling. This assembly method helps keep the juices locked inside while baking. Before baking, brush with buttermilk and sprinkle with Demerara sugar for that extra sparkle and crunch.

Step 5: Chill, Bake, and Enjoy

Freezing the cookies for at least 30 minutes before baking is a trick I discovered that helps maintain the flaky texture and prevents spreading. When you’re ready, bake at 400°F until golden and bubbling—about 25 minutes. Keep an eye on them and rotate pans halfway through, covering edges with foil if they start getting too dark too soon. Let them cool fully on a rack, then enjoy that melt-in-your-mouth, warm apple-pie-spiced treat.

How to Serve Brown Butter Apple Pie Cookies Recipe

Garnishes

I love brushing my baked cookies with a little melted butter again right after they come out of the oven for an extra glossy finish, and a quick dusting of cinnamon sugar really amps up the cozy factor. A small scoop of vanilla ice cream or a drizzle of caramel sauce takes these cookies into full-on indulgence territory.

Side Dishes

These cookies pair beautifully with a hot cup of spiced chai, strong coffee, or a mug of creamy hot chocolate. For gatherings, I often serve them alongside sharp cheddar cheese or a subtle cream cheese spread—surprisingly delicious with the sweetness and spice.

Creative Ways to Present

For seasonal celebrations, I arrange these cookies in a rustic basket lined with a soft linen cloth, adding some fresh apple slices and cinnamon sticks for a beautiful autumn display. You can also stack them tiered on a dessert stand for a party—guests love picking them up one by one, and it makes for a great presentation.

Make Ahead and Storage

Storing Leftovers

I wrap any leftover Brown Butter Apple Pie Cookies Recipe cookies tightly in foil and keep them at room temperature; they stay fresh and flaky up to two days. Keeping them wrapped well is key to preventing the crust from drying out.

Freezing

If you want to save some for later, freezing these cookies works wonderfully. After baking and cooling, I individually wrap each cookie in plastic wrap and place them in a freezer bag. They keep well for about 2 months and thaw perfectly when brought to room temperature.

Reheating

To warm up chilled or frozen cookies, I pop them in a preheated 325°F oven for about 5-7 minutes, which crisps the crust back up and revives that fresh-baked aroma without drying them out.

FAQs

Final Thoughts

This Brown Butter Apple Pie Cookies Recipe quickly became a favorite in my kitchen, especially during the chillier months when I crave something both comforting and a little indulgent. I love how it combines the cozy essence of apple pie in a fun cookie form that’s perfect for sharing or sneaking three at once! I really hope you give this recipe a try—you won’t regret it, and I’d bet my baking bowl that these little cookies will become a cherished go-to for you too.

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