There’s something truly magical about the warm, cozy flavor of apple pie captured in a bite-sized cookie. This Easy Apple Pie Cookies Recipe brings together tender, flaky dough and a spiced apple filling that makes every nibble a little piece of autumn comfort. I love this recipe because it’s approachable for bakers of all levels, and it fills your kitchen with the most inviting aroma that draws everyone in.
Whether you’re making these for a casual afternoon pick-me-up or to impress friends at a holiday gathering, you’ll find that this Easy Apple Pie Cookies Recipe fits the bill perfectly. They’re perfect for sharing yet so irresistible, you might just want to keep a stash all to yourself!
Why You’ll Love This Recipe
- Deliciously Authentic: It perfectly captures that classic apple pie flavor in a cute little cookie form.
- Beginner Friendly: You don’t need to be a pro baker to nail this recipe – it’s straightforward and forgiving.
- Customizable: You can easily swap ingredients or add mix-ins to suit your taste or dietary needs.
- Perfect for Any Occasion: Whether it’s a cozy family night or a festive party, these cookies always wow.
Ingredients You’ll Need
All the ingredients come together to create flaky dough and a rich, spiced apple filling. Choosing fresh apples and quality spices really makes a difference here.
- All-purpose flour: This is the base for our flaky cookie dough; I always use unbleached for better texture.
- Granulated sugar: Adds just the right touch of sweetness in both dough and filling.
- Salt: Balances the sweetness and enhances the flavors.
- Cinnamon: A must-have spice that brings that unmistakable warmth to the apples.
- All-spice: Adds subtle depth; just a pinch does wonders.
- Ginger: Gives a gentle kick that complements the cinnamon perfectly.
- Dairy-free butter: I like using cold and cubed to get that perfect flaky texture without dairy.
- Ice water: Helps bring the dough together without melting the butter.
- Small apples (diced): Using fresh apples is key; I prefer crisp varieties like Honeycrisp for a nice bite.
- Brown sugar: Adds a caramel note that pairs beautifully with the apple filling.
- Fresh lemon juice: Keeps the apple filling bright and balances the sweetness.
- Vanilla extract: Enhances the flavors and adds a lovely aroma.
- Nutmeg: Just a pinch adds warmth without overpowering.
- Almond milk: Perfect as an egg wash alternative for dairy-free needs.
- Agave nectar: Mixes with almond milk to give a golden glaze on the cookies.
- Powdered sugar & water: Combine these to create a simple glaze that adds a sweet finishing touch.
Variations
I love to switch things up depending on the season or what I have in the pantry – it really makes this Easy Apple Pie Cookies Recipe versatile and yours to make!
- Gluten-Free Version: I’ve tried swapping the flour for a gluten-free blend and while the texture changed slightly, the flavor remained spot-on.
- Spice Adjustments: Sometimes I add a bit of ground cloves or cardamom to change the flavor profile a bit — it’s always a hit with guests.
- Different Sweeteners: Using maple syrup instead of agave or brown sugar can add a richer, deeper taste.
- Vegan Friendly: This recipe is naturally dairy-free, and using almond milk in the wash keeps it plant-based and delicious.
How to Make Easy Apple Pie Cookies Recipe
Step 1: Make the Flaky Dough
Start by pulsing the flour, spices, sugar, and salt in a food processor until well mixed. Add the cold, cubed dairy-free butter and pulse until it reaches a sandy texture—this is key to getting those flaky layers. Slowly add ice water, tablespoon by tablespoon, until the dough just holds together. I always err on the side of less water to avoid a sticky mess. Once ready, shape it into a disc, wrap it tightly in plastic wrap, and chill for at least an hour. This chilling step is what helps keep your cookies sturdy yet tender.
Step 2: Prepare the Apple Filling
While the dough chills, toss your diced apples with sugar and lemon juice to keep them from browning. Melt butter in a skillet over medium-high heat, then add the apple mixture. Cook and stir for a couple of minutes until it simmers, then cover and reduce heat to medium-low to let the apples soften for about 7 minutes. I like to use a colander here to drain the excess juice, then simmer that juice separately until it’s thick and caramelized for extra flavor before tossing it back with the apples and spices.
Step 3: Assemble the Cookies
Preheat your oven to 350°F. Take half your chilled dough and roll it out to about ¼ inch thick on a floured surface. Use a cup or pastry cutter to cut out circles. Brush each round with a mixture of almond milk and agave nectar, which acts as your vegan egg wash. Spoon a tablespoon of the cooled apple filling into the center. Roll out the remaining dough and cut into thin strips to create lattice tops—this little detail adds charm and texture. Place the strips in a lattice pattern, seal the edges well with a fork to prevent leaking, and brush the top once more with the almond milk mixture. Finally, sprinkle a bit of sugar on top for sparkle and crunch.
Step 4: Bake and Glaze
Bake your apple pie cookies for 20 to 25 minutes until golden and crisp. Meanwhile, whisk together powdered sugar and water to make a smooth glaze. Once the cookies have cooled completely on a rack, drizzle the glaze over them for that perfect sweet finish. I bet you’ll be sneaking a bite before anyone else gets the chance!
Pro Tips for Making Easy Apple Pie Cookies Recipe
- Keep Butter Cold: Cold butter chunks help create flaky layers, so don’t skip the chilling step.
- Don’t Overwork the Dough: Handling the dough minimally keeps it tender, so mix just until combined.
- Apple Variety Matters: I prefer crisp apples like Honeycrisp or Granny Smith for that perfect balance of sweetness and tartness.
- Seal Edges Well: Crimp the cookie edges to prevent the filling from spilling out during baking.
How to Serve Easy Apple Pie Cookies Recipe
Garnishes
I love a gentle dusting of cinnamon sugar on top before baking for a little extra crunch and spice. Sometimes, a light drizzle of extra glaze after baking adds that elegant touch I find hard to resist.
Side Dishes
These cookies are phenomenal with a scoop of vanilla ice cream or alongside a cup of chai tea. For a brunch gathering, they pair beautifully with fresh fruit and a latte.
Creative Ways to Present
For special occasions, I’ve decorated these cookies with tiny edible flowers or a sprinkle of finely chopped toasted pecans around the edges. They also look adorable stacked on tiered dessert platters or gift-wrapped in cellophane tied with twine to share with friends.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to two days, though my family usually devours them faster! For longer storage, the fridge works well for up to five days, but I always bring them back to room temp before serving to soften the butter layers.
Freezing
I haven’t personally tested freezing the baked cookies, but from what I’ve heard, freezing the cookie dough before baking can work great. If you try it, be sure to thaw and bake fresh for that perfect texture.
Reheating
When reheating, a few minutes in a warm oven (around 300°F) refreshes the cookie’s flaky exterior and warms the filling without drying it out. Microwave’s not the best option here as it can make the dough soggy.
FAQs
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Can I use peeled apples for this Easy Apple Pie Cookies Recipe?
Absolutely! Peeling apples makes the filling smoother and less textured if that’s your preference. However, leaving the peels on adds a lovely rustic touch and extra fiber, so it’s really up to you and how you like your filling’s texture.
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What if I don’t have a food processor for the dough?
No worries! You can easily make the dough by hand. Just mix the dry ingredients, then cut the cold butter into the flour using a pastry cutter or fork until it looks like coarse sand. Add ice water gradually and mix until the dough holds together.
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Can I make these cookies gluten-free?
Yes, you can! Swap the all-purpose flour with a gluten-free flour blend that’s meant for baking. Keep in mind the texture might be slightly different but just as delicious.
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How should I store leftover Easy Apple Pie Cookies?
Store them in an airtight container at room temperature for a couple of days or refrigerate for up to five days to keep them fresh. For best flavor, bring them to room temperature before serving.
Final Thoughts
This Easy Apple Pie Cookies Recipe is one of those gems that turns a classic dessert into a fun, shareable treat. I love how it brings out the cozy, nostalgic flavors of apple pie without the fuss of slicing a big pie. Whenever I make these, they disappear fast and always bring a smile to the table. You’re going to love how simple and rewarding they are—so go ahead, bake a batch and enjoy that warm apple goodness bite after bite!
Print
Easy Apple Pie Cookies Recipe
- Prep Time: 1 hr 15 min
- Cook Time: 25 min
- Total Time: 1 hr 40 min
- Yield: About 12-15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Easy Apple Pie Cookies combine the flavors of a classic apple pie into a delightful handheld treat. Featuring a flaky dairy-free crust filled with a cinnamon-spiced apple mixture and topped with a sweet glaze, these cookies are perfect for dessert or an indulgent snack. With simple ingredients and straightforward steps, you can enjoy the warm, comforting taste of apple pie in cookie form.
Ingredients
Dough:
- 1 1/4 cup (150g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon all-spice
- 1/4 teaspoon ginger
- 1/2 cup dairy-free butter, cold and cubed
- 2-4 tablespoons ice water
Apple Filling:
- 2-3 small apples, diced small (2 heaping cups diced)
- 1 tablespoon granulated sugar plus more for sprinkling
- 1 tablespoon brown sugar, tightly packed
- 1/2 tablespoon fresh lemon juice
- 2 tablespoons (28g) dairy-free butter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Pinch of nutmeg
Egg Wash and Glaze:
- 2 tablespoons almond milk
- 1 teaspoon agave nectar
- ¾ cup powdered sugar
- 1 tablespoon water
Instructions
- Make the Dough: In the bowl of a food processor, pulse together the flour, cinnamon, all-spice, ginger, sugar, and salt until combined. Add the cold dairy-free butter and pulse until the mixture resembles coarse sand. Slowly add ice water, one tablespoon at a time, pulsing until dough holds together and forms a ball. Transfer to a floured surface, shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. (Alternatively, this can be done manually with a pastry cutter.)
- Prepare the Apple Filling: In a medium bowl, toss the diced apples with granulated sugar and lemon juice until evenly mixed.
- Cook the Apples: Heat a large skillet over medium-high heat and melt the dairy-free butter. Add the apple mixture and cook, stirring often, for 2 minutes until sugar dissolves and mixture simmers. Cover, reduce heat to medium-low, and cook for 7 minutes until apples soften and release juices.
- Drain and Reduce Juice: Transfer apples to a colander over a bowl to catch juice. Press apples gently and remove excess liquid. Return juices to skillet and simmer over medium-low until thick and caramelized, about 4 minutes. Toss the apples with the thickened juice, vanilla extract, cinnamon, salt, and nutmeg. Set aside to cool.
- Preheat the Oven: Set your oven to 350°F (175°C).
- Roll and Cut Dough: Remove chilled dough and cut in half, returning half to refrigerator. Roll the first half to 1/4 inch thickness and cut circles using a pastry cutter or cup.
- Brush Dough with Egg Wash: Combine almond milk and agave nectar. Using a pastry brush, brush each dough round with the mixture.
- Assemble Cookies: Spoon about 1 tablespoon of apple filling onto each dough round. Roll out remaining dough to 1/4 inch thickness and cut into strips to create lattice tops. Arrange lattice over filling, press edges to seal, and crimp with a fork. Brush tops with additional egg wash and sprinkle with sugar.
- Bake Cookies: Place cookies on a baking sheet lined with parchment and bake for 20-25 minutes, until dough is lightly golden.
- Prepare Glaze: While cookies bake, whisk powdered sugar and water in a small bowl until smooth icing forms.
- Cool and Glaze: Allow cookies to cool completely on a wire rack. Drizzle with glaze and serve.
Notes
- Peeling the apples is optional. Peeling results in a smoother filling, while leaving skins on adds texture.
- Store-bought pie crust can be used as a shortcut; two crusts will be needed and rolled out accordingly.
- Store leftover cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing the cookies has not been tested, but it might work. If tried, feedback is appreciated.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
