Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Apple Pie Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 66 reviews
  • Author: Julia
  • Prep Time: 2 hours
  • Cook Time: 35 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in the comforting flavors of fall with these Brown Butter Apple Pie Cookies. Featuring a tender, flaky spiced pastry crust filled with a luscious brown butter apple filling, these cookies combine the best of traditional apple pie in a handheld treat. The lattice pastry tops brushed with buttermilk and sprinkled with Demerara sugar add a perfect touch of crunch and sweetness, making these cookies a cozy dessert for any occasion.

Ingredients

Units Scale

Pastry

  • 1 1/2 cup (180 grams) all-purpose flour
  • 1 cup (99 grams) spelt flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne
  • 1 cup (8 ounces/2 sticks) unsalted butter, cubed, frozen for 15 minutes
  • 1/4 cup apple cider vinegar
  • 1/4 cup ice water

Filling

  • 3 tablespoon unsalted butter
  • 3 small crisp, tart apples (such as Braeburn, Stayman Winesap, or Granny Smith)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1 pinch kosher salt
  • 3 tablespoon tightly packed brown sugar
  • Zest from 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 2 dash angostura bitters
  • 1 teaspoon cornstarch

Finishing

  • Buttermilk (or milk or cream), for brushing
  • 1/4 cup Demerara sugar, for sprinkling

Instructions

  1. Make the dough: In a food processor, pulse the all-purpose flour, spelt flour, sugar, salt, and cayenne to combine evenly. Add the frozen cubed butter and pulse until the pieces resemble peas. Combine apple cider vinegar and ice water. Slowly drizzle half of this liquid into the processor while pulsing, forming a shaggy dough. Test dough by squeezing a clump; add more liquid as needed until it holds together. Divide dough into two portions, shape one into a rectangle, wrap tightly, and refrigerate for at least 20 minutes (up to 3 days). The second disk can be reserved and frozen for up to 3 months.
  2. Prepare the filling: Melt butter in a heavy 9-inch skillet over medium heat. Cook until butter is browned and nutty in aroma, about 5 minutes, swirling pan occasionally to avoid burning.
  3. Prepare apples: While butter is browning, peel, halve, core, and slice apples into 1/4-inch thick pieces.
  4. Cook apples in brown butter: Add sliced apples to browned butter, toss to coat, and cook for 2 minutes until apples pick up browned bits. Stir in cinnamon, ginger, nutmeg, salt, then brown sugar. Add lemon zest, lemon juice, angostura bitters, and cornstarch, mixing well. Flatten apples into an even layer and cook for 5 more minutes until softened but intact. Remove from heat, cool to room temperature, then refrigerate in airtight container. This can be prepared up to one day ahead.
  5. Roll out the dough: On a floured surface or parchment paper, roll the refrigerated dough rectangle to 1/8 inch thickness, approximately 18×11 inches. Chill if dough becomes too soft.
  6. Cut pastry shapes and strips: Using a 3-inch round biscuit or cookie cutter, cut 12 circles from the dough. Place on parchment-lined sheet pan. Reroll scraps into a 9×6-inch rectangle and cut into 1/4-inch wide long strips. Chill strips on a plate or tray in the refrigerator.
  7. Assemble cookies: Evenly distribute apple filling among the 12 pastry circles.
  8. Create lattice topping: Cut the chilled long strips into 3-inch lengths. Form lattice frames with 4 strips per cookie, using a dab of water to secure overlaps. Seal bottom edges by rolling dough edges around the lattice to keep filling inside.
  9. Brush and sprinkle: Lightly brush the pastry surfaces with buttermilk and sprinkle with about 1/2 teaspoon Demerara sugar per cookie.
  10. Chill before baking: Freeze assembled cookies for at least 30 minutes up to 4 hours to set the shape before baking.
  11. Bake: Preheat oven to 400°F (204°C). Line a second sheet pan with parchment. Space cookies on two baking sheets well apart. Bake for 25 minutes until golden, rotating pans after 15 minutes; cover edges with foil if browning too quickly.
  12. Cool and store: Transfer cookies to a wire rack to cool to room temperature. Store any leftovers wrapped in foil for up to 2 days at room temperature.

Notes

  • The dough can be refrigerated up to 3 days or the extra disk frozen for 3 months to make more cookies later.
  • Choosing tart, crisp apples such as Granny Smith, Braeburn, or Stayman Winesap gives the filling the best texture and balance.
  • Freezing the cookies before baking helps maintain their shape and lattice detail while baking.
  • You can substitute milk or cream for buttermilk for brushing if preferred.
  • The step of browning butter adds a rich, nutty flavor that enhances the apple filling beautifully.
  • Leftover cookies are best enjoyed within two days for optimal freshness and texture.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 280
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://lazydayrecipes.com/brown-butter-apple-pie-cookies-recipe/