Apple pie cookies are a charming, little type of everything you love about a traditional apple pie. The dessert is a flaky pie crust. However, it is covered with a warm, bubbly filling of apples as well as cinnamon sugar and drizzled with delicious caramel.
Although, a soft as well as chewy cookie that contains all of your favorite apple pie flavors. You can enjoy all the flavor of apple pie in cookie shape due to the quantity of buttery pie crust pieces as well as luscious apples in these apple pie cookies.
However, to make these apple pie cookies, you mainly need pantry essentials. Additionally, you probably have everything on hand to create these cookies if you bought all the ingredients for a pie but then decided you were too lazy to make one. Here is what you need to buy:
- Pie Crust
- Granulated Sugar
- Light Brown Sugar
- Vanilla Extract
- All Purpose Flour
- Baking Powder
- Baking Soda
- Apple Pie Spice
Apple Pie Cookies Recipe
|Prep Time||Cook Time||Total Time||Servings|
|30 Minutes||30 Minutes||1 Hour||15|
- 1/2 teaspoon of salt
- 1 store-bought pie crust
- 1 egg, room temperature
- 1/2 cup of granulated sugar
- 1/4 teaspoon of baking soda
- 1 2/3 cups of all-purpose flour
- 2 teaspoons of vanilla extract
- 2 teaspoons of apple pie spice
- 3/4 teaspoon of baking powder
- 1/2 cup of packed light brown sugar
- 1/2 cup of unsalted butter, room temperature
- 1 large peeled, cored as well as chopped apple
- 2 cookie sheets should be lined with parchment paper as well as your oven should be preheated to 350°F
- Use one to make your pie crust, as well as set the other one aside so you’ll bake the cookies on it later
- On the cookie sheet, roll out the pre-bought pie crust, as well as bake it for 15 minutes, or until it is fully cooked and golden brown
- Cut into small pieces, then reserve
- Butter and sugars should be combined in a stand mixer with the paddle attachment as well as beaten for two minutes, or until fluffy
- Add the egg and vanilla extract after scraping the bowl’s sides with a rubber spatula
- For roughly 2 minutes, beat until fluffy but also smooth
- Salt, spices, baking soda, and flour should all be added
- Mix at a low speed and then raise it gradually
- Remove all flour streaks from the mixture
- The apple bits and 1 cup of the pie crust pieces should be folded in with a rubber spatula several times to ensure level distribution
- The dough should be scooped out onto the prepared baking sheet using a 1.5-ounce cookie scoop
- The cookies should bake for at least 12 to 15 minutes as well as until the sides are golden brown, but the centers are slightly doughy
- Before eating, let the food thoroughly cool!
- Better for you to choose apples to make apple pie cookies
- Granny Smith apples work well in these cookies since they maintain their firmness and don’t get overly soft
- Granny Smith apples are also great for baking because they aren’t overly sweet as well as won’t turn your treat into a huge sugar bomb
- Having said that, any variety of apples would work well if you preferred sweeter snacks or happen to have extras laying around
- Pink Lady, Gala, Envy, but also Honey Crisp apples are some more apple kinds You enjoy using in your baking
Any dessert that contains fruit should be kept in the refrigerator. These may certainly be left out at room temperature, but the apple bits will ensure that they last much longer in the refrigerator.
Although, I advise keeping these in the refrigerator for up to 7 days in an airtight container as well as a plastic bag for the best results. They can also be frozen for up to three months.
Along with this, this sweet, tangy, and delicate chicken with apple cider recipe makes the perfect one-skillet main dish. These luscious and moist chicken thighs cooked with apples and apple cider have a delightful blend of sweet, acidic, and savory flavors. Even so, it makes for the perfect comfort food.
Homemade Apple Pie Cookies Recipe
|Prep Time||Cook Time||Cooling Time||Total Time||Servings|
|15 Minutes||16 Minutes||10 Minutes||41 Minutes||20|
- ½ cup of water
- ¼ teaspoon of nutmeg
- 1 tablespoon of cornstarch
- 1 ½ teaspoons of cinnamon
- 1 tablespoon of lemon juice
- ⅓ cup of packed brown sugar
- 2 ½ cups of peeled as well as finely diced apples, 3 large or 4 small apples
- 2 large eggs
- Caramel Sauce
- ½ teaspoon of salt
- 1 teaspoon of cinnamon
- 1 ¼ cups of brown sugar
- 2 teaspoons of cornstarch
- 3 cups of all-purpose flour
- ¼ cup of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 2 sticks of unsalted butter, room temperature,
- In a skillet over medium heat on the stove, combine the chopped apples, lemon juice, water, brown sugar, all of the spices, as well as corn flour
- While the stew simmers for 5-7 minutes, or until the apples are soft, stir occasionally
- The apple filling can be prepared up to 3 days in advance and kept in the refrigerator until needed
- Achieve a 350°F oven temperature
- Use parchment paper or a silicone baking mat to line a cookie sheet
- Combine the flour, corn flour, baking soda, cinnamon, as well as salt in a mixing dish
- Place aside
- Combine the butter, brown sugar, as well as granulated sugar in a larger mixing basin
- For two minutes, beat at a medium speed
- This combination should have a fluffy texture and a light tint
- 30 seconds later, whisk in the eggs as well as the vanilla extract
- Add the dry ingredients gradually while blending at a low speed
- It will be a thick dough
- I prefer to use a spatula to manually incorporate the remaining flour into the dough
- Make golf ball-sized balls of cookie dough with a cookie scoop, then smooth them out between your hands
- Place approximately 8 cookies at a time on a cookie sheet covered with a silicone baking mat
- For even baking, only one cookie sheet should be baked at a time
- Add the filling after baking the cookies for 10 to 12 minutes
- Remove the pan from the oven with care. Create a well in the center of each cookie with the back of a tablespoon
- Each cookie should have around a spoonful of filling
- Return to the oven as well as continue to bake for three to four more minutes
- Before removing the cookies from the baking pan, give them time to cool for at least 15 minutes
- Pour on caramel cookies
- The cookies are in excellent shape.
- Make golf ball-sized balls of cookie dough using a cookie scoop, then flatten as well as shape them by rolling them between your palms
- A typical cookie sheet should have room for roughly 8 cookies
Suggestions to Make Perfect Apple Pie Cookies at Home
These easy suggestions will ensure that your apple pie cookies are flawless. With a spatula, thoroughly combine the dough. The dough will be fairly thick because these cookies don’t require chilling, making it challenging to combine. You normally move to a rubber spatula to complete the dough-mixing process.
One cookie sheet at a time should be baked. For even baking, I advise baking one cookie sheet at a time. This also makes the filling addition process a little bit easier to handle. No-fuss drizzle. Put the parchment paper from the baking sheet under the rack when you move the cookies to a wire rack to cool.
The extra caramel will then drip through the rack and onto the parchment for simple cleanup when you drizzle it over the apple pie cookies.
These Apple Pie Cookies are best enjoyed the day they are baked because the filling in the center of the cookies may soften with storage. The next day, you can keep them in an airtight container as well as eat them, but because the apple filling will make them soft, you should use a fork.
Apple pie cookies are a sweet, little version of everything you love about a regular apple pie. Flaky pie crust makes up the dessert. On top of it, though, lies a warm, frothy mixture of apples, cinnamon sugar, and mouthwatering caramel.
However, a chewy, soft cookie that is filled with all of your favorite apple pie ingredients. Due to the abundance of buttery pie crust pieces and juicy apples in these apple pie cookies, you may enjoy all the flavor of apple pie in cookie form.
Just keep in mind that precooking the apples is the key to a fantastic apple pie filling. This will guarantee flawless uniformity as well as appropriate sweetness. Additionally, you won’t have that space between the crust as well as the filling.
For Apple pie or any baked fruit pie, you do not need to pre-bake the pie crust, although we do freeze the dough to help it remain put. Only when making a custard pie as well as a fresh fruit pie is pre-baking the pie dough necessary. Probably what you should get: Pie weights come in quite handy for pre-baking.
Cornstarch has a comparable ability to instant cleared to thicken. Similar to flour, it gives the filling a foggy, translucent appearance. It may also impart a starchy flavor to the filling. Before taking your pie out of the oven, ensure sure the pie filling is bubbling up through the crust for maximum efficiency.
Failure to bake a pie long enough is one of the main causes of apple soup under the crust for bakers. An apple pie can virtually never be overbaked, you should bake them for two hours and more and they always turn out just fine.
20 grams of fat as well as more than 400 calories can be found in a little slice of apple pie (five of those come from the less-healthy saturated fats). You are looking at well over 500 calories with ice cream or whipped cream, which accounts for 25% of a typical diet of 2,000 calories.