Description
Delightful Apple Pie Cookies combine the classic flavors of apple pie with the convenience of a handheld treat. Made with chopped apple pie filling, caramel sauce, and a flaky lattice pie crust, these cookies are perfect for sharing or enjoying as a sweet snack.
Ingredients
Scale
Fruit Filling
- 21 ounces apple pie filling (chopped)
Dough
- 1 package refrigerated pie crust (2 rolls in box)
Toppings and Glaze
- 1/3 cup caramel sauce
- 1 egg (beaten)
- 1 teaspoon milk
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Thaw the Pie Crust: Let the pie crust thaw according to the package directions to ensure it is pliable and easy to work with.
- Preheat Oven and Prepare Surface: Preheat your oven to 350°F (175°C). Cover a 12-inch pizza pan or cutting board with parchment paper for easy cleanup.
- Roll Out Bottom Crust: Lay one pie crust onto the pizza pan. Lightly roll out the edges to make them flat and even.
- Spread Caramel Sauce: Evenly spread the caramel sauce over the bottom pie crust, creating a sweet base layer.
- Add Apple Pie Filling: Distribute the chopped apple pie filling evenly on top of the caramel layer.
- Roll Out Top Crust: On a cutting board, roll out the second pie crust and lightly flatten the edges.
- Create Lattice Strips: Cut the top crust into 1/4-inch strips using a pizza cutter or knife. Arrange these strips in a lattice pattern over the apple filling.
- Cut Out Cookies: Use a 2 ½ inch round cookie cutter to cut the dough into individual cookies. Remove any excess dough and separate the cookies on the pan so they don’t touch.
- Apply Egg Wash: Beat together the egg and milk, then brush this mixture over the tops of the cookies to help them brown beautifully.
- Sprinkle Spice Sugar: Combine granulated sugar, cinnamon, and nutmeg, then generously sprinkle this mixture over the cookie tops for added flavor and texture.
- Bake Cookies: Bake the cookies in the preheated oven for 24 to 25 minutes, or until the dough on top is cooked through and golden.
- Cool the Cookies: Let the cookies cool for 5 minutes on the pan before transferring them to a cooling rack to cool completely.
- Optional Serving: For extra indulgence, drizzle additional caramel sauce over the cooled cookies before serving.
Notes
- Ensure the pie crust is thoroughly thawed before rolling to prevent cracking.
- Be gentle when transferring cookies to avoid breaking the lattice tops.
- These cookies can be stored in an airtight container at room temperature for up to 2 days.
- For added texture, sprinkle chopped nuts on top before baking if desired.
- Using a sharp cookie cutter helps achieve clean cookie edges.
