Easy Apple Pie Cookies Recipe
Warm, freshly baked cookies straight out of the oven are definitely high on our list of tasty treats. What's even better is a cookie recipe that requires minimal ingredients and time yet delivers maximum flavor. Thanks to wellness coach Miriam Hahn, we have a heavenly cookie recipe to share with you. Hahn loves creating recipes that are nourishing, fun, and most of all, delicious.
This easy apple pie cookie recipe is all of the above and a great way to switch up your cookie repertoire. This portion-sized apple pie makes snacking extra enjoyable, and we guarantee you'll love it! Hahn certainly does: "I love so many things about these cookies," she says. She points out that the shortcuts she uses make these cookies quick and easy to whip up whenever the desire strikes. If you want a creative idea for your next batch of cookies, you'll want to head out to buy the two ingredients — you read that right — required for this recipe. Once you see them baking in the oven, the anticipation will be high, and Hahn adds, "They make the whole house smell amazing! And absolutely everyone loves apple pie, so they are always a hit!"
Get the few ingredients together for these delicious cookies
Your supermarket visit will be quick and efficient since only two ingredients are necessary to make these amazing apple pie cookies. For starters, you'll need some frozen pre-made pie crusts — there should be two pie crusts in the box. Opting for store-bought crust speeds everything up, but of course, if you enjoy making pie crust, then you could do it yourself. All the same, using pre-made crusts for these cookies is a great way to make something delicious in no time. Hahn recommends thawing the crust in the refrigerator to make it easier to handle and prevent it from becoming too soft.
Next, you'll need a can of apple pie filling for the center of the cookie — shortcut number two. The prepared filling has already been cooked to a suitable consistency that is ideal for these apple pie cookies. Hahn remarks, "I haven't done it with other fillings, but cherry would be amazing." This recipe can definitely serve as a template for other creative fillings.
Finally, if you love the combination of cinnamon and apple pie filling (who doesn't?), then you'll want to have some cinnamon powder handy to sprinkle on at the end.
Roll out the pie dough and use a ramekin to cut out circles
Be sure to thaw the pre-made pie crusts completely, ideally in the fridge. Next, preheat the oven to 400 F so it's ready by the time your cookies are assembled. Lay the first pie crust onto a large board or a clean countertop, and use a rolling pin to make it thinner. Hahn notes that "the pre-made doughs are not very sticky, and because they come frozen, they stay pretty firm." You shouldn't have a hard time rolling the crust out, and Hahn says, "the heavy lifting has already been done." The original pie crust should have a nine-inch diameter, so aim for an 11-inch diameter by the time you finish flattening it out.
Next, you'll need a cup, a ramekin, or a cookie cutter with a diameter of about three inches to carefully cut out six circles in the dough. Take the second pie crust and repeat the process of rolling it out to make it thinner. Once again, trace six circles in the dough, then separate all of the circles from the two pie crusts, collecting the scraps into a mound. Re-roll the excess dough thinly, and cut it out to obtain another four circles. At this point, you should have 16 circles — eight for the bottom and eight for the top of the cookies. Line a baking sheet with parchment paper and spread eight dough circles across the surface.
Chop the apple pie filling and spoon it onto the dough circles
Open up the can of apple pie filling and chop up the contents so that the apple slices are a quarter to a half inch in size. This will make it simpler to fit them onto the surface of the cookie dough circle without overfilling it. Now, distribute one tablespoon of the apple pie filling into the center of each of the eight dough circles.
Cover the dough base and apple filling with a second dough circle to make a pocket
Now that your base layer is ready, carefully place the remaining eight dough circles one by one on top of each base with apple pie filling. Lay the dough circle on top, properly lined up with the bottom, and press along the sides of the cookie to seal the two pieces of dough together. This will help prevent them from bursting open and leaking out the contents.
Bake the cookies for 12 to 15 minutes until golden brown
The oven should be at temperature by now, so transfer the baking sheet onto a rack. Now bake the cookies for 12 to 15 minutes until they start to become golden brown on the tops and sides. Hahn says, "The seams may pull apart a little bit after baking," but she assures us that "this is fine." When you're satisfied by their golden color, remove the tray of cookies from the oven.
Let the cookies cool down before serving
It's understandable that you'd want to bite into these delightful apple pie cookies right away, but the sealed contents trap plenty of heat. Therefore, Hahn suggests allowing the cookies to rest and cool down for 15 minutes. If you want an extra layer of flavor, sprinkle on some powdered cinnamon and enjoy once they cool down. Since the they contain fruit, Hahn likes to keep extras in the fridge. She adds that "they are good cold, or you can just pop them in a toaster oven to warm [them] up!"
Hahn enjoys them as a solo snack or part of a meal, noting that "They are great with coffee and go great on a brunch menu!" If you're having guests over, she suggests, "You can also have them pre-made on a baking sheet in your fridge and put them in the oven when you serve dinner." By the time you're finished eating, "they will be ready and cooled for dessert!" To jazz them up even more, she adds, "I think they would be fabulous served with ice cream and a caramel drizzle!"
- 1 box pre-made pie crusts, thawed (each box has 2 pie crusts in it)
- 1 (16-ounce) can apple pie filling
- Cinnamon, for topping
- Thaw the pie crust in the fridge.
- Preheat the oven to 400 F.
- Lay the first pie crust on a large board and roll it out to make it thinner until the diameter increases from 9 to 11 inches.
- Place a cup or ramekin roughly 3 inches in diameter on the dough to trace out 6 circles.
- Repeat the process, rolling out the second crust and cutting out 6 more circles.
- Once you pull the 6 circles away, collect the scraps and re-roll them to make 4 more circles.
- Line a baking sheet with parchment paper, and lay 8 of the circles across the surface.
- Open the can of apple pie filling and chop the apples down to about ¼ to ½ of an inch so that they fit nicely into the little dough circle.
- Spoon 1 tablespoon of apple pie filling into the center of each of the 8 circles.
- Next, take the remaining dough circles and lay them each on top of the bases, pressing them down to seal the sides to the bottom circles.
- Bake the cookies for 12 to 15 minutes until they are golden brown. (The seams may pull apart a little bit after baking, and this is fine.)
- Let the cookies cool for 15 minutes before serving with a sprinkle of cinnamon if desired.
| Calories per Serving | 184 |
| Total Fat | 7.3 g |
| Saturated Fat | 2.7 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 29.4 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 7.8 g |
| Sodium | 143.7 mg |
| Protein | 0.9 g |
