Caramel Apple Pie Cookies recipe turns a classic fall dessert into the cutest bite-sized treats. With a flaky crust, warm apple filling, and a sprinkle of sparkling sugar, these mini apple pies look just like their larger cousin, complete with lattice covering!
Taste why these cookies go crazy on Facebook and Pinterest every time I post them!
Our easy Apple Pie Cookies recipe is a convenient way to cook a holiday classic. Using a can of apple pie filling and store bought pie crust, these cookies are filled with all the cozy fall flavors you love in their larger-sized counterparts, but when made mini, they take less time and effort to make.
These caramel apple cookies take all the delicious tastes and textures from a traditional homemade apple pie and turn them into the cutest handheld desserts. A premade pie crust is perfect for cutting out and piling on my favorite part of apple pie (the fruit filling of course!). And the lattice top lets the filling peek out to showcase the sweet treat inside!
A from scratch recipe for apple pie cookies is great when I have the time for leisurely baking, but sometimes I need a good shortcut when I want apple pie in a pinch! Plus, when pie is prepared in individual packages, it’s perfect for portion control when you can’t stop at one slice!
If you love the caramel and apple combination, try one of our other twists on apple pie desserts like our Caramel Apple Trifle, Cinnamon Roll Apple Pie Cups, Apple Pie Tacos, and Caramel Apple Dessert Cups.
Ingredients Notes
- Canned apple pie filling: This convenient and flavorful filling saves prep time and ensures the same sweet and spiced apple flavor.
- Pre-made rolled pie crust: Offers a flaky, buttery texture without the hassle of making dough from scratch. If you prefer, you can substitute homemade pie crust for a personal touch.
- Apple pie spice: Contains all the flavor of warm spices like cinnamon and nutmeg, giving the cookies that classic apple pie taste.
- Caramel sundae syrup: salted caramel sauce is a great substitute for plain caramel sundae syrup.
- Egg
- Water
- White sparkling sugar: Adds a decorative touch and a slight crunch on top of the dessert.
See the recipe card for full information on ingredients and quantities.
How to Make Apple Pie Cookies
- Form The Filling: Dice the apples into the pie filling and mix in the apple pie spice.
- Roll Round: Roll the first pie crust into a 12-inch circle. Roll the second pie crust into a slightly longer 13 to 14 inch circle.
- Cut Out The Crust: For the first crust, cut out 12 pie dough circles and place the on the baking sheet, 1 inch apart.
- Slice Strips: For the second crust, slice ¼ inch wide and 3 to 3 ½ inch long strips.
- Assemble: Add caramel sundae syrup to the center of each pie dough circle and top with the diced apple pie filling. Layer the dough strips over the filling to form the lattice top. Trim the dough strips and press the lattice ends into the edges of the bottom circles.
- Beat, Brush, and Sprinkle: Beat together the egg and water. Brush the egg wash over the lattice and edges of each cookie, then sprinkle with sparkling sugar.
- Bake: Bake at 350 degrees Fahrenheit for 25 to 28 minutes, or until the tops are golden brown.
- Serve: Cool and serve. Enjoy!
Serving Suggestions
Mini apple pie cookies are a fall family favorite. They are perfect for seasonal gatherings, placing on a party tray, holiday celebrations, and enjoying as a delicious Thanksgiving dessert.
Serve your apple pie filling cookies with a sip of my apple cider sangria, apple cider martini, or apple cider margarita. Or for a more innocent treat, serve them with a scoop of apple pie ice cream on the side.
Tips & Variations
- Don’t Spread the Sauce: I do not recommend spreading the caramel to the edges of the cookie base. Like the pie filling, the caramel will spread as the cookies cook and ooze over the edge of the cookie, making a sticky mess on the baking sheet.
- Cover the Cookies: Instead of a lattice top, you can cover the filling with a top circle, with a small circle removed from the center. Seal the edges, brush with the egg wash, and sprinkle with the sparkling sugar.
- Dessert Is Done: Each oven bakes differently, so begin checking your cookies at the 20-minute mark. The cookies are done baking when the tops are golden brown.
Proper Storage
- To Store: Store any leftover apple pie caramel cookies in a single layer in an airtight container, at room temperature for up to 3 days.
- To Freeze: You can freeze the baked apple pie cookies in a freezer safe container or gallon size freezer bag for up to 3 months. Allow the cookies to thaw at room temperature for 3 to 4 hours before serving.
More Easy Cookie Recipes
If you tried this Caramel Apple Pie Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Apple Pie Cookies
Video
Ingredients
- 21 ounce canned apple pie filling
- 15 ounce (1 twin pack) pre-made rolled pie crust
- ½ teaspoon apple pie spice
- 4 tablespoons caramel sundae syrup
- 1 large egg room temperature
- 1 tablespoon water room temperature
- 2 tablespoons white sparkling sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking sheet.
- Dice the apples in the canned pie filling.21 ounce canned apple pie filling
- Add the diced apples and apple pie spice to a small mixing bowl. Stir to completely combine.½ teaspoon apple pie spice
- Roll out the first pie crust into a 12-inch circle.15 ounce (1 twin pack) pre-made rolled pie crust
- Roll out the second sleeve of pie dough to 13 to 14 inches long.
- Use a pizza cutter to slice ¼ inch wide strips. Slice the strips into 3 to 3 ½ inch long strips.
- Use a 3 inch cookie cutter to cut out 12 circles of pie dough. You will need to re-roll out the pie dough scraps to make all 12 circles.
- Place the pie dough circles on the prepared baking sheet about 1 inch apart.
- Add 1 teaspoon of the caramel sundae syrup to the center of each pie dough circle.4 tablespoons caramel sundae syrup
- Add 1 ½ tablespoons of the diced apple pie filling on top of the caramel. Do not spread the pie filling, it will spread out during the baking process.
- Next, use the sliced strips from the second rolled pie dough to create the lattice top by layering 4 sliced pie dough strips up and down and 3 strips across the top of the pie filling.
- Trim excess pie dough strips away and gently press the ends of the lattice into the edges of the pie dough circles.
- Using a small mixing bowl and a fork, beat together the egg and water. This is called an egg wash.1 large egg, 1 tablespoon water
- Use a pastry brush to brush the egg wash over the lattice and edges of the cookies.
- Finally, sprinkle each cookie top with the white sparkling sugar.2 tablespoons white sparkling sugar
- Bake the cookies for 25 to 28 minutes, or until the tops are golden brown. (Each oven bakes differently, so begin checking your cookies at the 20 minute mark)
- Allow the cookies to rest on the cookie sheet for 10 minutes before transferring to a cooling rack to cool for the remaining 20 minutes.
Jenn’s Notes
- To Store: Store any leftover apple pie caramel cookies in a single layer in an airtight container, at room temperature for up to 3 days.
- To Freeze: You can freeze the baked apple pie cookies in a freezer safe container or gallon size freezer bag for up to 3 months. Allow the cookies to thaw at room temperature for 3 to 4 hours before serving.
- I do not recommend spreading the caramel to the edges of the cookie base. The caramel, like the pie filling, will spread as the cookies cook and will ooze over the edge of the cookie making a sticky mess on the baking sheet.
- Instead of a lattice top, you can cover the filling with a top circle, with a small circle removed from the center. Seal the edges and brush with the egg wash and sprinkle with the sparkling sugar.
- Each oven bakes differently, so begin checking your cookies at the 20 minute mark. The cookies are done baking when the tops are golden brown.
While mine did not come out at pretty as yours, they are still tasty! I’ve never tried something like this before so it was a learning experience. Thank you! This I feel like I can make for holiday desserts now 🙂
Can you use a different fruit for this recipe?
the recipe was very easy, I made EVERYthing from scratch…so much fun…Nope, I lie! but in the end it did come together easily, now we have to see how they taste. Using them for small apple pies for our Late Late Turkey Easter dinner.
How long do they keep? I’m making some for a party but do they need to be made day of or day before??
They will for sure be fine! Just put them in an airtight container and put the fridge.
Just” Yum”….
A l’il taste of Fall. Perfect
This is just what I need – small desserts for just the two of us. I will give it a try using the longer method – peeling and prepping the apples and making the dough from scratch. I will be spending time baking pies and anything apples as just bought 10lbs of the beauties. Thanks for the ideas.
What is the best storage for these cookies after you bake them? Fridge, countertop, etc.?
Lightly covered at room temp!
Why does it have to b silicone baking sheet?
WOW! This looks gorgeous AND delicious!
Thank you so much
Is the salted caramel something you buy or make?
Keep it easy – just buy it!
Cook time 8 hrs 25 min, Total time 8 hrs 50 min? Needs corrected 🙂
OMGosh – fixed thank you!!!
Can you freeze these… if so do they freeze well?
Can you put cookie together, refrigerate and bake next day or will it be soggy?
I haven’t tried that yet!