Apple Pie Cookies

apple pie cookies on top of cooling rack.

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4.58 from 47 votes

These Caramel Apple Pie Cookies look and taste just like mini apple pies, but baked as cookies!

Prep Time25

Cook Time25

Rest time30

Total Time1 20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 240kcal

Author: Jennifer Fishkind

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.

Video

Notes

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.

Tips:

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.

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