Okay, so picture this: all the warm, cinnamony goodness of apple pie, but in a COOKIE. Yes, you heard me right! This Apple Pie Cookies Recipe with Lattice Crust is seriously the best of both worlds. You get that classic apple pie flavor in a cute, handheld package. No fork needed!
I don’t know about you, but apple pie always reminds me of my grandma’s kitchen. The smell alone takes me right back! These cookies? Total nostalgia trip. They’re way easier to make than a whole pie, and honestly? Just as satisfying. Trust me, you’re gonna love ’em. I’ve been baking for years, and this recipe is a keeper!
Why You'll Love This Apple Pie Cookies Recipe with Lattice Crust
Okay, so why should you make these apple pie cookies? Let me tell you:
- They’re seriously **easy to make**. Way simpler than a whole apple pie!
- Hello, **portable apple pie flavor**! Perfect for lunchboxes or snacks.
- They scream **”FALL!”** The perfect treat for a crisp autumn day.
- That **lattice crust**? Seriously impressive. Everyone will think you’re a baking genius!
Ingredients for Your Apple Pie Cookies Recipe with Lattice Crust
Alright, let’s gather our goodies! You’ll need 2 apples – peeled and diced, please! Granny Smith or Honeycrisp work great. Then grab 1/2 cup of packed light brown sugar. It gives such a warm, caramelly vibe, ya know? Got it? Good!
Now, for the buttery goodness, we need 3 Tbsp. of salted butter. Don’t skimp! And, of course, one (14-oz.) package of refrigerated pie dough – the kind that comes with two crusts. Pillsbury works just fine! You’ll also need 1/2 cup of powdered sugar, 2 to 3 teaspoons of heavy cream (just eyeball it!), and a tiny pinch – like **1/8 teaspoon – of ground cardamom if you’re feeling fancy. It’s totally optional, but adds a little *something-something*!
How to Make the Apple Pie Cookies Recipe with Lattice Crust: Step-by-Step Instructions
Okay, here’s where the magic happens! Don’t worry, even though it looks a little fancy, this apple pie cookies recipe is totally doable. I promise! Just follow along, and you’ll be munching on these in no time.
Preparing the Apple Filling for the Apple Pie Cookies Recipe
First, we gotta get that apple filling going. Grab a medium saucepan and melt 3 Tbsp. of salted butter over medium-high heat. Throw in your diced apples and cook ’em for about 3-4 minutes, until they start to soften. Next, stir in 1/2 cup of packed light brown sugar and the juice of half a lemon. Bring it to a simmer and let it cook for another 3-4 minutes, until the apples are nice and soft and the liquid starts to reduce a bit. In a separate little bowl, whisk together 2 Tbsp. of apple juice (or cider, yum!) and 1 Tbsp. of cornstarch. Pour that into the pan and cook, stirring constantly, until it thickens up. This should only take about a minute. Take it off the heat and let it cool. Trust me, you don’t want to burn your fingers later!
Forming the Apple Pie Cookies with Lattice Crust
Alright, ready to assemble? Preheat your oven to 350˚F. While it’s heating up, line a baking sheet with parchment paper – makes cleanup a breeze! Roll out one of your pie dough crusts into a 12-inch round. Use a 3-inch cookie cutter to cut out as many circles as you can (you should get about 12, maybe a couple more if you re-roll the scraps – waste not, want not!). Place those circles on your baking sheet. Now, roll out the other pie crust into another 12-inch round. Cut this one into 1/2-inch wide strips. Then, cut those strips into shorter, 3 1/2 to 4-inch pieces. You should have around 56 strips or so.
Now, put about 1 tablespoon of the apple filling in the center of each cookie circle. Lay two strips of dough parallel across the top of the filling, and then lay two more strips perpendicular to those, creating a little lattice design. If you’re feeling extra fancy, you can weave the strips! Trim the edges of the strips and press around the edges with a fork to seal everything up nice and tight. This helps prevent the filling from oozing out while they bake!
Baking and Glazing Your Apple Pie Cookies Recipe
Pop those little guys into the oven and bake for 18-20 minutes, or until they’re golden brown. Once they’re done, let them cool completely on a wire rack. While they’re cooling, whisk together 1/2 cup of powdered sugar, 2 to 3 teaspoons of heavy cream, and a pinch of cardamom (if you’re using it) in a small bowl. Drizzle that glaze over the cooled cookies, and BAM! Apple pie cookie perfection!
Tips for the Best Apple Pie Cookies Recipe with Lattice Crust
Want these apple pie cookies to be *amazing*? Listen up! First, **don’t overfill the cookies**. Seriously. Too much filling, and they’ll explode in the oven. A tablespoon is plenty! Also, make sure those **lattice strips are stuck on good**. Press ’em down with a fork!
And PLEASE, for the love of all that is holy, **let the cookies cool completely** before you glaze them. Warm cookies + glaze = melty mess. Nobody wants that! Trust me on this one. Follow these tips, and you’ll be golden!
Ingredient Notes and Substitutions for Apple Pie Cookies Recipe
Okay, let’s talk ingredients! For the apples, I usually go with Granny Smith because they’re tart. But Honeycrisp or even Fuji work great too! Just use what you like! No apple juice? No prob! Water works just fine in the filling.
And about that pie crust… I usually grab the Pillsbury kind, but honestly, any refrigerated pie crust will do the trick! Just keep an eye on baking time, since some brands might bake a little faster or slower. You got this!
Storing and Reheating Your Apple Pie Cookies Recipe with Lattice Crust
Got leftovers? Lucky you! To keep these apple pie cookies fresh, store them in an airtight container at room temperature. They’ll stay good for about 2-3 days. Wanna warm ’em up? A few seconds in the microwave does the trick! Just be careful not to overheat them, or the glaze will melt. Yum!
Frequently Asked Questions About Apple Pie Cookies Recipe
Got questions? I got answers! Here are some of the most common things people ask about this apple pie cookies recipe:
Can I use homemade pie crust? Absolutely! If you’re a pie crust pro, go for it! Homemade crust will make these cookies even more amazing. Just make sure it’s rolled thin enough!
Can I freeze these cookies? Yep! Freeze them *before* you glaze them. Just pop them in a freezer-safe bag or container. When you’re ready to eat ’em, let them thaw completely and then add the glaze.
How do I prevent the lattice from burning? Keep a close eye on ’em in the oven! If the lattice starts to get too brown, you can tent a piece of foil over the top for the last few minutes of baking. Works like a charm!
Can I use a different fruit filling? Sure thing! These cookies would be delicious with pear, blueberry, or even cherry filling. Get creative and have fun with it!
Nutritional Information for Apple Pie Cookies Recipe with Lattice Crust
Okay, so here’s the deal: I’m not a nutritionist, so I can’t give you exact numbers. Just keep in mind that the nutritional info will vary based on the brands and ingredients you use. Okay? Okay!
Print
Flawless Apple Pie Cookies Recipe with Lattice Crust
- Prep Time: 35 mins
- Cook Time: 20 mins
- Total Time: 55 mins
- Yield: 14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Apple pie cookies with a lattice crust. These cookies offer the flavor of apple pie in a convenient, handheld form.
Ingredients
- 3 Tbsp. salted butter
- 2 apples, peeled and diced
- 1/2 cup packed light brown sugar
- Juice of 1/2 lemon
- 2 Tbsp. apple juice or cider (or use water)
- 1 Tbsp. cornstarch
- 1 (14-oz.) package refrigerated pie dough (2 crusts)
- 1/2 cup powdered sugar
- 2 to 3 teaspoons heavy cream
- 1/8 teaspoon ground cardamom (optional)
Instructions
- In a medium saucepan, melt the butter over medium-high heat. Add the apples and cook until they start to soften, 3 to 4 minutes. Stir in the brown sugar and lemon juice, bring to a simmer and cook until the apples are soft and the liquid is starting to reduce, 3 to 4 more minutes. In a small bowl, whisk together the apple juice and cornstarch and add it to the pan. Cook, stirring, until the mixture thickens, about 1 more minute. Remove from the heat and let cool.
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Roll out 1 piece of pie dough into a 12-inch round. Using a 3-inch cutter, cut out 12 small rounds and arrange on the baking sheet. Re-roll the scraps and cut out 2 more rounds. Roll the other piece of dough into a 12-inch round. Cut into 1/2-inch-wide strips. Cut the strips into shorter 3 1/2- to 4-inch pieces (you should have about 56 pieces).
- Arrange the dough rounds on the baking sheet. Place 1 tablespoon of the apple mixture in the center of each. Lay 2 parallel strips of dough on top, then lay 2 more strips perpendicular to the first to look like a lattice. (Alternatively, weave the strips into a lattice.) Trim the edges of the strips, then press around the edges with a fork to seal. Bake until golden, 18 to 20 minutes. Remove to a rack to cool.
- For the glaze: In a small bowl, whisk together the powdered sugar, heavy cream, and cardamom. Drizzle over the cookies.
Notes
- Cardamom is optional for the glaze.
- Adjust heavy cream in glaze for desired consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
