Apple Pie Cookies
If you’re looking for a new dessert for the holidays, this is it! These Apple Pie Cookies are so good – so good that when I made them, a dozen of them disappeared minutes later. These cookies are great because you can make them ahead of time and they’re bite-sized, which everyone loves when they’re stuffed after a holiday meal but still need a bite of something sweet.
It’s insane to think that Thanksgiving is going to be here in 10 days and you know once that happens Christmas season will be in full swing. Which means I should probably start working on my Christmas cookies as well. No matter how crazy the holiday season gets, the cookies are the one thing I can’t skimp on (mainly because you cannot have them delivered by Amazon Prime in 2 days). But what I did last year that helped so much was prep as much of the cookie dough as I could ahead of time and freeze the cookies raw. Doing that cut down the work on my massive baking day by HOURS. The cookie doughs that work to freeze ahead of time are: Raspberry Thumbprints, Christmas Swirl Cookies, Chocolate Dipped Shortbread, Chewy Gingerbread Cookies, Cinnamon Bun Cookies, Christmas Sugar Cookies. Once the dough is prepped ahead of time, on your baking day all you need to do is bake the cookies and put on the final touches.
So before we get on to Christmas, back to Thanksgiving. These Apple Pie Cookies are the perfect dessert for Thanksgiving. Kids and adults will love them because they’re so tasty, they’re easier to prep than a full on pie and they’re so adorable. Happy Baking!
Apple Pie Cookies
Ingredients
- 1 package refrigerated pie dough (pre-made or homemade)
- 5 apples, (I used 2 Granny Smith and 3 Honeycrisp)
- 1/4 cup sugar
- 1 tsp cinnamon
- 2 tbsp lemon juice
- 1 tbsp cornstarch
Streusel Topping
- 2 1/4 cups flour
- 2/3 cup light brown sugar
- 2/3 cup sugar
- 2/3 cup old fashioned rolled oats
- 1 pinch salt
- 14 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350F and spray a muffin tin (or up to 4 if you have them) with nonstick cooking spray.
- Cut the pie dough out into 2" rounds and put them into the wells of the prepared muffin tins.
- Peel and core the apples and chop into thin, small cubes (using an apple peeler for this makes this process a lot easier). Mix the chopped apples together with the sugar, cinnamon, lemon juice and cornstarch.
- Cook the apples in a medium skillet on the cooktop for 5-10 minutes, until they've released their juices and become tender. Set aside.
- Whisk together the flour, brown sugar, sugar, oats and salt until well combined. Add in the melted butter and stir until it's well incorporated.
- Now start assembling your cookies! Put a tablespoon of apple filling into each well (you want a full, thin layer of apples) and top with a heaping tablespoon of streusel topping. Gently press the streusel down onto the apples.
- Bake the cookies for 17-20 minutes, until golden brown around the edges. Allow the cookies to cool in the muffin tin for at least 10 minutes before removing and allowing to cool completely.