Apple Pie Cookies combine the warm, comforting flavors of a classic apple pie—tart-sweet apples, cinnamon, nutmeg, and buttery pastry—into a portable, hand-held cookie. These little lattice-topped treats capture everything you love about pie in a single bite: a crisp, golden crust, tender apple filling, and a sweet glaze to finish. They’re ideal for gatherings, school lunches, potlucks, or a cozy dessert at home.
Apple Pie Cookies Recipe
These apple pie cookies are charming and surprisingly easy to serve. They require a little assembly—cutting rounds and weaving a small lattice over filling—but the work pays off with an impressive, delicious result. While they make a lovely holiday addition, you can make them any time of year when you want a handheld, comforting dessert.
Apple recipes and apple-based desserts are a great way to use seasonally abundant fruit and to make something everyone will enjoy.
Why You’ll Love This Recipe
- A tasty twist on classic apple pie with the convenience of a cookie.
- Portable and easy to serve at parties, lunches, or picnics.
- Made from simple ingredients most cooks already have on hand.
- A perfect use for extra apples in season or canned filling when you want a quicker option.
- Easy to customize—adjust the sweetness, spices, or glaze to suit your taste.
Recipe Shopping List
You can likely find everything at the grocery store. Quantities and full details appear in the recipe card later in the post.
- Refrigerated pie crusts (2 round crusts)
- Apple pie filling (canned or homemade)
- Ground cinnamon
- Ground nutmeg
- Kosher salt
- Powdered (confectioner’s) sugar
- Heavy cream
- Egg (optional, for egg wash)
How To Make This Recipe
Below is a clear overview of the process. For best results, follow the full instructions and measurements in the recipe card further down.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the filling by stirring together apple pie filling, ground cinnamon, ground nutmeg, and a pinch of kosher salt. Set aside.
- Cut the rounds — Roll one pie crust into a 12-inch circle and cut twelve 3-inch rounds. Re-roll scraps as needed to yield two extra rounds.
- Cut the strips — Roll the second crust to a 12-inch round and cut into 1/2-inch wide strips about 3 1/2 to 4 inches long (you’ll need roughly 56 strips total for the lattice tops).
- Assemble — Place 1 tablespoon of apple filling in the center of each round. Weave four strips into a small lattice over each round, trim excess dough, and press the edges with a fork to seal.
- Egg wash (optional) — If you like a more golden crust, whisk 1 egg and brush lightly over the assembled cookies.
- Bake — Bake for 20–25 minutes, until the pastry is golden brown. Keep an eye on the bottoms so they don’t over-brown.
- Glaze — After the cookies cool slightly, whisk powdered sugar with 2 teaspoons heavy cream; add up to 1 teaspoon more cream if needed for a drizzling consistency. Drizzle over cooled cookies.
Recipe FAQ
Yes. Use the same temperature called for in the recipe, and place the cookies on the top rack or on an inverted baking pan to increase the distance from the heat source. This helps prevent the bottoms from burning before the tops are done.
Absolutely. Homemade filling often tastes better, but be sure the apples are tender and the sauce is thick enough before assembling so the filling doesn’t make the cookies soggy. Precooking the filling slightly helps ensure the apples finish tender inside the cookies.
Store cooled cookies in a covered container in the refrigerator for 4–5 days. Reheat briefly in an air fryer or oven to refresh the pastry before serving.
More Dessert Recipes
- Apple Crisp Cinnamon Roll Cups
- Traeger Pumpkin Pie
- Banana Coffee Cake
- Chocolate Chip Cookies
- Easy Thumbprint Cookies
- Traeger Eggnog Cheesecake
- Traeger Apple Cake
- Fruit Salad
- Traeger Apple Crisp
- Snowball Cookies
- Strawberry Shortcake Biscuits
Apple Pie Cookies
These adorable apple pie cookies are a delightful, portable dessert—perfect for sharing and easy to serve.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
- 1 (14-ounce) package refrigerated pie crusts (2 round crusts)
- 1 can (21 ounces) apple pie filling (or about 2 cups homemade filling, thickened)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup powdered (confectioner’s) sugar
- 2 to 3 teaspoons heavy cream
- Optional: 1 egg, for egg wash
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, stir the apple pie filling with cinnamon, nutmeg, and salt. Set aside.
- Roll one pie crust to a 12-inch round and cut twelve 3-inch circles; transfer them to the prepared baking sheet.
- Reroll scraps to cut two additional rounds if needed.
- Roll the second crust to a 12-inch round and cut into 1/2-inch strips about 3 1/2–4 inches long (about 56 strips total).
- Place 1 tablespoon of filling in the center of each round. Use four strips to create a small lattice over each cookie, trimming and crimping the edges with a fork to seal.
- Optional: brush with beaten egg for a golden finish.
- Bake 20–25 minutes until golden brown. Remove to a rack to cool.
- Whisk powdered sugar with 2 teaspoons heavy cream to make a glaze; add up to 1 more teaspoon cream if needed. Drizzle over cooled cookies.
Notes
- Keep an eye on the bottoms while baking; if your oven runs hot, rotate the pan or place a second, empty baking sheet under the one with cookies to reduce direct heat.
- Allow cookies to cool before glazing so the glaze adheres and doesn’t run off the hot pastry.
- For a touch of brightness, add a pinch of lemon zest to the filling or glaze.
Nutrition (per cookie, estimate)
Calories: 107 • Total Fat: 6g • Saturated Fat: 2g • Sodium: 119mg • Carbohydrates: 11g • Protein: 2g
Nutrition data is an estimate.
