Apple Pie Cookies

You’ve seen apple pie cookies all over Pinterest and Facebook. But they are either too messy to make or have tons of ingredients. Well, we’ve simplified that process for you! Only a few ingredients make these much easier to make and with far less mess. Reminiscent of Homemade Apple Pie!

Why this recipe works

We are using refrigerated pie crusts and canned apple pie filling, making these easy apple pie cookies a much faster and more convenient process.

Fall is a very busy time, which means these adorable apple pie cookies should not be an aggravating process. You can just as easily swap out the pie filling on these, we’ve also made them into cherry pie cookies! Blackberry, raspberry, blueberry, and peach would all be amazing.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitute Suggestions

DOUGH – This is what really makes them quick and easy: refrigerator pie dough. Two boxes will yield 4 circles, which is plenty for making about 25 cookies. The only real work here is rolling out the scraps so you can make more.

FILLING – A can of apple pie filling does the trick perfectly! Feel free to use whatever pie filling flavor you’d like here. I think they’d be great with blueberry, blackberry, peach, raspberry, strawberry, you name it! We’ve also made them into cherry pie cookies using the same process.

How to Make Apple Pie Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F and line insulated baking sheets with parchment paper or silicone baking mats.
2. If frozen, thaw pie dough according to package directions.
3. Empty can of apple pie filling into a bowl. Use a fork to take the apples out of the sauce. No need to wipe off the apples, you just don’t want all the extra sauce.
4. Use a knife to cut the apples into small pieces.
5. Unroll 2 of the pie doughs and smooth any cracks.
6. Use a 2.5-inch round cookie cutter to cut out the base for the cookies, place them on prepared baking pan. Set scrap dough aside.
7. Add 1/2-1 teaspoon of caramel and dollop onto center of the pie dough cut-outs. You don’t want too much caramel as it will spread during baking.
8. Add a tablespoon of apple chunks on top of the caramel.
9. From your remaining two pie doughs, use a pizza cutter or knife to slice about 1/2 – 1 inch thick strips. Cut those strips into thirds or quarters.
10. Whisk egg and water in a bowl with a fork. Use a pastry brush to lightly baste around the edge of the cut out cookies.
11. Place strips of dough over the top of the cookies, 4 strips vertical and 4 strips horizontal. Be sure to place strips along the edges to avoid caramel from seeping out when baking. We do not create a real lattice, but you can if you want to!
12. Place cookie cutter over the top of the mini apple pies and press down to trim off the excess from the strips. Use your finger to go around the edges and clean up the dough scraps.
13. Lightly baste each cookie with egg wash and sprinkle with cinnamon sugar mixture.
14. Bake at 350 for around 25-30 minutes or until golden brown.
15. Remove from oven and place on wire racks to cool.

At this point you can gather the dough scraps and use a rolling pin to flatten it out. Repeat the process above for more apple pie cookies!

Frequently Asked Questions & Expert Tips

There will definitely be sauce left over from the can of apple pie filling. Don’t wash it down the sink though! It’s delicious warmed up and used as a topping for ice cream!

You can store these cookies overnight on the counter tented with foil. To keep longer, refrigerate covered in foil for up to 4 days.

Just like apple pie, you can freeze these cookies! Once they have completely cooled, freeze cookies on a baking sheet for 2-3 hours. Once frozen, wrap individual cookies in plastic wrap and store in an airtight container or freezer bag.

Note From

My daughter, Kristen, also the editorial manager of this blog, came up with this idea by taking several recipes and simplifying all of them.

All the recipes she found were either too complicated, making not only the pie dough but also the apple filling from scratch, and others that the assembly process made such a mess it wasted ingredients and made the whole experience frustrating.

She and I both hope that you find her recipe much easier!

More Apple Recipes

• Apple Cranberry Crisp
• Crockpot Apple Cobbler
• Mini Apple Pies
• Merryfield Apple Cake
• Apple Hand Pies
• 3-Ingredient Apple Pie Cupcakes
• Apple Pie Bites
• Caramel Apple Cheesecakes Bars

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