Apple Pie Cookies

Apple Pie Cookies Apples are a very dependable fruit. Even though they are in season in the fall, you can buy them all year long. Whenever I feel like having a fruity dessert, apples are always my go-to treats – Apple Upside Down Cake, Apple Sharlotka, Apple Galette and these Apple Pie Cookies.

This recipe was handed down to my Mom by a friend and our family has been enjoying them for years. In the fall, when we would have an over abundance of apples, we would make these cookies all the time. The dough is tender and flaky and the sweet, tart and gooey apple filling satisfies my sweet tooth and my love for simple treats that aren’t too sweet or complicated.

One of the huge advantages of these cookies is that you can make the cookie dough and the apple filling ahead of time. It’s a great option for the days when your craving for something sweet hits. The dough can be refrigerated for a few days or kept in the freezer for up to a month. You can also make the apple filling ahead of time and keep it refrigerated or even can it for longer storage. Then it’s as simple as rolling out the dough, adding the filling, and baking. 

Cookie Dough:

8 oz. cream cheese, softened

1 1/2 sticks of butter, softened (approximately 150 gm)

1 egg yolk

2 Tablespoons water

2 cups flour

1 egg white and sugar for the tops of the cookies

Apple Filling:

6 large Granny Smith apples

1/2 – 3/4 cup sugar

juice from 1 lemon

2 teaspoons vanilla

Cookie Dough:

Mix the cream cheese and butter in the bowl of a standing mixer with a paddle attachment or use a large bowl and a hand mixer.

It’s very important to use softened cream cheese and butter. cream cheese and butter (500x334)

mixed cream cheese and butter (500x333) Separate the egg and add the egg yolk to the batter.

Set aside the egg white. You will use it later to brush the tops of the cookies before baking them.

Add 2 Tablespoons of water to the batter also and mix to combine. making apple pie cookie dough (500x334)

IMG_1848 (500x334) Add the flour and mix until all the flour is incorporated. IMG_1853 (500x334) Place the cookie dough on some parchment paper and form it into the shape of a disc. Wrap it up in the parchment paper and refrigerate until firm, at least 2  hours.

Yes, the dough does have to be completely chilled and stiff. Don’t even bother working with it if it isn’t or you will get really frustrated, it will take you 10 times longer and the cookies will be a mess.

The good thing is that this dough is SUPER EASY to make and you can make it ahead of time. You can keep it in the refrigerator for a few days or in the freezer for up to a month.

IMG_1856 (500x334)

IMG_1858 (500x334)

Apple Filling:

Meanwhile, make the apple filling. Peel and chop the apples.

You can use many kinds of apples. I prefer Granny Smith apples because they are tart and have the perfect texture. They won’t turn to mush when you cook them.

Add the apples and the sugar to a skillet. IMG_1859 (500x334)

You don’t need to add any butter or water. The apples will exude a lot of moisture as they cook and the sugar will melt, so the’re no need to add anything to the apples.

Bring to a boil on medium high heat. IMG_1863 (500x334) Reduce to a simmer, and cook, covered, for about 10 minutes, until the apples are soft.

Take off the heat and add the lemon juice and vanilla.

IMG_1870 (500x334) You can also add some cinnamon. I do it whenever I’m in the mood for cinnamon. This time I wasn’t.

Cool. Store the apple filling in the refrigerator. If you want to make a large batch to have on hand, sterilize the glass jar and lid, add the filling to the jar, seal with the lids and place the jar with the apple filling in a pot with boiling water, covering the jars by at least 1 inch. Cook for 10 minutes. Lift out of the pot and cool. I don’t usually do this, since I don’t have a lot of storage space available and it’s really easy to make a batch at a time. Apple Filling (500x334)

Making the Cookies:

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

When the cookie dough is stiff, roll out half of it on a well floured surface. Use a cookie or biscuit cutter or even an inverted cup/glass and press out as many circles as you can.

My biscuit cutter was 3 inches, but you can make the circles even bigger, if you want.

Take all the extra dough, scrunch it up and place in the refrigerator to chill while you are making the cookies. I usually place it in the freezer, so it chills faster. Just don’t forget about it:). You can use every last scrap of dough for cookies, and that’s a good thing.

IMG_1882 (500x334) Place about a heaping teaspoon or so of filling in the center of the circles. IMG_1883 (500x334) Fold the circle over the filling, pinch the seams closed with your fingers and then use a fork to make sure the cookies are sealed well.  Make sure there are no air pockets in the cookies, or they might burst as they bake. IMG_1886 (500x334)

IMG_1890 (500x334) Place the cookies on the prepared baking sheet.

Use a fork to whisk up the egg white that you set aside earlier when making the dough.

If you made the dough ahead of time and didn’t save the egg white, just use a whole egg, whisk it up with a fork. No big deal.

Use a pastry brush to brush the egg white on top of the cookies. Sprinkle sugar on top of the cookies. IMG_1892 (500x332) Bake in the preheated oven for 22-30 minutes, depending on how thin you rolled out the dough and how big you made your cookies. The cookies should be lightly golden. Repeat with the remaining cookie dough and the cookie scraps. You will have approximately 60 cookies. IMG_1895 (500x334)

Apple Pie Cookies bite (500x334)

Apple Pie Cookies (500x334)

Apple Pie Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 60 cookies
Ingredients
Cookie Dough:
  • 8 oz. cream cheese, softened
  • 1½ sticks of butter, softened (approximately 150 gm)
  • 1 egg yolk
  • 2 Tablespoons water
  • 2 cups flour
  • 1 egg white and sugar for the tops of the cookies
Apple Filling:
  • 6 large Granny Smith apples
  • ½ – ¾ cup sugar
  • juice from 1 lemon
  • 2 teaspoons vanilla
Instructions
  1. Mix the cream cheese and butter in the bowl of a standing mixer with a paddle attachment or use a large bowl and a hand mixer.
  2. Separate the egg and add the egg yolk to the batter.
  3. Set aside the egg white. You will use it later to brush the tops of the cookies before baking them.
  4. Add 2 Tablespoons of water to the batter also and mix to combine.
  5. Add the flour and mix until all the flour is incorporated.
  6. Place the cookie dough on some parchment paper and form it into the shape of a disc. Wrap it up in the parchment paper and refrigerate until firm, at least 2 hours. You can keep it in the refrigerator for a few days or in the freezer for up to a month.
  7. Meanwhile, make the apple filling. Peel and chop the apples. Add the apples and the sugar to a skillet. Bring to a boil on medium high heat.
  8. Reduce to a simmer, and cook, covered, for about 10 minutes, until the apples are soft.
  9. Take off the heat and add the lemon juice and vanilla. You can also add some cinnamon. Cool.
  10. Store the apple filling in the refrigerator. If you want to make a large batch to have on hand, sterilize the glass jar and lid, add the filling to the jar, seal with the lids and place the jar with the apple filling in a pot with boiling water, covering the jars by at least 1 inch. Cook for 10 minutes. Lift the jars out of the pot and cool.
  11. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  12. When the cookie dough is stiff, roll out half of it on a well floured surface. Use a cookie or biscuit cutter or even an inverted cup/glass and press out as many circles as you can. My biscuit cutter was 3 inches, but you can make the circles even bigger, if you want.
  13. Take all the extra dough, scrunch it up and place in the refrigerator to chill while you are making the cookies. I usually place it in the freezer, so it chills faster. Just don’t forget about it:). You can use every last scrap of dough for cookies, and that’s a good thing.
  14. Place about a heaping teaspoon or so of filling in the center of the circles. Fold the circle over the filling, pinch the seams closed with your fingers and then use a fork to make sure the cookies are sealed well. Make sure there are no air pockets in the cookies, or they might burst as they bake.
  15. Place the cookies on the prepared baking sheet.
  16. Use a fork to whisk up the egg white that you set aside earlier when making the dough. If you made the dough ahead of time and didn’t save the egg white, just use a whole egg, whisk it up with a fork. No big deal. Use a pastry brush to brush the egg white on top of the cookies. Sprinkle sugar on top of the cookies.
  17. Bake in the preheated oven for 22-30 minutes, depending on how thin you rolled out the dough and how big you made your cookies. The cookies should be lightly golden.
  18. Repeat with the remaining cookie dough and the cookie dough scraps.

 

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Comments

  1. natalechka says

    Hey Olga. :) so there is no sugar in the dough right? Just wondering :) It’s like Gusinie lapki but with the filling. Yummy:) and how did you chop apples into so perfect squares? And To avoid bursting can you pinch a little whole with a toothpick?

    • says

      Nope, no sugar in the cookie dough. The apple filling is really sweet, you sprinkle a good amount of sugar on top of the cookies and the dough is rolled out really thin.
      As to chopping the apples, I guess I have a lot of practice:).
      You don’t need to prick any holes in the cookies. I’ve been making them for years and never had a problem with the cookies bursting, just make sure there aren’t any air pockets when you pinch the cookies closed.

  2. Oksana says

    Hi Olga. My family likes our sweets really sweet – so could you suggest where would I happen to add the sugar to the dough? I should definitely try this soon! Looks awesome.

    • says

      I wouldn’t recommend it, Oksana. The apple filling is really sweet and you’re adding quite a bit if sugar in top of the cookies. They just don’t need any extra sugar. The actual dough is very thin. In my opinion, if you add sugar to the dough, the cookies will be cloyingly sweet. It’s up to you, of course.

  3. Valentin says

    Excellent recipe!! These cookies are fantastic! Our mom makes bucketfuls of these cookies and they are gone before you know it. Perfect treat for any time of day:) awesome post Olga! Such amazing photography skills:))

    • says

      I know, right? Great memories.
      Thanks, Valentin. We’re learning as much as we can. Most of the end photos are done by Sergi. He’s awesome. I couldn’t do it without him.

    • natalechka says

      I agree, photography skills are amazing!! I came back twice :) just to look at beautiful pictures of cookies with green apples.

  4. Oksana says

    Thanks for responding. Also, are these best served warm or room temperature will be fine also? I would like to make these and take them to a picnic. What do you think?

  5. Milanka says

    Hi Olya love your blog!!! We are in procces of making these good looking cookies and I used Granny Smiths and they turned into mush :( basicly tasty apple sause. did I over cooked them or the heat was too high? or may be because they are organic? Any ideas?

    Thanks,
    Milana

    • says

      No, it doesn’t matter what apples you use or if they’re organic or not; I’ve used all kinds of apples and also store-bought and organic apples as well with mo issues. I actually use Granny Smiths most of the time. Most likely you cooked the apples too long. You just really need to keep your eye on them as they cook. The time really depends on the type of skillet you’re using, your stove and how small you chop your apples.

  6. Sveta says

    These are amazing!! :) Loved them! I was wondering if I could make the apple filling ahead of time and keep it frozen until I needed it? Since its apple season now…trying to get the most out of them ;)

    • says

      Hi Sveta,
      You can definitely make the apple filling ahead of time. During apple season, I like to make a big batch and store it in sterilized jars in the refrigerator. I wouldn’t recommend freezing it, although you could try it.

  7. Tatyana says

    Olga, thank you so much for this wonderful and easy recipe! These cookies are so delicious, especially when still warm!

  8. Julia says

    Hi Olga,
    I made these today and they turned out super delicious!! I halved the recipe and followed the instructions exactly and got approx. 30 cookies :D Also, out of the whole batch, maybe 3-4 of mine “opened up” while baking, but it wasn’t an issue and barely noticeable; the filling stayed in place. My mom makes a slightly different variation of these (with store bought dough) and her filling always leaks out all over the place if they “burst open”, so I was at how pretty these turned out! Thank you!!

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