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Apple Pie Cookies with Caramel Drizzle Recipe

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4.3 from 4 reviews

  • Author: Lea
  • Total Time: 1 hour
  • Yield: 12 servings

Description

Delight in these Apple Pie Cookies that capture all the warm, comforting flavors of classic apple pie in a perfectly portable cookie form. Featuring tender apples cooked in a spiced syrup, a buttery lattice crust, and a luscious homemade caramel drizzle, these cookies are ideal for fall and holiday gatherings or any time you crave a sweet treat with a hint of nostalgia.

Ingredients

Caramel

  • 1 cup brown sugar
  • 5 tbsp unsalted butter
  • 1/2 cup cream
  • 1 tbsp vanilla extract
  • 1 pinch salt (generous)

Filling

  • 3 pounds apples (Honeycrisp, Golden Delicious, Cortland, or Mitsu), roughly chopped
  • 2/3 cup sugar (plus more for sprinkling on the pie)
  • 2 tbsp freshly squeezed lemon juice (30mL)
  • 1/4 cup unsalted butter
  • 1/4 tsp ground cinnamon
  • 1 pinch nutmeg
  • 2 tsp cinnamon
  • 1 tsp all-spice
  • 1/2 tsp ginger

Crust

  • 2 1/2 cups flour, plus more for rolling
  • 4 tbsp granulated sugar
  • 1/2 tsp sea salt
  • 16 tbsp unsalted butter, chilled and grated
  • 4 tbsp ice water
  • 1 egg
  • 1 tbsp cream

Instructions

  1. Make the Caramel: In a small pot, combine brown sugar, unsalted butter, cream, vanilla extract, and generous pinch of salt. Heat over medium-low heat while whisking constantly for 7-8 minutes until the caramel thickens. Remove from heat and set aside to cool.
  2. Prepare the Filling: Toss roughly chopped apples with sugar, lemon juice, and spices (ground cinnamon, nutmeg, cinnamon, all-spice, ginger) in a bowl to coat evenly. In a large skillet, melt butter over medium-high heat. Add apples and cook, stirring until sugar dissolves and mixture begins to simmer, about 2 minutes. Cover skillet, reduce heat to medium-low, and cook until apples are soft and have released most juices, about 7 minutes.
  3. Strain and Reduce Juices: Strain apple mixture through a colander over a bowl to catch the juices. Press or shake the colander to extract as much liquid as possible. Return juices to skillet and simmer over medium heat for 8-10 minutes, until thickened and lightly caramelized.
  4. Combine Filling Ingredients: Toss the softened apples with the reduced juices and additional spices as listed. Allow to cool completely, then chop into smaller pieces if needed. Set aside.
  5. Make the Crust Dough: In a large bowl, whisk together flour, granulated sugar, sea salt, and spices (cinnamon, all-spice, ginger). Grate chilled butter into the flour mixture and drizzle in ice water. Mix with a fork or pulse briefly in a food processor until dough begins to come together.
  6. Chill Dough: Shape dough into two disks, wrap tightly in plastic wrap, and chill in the refrigerator for 20 minutes.
  7. Prepare Egg Wash: In a small bowl, beat the egg with the cream. Chill until ready to use.
  8. Roll Out Dough: On a floured surface, roll one disk of dough to about 1/4 inch thickness for the bases. Chill the second disk until ready to cut lattice strips for topping.
  9. Assemble Cookies: Cut dough into circles for bases. Brush each base lightly with caramel. Spoon about 1 tablespoon of apple filling into the center of each circle. Brush the edges with egg wash.
  10. Add Lattice Toppings: Cut lattice strips from the second chilled dough disk and arrange over each filled cookie. Brush lattice tops with egg wash again.
  11. Trim Excess Dough: Use the same round cutter to remove excess dough neatly from edges of assembled cookies.
  12. Finish and Bake: Sprinkle cookies with sugar (and cinnamon if desired). Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until golden brown and crisp.

Notes

  • Use a mix of sweet and tart apples like Honeycrisp and Cortland for best flavor and texture.
  • Make sure the butter for the crust is properly chilled to achieve a flaky texture.
  • Allow the filling to cool completely before assembling to prevent soggy crust.
  • The lattice topping can be adjusted in width for aesthetic preference.
  • Use parchment paper or silicone mats to prevent sticking when baking.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/apple-pie-cookies-with-caramel-drizzle-recipe/