APPLE PIE COOKIES

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Apple Pie Cookies image

These adorable treats are the ultimate mash-up of crisp linzer cookies and apple hand pies. Each flaky cookie crust holds a dollop of cinnamon-flecked apple filling, creating a dessert that screams fall.

Provided by Rhoda Boone

Categories     Thanksgiving     Dessert     Fall     Cookies     Pie     Apple     Cinnamon     Kid-Friendly     Small Plates

Yield Makes 12

Number Of Ingredients 19

For the pie dough:
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/2 cups all-purpose flour, plus more for surface
1 cup (2 sticks) unsalted butter, cut into small pieces, frozen 15 minutes
1 tablespoon chilled apple cider vinegar
For the filling:
2 medium Honeycrisp, Braeburn, and/or Golden Delicious apples (about 1 pound total)
1/4 cup light brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 teaspoons all-purpose flour, plus more for surface
For assembly:
1 large egg
1 tablespoon milk
Demerara or raw sugar (for sprinkling; optional)
Special Equipment
A 3" round cookie or biscuit cutter; a small (about 1 1/2") leaf-shaped or round cookie cutter

Steps:

  • Make the pie dough:
  • Pulse sugar, salt, and 2 1/2 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the motor running, add vinegar and 1/4 cup ice water and process until dough just comes together, about 30 seconds. Squeeze a small amount of dough between your fingertips; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
  • Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times to combine, then divide into 2 equal balls. Flatten each ball into a disc with smooth edges and no cracks. Cover with plastic wrap and chill at least 1 hour or up to overnight.
  • Make the filling:
  • Peel, core, and slice apples into 1/4"-thick slices. Coarsely chop slices. Transfer to a large pot and add brown sugar, lemon juice, cinnamon, salt, 2 tsp. flour, and 2 Tbsp. water; stir to combine. Cook over medium heat, stirring occasionally and adding water 1 Tbsp. at a time if bottom starts to brown, until apples are softened but still have a little bite, about 10 minutes. Let cool to room temperature.
  • Bake the cookies:
  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Beat egg and milk in a small bowl.
  • Roll 1 disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut dough into 12 rounds. Transfer rounds to prepared baking sheet. Spoon 1 heaping Tbsp. filling onto each round (do not overfill). Chill on sheet until ready to use.
  • Roll second disc of dough to an 1/8"-thick round about 13" in diameter. Using 3" cutter, cut into 12 more rounds. Using leaf-shaped cutter, cut a hole in center of each round.
  • Brush edges of rounds with apple filling with egg wash. Place cut-out rounds over filled rounds to create sandwiches, then press down lightly around edges to seal completely. Gently press down in center to even out filling.
  • Brush top of sandwiches with egg wash and sprinkle with demerara sugar, if using.
  • Bake cookies until golden brown and crisp on the bottom, 30-35 minutes. Let cool on baking sheet 5 minutes, then transfer to a wire rack and let cool completely.
  • Do Ahead
  • Cookies can be baked 2 days ahead. Loosely cover with foil and store at room temperature. Do not store in a sealed container or they will become too soft.

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