Description
These Apple Pie Cookies combine the classic flavors of apple pie with a buttery, tender cookie base. Filled with spiced diced Granny Smith apples and baked until golden, these delightful treats are perfect for fall or any occasion craving a sweet, cinnamon-infused snack.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
Filling
- 2 Granny Smith apples, peeled and finely diced
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
Instructions
- Combine dry ingredients: In a food processor, pulse the flour, granulated sugar, brown sugar, and salt until well combined to create the base for the dough.
- Add butter: Add the cold unsalted butter cubes to the processor and pulse until the mixture resembles coarse crumbs, ensuring a flaky texture.
- Incorporate wet ingredients: Add the egg and vanilla extract, pulsing until the dough begins to come together into a unified mass.
- Chill the dough: Remove the dough, wrap it tightly in plastic wrap, and chill it in the refrigerator for 1 hour to firm up for easier handling.
- Prepare the filling: In a bowl, combine the finely diced Granny Smith apples with brown sugar, cinnamon, nutmeg, and a pinch of allspice. Mix until the apples are evenly coated with the spices and sugar.
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s sufficiently hot for baking the cookies evenly.
- Roll and cut dough: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut the dough into 3-inch diameter circles using a cookie cutter or glass.
- Add filling: Spoon a small amount of the apple filling into the center of each dough circle, being careful not to overfill.
- Form the tarts: Fold the edges of the dough circles up around the filling to create a small tart shape, pinching the edges gently to seal the cookie and hold the filling inside.
- Bake: Place the formed cookies onto a baking sheet lined with parchment paper and bake for 15-18 minutes, or until the cookies are golden brown and cooked through.
Notes
- Make sure the butter is very cold for a flaky dough texture.
- Do not overfill the cookies to prevent the filling from spilling during baking.
- Use Granny Smith apples for a tart flavor and better texture after baking.
- Chilling the dough is essential to make rolling and cutting easier.
- If you don’t have a food processor, you can mix the dough by hand, cutting in the butter with a pastry cutter.
