Description
These Easy Apple Pie Cookies are a delightful twist on the classic apple pie, featuring a flaky dairy-free crust filled with a warm, spiced apple filling and finished with a sweet glaze. Perfect for a cozy dessert or snack, they combine the comforting flavors of apple pie in a convenient cookie form.
Ingredients
Scale
Dough
- 1 1/4 cup (150g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon all-spice
- 1/4 teaspoon ginger
- 1/2 cup dairy-free butter, cold and cubed
- 2-4 tablespoons ice water
Filling
- 2-3 small apples, diced small (2 heaping cups diced)
- 1 tablespoon granulated sugar plus more for sprinkling on the cookies
- 1 tablespoon brown sugar, tightly packed
- 1/2 tablespoon fresh lemon juice
- 2 tablespoons (28g) dairy-free butter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Pinch of nutmeg
“Egg Wash”
- 2 tablespoons almond milk
- 1 teaspoon agave nectar
For the Glaze
- 3/4 cup powdered sugar
- 1 tablespoon water
Instructions
- Make the Crust: Pulse together the dry ingredients in a food processor—flour, sugars, salt, and spices. Add the cold dairy-free butter and pulse until the mixture looks sandy. Gradually add ice water, one tablespoon at a time, pulsing until the dough holds together in a ball. Wrap the dough disc in plastic wrap and refrigerate for at least 1 hour. Alternatively, you can prepare the dough manually by cutting the butter into the flour mixture with a pastry cutter, then stirring in ice water until the dough holds together.
- Prepare the Apple Pie Filling: Toss the diced apples with granulated sugar and fresh lemon juice in a bowl. Melt dairy-free butter in a skillet over medium-high heat, add the apple mixture, and cook stirring for 2 minutes until the sugar dissolves. Cover and reduce heat to medium-low, cooking for 7 minutes until apples soften and release juices. Drain the apples in a colander over a bowl and press gently to remove excess liquid. Simmer the collected juices in the skillet until thickened and caramelized, about 4 minutes. Combine the drained apples with the reduced juices, vanilla, cinnamon, salt, and nutmeg, and let cool.
- Make the Cookies: Preheat the oven to 350°F (175°C). Roll out half the dough to 1/4 inch thickness on a floured surface and cut into circles using a pastry cutter or cup. Brush each circle with the almond milk and agave wash. Spoon about 1 tablespoon of apple filling onto each circle.
- Prepare and Add the Lattice Topping: Roll out the remaining dough to 1/4 inch thickness and cut into strips. Arrange strips over the filled cookie rounds in a lattice pattern. Press edges together and trim excess dough with a cutter. Crimp edges firmly with a fork and brush the lattice tops with egg wash.
- Bake the Cookies: Sprinkle each cookie with granulated sugar and bake on a lined baking sheet for 20-25 minutes, or until the dough turns a light golden color.
- Prepare the Glaze and Serve: While baking, whisk together powdered sugar and water to make a smooth glaze. Once cookies have cooled on a wire rack, drizzle the glaze over the top and enjoy.
Notes
- The apples can be peeled if a smoother filling is preferred, but peeling is not necessary if you enjoy texture.
- Store-bought pie crusts can be used for convenience; two crusts may be needed.
- Store leftover cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing has not been tested; if tried, feedback is appreciated.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
