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Apple Pie Cookies Recipe – Easy Caramel Drizzle Fall Treat

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These apple pie cookies combine tender cinnamon-spiced apple filling, buttery cookie crust, and a gooey caramel drizzle for a bite-sized treat that captures all the nostalgia of classic apple pie. Perfect for fall gatherings, potlucks, or cozy nights in, they’re quick to make and guaranteed to impress.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or substitute with gluten-free 1-to-1 baking flour)
  • 1/2 cup (115g) unsalted butter, chilled and cubed (or vegan butter)
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg (room temperature; or flax egg for vegan option)
  • 2 tbsp (30ml) cold milk (dairy or non-dairy)
  • 1 tsp pure vanilla extract
  • 2 medium apples (about 300g), peeled, cored, and diced (Granny Smith or Honeycrisp)
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (50g) packed brown sugar
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tsp lemon juice
  • 1 tbsp (8g) all-purpose flour
  • 1/2 cup (120ml) caramel sauce (store-bought or homemade)
  • Extra cinnamon sugar for sprinkling (optional)
  • Chopped pecans or walnuts for crunch (optional)

Instructions

  1. Peel, core, and dice apples into small cubes (about 1/4-inch). In a small saucepan over medium heat, melt 2 tbsp butter. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice. Sauté for 5-6 minutes until apples soften and mixture is fragrant. Stir in 1 tbsp flour to thicken, cook another 2 minutes until glossy and sticky. Remove from heat and cool completely.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar. Add cubed butter and cut in using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in egg, milk, and vanilla until a soft dough forms. If sticky, add a tablespoon more flour. Wrap in plastic and chill for 20 minutes.
  3. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out rounds with a cookie cutter or glass. Re-roll scraps as needed to get 18-22 rounds.
  4. Place half the rounds on a baking sheet. Spoon 1 heaping tsp apple filling onto the center of each. Top with a second round, pressing edges gently to seal. Crimp edges with a fork. Brush tops lightly with milk or egg wash. Sprinkle with cinnamon sugar if desired.
  5. Bake in a preheated 350°F (175°C) oven for 15-18 minutes, until golden brown and fragrant. Remove from oven and cool on a wire rack.
  6. Warm caramel sauce slightly. Drizzle over cooled cookies using a spoon or squeeze bottle. Let set for 5 minutes before serving.

Notes

For best results, sauté apples before filling to prevent soggy cookies. Chill dough for tender texture. Don’t overfill cookies to avoid splitting. Rotate baking sheet halfway for even browning. Let cookies cool before drizzling with caramel. Dough and filling can be made ahead. For gluten-free or vegan adaptations, substitute flour, butter, egg, and milk as needed.

Nutrition

Keywords: apple pie cookies, caramel drizzle, fall dessert, easy cookies, apple cookies, autumn baking, bite-sized pie, holiday treats, kid-friendly, potluck dessert

Find it online: https://norasfoods.com/apple-pie-cookies-recipe-easy-caramel-drizzle-fall-treat/