Apple Pie Cookies
Can you believe that Christmas is just over a week away? I don’t know about you all, but my year seems to have flown by in the blink of an eye, and this month even faster than that. All I know is that I hope the next week slows down just enough so I can enjoy my time off work and finish all my Christmas shopping!
Day 8: Apple Pie Cookies
Welcome to day eight of #12daysofcookies. Though these can technically be considered hand pies, I think they are small enough to count in this month’s cookie fun. And, if you like apple pie, you will love these cookies. I’ve made these once or twice over the years, and they are incredibly fast and simple to make. All you need pie crust dough and apple pie filling.
The best part about this cookie is that you can get really creative in how you top your cookie. I decided to go for a classic pie crust with a little detail in the crimping, but if you are up for the challenge, try a lattice cookie crust pattern or even chevron strips. However, it’s important that when you add the top crust to your cookie, you fully seal the top and bottom layers together by pinching the dough. Otherwise, you risk your cookie bleeding all over your baking sheet and possibly your oven.
I hope you enjoy this recipe!
- 2 1/2 Cups Flour
- 1/2 Tsp Salt
- 1/2 Tsp Sugar
- 1 Cup Cold Butter, cut into 1/2 inch cubes
- 6-8 Tbsp of Ice Cold Water
- 1 Apple
- 1/2 Tbsp Cinnamon
- 1/8 Tsp Nutmeg
- 1/8 Tsp Ginger
- 1/2 Tsp Salt
- 1/2 Lemon
- Combine the flour, salt and sugar.
- Using a fork or a pie blender, cut in the cold butter until the flour mixture starts to resemble small peas.
- Add a tablespoon of cold water at a time until the flour mixture begins to form a ball. Do not add more than necessary.
- Wrap the pie dough in plastic wrap chill for at least an hour.
- Core and peel an apple of you choice. Dice the apple into small pieces and toss in cinnamon, nutmeg, ginger, salt and the juice from half a lemon.
- Divide the pie crust dough in half and roll our one half at a time on a floured surface. Pie crust should be thin — approximately 1/8 an inch.
- Using a cookie cutter, cut out circles of dough. Place a small amount of the apple pie filling on one dough circle and cover with another pie dough circle, paying special attention to sealing the dough together by pinching around the edges.
- To add a crimped design, pinch the dough together and fold over the top. Continue pinching and folding over until you make your way around the cookie.
- Bake in the oven for approximately 30 minutes at 350 degrees. Take the cookies out once the tops are browned.