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Pioneer Woman Apple Pie Cookies

Pioneer Woman Apple Pie Cookies - recipe card
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These delightful hand-held cookies capture the essence of a classic apple pie in a portable, cookie form. A buttery, flaky crust is filled with a warm, cinnamon-spiced apple filling and topped with a simple glaze for a sweet finish. Perfect for fall gatherings or whenever you crave a taste of homemade pie without the fuss.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
  • 1 large egg
  • 1 tablespoon granulated sugar
  • 2–3 tablespoons ice water
  • 1 large Granny Smith apple, peeled, cored, and finely diced (about 1 cup)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. In a large mixing bowl, whisk together the flour and kosher salt. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. This creates a flaky texture in the final crust.
  2. In a small bowl, beat the egg with the 1 tablespoon of granulated sugar. Drizzle the egg mixture over the flour mixture, then add 2 tablespoons of ice water. Stir with a fork just until the dough begins to come together. If the dough is too dry, add the remaining 1 tablespoon of ice water, a little at a time, until the dough holds together when pressed.
  3. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it forms a cohesive disk. Flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms the butter, which is key for flaky layers.
  4. While the dough chills, prepare the filling: In a small bowl, combine the diced apple, 2 tablespoons sugar, cinnamon, nutmeg, and lemon juice. Toss well to coat. The lemon juice prevents browning and brightens the apple flavor.
  5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  6. On a lightly floured surface, roll the chilled dough out to about 1/8-inch (3 mm) thickness. Use a 3-inch round cookie cutter to cut out as many rounds as possible, rerolling scraps as needed. You should get about 12 rounds total.
  7. Place half of the dough rounds (6 rounds) onto the prepared baking sheet, spacing them about 2 inches apart. Spoon about 1 heaping teaspoon of the apple filling into the center of each round, leaving a 1/2-inch border.
  8. Place a second dough round on top of each filled round. Use a fork to press the edges together firmly, sealing the filling inside. Alternatively, you can crimp the edges with your fingers for a more decorative finish.
  9. Cut a small slit or an ‘X’ on the top of each cookie with a sharp knife to allow steam to escape during baking. This prevents the cookies from bursting open.
  10. Bake the cookies in the preheated oven for 15-18 minutes, or until the crust is golden brown and the filling is bubbly. The aroma of cinnamon and apples will fill the kitchen—this is your cue they are nearly done.
  11. Transfer the baking sheet to a wire rack and let the cookies cool for at least 10 minutes. They need to cool slightly so the filling can set without burning your mouth.
  12. In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk, 1/2 teaspoon at a time, if needed to achieve a drizzle consistency.
  13. Drizzle the glaze over the warm cookies using a fork or a small spoon. Allow the glaze to set for about 10 minutes before serving.
  14. Serve the apple pie cookies warm or at room temperature. They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days—if they last that long!

Notes

Store cooled cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked (unglazed) cookies in a single layer in a freezer-safe container for up to 3 months. To reheat, warm in a 350°F (175°C) oven for 5-7 minutes or in a microwave for 15-20 seconds. Glaze after reheating if desired.

Nutrition

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