Description
Delight in these Apple Pie Cookies, a charming twist on the classic apple pie. Buttery, flaky dough envelops a spiced apple filling, delivering all the comforting flavors of apple pie in a perfectly portioned cookie. These treats are ideal for sharing or enjoying as a sweet snack with family and friends.
Ingredients
Dough Ingredients
- 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 Ingredients
- 2 Granny Smith apples, peeled and finely diced
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
Instructions
- Prepare the dough mixture: In a food processor, pulse together the all-purpose flour, granulated sugar, brown sugar, and salt until well combined to create the dry base for the dough.
- Add butter: Incorporate the cold cubed unsalted butter by pulsing until the mixture resembles coarse crumbs, which helps create a flaky texture.
- Form the dough: Add the egg and vanilla extract to the mixture and pulse until the dough begins to come together into a cohesive ball.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to firm it up for easier handling and rolling.
- Prepare the apple filling: In a bowl, combine the finely diced Granny Smith apples with brown sugar, cinnamon, nutmeg, and a pinch of allspice, mixing well to ensure the flavors meld.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Roll out dough and cut circles: On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness and use a 3-inch cutter to cut out circles.
- Add filling: Place a spoonful of the spiced apple filling in the center of each dough circle carefully to avoid overfilling.
- Create the cookies: Fold the edges of the dough circle upward around the filling forming a small tart, pinching the edges to seal to keep filling inside during baking.
- Bake: Arrange the cookie tarts on a baking sheet and bake in the preheated oven for 15-18 minutes until the dough turns golden brown and the filling is bubbling slightly.
Notes
- Make sure the butter is cold to create a flaky and tender dough texture.
- Do not overfill the cookies to prevent the filling from leaking during baking.
- These cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Feel free to substitute Granny Smith apples with other tart apples if preferred.
- You can brush the edges of the dough with an egg wash for a shiny, golden finish (optional).
