Oh boy. Let me tell you, the first time I made these shortcut apple pie cookies, it was because I’d promised dessert for book club but then completely lost track of time, and my kitchen was (as usual) a disaster zone. There was no way I was going to roll out pie dough from scratch. But I still wanted that warm, cinnamon-apple thing going on — you know, the tastes-like-hugs vibe. Somehow, out came these cookies that are almost suspiciously easy, but every time I make ‘em, somebody asks for the recipe and acts like I’ve performed a small miracle. Also, my cat tried to eat one, which is honestly the best testament I can think of.
Here’s Why I Make These All the Time
I make these when it’s late and I want something sweet (but can’t face anything with yeast or complicated steps). My family goes bananas for them because they taste just like apple pie, but you don’t have to wait an hour for the thing to cool — plus, they’re basically handheld, which means less washing up. When school’s in session and everyone’s schedules are nuts, I’ll sometimes toss dried cranberries in there for a little zing (I know, wild, right?). These are my kids’ favorite road trip treat (though I highly recommend avoiding eating these in your car unless you want sticky steering wheels for a week).
What Goes Into These Cookies (Plus Some Swaps!)
- 1 package refrigerated pie dough (two rounds, or honestly, puff pastry will do in a pinch — my grandmother would’ve called that cheating, but she never tried juggling Zoom calls and hungry teens)
- 2 apples, peeled and chopped small-ish (Granny Smith for tartness, Fuji if you want sweeter — I sometimes just use whatever’s bruised and about to turn in the fruit bowl)
- 2 tbsp sugar (brown or white — brown sugar’s richer, but either works; try coconut sugar if you’re feeling fancy)
- 1 tsp ground cinnamon (don’t stress about measurements; a good shake works fine)
- ½ tsp lemon juice (optional, but brightens it — if you have it, use it; if not, no big deal)
- 1 tbsp all-purpose flour or cornstarch for thickening
- 1 egg, beaten, to brush the tops (or milk if you’re out of eggs, which happens all the time here)
- Optional: handful of chopped nuts, dried cranberries, pinch of nutmeg — whatever makes you smile
How To Actually Make These (And Not Lose Your Mind)
- Preheat your oven to 375°F (190°C). Or 400 if your oven is as stubborn as mine and you like things a bit more golden.
- Line a big baking sheet with parchment. If you don’t have it, butter works, but cleanup is more annoying.
- Mix your apples, sugar, cinnamon, lemon juice, and flour/cornstarch in a bowl. I usually sneak a chunk of apple here — cook’s right, right? If it looks wet, add a sprinkle more flour. If it looks dry, well, apples get weird sometimes, just keep going.
- Lay out the pie dough and cut out circles (anything 2.5 to 3 inches works — a drinking glass or mason jar lid will do; no judgment if your circles are, um, more of a ‘loose oval’ like mine usually end up).
- Spoon a small mound of apple mixture onto half the circles. Don’t overdo it. (I always want to, and then regret it.) Top with the other circles, press the edges with a fork, and poke a little vent on the top for steam. Don’t worry if filling seeps out. That actually tastes great.
- Brush with beaten egg (or a splash of milk), and if you’re feeling extra, sprinkle a bit more sugar on top. Into the oven they go for about 18–22 minutes — you want them golden-brown and maybe a little bubbly at the seams.
- Let them cool a solid five minutes. Or longer, if you’re more patient than me. They’re nuclear-hot straight out, and I always forget.
Notes — Hard Lessons, Real Talk
- If your filling leaks all over the place, you did it right. The messy ones taste best anyway.
- Actually, I find it works better if I chill the assembled cookies in the fridge for 10 minutes before baking — but I never remember until I’m halfway done. Worth a shot if you remember before I do.
- Don’t be precious about the dough. Weird shapes are charming (and taste the same!).
Things I’ve Tried (Some Even Worked!)
Once, I diced up pears instead of apples. Pretty tasty, really, just a bit less punchy. I also tried tossing chocolate chips in there, which sounded genius in my head but made for a slightly odd combo (maybe skip that experiment unless you really love chocolate with apples). Sometimes I use pie spice instead of straight cinnamon, and that’s a win. And oh — for a sort of caramel vibe, I’ve swapped in butterscotch chips, which is probably breaking some ancient baking law but yum.
What You Actually Need (And What You Can Fake)
- Baking sheet — or, honestly, a pizza pan in a pinch
- Parchment paper or a greased surface
- Knife and small bowl
- Something round to cut dough — cookie cutter, glass, egg ring, wild guess
- (Optional) Pastry brush — or fingers — for the egg wash; no one’s grading you
How To Store ‘Em (If You Have Any Left)
You can keep them in an airtight container at room temp for a day or two; fridge isn’t a bad idea if your kitchen’s warm. But honestly, in my house, it never lasts more than a day! Sometimes I think these cookies are actually gremlins in disguise, disappearing as soon as I turn my back. If you do want to keep them fresh a bit longer, a quick 10-second zap in the microwave brings that just-baked feel right back.
How I Love To Eat These
Okay, hear me out: slightly warm, with a little scoop of vanilla ice cream, and (don’t judge) maybe a glug of caramel sauce. My brother insists they’re just right with a mug of builder’s tea and a thick paperback, so, whatever floats your boat. Some afternoons I’ve served these for brunch; no one complained.
Pro Tips From My Mishaps
- I once tried rushing the sealing step (fork marks and all), and half the filling oozed out and burned to the tray. Still edible — just more, let’s say, ‘caramelized.’ Don’t skip that fork crimping. Or, actually, maybe I just need a wider fork.
- The temptation to overfill is real. Don’t do it. Less is more, unless you truly like scraping apple off the oven floor.
People Actually Ask Me…
- Can I use canned apple pie filling? Yep, just chop it up a bit — I sometimes do this when I’m feeling especially lazy. It’s sweeter, so maybe back off a bit on extra sugar.
- Do I need to peel the apples? Not really. The peel softens up just fine, but sometimes the texture is a bit rustic — my kids are split on this.
- Can I freeze them? In theory, yes, but in practice — I never have leftovers. If you freeze uncooked ones, bake straight from frozen, adding a couple minutes. Cooked ones get a bit soggy but still tasty.
- Do I need fancy pie dough? Nope. Store bought all the way. If you’re feeling brave, Sally’s Baking Addiction’s pie crust is my go-to for special occasions — but 90% of the time I’m grabbing Pillsbury (or the store brand when it’s on sale, shhh).
- What apples should I use? I love Granny Smith for tart, Honeycrisp for sweet, but honestly, whatever’s rolling around in your fruit drawer is fair game.
- Not really a question, but — did you know you can dry extra apple slices in the oven if you’ve got leftovers? Check out Simply Recipes’ guide here. Great snack and makes you feel all wholesome and pioneer-y.
If you try these shortcut apple pie cookies, let me know what tweaks you come up with — my version is always changing, and I love hearing other people’s odd-but-brilliant combos. Happy baking! Oh — and if you find a better way to stop the filling from leaking out, please share, because I, for one, have accepted my deliciously goopy fate.
Ingredients
- 1 sheet refrigerated pie dough
- 1 cup apple pie filling, chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 tablespoon coarse sugar, for topping
Instructions
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1Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2Roll out the pie dough and use a round cutter or glass to cut out 18 circles.
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3In a small bowl, combine the granulated sugar, cinnamon, and nutmeg.
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4Place a spoonful of chopped apple pie filling in the center of half the dough circles. Brush the edges with melted butter.
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5Top each with another dough circle and press edges to seal. Brush tops with more melted butter, sprinkle with the cinnamon sugar mixture and coarse sugar.
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6Arrange on the prepared baking sheet and bake for 16-18 minutes until golden brown. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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