One week to Christmas and I have started baking with my favourite holiday spice – Cinnamon! A warm Apple Cinnamon Pudding, Cinnamon Hot Chocolate or this – bite-sized delicious apple pie cookies. Of all the pies in the world, a good lemon pie and an apple pie are hands down the best in my opinion. Stewed cinnamon apples sitting on a buttery pie crust cookie is sure to give you all the festive cheer you need for the holidays! It’s got the perfect combination of apple, cinnamon and that all-important flakey pie crust. It’s perfect for gifting friends and family as a little homemade surprise. WARNING – You can’t stop with just one.
Wishing you all a Merry Christmas 🙂
Check out my dessert recipes here. If you do try this recipe, tag me on Instagram. Enjoy!
Apple Pie Cookies
30
minutes15
minutesIngredients
- COOKIE BASE – PIE CRUST RECIPE
1 1/4 cup all-purpose flour
1/2 tsp salt
4 tbsp powdered sugar
1/2 cup cold cubed unsalted butter
2-3 tbsp ice-cold water
- STEWED CINNAMON APPLES
2 Apples – peeled and sliced into thin slices
4 tbsp soft brown sugar
Juice from half a lemon
1/2 tsp cinnamon powder
4 tbsp fresh cream
2 tbsp cold salted butter
Directions
- FOR THE PIE CRUST COOKIE
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Combine together the flour, cold butter, salt, powdered sugar and 2 tbsp of the cold water. Bring the dough together with your fingertips.
- It should all come together into a nice soft dough that breaks apart quite easily. Add the extra tbsp of water if required. However, it should not be too wet.
- Form into a ball and wrap in plastic wrap. Set aside in the refrigerator to be used later.
- FOR THE STEWED CINNAMON APPLES
- Cut the sliced apples into half to get smaller pieces that can be placed on the cookie. Set aside.
- Melt the butter, lemon juice, cinnamon and brown sugar together in a saucepan on low flame.
- Add the sliced apples into the saucepan and stir coating all the apples in this mixture. Let this cook for 5-7 minutes. Make sure this does not cook for too long, else it will break down the structure of the apples and become jammy.
- Lastly, add in the cream and combine. Remove from the flame and set aside.
- BAKING AND ASSEMBLY
- Flour your work surface and place your dough. Using a rolling pin, roll out to about 1/4 inch thickness. Keep turning the dough as your roll. When you’re flipping the dough, be sure to flour the surface again.
- Using a cookie cutter of your choice, cut out discs and place them on the baking sheet.
- Bake for 12-15 minutes or until the cookie starts to get golden.
- Let them cool completely.
- Arrange three-four pieces of our stewed apple mixture on top of each cookie. You may also just drizzle a bit of the sauce as well.
- Garnish with sliced almonds and enjoy!
