Apple pie cookieshave all the components of apple pie, but in cookie form! My recipe uses a homemade apple pie filling and even includes an optional "a la mode" decoration. Recipe includes a how-to video!
Combine apples, sugar, butter, cornstarch, and cinnamon in a medium sized skillet over medium-low heat. Stir frequently until butter is melted and sugar is dissolved.
Gradually add dry ingredients to wet, stirring until completely combined.
Cover bowl with plastic wrap and place in the refrigerator to chill slightly while you prepare the streusel.
Streusel
Melt butter in a small bowl and allow to cool until no longer warm to the touch.
6 Tablespoons unsalted butter
Combine flour, sugars, salt and cinnamon in medium-sized bowl and stir until combined.
1 ¼ cups all-purpose flour, ½ cup light brown sugar, ⅓ cup granulated sugar, ¼ teaspoon salt, ½ teaspoon cinnamon
Drizzle cooled butter into flour mixture and claw together with a fork until you have a clumpy streusel.
Assembly
Remove apple filling and cookie dough from refrigerator.
Scoop dough by 2 Tablespoon-sized balls and roll until smooth. Place on baking sheet and make an indent in the cookie (I used the back of the cookie scoop to make indent – do not push too deep or make the cookie too thin or the cookie won’t be able to support the weight of it after baking)).
Scoop a level Tablespoon of filling into the indent you just created
Take a small handful of streusel (about 1 Tablespoon) and nestle gently into the filling. Use enough to completely cover the filling.
Transfer to center rack of 350F (175C) oven for 13-14 minutes or until edges begin to turn a light golden brown. Allow to cool completely before decorating with glaze and “ice cream” (below, if using).
Buttercream “ice cream”:
Beat butter, salt, and vanilla in large bowl using an electric mixer until butter is smooth.
Add powdered sugar ½ cup at a time, waiting until each cup is completely mixed before adding more. Once finished, the buttercream should be very stiff, almost a play-dough like consistency. It should be easy to roll into a ball. Add more powdered sugar, if needed, to reach proper consistency.
3 cups powdered sugar
Set aside while you prepare the vanilla bean glaze.
Vanilla glaze
Whisk together powdered sugar with 1 Tablespoon of milk and vanilla bean paste until completely combined. Add additional milk, a splash at a time, until glaze is smooth and ribbons off of your whisk.
1 cup powdered sugar, 1-2 Tablespoons whole milk, ½ teaspoon vanilla bean paste
Drizzle glaze on cookie. Scoop buttercream by one Tablespoon sized scoop and place on cookie, gently nestling onto the glaze (which will help “cement” it).
Allow glaze to harden before enjoying.
Video
Notes
Apples
This is about 4 small apples for me. I recommend Granny Smith apples for best results. They are tart and firm and lend themselves well to these cookies. Alternatively you may use another tart, firm apple. Softer apples, like Mcintosh, aren’t ideal.
Cookie indents
Don’t make the indentation in the cookie too deep, if there’s not enough cookie dough on the bottom the cookie won’t be stable.
Storing
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.