Plate of apple pie cookies with flaky crust and sugary tops, served beside a dish of caramel sauce.

These delightful apple pie cookies look just like mini apple pies full of a warm, bubbly filling and cinnamon sugar.

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Prep Time25

Cook Time25

Total Time1 20

Servings cookies

Hand holding a single apple pie cookie in front of a background of apples and more cookies.

These Apple Pie Cookies are everything you love about classic apple pie—but in adorable, hand-held form. Perfect for fall baking, bake sales, or gifting, they’re loaded with gooey apple pie filling and a drizzle of caramel, wrapped in flaky golden crust with a sparkling sugar crunch on top. Think of them as the best parts of a pie, with no forks required.

Overhead image of ingredients including pie crust, apple pie filling, caramel syrup, sugar, and spices labeled for apple pie cookies.

Ingredients You’ll Need

1 (21 ounce) canned apple pie filling
1 (15 ounce – twin pack) pre-made rolled pie crust
½ teaspoon apple pie spice
4 tablespoons caramel sundae syrup
1 large egg, room temperature
1 tablespoon water, room temperature
2 tablespoons white sparkling sugar

Ingredient Substitution

PIE CRUST: This recipe starts with premade pie dough, although you could definitely make your own pie crust from scratch if you’d like. Check out our homemade pie crust recipe.

How To Make Apple Pie Cookies

Check out the recipe card for the full and complete recipe

Prep the Dough: Roll one crust into a 12-inch circle and cut 12 rounds using a three-inch cutter. Reroll scraps if needed.

Make the Strips: Roll the second crust slightly larger and cut into ½-inch x 3.5-inch strips for the lattice tops.

Rolled dough cut into circles and lattice strips for assembling mini apple pie cookies.

Build the Base: Lay the dough circles on a parchment-lined sheet.

Layer in the Flavor:

Add 1 teaspoon caramel to each base (don’t spread!).
Spoon on 1½ tablespoons spiced apple pie filling.
Don’t overfill-Too much caramel or filling will cause overflow and soggy edges.

Step-by-step process for making apple pie cookies including adding caramel, filling, lattice top, and sugar sprinkle.

Add Lattice Tops: Layer the dough strips in a crisscross pattern, trim, and press edges to seal.

Brush & Sprinkle: Lightly egg wash the tops and finish with a sprinkle of sparkling sugar.

Bake: 25 to 28 minutes at 350°F until golden brown. Let cool 10 minutes on the tray before transferring.

How To Serve

These scrumptious cookies look like a masterpiece and would be a hit at a potluck or party.

If you want to keep them to yourself, enjoy them for an afternoon or evening snack with a scoop of vanilla ice cream and a cup of tea or a latte.

Looking for more delicious apple desserts to enjoy? It doesn’t get any easier than this apple dump cake. This is just like grandma used to make.

Storing These Caramel Apple

Cookies

Store the apple pie cookies in an airtight container at room temperature for up to three days. To freeze, place the cookies in a single layer until solid, then transfer them to a freezer-safe bag or container. When ready to enjoy, let the cookies thaw at room temperature for a few hours before serving.

These apple pie cookies are guaranteed to be the first dessert to disappear from the table. Whether you’re adding a lunchbox treat, sending holiday cookie boxes, or just want a cozy fall baking project, they deliver big flavor in a small package.

More Apple Pie Recipes

Apple Pie Cookies

4.99 from 243 votes

These delightful apple pie cookies look just like mini apple pies full of a warm, bubbly filling and cinnamon sugar.

Prep Time 25

Cook Time 25

Total Time 1 20

Servings cookies

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Ingredients

21 ounces canned apple pie filling
15 ounces twin pack pre-made rolled pie crust
½ teaspoon apple pie spice
4 tablespoons caramel sundae syrup
1 large egg, room temperature
1 tablespoon water, room temperature
2 tablespoons white sparkling sugar

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking sheet.
Dice the apples in the canned pie filling.
Add the diced apples and apple pie spice to a small mixing bowl. Stir to completely combine.
Roll out the first pie crust into a 12-inch circle
Roll out the second sleeve of pie dough to 13 to 14 inches long.
Use a pizza cutter to slice ¼ inch wide strips.
Slice the strips into 3- to 3 ½-inch-long strips.
Use a 3 inch cookie cutter to cut out 12 circles of pie dough. You will need to re-roll out the pie dough scraps to make all 12 circles.
Place the pie dough circles on the prepared baking sheet about 1 inch apart.
Add 1 teaspoon of the caramel sundae syrup to the center of each pie dough circle.
Add 1 ½ tablespoons of the diced apple pie filling on top of the caramel. Do not spread the pie filling, it will spread out during the baking process.
Next, use the sliced strips from the second rolled pie dough to create the lattice top by layering 4 sliced pie dough strips up and down and 3 strips across the top of the pie filling.
Trim excess pie dough strips away and gently press the ends of the lattice into the edges of the pie dough circles.
Using a small mixing bowl and a fork, beat together the egg and water. This is called an egg wash.
Use a pastry brush to brush the egg wash over the lattice and edges of the cookies.
Finally, sprinkle each cookie top with the white sparkling sugar.
Bake the cookies for 25 to 28 minutes, or until the tops are golden brown. (Each oven bakes differently, so begin checking your cookies at the 20 minute mark)
Allow the cookies to rest on the cookie sheet for 10 minutes before transferring to a cooling rack to cool for the remaining 20 minutes.

Video

Notes

Salted caramel sauce is a great substitute for the plain caramel sundae syrup.
You can substitute homemade pie crust for the pre-made rolled pie crust.
I do not recommend spreading the caramel to the edges of the cookie base. The caramel, like the pie filling, will spread as the cookies cook and will ooze over the edge of the cookie making a sticky mess on the baking sheet.
Instead of a lattice top, you can cut a top circle with a small circle removed from the center. Seal the edges and brush with the egg wash and sprinkle with the sparkling sugar.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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