Apple pie cookies
A take on the classic apple pie, these cute little cookies are sure to be a hit with any crowd
1 hour
Easy
Serves 32
Ingredients
Filling
- 4 Granny Smith apples, peeled, cored, cut into 1cm pieces
- 2 tbsp lemon juice
- 1/8 cup light brown sugar
- 1tsp ground cinnamon
- 1tbsp cornstarch
Cookie base/topping
- 1 cup sugar
- 1/2 cup butter, cubed at room temperature
- 1 tsp vanilla
- 1 egg
- 2 tsp baking powder
- 2 cups plain flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- Whipped cream, to serve
How to make
Preheat oven to 180ºC and grease a muffin tin
Filling
- Add apples, lemon juice, sugar, cinnamon and cornstarch to a saucepan
- Cook on medium heat and stir occasionally for about 10 mins, or until liquid has thickened
- Set aside to cool
Cookie base/topping
- In a large bowl, cream together half the sugar and butter
- Beat in the vanilla and egg
- Mix in the baking powder, flour and salt until dough forms
- Split the mixture in half, set aside the one half and roll out the other half on a lightly floured surface to make the cookie base
- Once the dough is about 1/4 cm thick in height, cut out circles to fit just bigger than the muffin wells, about 5cm in diameter. Pull together and re-roll dough for more circles
- Drop about a tablespoon of the apple filling onto each cookie base
- Sprinkle half of the remaining sugar and the ground cinnamon over the apple filling
- Grate the remaining dough over the cookies top with last remaining sugar
- Bake for 15-20 minutes until top is golden brown and is hollow sounding when tapped
- Best served straight out of the oven, topped with whipped cream
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