Apple Pie Cookies Are the Cutest Fall Treat

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3 tbsp.salted butter
2apples, peeled and diced
1/2 c.packed light brown sugar


Juice of 1/2 lemon
2 juice or cider (or use water)
1 tbsp.cornstarch

114-oz. package refrigerated pie dough (2 crusts)
1/2 c.powdered sugar

2 to 3 teaspoons heavy cream
1/8 teaspoon ground cardamom (optional)

1. Melt butter over medium heat. Apples soften in 3-4 minutes. Cook until apples are mushy and liquid is reduced, 3 to 4 minutes. Pan-fry apple juice and cornstarch.


2. 350 oven. Parchment a baking sheet. Roll a 12-inch round of pie dough. Cut 12 3-inch rounds and place on baking sheet. Cut 2 additional rounds from leftovers.

3. Heat oven to 350. Parchment-line a baking sheet. Roll out a 12-inch round of pie dough. Cut 12 3-inch circles and put on baking sheet. Reroll scraps and cut 2 rounds.

4. In a separate bowl, combine the powdered sugar, heavy cream, and cardamom (if using) for the glaze by giving it a good whisking. Use a spoon to add the glaze to the cookies.

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