Baking With The Buzz - November

Hold onto Fall with these heavenly apple pie cookies

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Welcome back to Baking With The Buzz.

As much as I want to dive directly into the Christmas season, I’ll hold onto Fall for a little longer (literally just until I finish writing this) and share a Fall-themed dessert. 

For November, I made apple pie cookies. 

This time, I had a few taste-testers, including my mother-in-law. “Is it a cookie? Is it a pie? Is it a cobbler? It’s all three made into one,” she said. 

To me, combining those three desserts into one sounds like heaven. Maybe this dessert should be called “Heaven Cookies?” Warm served with ice cream? Bury me on a bed of these cookies.

Let me start by saying the original recipe does not include the glaze. You can never go wrong with adding icing though, so obviously, I had to. 

Though I typically eyeball the glaze recipe, I did my best to measure for you.

I used a Honeycrisp apple and a Granny Smith apple for the recipe because I think the mixture adds the perfect amount of sweet and tart to the cookies.

I think one of the best parts about this recipe is the aesthetic. It’s a mini apple pie. Who doesn’t love mini versions of literally anything? It’s also just as delicious as apple pie but easier to eat.

Ingredients for 12 cookies:

• 2 tablespoons of butter

• 2 apples

• 1 teaspoon of lemon juice

• ½ cup of sugar

• 1 egg

• 2 teaspoons of cinnamon

• ¼ teaspoon of sea salt

• ¼ teaspoon of nutmeg

• ½ tablespoon of cornstarch

• 2 refrigerated pie crusts

Directions:

• Preheat the oven to 350 degrees.

• Peel the apples and chop them into cubes

• Melt the butter and combine it with the apples, lemon juice, ¼ cup of sugar, a teaspoon of cinnamon, sea salt and nutmeg in a medium-sized saucepan on medium heat.

• Boil the mixture and allow the apples to soften for approximately 10 minutes before adding the cornstarch to thicken the mixture, then remove the pan from heat.

• Cut out 12 circles from a pie crust using a cookie-cutter or cup on parchment paper. Save the other pie crust for the lattice.

• Scoop one tablespoon of the mixture over the top of each cookie, leaving an inch of space around the cookies’ edges.

• Beat the egg and brush it on the edges of each cookie.

• Cut the remaining pie crust in thin strips to create the lattice and place it on each cookie, pressing down as needed on the edges.

• Brush each cookie with the beaten egg.

• Combine the remaining ¼ cup of sugar and teaspoon of cinnamon in small bowl and sprinkle on the top of each cookie.

• Bake each cookie for 20-22 minutes until the edges are golden brown.

• Allow the cookies to cool before drizzling the glaze on top.

Ingredients for the glaze:

• 2 tablespoons of heavy cream

• 1 teaspoon of vanilla 

• ⅓ cup of powdered sugar

• ½ teaspoon of cinnamon

Directions for glaze:

• Whisk all the ingredients together and drizzle the mixture over the cooled cookies. If the glaze is too thick, add a dash of extra heavy cream for the desired consistency.

Enjoy!