These delicious and elegant Caramel Apple Pie Cookies are a show stopping sweet holiday cookie. Filled with apple pie filling, caramel sauce, and dusted with cinnamon and sugar, your friends and family will be wowed by these beautiful cookies.
These elegant Caramel Apple Pie Cookies are delicious and will wow your family and friends. The lattice crust is time consuming but with an end result so beautiful I believe it's worth the effort. Using store bought refrigerated pie dough, caramel sauce and canned apple pie filling makes this recipe easy to follow with easy to find ingredients.
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Tips For This Recipe
- Lattice Crust - The lattice crust was the most time consuming part of this recipe. This 6 wheel expandable dough cutter makes this process SO much quicker. I highly recommend using one.
- Placing The Lattice - Rather than weaving the lattice crust over the apple pie filling. You can cut the bottom part of the cookie with the apple pie filling into circles, remove with a spatula and place onto your sheet pan with parchment paper. Then separately weave the crust on a piece of parchment paper, then cut out circles the same size you cut the bottom half of the dough and carefully place it on top of the apple pie filling with a spatula and carefully slide it off.
- Lattice Thickness - I went with ⅛th of an inch for my lattice strips but ¼th an inch strips would be much easier to work with and would still look very beautiful!
- Refrigerated Pie Dough - This is fantastic ingredient to save time but does not skimp on flavor. The lattice crust takes up the majority of the time to create this recipe. As a result, I like to save more time where I can by using premade dough. With no thawing time, you can immediately use it out of the box and generally comes with two crusts
- Apple Pie Filling - You can of course use your own apple pie filling in this recipe however I find that when I do my filling gets watery and the canned apple pie filling is pretty thick and more stable to use in this recipe. Also, the apples are always cooked perfectly with pre-made filling and not mushy.
- Caramel Sauce - Again, feel free to make your own caramel sauce however store bought always tastes wonderful too and is a great time saver. This is my favorite store bought caramel sauce.
- Egg - This is only being used for the egg wash so the cinnamon and sugar stick to the top so this is one of those rare cases where it does not need to be at room temperature.
- Granulated Sugar - I would stick with granulated sugar in this recipe and not recommend substituting with brown sugar as the tops may burn because of the extra molasses in brown sugar.
- Cinnamon - What is any apple pie related recipe without cinnamon?
- Nutmeg - Feel free to grind your own nutmeg however preground nutmeg is perfectly fine
More Fall Recipes:
Caramel Apple Pie Cookies
- 1 box refrigerated pie dough (2 crusts per box)
- 1 can apple pie filling
- ½ cup caramel sauce
- 1 large egg
- 1 tsp water
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Preheat oven to 350 degrees
- Remove apple pie filling onto a cutting board, chop into smaller pieces and set aside
- Line a baking sheet with a silicon mat or parchment paper and roll out one of the pie crusts
- Spread a thin layer of caramel sauce over the top of the entire crust to the edge. Then top with an even layer of the chopped up apple pie filling.
- Spread out the second crust on a cutting board
- Cut the second crust into ¼ inch strips and create the lattice crust on top of the caramel and apple pie filling. If you need to save time, instead of weaving the strips in and out of each other for the lattice crust, you can also lay them vertical on bottom and then horizontal on top.
- Using a cookie cutter, cut out the cookies and remove the excess dough from the baking sheet. I used a 2 ½ inch round glass since I did not have a cookie cutter and it worked perfectly.
- Beat the egg with 1 teaspoon of water to make an egg wash and brush the tops of each cookie
- In a small bowl, mix the sugar, cinnamon and nutmeg together and sprinkle over the top of each cookie
- Bake at 350 degrees for about 22 minutes or until golden brown
- Let cool completely before handling as the sugar and filling will be very hot