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Caramel-Apple Pie Crust Cookies


These cookies are so indulgent and perfect for fall holidays! If you like caramel apple pie, you must try these amazing cookies.

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Rate this recipe 4.3/5 (3 Votes)


  • CRUST:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • Pinch of salt
  • 8 tablespoons (1 stick) unsalted butter, cold and cut into small pieces
  • 1 (8-ounce) package cream cheese, cold and cut into small pieces
  • 1 large egg white
  • 1 tablespoon water
  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 large apple (about 1 1/2 cups), peeled, cored and very finely diced
  • 2 tablespoons salted butter
  • 1/4 cup light brown sugar, packed
  • 1 to 2 tablespoons milk
  • 1/8 teaspoon vanilla extract
  • 1/4 to 1/2 cup confectioners' sugar


Servings 3
Preparation time 40mins
Cooking time 60mins


Step 1

Combine flour, sugar, and salt in a food processor. Mix well.

Add pieces of butter and process until mixture has a crumb looking texture.

Add pieces of cream cheese and process quickly until dough comes together in a ball, about 25 times. Turn dough out onto a piece of waxed paper and knead a few times to completely incorporate.

If not using a food processor:
In a large bowl, whisk together flour, sugar and salt. Using pastry cutter, cut butter into dry mixture until it resembles coarse meal.

Add the cream cheese pieces and blend together using the pastry cutter. When most of the dough comes together, knead the dough with your hands in the bowl until there are hardly any crumbs left.

Turn the dough out onto a piece of waxed paper. Add the remaining crumbs, If there are any, to the dough. Knead a few times until all the dough is incorporated. Form the dough into a flattened 7-inch square.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Dough can be refrigerated, wrapped in plastic wrap for up to 2 days ahead.

Place the dough onto a lightly floured surface and roll it into a rectangle about 9x12 inches with the long side facing you.

Whisk together the egg white and the tablespoon of water in a small bowl until foamy. Brush the egg wash onto the dough, making sure it is completely covered.

In a small bowl, thoroughly mix together the sugar and cinnamon.
Evenly sprinkle the cinnamon sugar mixture over the top of the dough, making sure to completely cover. (On the long side away from you, I suggest leaving about 1/2 to 3/4 inch of egg-washed dough without cinnamon/sugar. This will allow for easier adhesion when it is rolled.)

Evenly distribute the diced apple on top of the cinnamon sugar, also leaving the space at the far long edge.

Beginning with the long edge closest to you, gently and carefully roll the dough up into a log. Seal the edge with another brushing of egg wash and gently press it together with your fingers.

Roll the dough in plastic wrap or parchment paper and place in the freezer for about 1 hour or until firm.

Preheat oven to 325°F.

Prepare two baking sheets by lining them with parchment.

Unwrap the cooled cookie dough and gently slice into 1/2-inch pieces using a sharp knife. Place cookie slices onto prepared baking sheets.

Bake for 25 to 30 minutes or until lightly golden.

Let cookies cool on cookie sheet before transferring them to a wire rack to glaze.

In a small saucepan over medium-low heat, melt butter. Stir in the sugar and 1 tablespoon of milk. Cook, while continuing to stir, for 1 minute.

Transfer to a mixing bowl and allow to cool slightly. Mix in vanilla and 1/4 cup powdered sugar. Beat with an electric mixer until well blended. You should be able to drizzle it off the end of a spoon.

Depending on the consistency of the glaze it may be necessary to add either more milk or more powdered sugar. Drizzle glaze onto cookies. As it cools, the glaze will harden.

Cook's Notes:
For easy clean-up, place some tin foil or parchment under the wire rack to catch the extra drizzles from the cookies and just throw away!

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