Soft Apple Pie Cookies with Crumble Topping
Apple Pie…but make it a cookie! These delicious apple pie cookies work great for any occasion from a 4th of July patriotic party to a Thanksgiving dessert table!
Ingredients
Cookie Dough*
- 2 cups KAMUT® White Flour (or 2 ¼ cups all purpose flour)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
Apple Pie Filling*
- 2 large green apples (or 3 small)
- ¼ cup sugar
- ¼ cup brown sugar
- 2 tsp cornstarch
- 2 tsp lemon juice
- 1 tsp cinnamon
- ¼ cup butter
Crumble/Streusel*
- 1 TBSP Butter
- 3 TBSP Sugar
- 2 tsp Brown sugar
- ¼ cup KAMUT® White Flour (or same amount of all purpose flour)
Instructions
Cookie Dough
- Prepare 3 baking sheets with parchment paper then set aside.
- Mix the flour, baking powder and salt. Set aside.
- Using a stand or hand mixer, cream together 1 cup of the sugar and 1 cup of the butter. When this mixture is smooth, add the eggs and vanilla and mix until just combined.
- Add the dry ingredients to the wet ingredients in a few batches and mix after each addition until the flour mixture is just incorporated.
- Using the large, 2 ounce cookie scoop, place up to 6 cookie dough balls on each cookie sheet, evenly spaced. Spray the bottom of a narrow drinking glass (or similar) and press down in the center of each cookie to create an edge or crust. You must wipe off the glass and re-spray between each cookie so the dough doesn't stick to the glass.
- Chill dough on trays for 30 minutes (chill 45 minutes if you used room temperature butter in the cookie dough). Meanwhile, make the filling.
- Preheat oven to 350 degrees. Bake 8 minutes. Remove from the oven to shape with a large round cookie cutter, large glass or mug (by swirling around the cookie) and re-press the center of each cookie. You do not need to spray the glass this time because the butter from the cookies will prevent the glass from sticking.
- Place baking trays back in the oven and bake for 8-10 additional minutes or until the bottom edges of the cookie are just starting to turn golden brown. Remove trays from the oven and transfer to wire cooling racks. Leave the oven on and allow cookies to cool all the way on the cookie sheets.
Apple Pie Filling
- While the cookie dough chills, make the homemade apple pie filling. Peel apples (with a peeler or knife) and dice into small pieces - much smaller pieces than you would use for a full-size apple pie. Place apples and the rest of the filling ingredients in a saucepan and heat over low to medium heat. Simmer until the apples have softened but still have texture and then remove from the heat. The apple mixture with thicken a bit as it cools.
Crumble/Streusel
- You will need one more baking sheet lined with parchment paper. If you only used two for the cookies, use the remaining tray, or if the cookies are cool enough to handle, transfer the cookies from one tray to another and reuse one parchment-lined tray.
- Using a pastry cutter, combine all crumble ingredients. Dump this mixture on the parchment-lined tray and bake for 10-15 minutes or until it is just starting to turn golden brown. Remove from the oven and use a fork to break up the mixture into a crumble or streusel.
- Using the small cookie scoop or a tablespoon, place one scoop of homemade apple pie filling on each cookie. Top with a sprinkle of crumble or streusel.
Notes
*A few ingredients are used in multiple steps so note the amount needed for each section/step.