If apple pie and cookies had a baby, it would be these Caramel Apple Pie Cookies. Flaky golden pastry, cinnamon-spiced apples, and a little caramel come together in a handheld treat that tastes exactly like apple pie — but in a fun, poppable form.
They’re everything you love about apple pie — the buttery crust, the warm cinnamon apples, the gooey caramel — but baked into individual cookies that are perfect for sharing, gifting, or enjoying with a cup of coffee. The lattice top makes them look impressive, but they’re surprisingly easy to make with refrigerated pie crusts and canned apple pie filling.
Prep takes 25 minutes, they bake in 25 to 28 minutes, and they cool for 30 minutes. The recipe makes 12 cookies — perfect for a holiday dessert table, a potluck, or a cozy weekend treat.
Recipe Card
Caramel Apple Pie Cookies 🍎🥧
Flaky golden pastry, cinnamon-spiced apples, and a little caramel—all the cozy flavor of apple pie in a handheld treat.
Prep: 25 minutes | Bake: 25–28 minutes | Cool: 30 minutes
Makes: 12 cookies
Ingredients
- 1 (15-ounce) package refrigerated rolled pie crusts, containing 2 crusts
- 1 (21-ounce) can apple pie filling
- 4 tablespoons caramel sauce
- ½ teaspoon apple pie spice
- 1 large egg
- 1 tablespoon water
- 2 tablespoons coarse sparkling sugar
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Chop the apples in the filling into small pieces. Stir in apple pie spice.
- Unroll one crust and cut out twelve 3-inch circles, gently rerolling scraps as needed. Place on the baking sheet about 1 inch apart.
- Spoon 1 teaspoon caramel into each center, followed by about 1½ tablespoons apple filling. Leave a clear border around the edges.
- Cut the second crust into ¼-inch-wide strips, rerolling scraps as needed.
- Weave strips over each cookie to form a lattice. Trim and gently press the ends onto the bottom crust. Dab with a little water if needed to help seal.
- Beat egg with water. Brush lightly over exposed pastry and sprinkle with sparkling sugar.
- Bake for 25–28 minutes, checking from 20 minutes, until golden brown.
- Cool on the baking sheet for 10 minutes, then transfer to a rack for another 20 minutes.
Why This Recipe Works
Refrigerated pie crusts are the ultimate shortcut. They’re buttery, flaky, and ready to use straight from the package. No mixing, no chilling, no rolling from scratch. They make this recipe approachable for bakers of any skill level.
The apple pie filling is the perfect shortcut filling. Canned apple pie filling is already seasoned with cinnamon and sugar, so you get that classic apple pie flavor without peeling, chopping, or cooking anything.
Chopping the apples into small pieces ensures even filling. Large apple slices can make the cookies difficult to fill and eat. Chopping them into smaller pieces distributes the filling more evenly.
The apple pie spice boosts the flavor. A half-teaspoon of apple pie spice adds extra warmth and depth to the filling, making it taste even more like homemade apple pie.
The caramel adds a gooey, sweet surprise. A teaspoon of caramel sauce in the center of each cookie adds a delicious, gooey surprise that pairs beautifully with the cinnamon apples.
The lattice top makes them look impressive. Weaving strips of pie crust into a lattice creates a beautiful, bakery-style look. It’s surprisingly easy to do, and it makes the cookies look like miniature apple pies.
The egg wash and sparkling sugar create a golden, glossy finish. Brushing the pastry with egg wash gives it a beautiful golden color, while the sparkling sugar adds crunch and a bakery-quality finish.
Cooling on the baking sheet and then on a rack ensures crisp, flaky cookies. The cookies need to set slightly on the baking sheet before transferring to a rack, where they cool completely and stay crisp.
Pro Tips for Perfect Results Every Time
Let the pie crusts come to room temperature. Cold pie crusts crack and tear when you try to unroll or cut them. Leave them on the counter for 15–20 minutes before using.
Chop the apples into small, even pieces. Even pieces distribute more evenly and make the cookies easier to fill and eat.
Use a 3-inch biscuit cutter or a glass to cut the circles. A round cutter makes quick work of cutting the dough and ensures all the cookies are the same size.
Reroll the scraps gently. You can reroll the scraps to cut more circles, but handle them gently to avoid toughening the dough.
Don’t overfill the cookies. About 1 teaspoon of caramel and 1½ tablespoons of apple filling is the sweet spot. Overfilling makes the cookies difficult to seal and prone to leaking.
Leave a clear border around the edges. This gives you room to seal the lattice and keeps the filling contained.
Cut the strips into even ¼-inch widths. Even strips weave more neatly and bake more evenly.
Weave the lattice gently. Don’t stretch the strips too much. A gentle weave keeps the lattice neat and prevents tearing.
Press the ends of the strips onto the bottom crust firmly. This seals the lattice and prevents it from lifting during baking. A dab of water helps the dough adhere.
Brush with egg wash lightly. Too much egg wash can make the pastry soggy. A light brush is all you need for a golden, glossy finish.
Sprinkle with sparkling sugar for crunch and visual appeal. Coarse sparkling sugar adds a beautiful, crunchy finish that makes the cookies look bakery-made.
Check the cookies at 20 minutes. Ovens vary, and the cookies can go from golden to burnt quickly. Start checking at 20 minutes and pull them out when they’re golden brown.
Cool on the baking sheet for 10 minutes before transferring. This allows the cookies to set slightly and prevents them from breaking apart.
Let them cool completely on a rack. This ensures the pastry stays crisp and the filling sets.
Variations and Substitutions
Use a different pie filling. Cherry, peach, or blueberry pie filling all work beautifully in place of the apple.
Use a homemade pie crust. If you have a favorite pie crust recipe, use it in place of the refrigerated crusts. You’ll need enough for two crusts.
Add chopped nuts. Chopped pecans or walnuts sprinkled over the filling add crunch and a nutty flavor.
Add raisins. A few raisins mixed into the apple filling add sweetness and chew.
Make a salted caramel version. Use salted caramel sauce and sprinkle flaky sea salt over the finished cookies for a sweet-salty twist.
Make a cinnamon sugar topping. Substitute the sparkling sugar with cinnamon sugar for an extra warm, spiced finish.
Make them gluten-free. Use gluten-free pie crusts and verify that your filling and other ingredients are gluten-free.
Make them dairy-free. Use dairy-free pie crusts and dairy-free caramel sauce.
Make them mini. Use a 2-inch cutter for bite-sized cookies and reduce the bake time to 18–22 minutes.
Make them a hand pie version. Skip the lattice and fold the dough over the filling to create a hand pie. Crimp the edges with a fork to seal.
Storage and Reheating
Refrigerator: Store cooled cookies in an airtight container in the refrigerator for up to 4 days. The pastry will soften slightly over time, but the flavor stays delicious.
Reheating: The best way to reheat is in a 350°F (175°C) oven for 8–10 minutes, until warm and crispy. You can also reheat in an air fryer at 350°F (175°C) for 4–5 minutes.
Freezer: These cookies freeze reasonably well. Bake them, cool completely, wrap each one tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 12–15 minutes.
Make ahead: You can assemble the cookies up to 24 hours in advance, cover them tightly, and refrigerate. Bake them straight from the refrigerator, adding 2–3 minutes to the bake time.
Food safety: Since these cookies contain fruit filling and eggs, don’t leave them at room temperature for more than 2 hours. Refrigerate leftovers promptly.
What to Serve With Them
These cookies are delicious on their own, but a few accompaniments take them to the next level:
- A scoop of vanilla ice cream — the classic pairing
- A drizzle of caramel sauce for extra indulgence
- A dollop of whipped cream for a pie-à-la-mode feel
- A cup of hot coffee or tea for an afternoon treat
- A glass of cold milk
- Fresh apple slices for a light, fruity pairing
Frequently Asked Questions
Can I use a different pie filling?
Yes. Cherry, peach, or blueberry pie filling all work beautifully in place of the apple.
Can I use a homemade pie crust?
Yes. If you have a favorite pie crust recipe, use it in place of the refrigerated crusts. You’ll need enough for two crusts.
Why did my cookies turn out soggy?
The filling was too wet, or the cookies weren’t baked long enough. Drain any excess liquid from the filling and bake until the pastry is golden brown.
Why did my lattice fall apart?
The strips weren’t pressed firmly onto the bottom crust, or the dough was too warm. Press the ends firmly and use a dab of water to help seal.
Can I make these ahead of time?
Yes. Assemble the cookies up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the refrigerator, adding 2–3 minutes to the bake time.
Can I freeze these cookies?
Yes, for up to 2 months. Bake them, cool completely, wrap tightly, and freeze. Reheat in a 350°F (175°C) oven for 12–15 minutes.
Can I make these gluten-free?
Yes. Use gluten-free pie crusts and verify that your filling and other ingredients are gluten-free.
Can I make these dairy-free?
Yes. Use dairy-free pie crusts and dairy-free caramel sauce.
Can I make these mini?
Yes. Use a 2-inch cutter for bite-sized cookies and reduce the bake time to 18–22 minutes.
Can I skip the lattice?
Yes. You can simply fold the dough over the filling to create a hand pie, or top each cookie with a second circle of dough and press the edges to seal.
How long do these last in the refrigerator?
Up to 4 days in an airtight container. The pastry will soften slightly over time, but the flavor stays delicious.
Can I double this recipe?
Yes. Use two baking sheets and double the ingredients. Bake in batches, rotating the sheets halfway through.
Final Thoughts
These Caramel Apple Pie Cookies are everything a cozy dessert should be: flaky, cinnamon-spiced, and packed with sweet apple filling and gooey caramel. The lattice top makes them look impressive, and the sparkling sugar adds a beautiful, crunchy finish.
They’re perfect for a holiday dessert table, a potluck, or a cozy weekend treat. And because they’re made with refrigerated pie crusts and canned filling, they’re surprisingly easy to make — even for beginner bakers.
If you make these cookies, I’d love to hear how they turned out. Did you use a different pie filling? Add chopped nuts? Try a salted caramel version? Drop a comment below and let me know — and if you’re planning to make them, save this recipe for your next cozy baking day.