SugarBee® Apple Pie Cookies

These cookies are made with a spiced cookie dough, a sweet & crisp SugarBee® apple, and flaky pie crust leaves. They seriously taste like an actual apple pie in cookie form!

Yield: 18 cookies


For the pie crust leaves:

  • 50g (⅓ cup + 1 tbsp) all-purpose flour
  • ¼ tsp kosher salt
  • 35g (2 ½ tbsp) unsalted butter
  • ¼ cup ice water
  • Egg wash (1 egg + 1 tbsp water)
  • Turbinado sugar for sprinkling

For the cookies: 

  • 270g (2 ¼ cup) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 1 tsp kosher salt
  • 170g (¾ cup) unsalted butter, room temp
  • 160g (¾ cup) brown sugar
  • 100g (½ cup) granulated sugar
  • 1 egg, room temp
  • 1 tsp vanilla paste or extract
  • 1 SugarBee® apple, cut into small pieces; reserve a few pieces for topping


For the pie crust leaves: 

  1. In a medium bowl combine the flour and salt.
  2. Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.  
  3. Add a couple tablespoons of water, then toss with your hands to combine. 
  4. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
  5. Wrap the dough tightly in plastic wrap, then chill for one hour.
  6. On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Repeat one more time.
  7. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least one hour before using. 
  8. Preheat the oven 375 degrees F and line a baking sheet with parchment paper. 
  9. On a lightly floured surface, roll the dough out to ⅛” in thickness. Use small leaf cutouts to cut out the dough. 
  10. Freeze the cutout dough for 10 minutes. 
  11. Place frozen cutout dough on the prepared baking sheet, and brush with an egg wash and sprinkle with turbinado sugar. 
  12. Bake the pie crust leaves for 10 minutes until slightly golden.

For the cookies:

  1. In a medium bowl combine the flour, baking powder, spices, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars for 2-3 minutes until light & fluffy.
  3. Beat in the egg and vanilla until fully combined.
  4. Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
  5. Fold in the SugarBee® apple pieces with a rubber spatula until evenly distributed.
  6. Using a 3 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Top each with one SugarBee® apple piece, then freeze for 30 minutes.
  7. Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
  8. Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Bake for 12 minutes until barely golden on the edges.
  9. Once the cookies come out of the oven, immediately top each of them with a pie crust leaf.
  10. Allow to cool completely on the baking sheet, and enjoy!

Created by: Sloane Papa @sloanes.table

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