Brown Butter Apple Pie Cookies Recipe

I absolutely love this Brown Butter Apple Pie Cookies Recipe because it transforms the familiar flavors of apple pie into a charming, handheld treat that’s perfect for sharing or indulging on your own. The magic really happens when the butter browns and coats those tart apple slices, giving each bite a rich, nutty depth that you just can’t get from regular butter. It’s a cozy, comforting cookie that feels just right with a cup of coffee or tea on a crisp fall afternoon.

What makes these cookies truly special is how they combine tender, flaky pastry with a lattice top and a filling bursting with spiced, browned butter apples. Whether you’re looking for a festive dessert for a holiday gathering or just want to impress friends with something a little different, this Brown Butter Apple Pie Cookies Recipe will become a staple in your baking routine. Trust me—I’ve found that once you try it, it’s hard to go back to basic cookies!

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Ingredients You’ll Need

These ingredients come together to create a perfectly balanced cookie — tender crust, spiced brown butter apples, and just enough sugar to add a caramelized crunch on top. When you shop, look for crisp tart apples since they hold their shape and complement the buttery notes wonderfully.

• All-purpose flour: For structure and flakiness in the dough.
• Spelt flour: Adds a subtle nuttiness to the pastry.
• Granulated sugar: Gives a touch of sweetness to the dough.
• Kosher salt: Essential for flavor balance.
• Ground cayenne: Just a pinch for a surprising warm kick.
• Unsalted butter: Use frozen butter for a flaky pastry, plus extra for browning in the filling.
• Apple cider vinegar: Helps tenderize the dough while adding a mild tang.
• Ice water: Keeps the dough cool and moist for easier rolling.
• Crisp tart apples: Varieties like Braeburn, Stayman Winesap, or Granny Smith work best.
• Ground cinnamon, ginger, and freshly grated nutmeg: Classic autumn spices that bring warmth to the filling.
• Brown sugar: For deep sweetness and caramel notes in the apples.
• Lemon zest and juice: Brighten the apple flavor and balance the sweetness.
• Angostura bitters: Adds complexity and depth to the filling’s spice profile.
• Cornstarch: Thickens the apple filling for a perfect texture.
• Buttermilk (or milk or cream): For brushing the dough to help the sugar stick and create a golden crust.
• Demerara sugar: Used for sprinkling on top, adds a satisfying crunch and caramel note.

Variations

I love how versatile this Brown Butter Apple Pie Cookies Recipe is—you can absolutely tweak it based on what you have or your taste preferences. I often swap out spices or try gluten-free flour blends, and it still turns out fantastic. Don’t hesitate to play around; this recipe welcomes personalization.

• Spice mix: I sometimes add a pinch of clove or cardamom for a deeper spice profile, especially around the holidays.
• Fruit swap: Pears or quince can work well, but make sure to adjust cooking times since they soften differently.
• Gluten-free: Using a gluten-free flour blend instead of spelt and all-purpose works if you chill the dough well before rolling.
• Vegan version: Try coconut oil or vegan butter alternatives and plant-based milk for brushing.

How to Make Brown Butter Apple Pie Cookies Recipe

Step 1: Prepare the dough with care

Start by pulsing the flours, sugar, salt, and cayenne in a food processor to blend everything evenly—this little spicy hint really makes the cookies pop. Add the frozen butter cubes and pulse until you get pea-sized butter pieces scattered throughout. Slowly drizzle in the vinegar and ice water while pulsing, then stop to squeeze a clump of dough: if it holds together, you’re golden; if not, add a bit more liquid. Divide the dough and chill—this step is key to getting a tender, flaky crust, so don’t rush it!

Step 2: Brown the butter and cook the apples

Melt butter in a pan over medium heat and let it brown until it smells irresistibly nutty and turns honey-colored—this usually takes around 5 minutes. While it browns, peel and slice your apples into thin, even slices for consistent cooking. Toss the slices into the browned butter so they soak up all that flavor, then add spices, brown sugar, lemon zest, juice, bitters, and cornstarch. Cook gently until the apples are soft but still hold their shape—you want that perfect balance between tender and textured.

Step 3: Roll, cut, and assemble the cookies

Roll your chilled dough out evenly to about ⅛ inch thick between a floured parchment and plastic wrap—this keeps the dough smooth and fuss-free. Cut 3-inch circles using a biscuit cutter and arrange on parchment-lined trays. With the remaining dough, reroll scraps into strips to create lattice tops. Spoon the cooled apple filling onto each circle, then carefully build the lattice atop, sealing edges by rolling under and pinching. The lattice might sound tricky, but I promise it’s easier than it looks once you do it a few times.

Step 4: Chill, bake, and enjoy

Before baking, brush each cookie with buttermilk and sprinkle with Demerara sugar to get that golden, caramelized crunch. Freeze the tray of cookies for at least 30 minutes—this helps the pastry keep its shape while baking. Bake in a hot oven at 400°F, rotating pans halfway through for even browning. Watch closely in the final minutes, covering edges with foil if needed to prevent over-darkening. Let cookies cool completely on a wire rack and enjoy your homemade slice of apple pie in cookie form.

How to Serve Brown Butter Apple Pie Cookies Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar or a light drizzle of caramel sauce when serving these cookies, but a small scoop of vanilla ice cream or whipped cream alongside really takes them over the top. Fresh mint leaves on the side add a lovely pop of color and a fresh scent that complements the brown butter and spice beautifully.

Side Dishes

A warm cup of chai tea or a rich coffee pairs wonderfully with these cookies, balancing the sweet spices. I also like serving them after a cozy autumn stew or alongside a lightly sweetened latte for a perfect seasonal treat.

Creative Ways to Present

For holiday gatherings, I arrange these cookies on a wooden serving board with small bowls of extra caramel sauce and whipped cream for dipping. Wrapping each cookie in parchment tied with a ribbon also makes a charming gift that’s sure to surprise and delight friends or neighbors.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover Brown Butter Apple Pie Cookies in an airtight container at room temperature, wrapped loosely with foil or parchment between layers. They keep well for up to two days without losing their texture or flavor, though I doubt they’ll last that long!

Freezing

I’ve had great success freezing these cookies after baking—just wrap them tightly in plastic wrap then foil. When you’re ready, thaw at room temperature and refresh in a 350°F oven for a few minutes to restore that crispness and warmth.

Reheating

To reheat, I pop the cookies in a low heat oven (about 300°F) for 5-7 minutes. It crisps up the crust and warms the filling without drying them out, giving you that freshly baked feeling all over again.

FAQs

Final Thoughts

This Brown Butter Apple Pie Cookies Recipe has quickly become one of my favorite ways to enjoy the comforting flavors of fall baking without the fuss of a whole pie. I love how approachable it is, yet impressive enough to serve at any gathering. If you’re looking for a sweet treat that feels homemade and special, these cookies are a fantastic choice—give them a try and see how they might just become a new family tradition!

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