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Brown Butter Apple Pie Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 61 reviews
  • Author: Nora
  • Prep Time: 2 Hours
  • Cook Time: 35 Minutes
  • Total Time: 2 Hours 35 Minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter Apple Pie Cookies combine the comforting flavors of classic apple pie with a flaky, buttery pastry. The dough is enriched with a touch of cayenne for warmth and tangy apple cider vinegar for depth. The filling features tender apple slices cooked in nutty brown butter with spices and a hint of lemon and bitters, creating a rich and aromatic bite-sized treat perfect for fall or any time you crave a cozy dessert.


Ingredients

Units Scale

Pastry

  • 1 1/2 cup (180 grams) all-purpose flour
  • 1 cup (99 grams) spelt flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne
  • 1 cup (8 ounces/2 sticks) unsalted butter, cubed, frozen for 15 minutes
  • 1/4 cup apple cider vinegar
  • 1/4 cup ice water

Filling

  • 3 tablespoon unsalted butter
  • 3 small crisp, tart apples (such as Braeburn, Stayman Winesap, or Granny Smith)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1 pinch kosher salt
  • 3 tablespoon tightly packed brown sugar
  • Zest from 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 2 dash angostura bitters
  • 1 teaspoon cornstarch

Finishing

  • Buttermilk (or milk or cream), for brushing
  • 1/4 cup Demerara sugar, for sprinkling

Instructions

  1. Make the dough: In a food processor, pulse together the all-purpose flour, spelt flour, sugar, salt, and cayenne until combined. Add the frozen cubed butter and pulse until pea-sized pieces remain. Combine the apple cider vinegar and ice water. Slowly drizzle half the liquid into the processor while pulsing until a shaggy dough forms. Test by squeezing a clump; if it holds, stop. If crumbly, drizzle more liquid and pulse again. Divide dough in two: shape one into a rectangle, wrap tightly in plastic wrap, refrigerate at least 20 minutes or up to 3 days. Pat the second dough ball into a disk, wrap, and freeze for up to 3 months.
  2. Prepare brown butter: Melt butter in a heavy 9-inch skillet over medium heat. Once foaming subsides, cook, swirling occasionally, until butter is honey-colored and smells nutty, about 5 minutes. Watch carefully to avoid burning.
  3. Prepare apples: While browning butter, peel, halve, core apples, then slice into ¼-inch-thick pieces.
  4. Cook apple filling: Add apple slices to brown butter, toss to coat, and cook for 2 minutes, allowing them to pick up browned bits. Stir in cinnamon, ginger, nutmeg, and salt, coating apples well. Add brown sugar, stir again. Finally, add lemon zest, lemon juice, bitters, and cornstarch, stirring to combine. Press apples into an even layer and cook about 5 more minutes until softened but intact. Remove from heat, taste, and adjust seasoning. Cool to room temperature, then refrigerate in an airtight container. Can be done 1 day ahead.
  5. Roll the dough: Roll chilled dough rectangle to 1/8 inch thickness, approximately 18 by 11 inches, on a floured piece of parchment with a plastic sheet on top to prevent sticking. Chill 10-20 minutes if dough becomes too soft.
  6. Cut dough bases and strips: Use a 3-inch round cutter to make 12 circles from the dough. Arrange on parchment-lined sheet pan. Reroll scraps into a 9×6 inch rectangle and cut into ¼-inch-wide strips. Arrange strips in a single layer on parchment and refrigerate.
  7. Assemble cookies: Evenly divide the cooled apple filling on the 12 dough circles. Cut strips into 3-inch lengths and lay four per cookie in a square lattice frame. Dab water at overlapping ends to adhere. Roll the bottom dough edge around the lattice frame to create a neat border, sealing the lattice edges inside. Repeat for all cookies.
  8. Finish before baking: Lightly brush each cookie with buttermilk or cream. Sprinkle about ½ teaspoon Demerara sugar on top of each for a crunchy sweet finish.
  9. Freeze before baking: Freeze cookies for at least 30 minutes up to 4 hours to help them hold shape during baking.
  10. Bake: Preheat oven to 400°F (204°C). Line a second sheet pan with parchment. Space cookies apart on two pans to allow even baking. Bake for 25 minutes until crust is golden. Rotate pans after 15 minutes and tent with foil if any areas brown too quickly.
  11. Cool and store: Cool cookies completely on a wire rack. Store leftovers wrapped in foil at room temperature for up to 2 days.

Notes

  • The dough can be refrigerated for up to 3 days or frozen up to 3 months to make ahead.
  • Choosing tart, crisp apples like Granny Smith or Braeburn yields the best texture and flavor contrast.
  • Freezing cookies before baking helps them hold their shape and creates a flakier crust.
  • Use Demerara sugar for a crunchy sugar topping that adds texture and caramel notes.
  • Spices like cayenne in the dough and bitters in the filling add depth without overpowering the apple flavor.
  • You can prepare the apple filling a day in advance, making assembly more convenient.
  • Store baked cookies at room temperature wrapped well for best flavor and texture within 2 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 35mg