If you’re anything like me, you know that sometimes cookie cravings call for a little extraordinary twist. Enter this Brown Butter Apple Pie Cookies Recipe—a delightful mashup of buttery, flaky crust and tender apple pie filling, all wrapped up in a handheld treat. I absolutely love how these cookies capture the soul of apple pie but pack it into a perfect bite-sized snack that’s great for sharing (or not, I won’t judge).
What makes this Brown Butter Apple Pie Cookies Recipe truly stand out is the brown butter, which adds a rich, nutty depth that’s just irresistible. It’s a recipe that works beautifully for fall gatherings, cozy weekends with a cup of tea, or whenever you want to impress friends with something a bit special but still comforting. Trust me, baking these will make your kitchen smell like autumn in the best way.
Why You’ll Love This Recipe
- Unique Flavor Boost: The brown butter gives these cookies a rich, nutty undertone that perfectly complements the tart apples.
- Perfect Portion Size: You get all the goodness of apple pie in a neat, handheld cookie form—ideal for on-the-go snacking or parties.
- Made Ahead Friendly: The dough and filling can be prepared in advance, making your baking day easier and more relaxed.
- Lattice Design Fun: The delicate pastry lattice on top adds a beautiful homemade touch that’ll wow your friends and family.
Ingredients You’ll Need
Getting the right balance of flours and spices makes all the difference in this Brown Butter Apple Pie Cookies Recipe. Each ingredient plays a key role—from the flaky, slightly spicy crust to the warm, spiced apple filling enhanced by a splash of bitters for depth.
- All-purpose flour: This provides structure and lightness to the pastry without weighing it down.
- Spelt flour: Adds a bit of nuttiness and whole grain character—feel free to swap for whole wheat if you like.
- Granulated sugar: Just a touch to balance flavors in the dough.
- Kosher salt: Essential for bringing out the flavors in both crust and filling.
- Ground cayenne: A surprising little kick that enhances the apple’s sweetness.
- Unsalted butter: Frozen cubes for the dough and melted for browning—quality butter makes a big difference here.
- Apple cider vinegar: Adds a hint of tang and helps tenderize the dough.
- Ice water: Keeps the dough cool, so it stays flaky and doesn’t get tough.
- Tart apples (Braeburn, Granny Smith, Stayman Winesap): The perfect apples for a balance of sweet and tart that holds up in baking.
- Ground cinnamon, ginger, and freshly grated nutmeg: Classic spices that warm up the filling beautifully.
- Brown sugar: Deepens the caramel notes in the filling.
- Lemon zest and juice: Brightens and balances the sweetness with citrusy freshness.
- Angostura bitters: A secret ingredient that adds unexpected complexity.
- Cornstarch: Helps the filling thicken so it isn’t runny.
- Buttermilk (or milk/cream): For brushing the pastry to get that golden color and help the sugar stick.
- Demerara sugar: Crunchy and caramel-y, the perfect sprinkle for finishing these cookies.
Variations
I’ve tried this Brown Butter Apple Pie Cookies Recipe with a few tweaks over time, and honestly, it’s forgiving and fun to customize. Don’t hesitate to play with spices, apple types, or even the dough flours to suit your taste and pantry.
- Spice Variations: I once swapped out the ginger for a dash of cardamom, which gave it an exotic twist my family adored.
- Dairy-Free Version: Use a plant-based butter alternative and coconut cream for brushing—the filling still shines beautifully.
- Different Apples: If you want sweeter cookies, try Honeycrisp or Fuji apples, though they’ll bake a bit softer.
- Gluten-Free: I’ve experimented with a gluten-free flour blend replacing the flours, but the texture changes slightly—it’s still tasty, just a bit denser.
How to Make Brown Butter Apple Pie Cookies Recipe
Step 1: Prepare the Shaggy Dough
Start by pulsing your flours, sugar, salt, and cayenne in a food processor to evenly blend the dry ingredients. Then add frozen butter cubes and pulse until the bits are pea-sized—this is key for a flaky crust! Slowly drizzle in apple cider vinegar mixed with ice water while pulsing until a shaggy dough just comes together. I usually stop and squeeze a bit between my fingers to check consistency—it should hold but not be too wet. Wrap the dough in plastic and shape it into a rectangle, then refrigerate it for at least 20 minutes. This chilling step gives you a dough that’s easier to handle and rolls out beautifully.
Step 2: Brown Your Butter and Cook the Apples
Melt butter in a skillet and watch closely—it will foam, then turn a gorgeous honey-brown with a nutty aroma after about 5 minutes. This is the magic that elevates the flavor! Toss your peeled and thinly sliced apples in the brown butter to get them coated and lightly softened with the browned bits. Then stir in cinnamon, ginger, nutmeg, salt, and brown sugar to give the filling that warm, spiced character. Add lemon zest, lemon juice, bitters, and cornstarch, then gently press the apples flat and cook until tender but still holding their shape. Let the filling cool—this can be done a day ahead, which is a huge time saver.
Step 3: Roll, Cut, and Assemble
Roll your chilled dough out on a floured surface to about ⅛ inch thick. I like to roll it between parchment paper for an easier transfer. Cut 12 circles with a cookie cutter for the bases. Reroll scraps into a rectangle to cut thin strips for the lattice tops—this part is fun and gives the cookies that homemade look. Divide the apple filling evenly among the circles, then build a lattice frame with four short strips per cookie, sealing the edges with water and rolling the bottom edge up for a tidy border. The lattice helps vent the steam and keeps the cookies pretty while baking.
Step 4: Brush, Sugar, Freeze, and Bake
Brush each cookie with buttermilk for that golden, luscious finish, then sprinkle generously with Demerara sugar for added crunch and sparkle. Freeze the assembled cookies for at least 30 minutes—this little trick helps preserve shape and texture during baking. Bake at 400°F for about 25 minutes, rotating halfway through and covering any dark spots with foil if needed. Afterward, cool on a wire rack to let the crust set properly before digging in.
Pro Tips for Making Brown Butter Apple Pie Cookies Recipe
- Cool Filling Completely: I learned that hot filling melts the dough, so patience here really pays off for clean cookie shapes.
- Watch Your Butter: Brown butter can burn fast; swirl the pan frequently and remove from heat as soon as it turns amber to avoid bitterness.
- Freeze Before Baking: Freezing keeps your lattice crisp and prevents the filling from making the crust soggy—don’t skip this step!
- Use Sharp Cutters: Clean cuts and edges make assembly easier and give your cookies a professional look.
How to Serve Brown Butter Apple Pie Cookies Recipe
Garnishes
I love adding a light dusting of powdered sugar for a pretty, snowy look, or a small dollop of whipped cream on the side for richness. A drizzle of caramel sauce is my go-to indulgence that pairs beautifully with the brown butter notes. If you’re feeling fancy, a sprinkle of toasted pecans on top just before baking adds a wonderful crunch.
Side Dishes
These cookies are perfect with a warm cup of chai tea or a rich, spiced latte. I’ve also served them alongside vanilla ice cream as a mini dessert platter. If you’re hosting brunch, they pair nicely with a sharp cheddar cheese plate or a mild cream cheese spread to balance the sweetness.
Creative Ways to Present
For a festive gathering, I stack these cookies on a rustic wooden board with sprigs of cinnamon sticks and fresh apple slices around. I’ve wrapped them individually in parchment paper tied with twine for thoughtful gifts or party favors. Another fun way is to serve them warm with a small bowl of homemade apple cider for dipping—everyone loved that surprise touch!
Make Ahead and Storage
Storing Leftovers
I keep leftover Brown Butter Apple Pie Cookies in an airtight container at room temperature, wrapped in foil or parchment paper to keep them crisp. They stay fresh for up to two days, but honestly, they rarely last that long in my house!
Freezing
These cookies freeze wonderfully—once assembled but before baking, I freeze them on a tray and then store in a zip-top bag. You can bake straight from frozen, adding a few extra minutes to the bake time. Doing this means you always have a beautiful dessert ready on short notice.
Reheating
To reheat, I gently warm the cookies in a 350°F oven for about 5-7 minutes to revive the crisp edges and soften the apples. Avoid microwaving as it tends to make the crust soggy. A warm cookie fresh from the oven feels like a small piece of heaven!
FAQs
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Can I use regular flour instead of spelt flour in this recipe?
Absolutely! You can replace the spelt flour with additional all-purpose flour for a similar texture. Just keep in mind that spelt adds a slight nuttiness and whole grain flavor, so the final taste will be a bit different but still delicious.
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How do I know when the brown butter is ready?
Watch the butter carefully as it melts—it will foam, then the foam will subside and the butter will turn a golden honey color with a nutty aroma. You’ll also see tiny brown specks at the bottom of the pan. Remove it from heat immediately to prevent burning.
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Can I prepare the filling ahead of time?
Yes! The filling can be made a day in advance and refrigerated until you’re ready to assemble. Just be sure it’s fully cooled before storing to keep the dough from getting soggy.
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What’s the best way to store leftover Brown Butter Apple Pie Cookies?
Store them at room temperature in an airtight container, wrapped in foil or parchment paper, for up to 2 days. For longer storage, freezing them either baked or unbaked works well.
Final Thoughts
This Brown Butter Apple Pie Cookies Recipe has become one of my go-to recipes for when I want to wow guests without fussing over a whole pie. The balance of tender, spiced apples with that nutty, flaky crust is pure comfort in every bite. I hope you enjoy making (and eating!) these as much as I do—they’re one of those treats that brings people together and makes any day feel a little cozier. Give it a try—you might just discover your new favorite cookie.
Print
Brown Butter Apple Pie Cookies Recipe
- 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 flaky richness of a spiced, buttery pastry with a tender, cinnamon-gingered apple filling. With a delicate lattice top and a hint of lemon and bitters, these cookies bring all the cozy flavors of apple pie into a perfectly sized handheld treat, baked to golden perfection.
Ingredients
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
- Make the dough: In a food processor, pulse flours, sugar, salt, and cayenne to combine. Add frozen cubed butter and pulse until pea-sized pieces form. Slowly drizzle half of combined vinegar and ice water while pulsing until a shaggy dough forms that holds together when squeezed. Divide dough into two portions, shape one into a rectangle wrapped in plastic wrap, refrigerate at least 20 minutes; pat second into a disk and save for another use or freeze.
- Prepare the filling: In a heavy 9-inch skillet over medium heat, melt butter and cook until it turns honey-colored with a nutty aroma (~5 minutes), swirling occasionally to prevent burning.
- Prepare apples: Peel, halve, core apples, and slice into 1/4-inch thick pieces while butter browns.
- Cook the apples: Add apple slices to brown butter, toss to coat and cook for 2 minutes. Stir in cinnamon, ginger, nutmeg, and salt. Add brown sugar and stir. Then add lemon zest, lemon juice, bitters, and cornstarch; stir and press apples into an even layer. Cook for 5 minutes until apples soften but remain intact. Remove from heat, cool to room temperature, refrigerate in airtight container. Can be made a day ahead.
- Roll out the dough: Roll chilled dough rectangle to 1/8 inch thick, approximately 18×11 inches, using floured parchment and plastic wrap. Chill if dough becomes too soft.
- Cut dough shapes: Use a 3-inch round cutter to make 12 circles on dough; place on parchment-lined sheet pan. Reroll scraps into roughly 9×6-inch rectangle and cut 1/4-inch wide strips; refrigerate strips separately.
- Assemble cookies – adding filling: Divide apple filling evenly among 12 pastry circles.
- Construct lattice borders: Cut dough strips into 3-inch lengths, lay 4 strips per cookie in a square frame over apples, dabbing ends with water to attach. Roll bottom edge of pastry around border to seal and create a neat edge.
- Finish pastry surfaces: Lightly brush each cookie with buttermilk, then sprinkle about 1/2 teaspoon Demerara sugar on top.
- Freeze before baking: Freeze cookies at least 30 minutes or up to 4 hours to help maintain shape while baking.
- Bake: Preheat oven to 400°F. Place cookies spaced apart on parchment-lined sheet pans. Bake for 25 minutes or until golden brown, rotating pans after 15 minutes. Cover any overly dark areas with foil as needed.
- Cool and store: Remove cookies from oven, cool completely on wire racks. Store wrapped in foil at room temperature for up to 2 days.
Notes
- Freezing the dough and cookies helps maintain structure and ease handling.
- The apple filling can be prepared a day in advance to save time.
- Spelt flour adds a nutty flavor and tender texture but can be substituted with all-purpose flour if unavailable.
- Adjust the amount of sugar and spices in the filling to suit your preferred sweetness and spice level.
- Use tart, crisp apples for best texture and flavor contrast.
- Covering the cookies with foil if they brown too fast prevents burning while allowing the center to cook through.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 12g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
