Description
Brown Butter Apple Pie Cookies combine the tender, flaky texture of spiced shortcrust pastry with a luscious filling of brown butter-cooked tart apples, cinnamon, and warming spices. These charming lattice-topped cookies offer the cozy flavors of apple pie in a perfect single-serve size, ideal for fall gatherings or an indulgent afternoon treat.
Ingredients
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
- Buttermilk (or milk or cream), for brushing
- 1/4 cup Demerara sugar, for sprinkling
Instructions
- Make the dough: In a food processor, pulse the all-purpose and spelt flours, sugar, salt, and cayenne to combine thoroughly. Add the frozen cubed butter and pulse until the butter pieces resemble peas. Mix the apple cider vinegar and ice water, then slowly drizzle in about half the liquid while pulsing until a shaggy dough forms. Test the dough by squeezing a clump; if it holds, it’s ready. If crumbly, add a little more liquid while pulsing and test again. Divide dough into two portions, shape one into a rectangle and wrap tightly with plastic wrap, pat the other into a disk and refrigerate both for at least 20 minutes or up to 3 days; freeze the disk if not using immediately.
- Brown the butter for filling: Melt the 3 tablespoons of butter in a heavy 9-inch skillet over medium heat. Once the butter stops foaming, continue cooking while swirling occasionally until it turns a honey color and smells nutty, about 5 minutes.
- Prepare the apples: While butter browns, peel, halve, and core the apples, then slice them into 1/4-inch thick pieces.
- Cook the apple filling: Add apple slices to the browned butter, tossing to coat well. Cook for 2 minutes allowing the apples to absorb the browned butter and bits. Stir in cinnamon, ginger, nutmeg, salt, then add brown sugar and mix again. Incorporate lemon zest, lemon juice, angostura bitters, and cornstarch stirring gently to combine. Press apples into an even layer and cook for about 5 more minutes until soft but intact. Remove from heat, taste, adjust seasoning if needed, then cool to room temperature and refrigerate in an airtight container. This can be done up to 1 day ahead.
- Roll out the dough: Roll the chilled dough rectangle on a lightly floured parchment paper to about 1/8 inch thick and roughly 18 by 11 inches. If dough softens too much while rolling, chill for 10-20 minutes before proceeding.
- Cut dough and prepare lattice strips: Use a 3-inch round biscuit or cookie cutter to cut 12 circles from the dough. Place them on a parchment-lined baking sheet. Reroll scraps into a 9×6 inch rectangle, then cut into 1/4-inch-wide strips. Arrange strips on a parchment-lined plate and refrigerate.
- Add filling to dough rounds: Evenly distribute the cooled apple slices onto the center of each dough circle.
- Form lattice tops: Cut dough strips into 3-inch lengths. Place 4 strips per cookie to form a square frame over the filling, using a little water to adhere where strips overlap. Roll the bottom edge of the dough all around each cookie to create a neat border, sealing the lattice edges in place.
- Brush and sugar the cookies: Lightly brush each pastry surface with buttermilk, then sprinkle about 1/2 teaspoon of Demerara sugar over each cookie to add sparkle and crunch.
- Freeze before baking: Freeze the prepared cookies for at least 30 minutes and up to 4 hours to help the dough hold its shape during baking.
- Bake the cookies: Preheat oven to 400°F (204°C). Line a second baking sheet with parchment paper. Space cookies evenly on two sheets, allowing room between them. Bake for 25 minutes until golden brown and crusty. Rotate pans after 15 minutes to ensure even baking. If edges brown too quickly, cover with foil strips to prevent burning.
- Cool and store: Let cookies cool on a wire rack to room temperature. Store leftovers wrapped in foil at room temperature for up to 2 days.
Notes
- If the dough becomes too warm or sticky while working, chill it briefly to maintain the right texture.
- The brown butter step adds a rich, nutty flavor essential to the filling, so do not skip or rush this step.
- Use crisp, tart apples like Granny Smith for best texture and flavor in the filling.
- Freezing the cookies before baking helps them maintain their shape and prevents spreading.
- You can prepare the apple filling a day ahead to save time on the baking day.
- For dairy-free variation, substitute butter with a suitable vegan butter and use a plant-based milk for brushing.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
