Caramel-Apple Pie Crust Cookies – pinwheel cookies made with a cream cheese pie crust, filled with diced apple on top of a cinnamon/sugar mixture and drizzled with a caramel sauce.
A caramel apple pie all rolled into a little cookie. And it’s a genius creation from…
Lori Lange, creator of the fabulous food blog, Recipe Girl. Not only is she an accomplished blogger, but NOW she is an incredible cookbook author as well! SO exciting!!
SAVE THESE CARAMEL APPLE COOKIES TO YOUR FAVORITE PINTEREST BOARD!
So yes, today begins Day 1 of another 365 Days of Baking. This is not to be confused with the blog’s anniversary. We hit the three-year milestone just last week on January 27th and boy, these past three years have F-L-O-W-N!!
YOU can do this!! So, come bake with me. And enjoy the ride!!
Here are some tips and tricks to get that perfect cookie crunch!
- The dough can be refrigerated, wrapped in plastic wrap for up to 2 days.
- I suggest leaving about 1/2 – 3/4-inch of egg-washed dough without cinnamon/sugar. This will allow for easier adhesion when it is rolled.
- Depending on the consistency of the glaze it may be necessary to add either more milk or more powdered sugar.
- For easy clean-up, place some tin foil or parchment under the wire rack to catch the extra drizzles from the cookies and just throw away!
Yeah, so some of them broke apart. Don’t worry about them being perfect. That’s not what we’re aiming for. We’re having fun and delicious food is the result!!
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- 1 ½ cups all purpose flour
- 1 teaspoon granulated sugar
- pinch of salt
- 8 tablespoons (1 stick) unsalted butter, cold and cut into smaller pieces
- 1 8 oz. package cream cheese, cold and cut into small pieces
- 1 large white egg
- 1 tablespoon water
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
- 1 large apple, peeled, cored, and finely diced
- 2 tablespoons salted butter
- ¼ cup light brown sugar, packed
- 1-2 tablespoons milk
- ⅛ teaspoon vanilla extract
- 1/4-1/2 cup confectioners' sugar
- Combine flour, sugar, and salt in a food processor. Mix well. Add pieces of butter and process until mixture has a crumb looking texture.
- Add pieces of cream cheese and process quickly until dough comes together in a ball, about 25 times.
- Turn dough out onto a piece of waxed paper and knead a few times to completely incorporate.
- Place the dough onto a lightly floured surface and roll it into a rectangle about 9 X 12 inches with the long side facing you. Whisk together the egg white and the tablespoon of water in a small bowl until foamy.
- Brush the egg wash onto the dough, making sure it is completely covered.
- In a small bowl, thoroughly mix together the sugar and cinnamon. Evenly sprinkle the cinnamon sugar mixture over the top of the dough, making sure to completely cover.
- Evenly distribute the diced apple on top of the cinnamon sugar, also leaving the space at the far long edge.
- Beginning with the long edge closest to you, gently and carefully roll the dough up into a log. Seal the edge with another brushing of egg wash and gently press it together with your fingers.
- Roll the dough in plastic wrap or parchment paper and place in the freezer for about 1 hour or until firm.
- Preheat oven to 325 degrees F. Prepare two baking sheets by lining them with parchment. Unwrap the cooled cookie dough and gently slice into 1/2-inch pieces using a sharp knife.
- Place cookie slices onto prepared baking sheets. Bake for 25 – 30 minutes or until lightly golden.
- Let cookies cool on cookie sheet before transferring them to a wire rack to glaze
- In a small saucepan over medium-low heat, melt butter. Stir in the sugar and 1 tablespoon of milk.
- Cook, while continuing to stir, for 1 minute. Transfer to a mixing bowl and allow to cool slightly.
- Mix in vanilla and 1/4 cup powdered sugar. Beat with an electric mixer until well blended. You should be able to drizzle it off the end of a spoon.
- Drizzle glaze onto cookies. As it cools, the glaze will harden.
*If not using a food processor:
In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter, cut butter into dry mixture until it resembles coarse meal.
Add the cream cheese pieces and blend together using the pastry cutter. When most of the dough comes together, knead the dough with your hands in the bowl until there are hardly any crumbs left.
Turn the dough out onto a piece of waxed paper. Add the remaining crumbs, If there are any, to the dough. Knead a few times until all the dough is incorporated.
Form the dough into a flattened 7–inch square. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
I rate everything I make on a scale of 1- 4 and these Caramel-Apple Pie Crust Cookies earned 3 1/2 rolling pins. They were out-of-this-world-delicious!! Our oldest daughter took one bite and said, “Ooh, those are VERY delicious. I could eat like 5 of these!”
The pie crust is delicate, a bit flaky (kinda like ME!!), and not too sweet. The filling is delicious with the combination of apples, cinnamon, and sugar. AND that caramel drizzle is the icing on the cookie!! hee hee, I’ll be making these again, fer sure!
Click here to purchase Lori’s fabulous book!!
The contest is over. Thanks to all who left a comment and entered!! Our winner is…Shirley Leoni!!! Congratulations, Shirley!
Enter to win a copy of Lori’s book!! Leave me a comment below telling me what you would like to see me bake during the next 364 days. The CONTEST will close at midnight EST on Wednesday, February 5th. A winner will be chosen randomly from among the published comments by Random.org and will be sent an e-mail.
They will have 48 hours to respond. If I do not receive a response from the selected winner, another random winner will be chosen. Good Luck!!
*I have received one cookbook to review, but all expressed opinions are my own.