Apple Pie Cookies

Wisconsin State Fair Winner

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Blue Ribbon Winning Apple Pie Cookies

These lattice-topped Apple Pie Cookies are totally tasty and so much fun to make. They won first place at the 2015 Wisconsin State Fair in one of our special contests. The blue ribbon winning cookie recipe comes from Linda Faust. They are an all-time favorite we highly recommend baking.

Linda’s crust calls for coconut oil and uses both white and wheat flours.

Base of Apple Pie Cookies

As a result, the sturdier crust works great to hold the filling and its shape.

Assembly of Apple Pie Cookies

The apple pie cookies recipe is below. You’ll follow these seven easy steps.

  • Pulse the ingredients in a blender or food processor.
  • Roll out into 2 equal 9-inch square portions
  • Cut 1 portion into 1/2-inch strips
  • Cut second portion into 3-inch side-by-side circles
  • Spoon filling into center
  • Weave lattice with strips on top and seal
  • Brush with egg wash and bake

4 Ingredient Filling

The cookie filling has just 4 ingredients:

  • apples
  • cinnamon
  • sugar
  • nutmeg

You cook the apples in a microwave, so it’s ready in minutes. The assembly is the fun part. They’ll be ready for the oven in no time.

The recipe makes 9 cookies. Feel free to double the recipe if you want a bigger batch.

Note: If you’re looking for a whole apple pie, make this blue ribbon winner.





Apple Pie Cookies


1 cup chopped apples (1-2 medium apples, peeled)

1 teaspoon cinnamon

2 tablespoons sugar

1/2 teaspoon nutmeg



1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup solid coconut oil

5 to 6 tablespoons ice cold water



1 egg whisked with a 2 teaspoons water (egg wash)

1/2 teaspoon cinnamon-sugar sprinkles*


In a medium glass bowl, stir apples, cinnamon, sugar and nutmeg. Microwave on high two minutes or until tender. Stir again; set aside. Preheat oven to 350 degrees F.  In food processor, combine flours, sugar, and salt. Pulse to blend. Add coconut oil and pulse until mixed to small pieces. Add ice water and pulse just until a ball forms. (A pastry blender can be substituted for food processor if needed.)

Divide dough in half. Onto lightly floured parchment paper, roll out each half to a 9×9-inch square. Cut the first half into 1/2-inch wide strips; then cut into side by side three-inch rounds, making short strips for lattice tops; set aside. Cut the second half of dough into side by side three-inch circles, making nine cookie bottoms. Spoon apple filling in centers, dividing evenly, about a heaping tablespoon per cookie. With dough strips, weave lattice tops on top of each cookie and seal edges. Brush with egg wash. Sprinkle with cinnamon sugar sprinkles, about a pinch per cookie. (*Note: You can buy pre-mixed cinnamon-sugar sprinkles or mix your own with cinnamon and ultrafine sugar.)

Bake for 20-25 minutes or until deep golden in color and crisp on the outside. Cool slightly before serving. (These re-warm well in the microwave.) Makes 9 cookies.

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