Go Back
–+ servings
Finished apple pie cookies on a white serving plate with walnuts and raisins scattered around.
Print Recipe
5 from 2 votes

Apple Pie Cookies with Walnuts and Raisins

If you are an apple pie lover this is a cookie for you. Apple pie filling and flaky cookie dough is perfect together.
Prep Time1 hour
Total Bake Time44 minutes
Chill Time2 hours
Total Time3 hours 44 minutes
Course: Cookies
Cuisine: American
Difficulty: Medium
Servings: 32 cookies
Calories: 142kcal

Ingredients

Chunky Apple Jam

  • 2 (2) Granny Smith apples diced
  • 1 ¼ cups (250 g) Sugar white
  • ¼ cup (59.15 g) Water
  • 1 teaspoon (1 teaspoon) Apple pie spice
  • 1 Tablespoon (1 Tablespoon) Lemon Juice
  • 1 Tablespoon (1 Tablespoon) Lemon zest

Cookie Dough

  • 6 ounces (6 ounces) Cream cheese softened
  • 1 cup (227 g) Butter unsalted
  • 2 ½ cups (312.5 g) All-purpose flour
  • 1 (1) Egg white

Instructions

  • Preheat the oven to 350°F (175°C or 180°C)
  • Mix cream cheese and butter on medium speed for about three minutes. Turn the mixer to a low speed and add the flour till incorporated. Move to a pastry sheet and press together into an oval shape, and wrap with plastic wrap. Refrigerate for two hours.
  • Cut the oval-shaped cookie dough into quarters; it is easier to work with and roll out until you have 1/16 of an inch thick. Then, using a 2-⅝ inch round cookie cutter, cut out as many round cookies as you can get. Top and bottoms, I could get about nine complete cookies.
  • Line your parchment-lined cookie pan with nine of the cut-out circles. Take a small teaspoon of the Chunky Apple Jam and put it right in the middle. Add one or two chopped walnuts and raisins on top of the jam. Brush the egg wash around the pile of jam to the edge.
  • Take another circle of the cookie dough, and I stretch it just a little; you want the edges to meet the bottom cookie dough circle. Then using your fingers, press around the edges. I use a fork and go around again to crimp the edges. Brush the whole top with egg wash and poke a small hole in the top to vent.
  • Bake at 350°F (175°C or 180°C) for 13-15 minutes. Bake till the tops are a golden brown from the egg wash. Move to a cooling rack. Enjoy!

Nutrition

Calories: 142kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 20mg | Potassium: 34mg | Fiber: 1g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.5mg