Apple Pie Cookies

After seeing these adorable cookies online, we decided to create our own version featuring Caramel Spice Delight tea. While they are cute and tasty, they are quite a labor of love … especially considering it only makes 10-12 cookies each time!

So will we make them again? Sure, but probably only for special occasions. (And we might do a double recipe next time … a bit more work, but more cookies to go around.) ~ Marlys


Apple Pie Cookies

Course Cookies
Cuisine American
Keyword apple, caramel sauce, Caramel Spice Delight, pie crust
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 10
Author Alan & Marlys Arnold - Adventures with Tea


  • Tea & Vinegar Pie Crust see recipe link below; use Caramel Spice Delight tea + Red Apple Balsamic Vinegar
  • 1 Granny Smith apple

Caramel sauce

  • 1/4 cup Heavy whipping cream infused with 2 tsp Caramel Spice Delight loose tea**
  • 1 cup Brown sugar packed
  • 4 Tbsp Butter unsalted
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla extract


  1. Make Tea & Vinegar Pie Crust as directed, using Caramel Spice Delight tea and Red Apple Balsamic Vinegar. Place in refrigerator for 1-8 hours to chill.
  2. When you're ready to make the cookies, pull the dough out of the fridge and allow to warm up for about 15 minutes. During that time, prep the apple and Caramel Sauce (see instructions below).
  3. Cut apple in half and remove core. Slice each half into 1/8-inch slices.
  4. To assemble the cookies, roll out about 2/3 of the pie dough and cut into 2.5-inch circles with a biscuit cutter. Place circles on a non-stick cookie sheet. Then roll out remaining dough and cut into 1/2-inch strips.
  5. Spoon about 3/4 teaspoon of Caramel Sauce onto each circle, then place three apple slices on top of sauce. Cover with two dough strips across, then two more on top of that at a 90-degree angle. (See photo.)
  6. Bake for 18-20 minutes at 350º F. Remove from oven and drizzle with remaining Caramel Sauce. (May need to rewarm sauce.)

Caramel Sauce

  1. In a 2-quart saucepan, combine whipping cream, brown sugar, butter, salt, and vanilla. Whisk over medium-high heat until it begins to boil. Continue to boil for 3 minutes. Remove from heat and cool until slightly thick and creamy (about the texture of honey).

**To make tea-infused whipped cream:

  1. The day before, add loose tea directly into the whipping cream. Place into the refrigerator to cold-steep overnight (10-12 hours). Before whipping, pour through a strainer to remove the loose tea.

What we used to make this:

Sur La Table Pastry Mat

This silicone mat grips to the counter so it won’t slip when you’re rolling out your cookie or pie dough. It also includes templates for standard-size pie crusts so you can get it right the first time. (There are even some handy conversion charts included.) Plus it’s easy to clean and rolls up for easy storage in its custom sleeve.

One word of caution: Be careful what you use to cut dough on the mat. We recommend plastic cookie cutters (or else go gently with the metal ones) and a plastic spatula or dough scraper for cutting strips. A knife or pizza cutter could possibly damage the mat. (We have no first-hand evidence because we’ve always avoided using those … but better safe than sorry, right?)

Plastic Dough Scraper


Affiliate Disclaimer
In the spirit of full disclosure, products mentioned on this page may be affiliate links, which means if you click on them to purchase we may receive a small commission or other compensation (which helps us create new recipes and other fun stuff). But know that we never recommend a product we wouldn’t be willing to use ourselves. We’re either familiar with the company behind the products or have used them in our own kitchen. You will not pay more for buying a product through our link. In fact, sometimes we’re able to offer special promotions to our readers. We’re disclosing this in accordance with FTC regulations regarding endorsements.
Want more recipes? Request our eMagazine Index & Sampler –Yes, Please!
Appetizers Beverages Bread Breakfast/Brunch Cookies Desserts Main Dishes Salads Sauces & Condiments Side Dishes Soups Treats
Roasted Beet Hummus
Roasted Beet Hummus
Tea-infused Tahini
Tea-Infused Tahini
Cherry Clafoutis
Cherry Clafoutis
31 Days of Tea Food & Culture Food History & Trivia Food Myths Gadget Reviews Gift Guides Health & Nutrition Ingredient Profiles News & Updates Tea History & Trivia
Red White & Blueberry
Sparkle Your Tea!
For All the Tea in China
Tea & Foodies Book Club: For All the Tea in China
New Flavor Debut
New Flavors Debut