If you adore the warm, comforting flavors of apple pie but want something a bit more portable and fun, then you are going to fall head over heels for the Apple Pie Cookies with Vegan Apple Curd and Cinnamon Crumble Recipe. Imagine biting into a tender, spiced cookie bursting with luscious vegan apple curd in the center, all topped with a crispy cinnamon crumble and a sweet, tangy drizzle of icing. This recipe combines all the classic elements of apple pie but in adorable, hand-held form, making it perfect for sharing (or keeping all to yourself). Whether you’re a seasoned vegan baker or just venturing into plant-based sweets, these cookies promise a delicious adventure with every bite.
Ingredients You’ll Need
These ingredients are simple yet essential, beautifully balancing sweetness, spice, and texture while creating that irresistible apple pie vibe in cookie form. Each component plays a unique role—from the creamy vegan butter that makes the dough tender to the warm spices that evoke cozy fall memories.
- Half batch vegan apple curd: The star filling, rich and fruity, providing that authentic apple pie sensation.
- 200 g granulated sugar: Adds sweetness and helps create the perfect cookie texture.
- 115 g vegan butter (block-style), melted and cooled: Keeps the cookies tender and moist.
- 20 g vegan Greek-style yogurt or skyr (or unsweetened soy/coconut yogurt): Adds a subtle tang and richness to the dough.
- 1 teaspoon vanilla extract: Infuses warmth and depth of flavor.
- 220 g all-purpose flour (plain flour): The structure of your cookie dough.
- ½ teaspoon baking powder: Provides a gentle lift and softness.
- ½ teaspoon baking soda: Helps cookies spread and rise just right.
- 1 teaspoon ground cinnamon: The essential spice that screams apple pie.
- ½ teaspoon ground nutmeg: Adds a cozy, nutty dimension to the taste.
- ½ teaspoon sea salt: Balances sweetness and enhances all flavors.
- 25 g brown sugar: For the cinnamon crumble topping, adding caramel notes.
- 15 g all-purpose flour (plain flour): Works with the brown sugar to give the crumble its texture.
- 20 g rolled oats: Adds a lovely rustic crunch to the crumble.
- ½ teaspoon cinnamon: For that signature spiced crumble topping.
- 2 tablespoons vegan butter (block-style), melted and cooled: Binds the crumble ingredients together perfectly.
- 80 ml apple cider vinegar (or apple juice): The tangy base for a luscious, slightly tart icing.
- 1 tablespoon non-dairy milk: Gives the icing a smooth, creamy finish.
- 1 teaspoon vanilla extract: Rounds off the icing with a sweet fragrant note.
- 150 g powdered sugar (icing sugar): For silky-smooth, sweet icing that ties everything together.
How to Make Apple Pie Cookies with Vegan Apple Curd and Cinnamon Crumble Recipe
Step 1: Whip Up the Cookie Dough
Start by whisking together melted vegan butter and granulated sugar until the mixture looks velvety smooth. Then, stir in 50 grams of the vegan apple curd, your chosen vegan yogurt, and vanilla extract. This blend forms the heart of the dough, infusing moisture and a subtle tang. While you’re at it, pop the remaining apple curd in the freezer to keep it firm for filling later. In a separate bowl, mix the dry ingredients—flour, baking soda, baking powder, cinnamon, nutmeg, and salt—until they are perfectly combined.
Step 2: Bring Wet and Dry Together
Fold the dry ingredients gently into the wet mixture using a spatula. This keeps the dough tender while ensuring everything is evenly combined. Once mixed, cover the dough and chill it in the fridge for half an hour—this step is crucial to let the flavors develop and the dough firm up for easy shaping later.
Step 3: Prepare Your Oven and Baking Sheets
Preheat your oven to 180°C (356°F). Line two large baking trays with parchment paper. This will keep your cookies from sticking and make cleanup a breeze.
Step 4: Make the Cinnamon Crumble Topping
Mix together brown sugar, flour, rolled oats, and cinnamon in a bowl. Add the melted vegan butter and rub it into the dry ingredients with your fingers until it resembles sandy crumbs. Pop this crumble mix into the fridge to keep cool and ready for topping your cookies later.
Step 5: Whip Up the Apple Cider Vinegar Icing
Simmer the apple cider vinegar gently until it reduces to about 2 tablespoons—this concentrates the tangy flavor. Transfer it to a bowl and whisk in non-dairy milk, vanilla extract, and powdered sugar until you get a smooth, glossy icing. Set this aside; it will add a perfect finishing touch to your cookies.
Step 6: Shape, Fill, and Top the Cookies
Use a 2.4″ (6 cm) cookie scoop or ice cream scoop to divide the dough into eight portions (or smaller scoops for 12 servings). Place each dough ball on the prepared trays, making sure to leave 2.5 inches between them so they can spread without crowding. Flatten each cookie slightly, then carefully press a teaspoon-sized well into the center to hold your filling.
Fill each indent with a teaspoon of frozen apple curd, then gently wrap the cookie dough around the curd to seal it completely. This is the magic moment where that gooey apple center gets completely enclosed by tender cookie dough. Press some of the chilled cinnamon crumble on top of each cookie before baking.
Step 7: Bake and Shape
Bake for 12 to 14 minutes (or 10 to 12 if you made smaller cookies). When the cookies are fresh out of the oven but still warm, use a large cookie cutter or glass to round off their edges neatly—this ensures an even, beautiful shape. Let the cookies cool on the trays for about 5 minutes, then carefully transfer them to a wire rack lined with parchment paper to cool completely.
Step 8: Frost Your Cookies
Fill a piping bag with your prepared icing and snip off the tip. Pipe a delicate lattice pattern on each cookie or simply drizzle the icing generously with a spoon. Allow the icing to set for 10 to 20 minutes before serving to get that perfect, slightly firm finish.
How to Serve Apple Pie Cookies with Vegan Apple Curd and Cinnamon Crumble Recipe
Garnishes
Sprinkle a light dusting of powdered cinnamon or nutmeg on top of your iced cookies for an extra aromatic touch that invites all senses. A few finely chopped toasted pecans or walnuts can also add a delightful crunch and visual interest.
Side Dishes
These cookies shine bright on their own but pair beautifully with a warm cup of chai tea, vegan spiced latte, or even a chilled glass of almond milk. If you want to turn your treat into a mini dessert spread, serve alongside vegan vanilla ice cream or a simple coconut whipped cream.
Creative Ways to Present
Arrange your Apple Pie Cookies with Vegan Apple Curd and Cinnamon Crumble Recipe on a rustic wooden board nestled with fresh apple slices and cinnamon sticks for a charming, harvest-inspired display. Another idea is to stack them in a pretty jar or tin wrapped with a cinnamon stick and raffia ribbon for gifting. No matter how you present them, they are bound to impress!
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your cookies in an airtight container in the refrigerator. Thanks to the vegan apple curd filling, refrigeration is best to keep everything fresh and delicious. Stored this way, your cookies will stay perfect for up to one week, giving you plenty of time to enjoy their comforting flavors.
Freezing
These cookies freeze wonderfully! Place them in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They will keep well for up to one month. When you’re ready to enjoy, just thaw them in the fridge overnight for a fresh-baked feel.
Reheating
To bring back that freshly-baked warmth, gently warm frozen or refrigerated cookies in a preheated oven at 160°C (320°F) for about 5-7 minutes. Avoid microwaving, as this can make the crumble soggy. This quick step refreshes the texture and flavor beautifully.
FAQs
Can I use regular apple pie filling instead of vegan apple curd?
While regular apple pie filling can work, vegan apple curd has a thicker consistency that holds up better inside the cookie and offers a smooth, tangy contrast. Using something thinner may result in leaking or soggy cookies.
Is it possible to make these cookies gluten-free?
You can experiment by substituting the all-purpose flour with a gluten-free baking blend. Be mindful that the texture may vary slightly, but the overall flavor and charm of the Apple Pie Cookies with Vegan Apple Curd and Cinnamon Crumble Recipe will still shine through.
Can I make the vegan apple curd from scratch?
Absolutely! Making your own vegan apple curd lets you control sweetness and spices. A simple combination of apple puree, sugar, lemon juice, and a thickener cooked until silky smooth works beautifully for this recipe.
What if I don’t have vegan Greek-style yogurt—can I use regular yogurt?
Yes, regular unsweetened soy or coconut yogurt can substitute nicely in this recipe. It adds moisture and subtle tang without affecting the vegan nature of the dish.
Can I double this recipe to make more cookies?
Definitely! Just be sure to double the ingredients carefully and space your cookies well on baking trays, possibly baking in batches to avoid overcrowding and achieve that perfect texture.
Final Thoughts
Sharing the Apple Pie Cookies with Vegan Apple Curd and Cinnamon Crumble Recipe with you has been such a joy because these little bites are truly something special. They capture the spirit of a beloved dessert in an approachable, fun, and utterly scrumptious form. I can’t wait for you to make them, taste them, and maybe even gift them to someone you love—because once you try them, I promise, they’ll become a favorite in your kitchen too.
Print
Apple Pie Cookies with Vegan Apple Curd and Cinnamon Crumble Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 23 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delight in these vegan Apple Pie Cookies featuring a spiced cookie dough filled with tangy apple curd and topped with a crunchy crumble and sweet icing. Perfectly tender and packed with warm fall flavors, these cookies offer a vegan twist on classic apple pie, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 200 g granulated sugar
- 115 g vegan butter (block-style), melted and cooled to room temperature
- 50 g vegan apple curd (half batch, see note 1)
- 20 g vegan Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 1 teaspoon vanilla extract
- 220 g all-purpose flour (plain flour)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
Crumble Topping
- 25 g brown sugar
- 15 g all-purpose flour (plain flour)
- 20 g rolled oats
- ½ teaspoon ground cinnamon
- 2 tablespoons vegan butter (block-style), melted and cooled to room temperature
Icing
- 80 ml apple cider vinegar (or apple juice)
- 1 tablespoon non-dairy milk
- 1 teaspoon vanilla extract
- 150 g powdered sugar (icing sugar)
Instructions
- Make the cookie dough: In a mixing bowl, whisk together melted vegan butter and granulated sugar until well combined. Add 50 g of the vegan apple curd, vegan yogurt, and vanilla extract, whisking to incorporate. In a separate bowl, combine flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt, mixing evenly. Fold the dry ingredients into the wet ingredients gently using a spatula until just combined. Cover the dough and chill in the refrigerator for 30 minutes.
- Preheat and prepare trays: While the dough chills, preheat your oven to 180°C (356°F) and line two large baking trays with parchment paper.
- Make the crumble topping: In a medium bowl, mix brown sugar, flour, rolled oats, cinnamon, and melted vegan butter. Rub the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs. Place in the refrigerator until ready to use.
- Prepare the icing: Pour apple cider vinegar into a saucepan and simmer gently for 15-20 minutes until reduced to about 2 tablespoons (30 ml). Transfer the reduction to a mixing bowl, then whisk in non-dairy milk, vanilla extract, and powdered sugar until smooth. Cover and set aside until needed.
- Shape and fill cookies: Using a 2.4 inch (6 cm) cookie scoop or ice cream scoop, portion the dough into 8 equal balls (or 12 smaller portions). Arrange on the lined trays, leaving at least 2.5 inches of space between each to allow spreading. Flatten each ball slightly and press a teaspoon-sized indentation in the center of each one without puncturing through. Fill each indentation with about a teaspoon of remaining apple curd, then carefully mold the dough around the filling to seal completely. Press crumble topping onto the top of each cookie.
- Bake the cookies: Bake in the preheated oven for 12-14 minutes (reduce to 10-12 minutes if making smaller cookies). After baking, use a large cookie cutter or smooth glass rim to gently round and shape the edges of the hot cookies. Let them rest on the baking trays for 5 minutes before transferring to a wire rack lined with parchment to cool completely.
- Frost the cookies: Fill a piping bag with the prepared icing and snip off the tip. Pipe a lattice design atop each cookie or drizzle the icing using a spoon. Allow the icing to set for 10-20 minutes before serving.
- Storage: Once cooled, store cookies in an airtight container. They keep well at room temperature for a couple of days but are best refrigerated due to the apple curd filling, lasting up to one week. They can be frozen in airtight containers or freezer bags for up to one month, with parchment paper between cookies to prevent sticking.
Notes
- Vegan Apple Curd: Use a homemade or store-bought vegan apple curd. If homemade, ensure it is fully cooled before using in dough and filling.
- Sealing Cookies: Take care to completely seal the dough around the apple curd filling to prevent leakage during baking.
- Cookie Size: Using a 2.4 inch scoop yields 8 larger cookies; for smaller portions, use a smaller scoop to make 12 cookies with adjusted baking time.
- Apple Cider Vinegar Reduction: Reducing the vinegar intensifies the flavor and balances the sweetness of the icing.
- Freezing: Freeze cookies with parchment paper layering to maintain shape and prevent sticking.
