I was in the mood for some sandwich cookies recently. I had a jar of dark chocolate spread in the cupboard so thought it would be great to use sandwiched between vanilla sugar cookies. While making the sugar cookie dough though I had a little brainwave. I recently made some Homemade Apple Butter and apple sauce to use up some apples I had before they spoiled, so I decided at the last minute to use half the cookie dough to make Apple Pie Sandwich Cookies.
I split the dough in half and simply added some spices to one half for these Apple Pie Sandwich Cookies. They turned out great! All the classic flavours of apple pie. As an added little flourish I drizzled over some caramelized white chocolate. But this was only because I did the same with dark chocolate on the chocolate cookies. It’s totally an optional extra but it does look sweet in the photo.
Below I will only include the spiced sugar cookie recipe as I’ve linked my Homemade Apple Butter recipe here. Do give it a try and let me know what you think.
Apple Pie Sandwich Cookies
- ¾ Cup Unsalted Butter Softened to room temperature
- ¾ Cup Soft brown sugar
- 1 Large Egg Room temperature
- 2¼ Cup All-Purpose/Cake Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Allspice
- In a large bowl with an electric hand mixer, or your stand mixer, cream together the softened butter and sugar until smooth and creamy
- Add the egg and mix until well combined
- Sift in all the dry ingredients and mix until just combined (Don't over mix)
- Divide the dough in two, then form each ball into a flat disc. Wrap in plastic wrap and place in the fridge to rest for at least 30 minutes – 1 hour (can be left overnight if preparing in advance)
- Preheat the oven to 180°C and line two baking sheets with baking paper or silicone baking mats
- Remove one disc of dough from the fridge and roll to around 3mm – 4mm on a lightly floured surface. Us a 4cm – 5cm round or flower cookie cutter to cut out your cookies and place on the prepared baking sheets leaving around 2cm between each cookie. For the tops of the sandwich cookies, remember to cut out a circle in the centre. Make sure you have an equal number of tops to bottoms (I usually do equal tops and bottoms together at a time so that I don't end up with more of one at the end. My sheets fit around 6 tops and 6 bottoms at a time)
- Bake one sheet at a time for around 10 minutes. As the cookies are spiced you won't be able to see the browning around the edges clearly but the cookies should be matte/dry, not look wet any more
- Let cool on the baking sheet for around 5 minutes before transferring to a wire cooling rack to cool completely before filling
- If decorating the tops, do this before you fill and sandwich the cookies together to avoid covering the holes in the tops. Then fill, sandwich and serve
- Note: As apple butter is quite a 'wet' filling the cookies can go soggy if left too long before serving. If making in advance fill on the day of serving. Feel free to halve the recipe if you don't require as many cookies