4 Ingredient Apple Pie Cookies
Servings: 24 Cookies
Ingredients
- 15.25 ounces Vanilla cake mix - 1 box
- 1 cup Unsweetened applesauce
- 1 cup Apple pie filling - finely chopped
- 16 ounces Prepared vanilla frosting - 1 container
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Add the vanilla cake mix, applesauce, and finely chopped apple pie filling to a large mixing bowl. Stir with a silicone spatula until no dry cake mix remains and a thick, sticky dough forms.
- Using a 1½-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Lightly flatten the tops of the dough portions with the back of the scoop or damp fingertips.
- Bake for 7 to 9 minutes, or until cracks appear on top and the edges look set. The cookies will remain pale and should still be soft in the centers.
- Let the cookies cool on the baking sheets for 10 minutes. Transfer them to a wire cooling rack and cool completely.
- Spread the vanilla frosting over the cooled cookies before serving.
Notes
- Finely chop the apple pie filling before measuring it. Smaller apple pieces distribute more evenly and make the dough easier to scoop.
- The dough will be soft and sticky. Use a cookie scoop rather than rolling it with your hands.
- Watch for cracks instead of browning. These cookies remain pale even when they are fully baked. The original recipe also identifies surface cracks as the main doneness cue.
- Do not frost warm cookies. Even slightly warm cookies can cause the frosting to melt and slide off.
- For a different flavor, replace the vanilla frosting with prepared cream cheese or caramel frosting.
- Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 15 minutes before serving.
- To make the cookies ahead, bake and cool them up to 1 day before serving. Store them covered at room temperature and add the frosting before serving.
- Freeze the unfrosted cookies in an airtight container for up to 2 months.
- Place parchment paper between layers. Thaw at room temperature, then frost before serving.