Apple Pie Sandwich Cookies

Apple Pie Sandwich Cookies

A rich creamy frosting with apple and cinnamon flavors nestles between two melt-in-your-mouth cookies for a sandwich cookie favorite.

Prep Time

50

Minutes

Total Time

1:40

Hr:Mins

Makes

22

sandwich

Cookies
3/4
cup butter, softened
1
cup packed brown sugar
1/4
cup light corn syrup
1
egg
2 1/4
cups Gold Medal® all-purpose flour
2
teaspoons baking soda
1
teaspoon ground cinnamon
1/4
teaspoon ground ginger
Dash of salt
1/2
cup granulated sugar
Filling
1
teaspoon butter
1
medium apple, peeled and finely chopped (1 cup)
1
tablespoon packed brown sugar
1/4
teaspoon ground cinnamon
1
cup mascarpone cheese or 1 package (8 oz) cream cheese, softened
  1. Heat oven to 350°F. Spray 2 large cookie sheets with cooking spray; set aside.
  2. In large bowl, beat 3/4 cup butter and 1 cup brown sugar with electric mixer on medium speed 3 minutes or until well blended. Scrape side of bowl. Add corn syrup and egg. Beat 2 minutes or until blended.
  3. In medium bowl, beat flour, baking soda, 1 teaspoon cinnamon, the ginger and salt with wire whisk. Add dry ingredients to butter mixture and beat on low speed just until dry ingredients are incorporated.
  4. Place granulated sugar on plate. Shape 1 level measuring tablespoon dough into 1-inch ball and roll in sugar. Place on cookie sheet. Press dough with palm of hand until just flattened and about 2 inches in diameter. Repeat with remaining dough, making an additional 43 balls, and place them about 1 1/2 inches apart on cookie sheets.
  5. Bake about 15 minutes or until golden. Cool on cookie sheet 1 to 2 minutes before removing to wire rack. Cool completely.
  6. Meanwhile, in 8-inch skillet, heat 1 teaspoon butter over medium-low heat until melted. Add apple, 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Cook 5 to 7 minutes, stirring frequently, until apple softens. Set aside to cool completely, about 15 minutes. In small bowl, mix cooled apple mixture and mascarpone.
  7. Spread 1 level tablespoon filling over bottom of 1 cookie. Top with second cookie. Repeat with remaining filling and cookies. Store in refrigerator.
Makes 22 sandwich cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: The Way the Cookie Crumbles Cookies taste great the day they are made; maintaining their taste and texture for another day is often a challenge. Sometimes after storing, crisp cookies become soft and chewy, and chewy cookies get hard. The culprit behind this texture change is water. Many ingredients in your kitchen love to absorb water. Even when baked into a cookie, these ingredients continue to absorb water from the air or from other cookies. There are ways around this. Store completely cooled cookies in an airtight container (if warm, condensation builds and is reabsorbed by the cookie) and separate soft and crisp cookies (the water from the chewy cookies will move to the crisp, drying the soft cookies and softening the crisp ones). In this recipe you are filling a crisp cookie with a wet filling. No matter how hard you try, some of that water will move from the filling to the cookie. So plan on serving them as soon as possible after filling.

Nutrition Information:

1 Serving (1 Sandwich Cookie)
  • Calories 220
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 210mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 0g,
    • Sugars 17g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.