Maple Glazed Apple Pie Cookie Cups

Apple pie is one of Melinda’s favorite fall desserts, so when she saw Betty’s Easy Apple Pie Cookie Cups recipe, she knew she had to have these adorable little delicacies.

A loyal Betty herself, Melinda sticks pretty close to the original recipe, except for one delicious detail. Instead of topping each cookie with a leaf cut-out, Melinda takes inspiration from a tried-and-true Maple Butter Glaze recipe from her Betty Crocker™ Cookbook and drizzles it across the cooled cookie cups.

Betty Crocker™ Sugar Cookie Mix and canned apple pie filling make this recipe easy as pie. Speaking of the apple pie filling, Melinda’s maple glaze perfectly complements the treat’s sweetness without overpowering the other flavors. Plus, the drizzle adds a festive pattern to the top, making it a great treat for entertaining. Well done, Melinda!

What do you think of Melinda’s recipe? Share your comments or ask us a question below. And if you are on the hunt for more seasonal treat ideas, check out what our other Makers are baking up this month.

Melinda’s Tips

• To form the mini pie crust shape, press each ball of cookie dough into the bottom and up along the sides of each cupcake cup. This will help the cookies hold the pie filling while baking.
• Be sure to let the cookies cool completely and loosen the edges with a knife to remove them. Then flip the cookies out onto a cooling rack before drizzling with the glaze.
• Work quickly to drizzle the glaze on each cookie. If your glaze starts to harden, just loosen it with warm water.

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