Save A delightful fusion of spiced chai and tangy apple butter, encased in buttery, flaky pie crust for a cozy, aromatic cookie experience perfect for autumn.
The first time I baked these Apple Butter Chai Pie Cookies, my kitchen filled with the comforting scent of autumn spices and baking apples. Their buttery, flaky texture paired with the spice made each bite memorable.
Ingredients
- Pie Crust: 2 1/2 cups (315 g) all-purpose flour, 1 cup (225 g) unsalted butter, cold and cubed, 2 tbsp granulated sugar, 1/2 tsp salt, 6 8 tbsp ice water
- Chai Spice Blend: 2 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground cardamom, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice, 1/4 tsp freshly ground black pepper
- Filling: 3/4 cup (180 g) apple butter, 2 tbsp brown sugar, 1 tsp chai spice blend (from above)
- Egg Wash: 1 large egg, 1 tbsp milk
- Topping: 2 tbsp granulated sugar, 1/2 tsp chai spice blend (from above)
Instructions
- Prepare Pie Crust:
- In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Divide in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
- Prepare Chai Spice Blend:
- In a small bowl, combine cinnamon, ginger, cardamom, cloves, nutmeg, allspice, and black pepper. Set aside.
- Make Filling:
- In a bowl, mix apple butter, brown sugar, and 1 tsp chai spice blend until smooth.
- Preheat Oven:
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Roll and Cut Dough:
- On a lightly floured surface, roll out one dough disc to 1/8 inch (3 mm) thickness. Cut out 2 1/2 inch (6 cm) rounds. Repeat with second disc.
- Fill Cookies:
- Place half the rounds on prepared baking sheets. Spoon 1 teaspoon of apple butter filling onto the center of each.
- Seal Cookies:
- Brush edges with egg wash. Top with remaining rounds, pressing edges to seal. Crimp edges with a fork.
- Top Cookies:
- Brush tops with egg wash. Mix topping sugar with remaining chai spice blend and sprinkle over cookies.
- Vent Cookies:
- Cut a small slit or poke holes in each cookie for steam to escape.
- Bake:
- Bake for 18 20 minutes, or until golden brown. Cool on wire racks before serving.
Save We love sharing these aromatic cookies with friends during autumn get-togethers. Their spiced filling and flaky layers always spark warm conversations.
Serving Suggestions
Enjoy these cookies slightly warm with a mug of spiced chai or apple cider for a comfort-filled treat.
Variations
Substitute pear butter or pumpkin butter for apple butter for a creative twist on this cookie recipe.
Storage Tips
Store cookies in an airtight container at room temperature for up to three days, or freeze for longer freshness.
Save Baked with cozy spices and hearty apple butter, these cookies make every autumn celebration special. Try them for a memorable treat you will want to make again.
Cooking Questions
- → How do I prevent soggy cookie bottoms?
Ensure the filling is not too wet and chill the dough before baking. Bake on parchment and cool fully for best texture.
- → Can I use store-bought pie dough?
Yes, prepared pie dough saves time and still yields delicious, flaky results. Let it rest before rolling and shaping.
- → What other fillings work well?
Pear butter, pumpkin butter, or thick fruit preserves all make tasty substitutions, preserving the cozy autumn spirit.
- → How do I get a crisp, golden top?
Brush cookies with egg wash and sprinkle with spiced sugar before baking. Watch closely to avoid overbrowning.
- → Are these suitable for vegetarians?
Yes, these cookies contain dairy and egg but suit a vegetarian diet. Check labels for any store-bought ingredients.
- → Can I freeze these cookies?
The cookies freeze well once fully cooled. Store in an airtight container and rewarm before serving for best flavor.