Apple Pie Cookie

Me: using this picture, can you reverse engineer how to make this cookie?

ChatGPT: Absolutely — I can reverse-engineer a full recipe based on the ingredients shown and the style of the cookie in the picture. Here’s a complete, workable recipe for Apple Pie Cookies that look and taste like the ones shown.

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🍎 Apple Pie Cookies — Reverse-Engineered Recipe

These cookies have a soft, cinnamon-spiced base topped with a mini apple-pie filling and a cute lattice crust.

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INGREDIENTS

Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 1/3 cup apples, finely diced
• 1/3 cup applesauce

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🍪 STEP-BY-STEP INSTRUCTIONS

1. Make the Dough

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together the flour, cinnamon, baking soda, and salt.
3. In another bowl, cream butter, white sugar, and brown sugar until light and fluffy.
4. Mix in the applesauce until well combined.
5. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.

2. Prepare the Apple Pie Filling

Since the ingredients don’t list a separate filling, the filling appears to be the diced apples cooked slightly to thicken:

1. In a small saucepan over medium heat, add:
   • 1/3 cup finely diced apples
   • 1–2 tbsp sugar (optional, if you want it sweeter)
   • A small splash of water or lemon juice
   • A pinch of cinnamon
2. Cook for 5–7 minutes, until apples soften and mixture thickens like pie filling.
3. Cool completely before topping cookies.

(If you don’t want extra work, you can skip cooking and simply use the diced apples as-is, but cooking them will give that glossy pie look seen in the photo.)

3. Shape the Cookies

1. Scoop about 1 tbsp of dough and flatten into a small disk.
2. Press a shallow well in the center (like a thumbprint cookie).
3. Spoon a small amount of apple filling into the well.

4. Make the Lattice Tops

1. Roll out a small portion of dough very thin.
2. Cut thin strips (a knife or pizza cutter works well).
3. Lay strips in a criss-cross lattice pattern over each cookie.
4. Press edges gently to adhere.
5. Trim excess.

5. Bake

• Bake for 10–12 minutes, or until edges look lightly golden.
• Cool on the tray for 5 minutes, then transfer to a rack.

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⭐ Tips for Best Results

• Chill the dough for 20 minutes if it feels sticky.
• For deeper “pie crust” color, brush the lattice with a little milk or melted butter before baking.
• Add a pinch of nutmeg to the dough for extra cozy flavor.

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