Apple Crisp Cookie Cups

Apple Crisp Cookie Cups bring together the warm, comforting flavors of a classic apple crisp inside a crisp, sweet cookie shell. In just a few simple steps, you can transform refrigerated sugar cookie dough and fresh apples into a delightful hand‑held dessert that’s perfect for fall gatherings, cozy nights, or anytime you crave something sweet and apple-y. The tender spiced apples meld with the buttery cookie crust, delivering a crunchy edge and soft center in every bite. Whether you serve them warm with ice cream or enjoy them at room temperature, these apple crisp cookie cups are a joy to bake and even more fun to eat.

Why You’ll Love Apple Crisp Cookie Cups

You’ll love Apple Crisp Cookie Cups for their perfect balance of textures: the crispness of a cookie, the softness of cooked apples, and the gentle chew of the crust. These little cups are portable, adorable, and suitable for individual servings—no slicing or clean serving dishes required. Because they use refrigerated cookie dough, prep is fast and accessible for home bakers of all skill levels. The flavor—cinnamon, nutmeg, caramelized apple—is deeply satisfying, especially as the seasons turn cooler and we yearn for cozy desserts. Plus, they’re versatile: serve them warm, cold, with ice cream or whipped cream, or drizzle with caramel sauce for a rich finish.

Ingredients

Here’s your ingredient list :

• 5 medium apples (I used Granny Smith for tartness)

• 1 teaspoon ground cinnamon

• ¼ cup granulated white sugar

• ¼ cup brown sugar

• ¼ teaspoon ground nutmeg

• 1 tablespoon cornstarch

• 2 tablespoons unsalted butter

• ½ cup water

• 16.5 ounces sugar cookie dough (I used refrigerated store‑bought dough)

Notes / tips:

• Use crisp, firm apples so they hold shape when cooked.

• The ratio of white + brown sugar gives both sweetness and caramel depth.

• Cornstarch is essential to thicken the apple juices so the filling isn’t runny.

• Refrigerated cookie dough makes these approachable without mixing from scratch; you’re only molding it.

Step‑by‑Step: How to Make Apple Crisp Cookie Cups

1. Prep the apples
   Peel the apples and dice into small pieces (about ¼ inch cubes). In a large bowl, toss the apple cubes with cinnamon, nutmeg, cornstarch, brown sugar, and granulated sugar until the apples are evenly coated.

2. Cook the apples briefly
   In a skillet over medium heat, melt the butter. Add the apple mixture and sauté for 2–3 minutes until the apples begin to soften slightly.

3. Add water & simmer
   Pour in ½ cup water, stirring to combine. Continue cooking over medium heat, stirring frequently, for about 10 minutes. The apples should begin to caramelize and the liquid should thicken into a syrupy glaze. Take the skillet off the heat and let the mixture cool for a few minutes.

4. Preheat oven & prepare muffin pan
   Preheat your oven to 350 °F (about 175 °C). Butter a muffin tin well or spray it with nonstick baking spray so the cookie cups release easily.

5. Form the cookie cups
   Take 1½ tablespoon scoops of the cookie dough and place each into a muffin cup. Press into the bottom and gently up the sides (about ¾ of the way up the rim). The dough layer will be thin, but that’s okay—it thickens during baking.

6. Bake
   Bake in the preheated oven for 11–12 minutes, or until the edges of the dough start to turn a light golden brown. The centers should still be soft and not over‑browned.

7. Cool & unmold
   Let the muffin pan rest for about 10 minutes after removing from the oven. Then carefully loosen each cookie cup with a spatula or butter knife and remove them to a wire rack to cool completely (about 20 minutes).

8. Fill & serve
   Once cooled, spoon the cooked apple filling into each cookie cup. Serve them cold or warm. For an extra treat, top with vanilla ice cream or drizzle with caramel sauce.

Helpful Tips

• Don’t overfill the cups: Leave a little room at the top so the filling doesn’t overflow.

• Use firm apples: Granny Smith, Honeycrisp, or Pink Lady hold up well; avoid very soft or mealy varieties.

• Even dough thickness: Try to press cookie dough uniformly so the walls bake evenly.

• Bake on center rack: This ensures even browning; rotate the pan if your oven has hot spots.

• Test one first: If that first cookie cup seems too thin or thick, adjust dough amount in the rest.

• Cool completely (if serving cold): That helps the filling set so it doesn’t become watery.

• Reheat gently: If serving warm, microwave individual cups for 10–15 seconds; avoid over‑heating and melting the crust.

Substitutions And Variations

• Pie crust base: Use prepared pie dough instead of cookie dough for a more traditional texture.

• Gluten‑free: Use gluten‑free refrigerated cookie dough and gluten‑free cornstarch/starch alternatives.

• Sugar swap: Substitute coconut sugar or maple sugar for brown sugar; reduce white sugar slightly if fruit is very sweet.

• Fruit mix: Swap in pears, peaches, or berries (or a mix) in place of or along with apples.

• Spice boost: Add a pinch of ground cloves, allspice, or cardamom for extra warmth.

• Nut topping: Mix chopped pecans or walnuts into the cooked apple filling or sprinkle on top.

• Caramel drizzle: Warm some caramel sauce and drizzle over the filled cups for extra decadence.

• Mini size: Use a mini muffin tin to make bite‑sized cookie cups — reduce bake time accordingly (8–10 minutes).

Storage Instructions

• At room temperature: Store cookie cups (unfilled) in an airtight container for up to 2 days.

• Refrigerated: Once filled, store in a sealed container in the fridge for up to 3 days. Let them come to near room temperature or warm slightly before serving for best texture.

• Freezing: Unfilled cookie shells can be frozen (flash freeze on a tray, then transfer to a zip bag) for up to 1 month. Thaw, then bake and fill. The filled cups do not freeze well (the apple filling becomes soggy when thawed).

Nutritional Information

• Calories: 197 kcal

• Carbohydrates: 33 g

• Protein: 1 g

• Fat: 7 g

• Saturated Fat: 3 g

• Polyunsaturated Fat: 1 g

• Monounsaturated Fat: 4 g

• Trans Fat: 0.1 g

• Cholesterol: 7 mg

• Sodium: 98 mg

• Potassium: 110 mg

• Fiber: 2 g

• Sugar: 23 g

• Vitamin A: 86 IU

• Vitamin C: 3 mg

• Calcium: 11 mg

• Iron: 1 mg

Keep in mind that toppings (ice cream, caramel) will add additional calories and sugars.

Serving Suggestions

• Warm with vanilla ice cream: The classic pairing—fill the cups and top with a scoop of creamy vanilla.

• Drizzle caramel or salted caramel sauce on top for richness.

• Whipped cream & cinnamon: A dollop of whipped cream and a sprinkle of cinnamon makes these elegant.

• Powdered sugar dusting: Lightly dust the rims with powdered sugar before serving.

• Serve with coffee or spiced tea: The flavors pair beautifully with chai, cinnamon tea, or coffee.

• Add a scoop of Greek yogurt: For a tangy contrast, top with vanilla or plain Greek yogurt.

Frequently Asked Questions About Apple Crisp Cookie Cups

Can I use homemade cookie dough instead of refrigerated dough?
Yes — you can absolutely use your favorite homemade sugar cookie dough recipe. Just roll out or divide and press into each muffin cup similarly. Baking time may vary slightly (keep an eye on the edges).

What type of apples work best?
Firm, crisp apples are ideal. Varieties like Granny Smith, Honeycrisp, Pink Lady, or Fuji hold their shape under heat without turning to mush. Softer apples like McIntosh may overcook and become too soft, altering the texture.

Can I prepare parts ahead of time?
Absolutely. You can prepare and cook the apple filling in advance, then cool and refrigerate it. Also, you can press the cookie dough into muffin tins ahead of time and store the unbaked cups in the fridge (covered) for a few hours before baking. Assemble right before serving.

Will the cookie cups get soggy from the filling?
If you overfill or use a too‑runny apple mixture, there’s some risk. To minimize sogginess: ensure your apple filling is thick (thanks to the cornstarch), allow it to cool before stuffing, and don’t overfill the cups. Also, serve relatively soon after filling when stored.

Can these be made dairy‑free or vegan?
Yes. Use a vegan butter (or coconut oil blend) and choose dairy‑free or vegan sugar cookie dough. Make sure your dough ingredients and any additional toppings (like ice cream) are vegan.

How do I reheat the filled cookie cups?
Reheat gently in the microwave for 10–15 seconds or warm in a low oven (300 °F / 150 °C) for a few minutes. Be careful not to overheat so the crust doesn’t burn or the apple filling doesn’t become too soft.

Conclusion

Thank you so much for trying out this cozy Apple Crisp Cookie Cups recipe with me! I hope you enjoy how easy and fun it is to make—pressing dough, cooking spiced apples, and filling those little cups feels almost like crafting a magical mini dessert. The flavor is absolutely delightful: buttery, sweet, warmly spiced apple mingling with crisp cookie edges. I truly believe this dessert will become a favorite in your home, especially when you’re craving something comforting yet simple to share. Please know how grateful I am that you spent time here with me—I love hearing how

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Apple Crisp Cookie Cups

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• Author: lisa
• Total Time: 45 minutes
• Yield: 12 cookie cups 1x

Print Recipe

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Description

Apple Crisp Cookie Cups combine spiced, caramelized apples with a crisp sugar cookie crust for a fun, handheld fall dessert.

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Ingredients

Scale 1x2x3x

5 medium apples (Granny Smith recommended)

1 tsp ground cinnamon

¼ cup granulated sugar

¼ cup brown sugar

¼ tsp nutmeg

1 tbsp cornstarch

2 tbsp unsalted butter

½ cup water

16.5 oz sugar cookie dough (refrigerated)

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Instructions

• Prep the apples
  Peel the apples and dice into small pieces (about ¼ inch cubes). In a large bowl, toss the apple cubes with cinnamon, nutmeg, cornstarch, brown sugar, and granulated sugar until the apples are evenly coated.

• Cook the apples briefly
  In a skillet over medium heat, melt the butter. Add the apple mixture and sauté for 2–3 minutes until the apples begin to soften slightly.

• Add water & simmer
  Pour in ½ cup water, stirring to combine. Continue cooking over medium heat, stirring frequently, for about 10 minutes. The apples should begin to caramelize and the liquid should thicken into a syrupy glaze. Take the skillet off the heat and let the mixture cool for a few minutes.

• Preheat oven & prepare muffin pan
  Preheat your oven to 350 °F (about 175 °C). Butter a muffin tin well or spray it with nonstick baking spray so the cookie cups release easily.

• Form the cookie cups
  Take 1½ tablespoon scoops of the cookie dough and place each into a muffin cup. Press into the bottom and gently up the sides (about ¾ of the way up the rim). The dough layer will be thin, but that’s okay—it thickens during baking.

• Bake
  Bake in the preheated oven for 11–12 minutes, or until the edges of the dough start to turn a light golden brown. The centers should still be soft and not over‑browned.

• Cool & unmold
  Let the muffin pan rest for about 10 minutes after removing from the oven. Then carefully loosen each cookie cup with a spatula or butter knife and remove them to a wire rack to cool completely (about 20 minutes).

• Fill & serve
  Once cooled, spoon the cooked apple filling into each cookie cup. Serve them cold or warm. For an extra treat, top with vanilla ice cream or drizzle with caramel sauce.

Notes

Use firm apples like Granny Smith or Honeycrisp for best texture.

Fill just before serving to avoid soggy cups.

Top with vanilla ice cream or caramel sauce for extra flavor.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 cookie cup
• Calories: 197
• Sugar: 23 g
• Carbohydrates: 33 g
• Protein: 1 g