Apple Pie Cookies

Apple Pie Cookies bring the warm, comforting flavors of homemade apple pie into cookie form—tiny bites of cinnamon, buttery dough, and tender apple filling. These sweet little treats pack all the nostalgia of crisp autumn days, without the fuss of slicing a full pie. Whether you’re baking for guests, packing lunchbox treats, or simply craving something cozy with your tea, this recipe delivers. With an easy-to-follow process and pantry ingredients, you’ll be turning out a batch in under an hour. Let’s dive in and make these delicious Apple Pie Cookies that are sure to become a new favorite in your baking rotation.

Why You’ll Love This Recipe

• All the flavor, less effort. You get the spiced apple goodness of pie in an easier-to-handle cookie.

• Textural contrast. Crisp edges, soft centers, and jammy apple filling combine in every bite.

• Customizable & approachable. Swap apple varieties, drizzle caramel, or add nuts as you like.

• Perfect for gifting or gatherings. These cookies look beautiful and taste indulgent without being overly fussy.

Ingredients

For the apple filling:

• ¼ cup (60 g) unsalted butter

• 1½ cups peeled & diced Granny Smith apples (about 2 apples) *see notes

• ½ cup (100 g) packed brown sugar (light or dark)

• 2 teaspoons ground cinnamon

• 1 tablespoon cornstarch

• 1 tablespoon cool water

For the cinnamon cookie dough:

• 2⅓ cups (302 g) all-purpose flour, spooned and leveled

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup (225 g) unsalted butter, room temperature

• ½ cup (100 g) packed brown sugar (light or dark)

• 1 large egg + 1 egg yolk, room temperature

• 1 teaspoon pure vanilla extract

For the cinnamon sugar coating:

• ¼ cup (50 g) granulated sugar

• 1 teaspoon ground cinnamon

Step‑by‑Step: How to Make Apple Pie Cookies

1. Make the apple filling

1. In a large skillet over medium heat, combine butter, diced apples, brown sugar, and cinnamon.

2. Stir often as the butter melts and the sugar fully dissolves. When the mixture begins to simmer (bubbling slightly), reduce heat if it’s splattering.

3. Continue cooking for about 5 to 10 minutes, until apples soften but still hold a slight bite (not mushy).

4. In a small bowl, stir together cornstarch and cool water until smooth.

5. Pour the cornstarch slurry into the pan, stirring constantly. Cook for an additional 30–60 seconds until the mixture thickens into a glossy sauce.

6. Remove from heat and transfer to a heatproof bowl. Let the filling cool fully to room temperature before using it in cookies.

2. Prepare the cookie dough

1. Preheat your oven to 350 °F (about 175 °C). Line one or more large baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together butter and brown sugar (using an electric mixer or by hand) until light and fluffy, about 2–3 minutes.

4. Add the egg, egg yolk, and vanilla extract, and mix until combined. The mixture may look a little grainy—that’s okay.

5. Gradually fold in the dry ingredients, mixing until no dry streaks remain. Don’t overmix; stop once fully incorporated.

3. Coat dough and shape cookies

1. In a shallow bowl, combine granulated sugar and cinnamon to make your cinnamon sugar coating.

2. Using a 3‑tablespoon cookie scoop (or dry measuring spoon), portion out balls of dough (~3 tbsp each). Roll each ball in the cinnamon sugar mixture until fully coated.

3. Place 5 to 6 cookies per baking sheet, leaving about 3 inches (7–8 cm) between each to allow for spreading.

4. Use a measuring teaspoon or your thumb to press a shallow indentation into the center of each cookie (~½ inch deep).

5. Fill each indentation with about 1 teaspoon of the cooled apple filling (don’t overfill or it may leak).

4. Bake & cool

1. Bake in the center of the preheated 350 °F oven for 10–12 minutes, or until the edges turn golden brown.

2. Let the cookies cool on the baking sheet for about 5 minutes (this helps them set), then transfer them to a wire rack to cool completely.

3. Be sure your baking sheet has cooled fully before starting the next batch.

4. Optional: once cool, drizzle with caramel sauce or a dusting of powdered sugar if desired.

Helpful Tips

• Cooling is key. Make sure your apple filling is completely cooled before filling the cookies, or it might make the dough too soft or leak through.

• Chill dough if needed. If your dough becomes too soft (in warm kitchens), pop it into the fridge for 15 minutes so it’s easier to shape.

• Uniform size. Using a cookie scoop ensures even baking.

• Don’t overfill. Too much apple filling may cause overflow or soggy bottoms.

• Watch bake time. Every oven is different—start checking at 10 minutes. Overbaking dries out the cookie.

• Use firmer apples. Softer apple varieties tend to break down too much when cooked.

Substitutions And Variations

• Apple varieties: Use Braeburn, Fuji, or Honeycrisp instead of Granny Smith for a sweeter result.

• Spice mix: Add a pinch of nutmeg, cardamom, or ground ginger for extra warmth.

• Swap the sugar: Use coconut sugar or light muscovado in place of brown sugar (adjust moisture accordingly).

• Gluten-free version: Substitute a 1-to-1 gluten-free flour blend and bake a test cookie to check doneness.

• Add-ins: Stir finely chopped walnuts or pecans into the apple filling or droppings for texture.

• Vegan adaptation: Use plant-based butter and an egg replacer (flax egg + extra binder), though texture may differ slightly.

Storage Instructions

• Room temperature: Store cooled cookies in an airtight container for up to 3 days.

• Refrigerate: If your kitchen is warm, refrigerate for up to 5 days (bring to room temperature to serve).

• Freeze: You can freeze the unbaked coated dough balls or the baked filled cookies.

  • Unbaked dough: Freeze on a tray until solid, then transfer to a bag. Thaw in the fridge overnight and bake as directed (you may need to add 1–2 minutes).

  • Baked cookies: Freeze fully cooled cookies in a single layer in freezer‑safe containers. Reheat in a low oven (300 °F / 150 °C) for 5–7 minutes or until warmed through.

Nutritional Information

• Calories: ~180–200 kcal

• Fat: ~9–11 g

• Saturated Fat: ~5 g

• Carbohydrates: ~22–25 g

• Sugar: ~12–14 g

• Fiber: ~1 g

• Protein: ~2 g

• Sodium: ~70 mg

Note: Nutritional values will vary depending on apple type, portion sizes, and optional toppings (like caramel).

Serving Suggestions

• Serve warm or at room temperature.

• Add a scoop of vanilla ice cream on the side for an indulgent dessert.

• Drizzle extra caramel or salted caramel over the cookies for a sweet-salty contrast.

• Plate with a dusting of powdered sugar or a sprinkling of chopped nuts.

• Perfect with coffee, tea, or a spiced chai latte.

Frequently Asked Questions About Apple Pie Cookies

Can I make the apple filling ahead of time?
Yes — you can prepare the apple filling and refrigerate it in an airtight container for up to 2 days before using. Be sure to bring it to room temperature and stir lightly before filling the cookies so that it is easier to portion.

Why is my dough too sticky to handle?
If your kitchen is warm or your dough warms too much, it may become sticky. Chill it in the refrigerator for 15–20 minutes until firm enough to scoop and shape. You can also lightly flour your hands and scoop.

The filling leaked during baking — how can I prevent that?
Make sure the filling is completely cooled and thickened before adding it to the cookies. Don’t overfill the indentations. Also, press a shallower cavity (less deep) so the filling sits below the dough rim.

Can I make mini-sized versions?
Yes, you can scale down to 1½ tablespoon dough balls and use about ½ teaspoon of filling. Reduce baking time by 2–3 minutes, and watch carefully so they don’t overbake.

Do I need to line the baking sheet with parchment?
It’s highly recommended. Parchment or silicone mats prevent sticking, help with even browning, and make cleanup easier. You can also lightly grease the pan if necessary.

Can I omit the cinnamon sugar coating?
Yes, but rolling the dough balls in cinnamon sugar adds extra flavor and a beautiful crust. If omitted, consider sprinkling a bit of cinnamon sugar on top after pressing the indentation.

Conclusion

Thank you for choosing this Apple Pie Cookies recipe! I’ve loved creating these bite‑sized, cozy treats that capture everything wonderful about a classic apple pie—warm spice, buttery dough, and fruit‑filled center—without the fuss. It’s truly a joy to bite into these little cookies and feel all those flavors working together. I hope baking them brings you as much pleasure as eating them. May your kitchen smell heavenly, your cookies turn out delicious, and your loved ones delight in each sweet bite. Happy baking, and thank you for letting me share this recipe with you!

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Apple Pie Cookies

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• Author: lisa
• Total Time: 50 minutes
• Yield: 24 cookies 1x

Print Recipe

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Description

Apple Pie Cookies combine all the flavors of a classic pie in a soft, buttery cookie. Filled with cinnamon apples and rolled in sugar, they’re perfect for cozy baking days.

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Ingredients

Scale 1x2x3x

For the apple filling:

¼ cup (60 g) unsalted butter

1½ cups peeled & diced Granny Smith apples (about 2 apples) *see notes

½ cup (100 g) packed brown sugar (light or dark)

2 teaspoons ground cinnamon

1 tablespoon cornstarch

1 tablespoon cool water

For the cinnamon cookie dough:

2⅓ cups (302 g) all-purpose flour, spooned and leveled

1 teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon salt

1 cup (225 g) unsalted butter, room temperature

½ cup (100 g) packed brown sugar (light or dark)

1 large egg + 1 egg yolk, room temperature

1 teaspoon pure vanilla extract

For the cinnamon sugar coating:

¼ cup (50 g) granulated sugar

1 teaspoon ground cinnamon

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Instructions

Make the apple filling

In a large skillet over medium heat, combine butter, diced apples, brown sugar, and cinnamon.

Stir often as the butter melts and the sugar fully dissolves. When the mixture begins to simmer (bubbling slightly), reduce heat if it’s splattering.

Continue cooking for about 5 to 10 minutes, until apples soften but still hold a slight bite (not mushy).

In a small bowl, stir together cornstarch and cool water until smooth.

Pour the cornstarch slurry into the pan, stirring constantly. Cook for an additional 30–60 seconds until the mixture thickens into a glossy sauce.

Remove from heat and transfer to a heatproof bowl. Let the filling cool fully to room temperature before using it in cookies.

2. Prepare the cookie dough

Preheat your oven to 350 °F (about 175 °C). Line one or more large baking sheets with parchment paper.

In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. Set aside.

In a large mixing bowl, cream together butter and brown sugar (using an electric mixer or by hand) until light and fluffy, about 2–3 minutes.

Add the egg, egg yolk, and vanilla extract, and mix until combined. The mixture may look a little grainy—that’s okay.

Gradually fold in the dry ingredients, mixing until no dry streaks remain. Don’t overmix; stop once fully incorporated.

3. Coat dough and shape cookies

In a shallow bowl, combine granulated sugar and cinnamon to make your cinnamon sugar coating.

Using a 3‑tablespoon cookie scoop (or dry measuring spoon), portion out balls of dough (~3 tbsp each). Roll each ball in the cinnamon sugar mixture until fully coated.

Place 5 to 6 cookies per baking sheet, leaving about 3 inches (7–8 cm) between each to allow for spreading.

Use a measuring teaspoon or your thumb to press a shallow indentation into the center of each cookie (~½ inch deep).

Fill each indentation with about 1 teaspoon of the cooled apple filling (don’t overfill or it may leak).

4. Bake & cool

Bake in the center of the preheated 350 °F oven for 10–12 minutes, or until the edges turn golden brown.

Let the cookies cool on the baking sheet for about 5 minutes (this helps them set), then transfer them to a wire rack to cool completely.

Be sure your baking sheet has cooled fully before starting the next batch.

Optional: once cool, drizzle with caramel sauce or a dusting of powdered sugar if desired.

Notes

Cooling is key. Make sure your apple filling is completely cooled before filling the cookies, or it might make the dough too soft or leak through.

Chill dough if needed. If your dough becomes too soft (in warm kitchens), pop it into the fridge for 15 minutes so it’s easier to shape.

• Apple varieties: Use Braeburn, Fuji, or Honeycrisp instead of Granny Smith for a sweeter result.Spice mix: Add a pinch of nutmeg, cardamom, or ground ginger for extra warmth.

• Prep Time: 25 minutes
• Cook Time: 12 minutes per batch
• Category: Dessert, Cookies

Nutrition

• Serving Size: 1 cookie
• Calories: 190
• Sugar: 13 g
• Carbohydrates: 24 g
• Protein: 2 g