Apple Pie Cookies

You know those chilly days when the house smells like cinnamon and baked apples? That’s exactly what these Apple Pie Cookies bring to the table. They’ve got all the fall vibes of a classic pie—but in cookie form. A soft, buttery cookie base. Warm cinnamon-apple filling. And a touch of sugary crunch or glaze on top.

They’re sweet but not too sweet, tender but sturdy enough to hold the filling, and honestly, they’re just fun to make. I love baking these when I want to bring something cozy and unexpected to a cookie exchange or when I’ve got a couple apples to use up and don’t want to commit to making a full pie crust.

They also freeze beautifully, so you can make them ahead and save them for when you want a sweet treat with a cup of tea or hot cider. Just trust me: once you try them, you’ll make them all season long.

Why You’ll Love These Cookies

• Warm, nostalgic flavor – Just like apple pie, but bite-sized and portable.
• Perfect texture – Soft, buttery cookie + gooey apple filling = heaven.
• No fancy equipment needed – Just a saucepan, a baking sheet, and your favorite spoon.
• Make-ahead friendly – Bake now, enjoy later.
• Great for parties and gifting – Unique, delicious, and crowd-pleasing.

Prep Time & Servings

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45–50 minutes
• Servings: 18–20 cookies

Calories per cookie: ~190
Protein: 2g | Carbs: 26g | Fat: 9g

Ingredients

For the Apple Pie Filling:

• 2 medium apples, peeled, cored, and finely diced
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tbsp granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp vanilla extract
• 1 tsp cornstarch + 1 tbsp water (to thicken)

For the Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• Optional: ½ tsp cinnamon (for extra spice)

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tbsp milk
• Dash of cinnamon or vanilla

Step-by-Step Instructions

Step 1: Make the Apple Filling

1. In a small saucepan, melt butter over medium heat.
2. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla.
3. Cook for 6–8 minutes, stirring often, until apples are tender and starting to caramelize.
4. Stir in cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook 1–2 more minutes until thickened.
5. Remove from heat and cool to room temperature.

Pro Tip: You can make the filling ahead and refrigerate—it keeps well for 2–3 days.

Step 2: Make the Cookie Dough

1. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
2. Beat in the egg and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
4. Gradually mix dry ingredients into wet until just combined.
5. Chill the dough for 20–30 minutes if it feels too soft to handle.

Step 3: Assemble the Cookies

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop about 1½ tablespoons of dough and flatten slightly in your hand.
3. Place a small spoonful (about 1 tsp) of cooled apple filling in the center.
4. Top with another small piece of dough, seal edges, and gently roll into a ball or press into a thick disc.
5. Repeat with remaining dough and filling.

Optional: Sprinkle with cinnamon sugar before baking for extra crunch.

Step 4: Bake

1. Arrange cookies on the prepared sheet about 2 inches apart.
2. Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.
3. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 5: Glaze (Optional but recommended)

1. In a small bowl, whisk together powdered sugar and milk until smooth.
2. Drizzle over cooled cookies. Let set before storing or serving.

How to Serve

• With a cup of tea, cider, or coffee for the ultimate cozy treat
• As a sweet snack in lunchboxes or after school
• On a holiday cookie platter alongside gingerbread and shortbread
• As dessert with a scoop of vanilla ice cream
• Packed up for a bake sale—they’re unique and irresistible

Tips for Success

1. Dice the apples small – Smaller pieces cook faster and fit better in the cookies.
2. Let the filling cool – If it’s too warm, it’ll make the dough harder to handle.
3. Seal the dough well – Prevents the filling from leaking out during baking.
4. Chill the dough if needed – Makes shaping easier and helps cookies hold their shape.
5. Don’t overbake – The cookies continue to set as they cool. Pull them when they’re just golden at the edges.

Recipe Variations

• Apple Pie Crumble Cookies – Add a sprinkle of streusel topping before baking.
• Caramel Apple Cookies – Stir in a few caramel bits or drizzle caramel over the glaze.
• Mini hand pies – Make larger cookie discs, fill with more apples, and crimp the edges like a tiny pie.
• Gluten-free – Use a 1:1 gluten-free flour blend.
• Vegan – Use plant-based butter and a flax egg (1 tbsp flax + 2.5 tbsp water).

Storage & Freezing

To Store:
Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

To Freeze (unbaked):
Assemble cookies and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen at 350°F, adding 2–3 minutes to the bake time.

To Freeze (baked):
Cool completely, then freeze in layers with parchment paper. Thaw at room temp before serving or reheat gently in the oven.

Special Equipment

• Small saucepan (for filling)
• Mixing bowls
• Hand mixer or stand mixer (optional but helpful)
• Baking sheet with parchment
• Wire rack for cooling
• Spoon or cookie scoop

Frequently Asked Questions

What’s the best apple to use?
Honeycrisp, Fuji, or Granny Smith work great—they hold their shape and offer a nice balance of sweet and tart.

Can I use store-bought pie filling?
Yes, but dice the apples smaller and reduce the amount—store-bought filling is often wetter.

Do these cookies spread a lot?
Not much. Chilling the dough and sealing the edges well helps them stay thick and soft.

Can I skip the glaze?
Definitely. They’re delicious with or without it—try a cinnamon-sugar sprinkle before baking for an alternative.

Final Thoughts

These Apple Pie Cookies bring all the comfort and charm of a homemade pie—without the fuss of rolling out crust. They’re warm, soft, cinnamon-spiced, and filled with tender apple goodness. Whether you’re baking for the holidays, treating yourself, or looking for something new to bring to a cookie swap, these are a guaranteed crowd-pleaser.

If you make them, I’d love to hear how they turned out! Tag your photos or drop your favorite twist in the comments. Happy baking!

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