Apple Pie Cookies

Why You’ll Love This Recipe

I like how this recipe brings together simple ingredients and turns them into something that feels bakery-worthy. The cookies are soft and chewy, with a subtle cinnamon flavor and a little crisp around the edges. The filling is tender but not mushy, with a buttery, saucy finish that ties everything together. These cookies are a guaranteed hit at fall gatherings, and they make a beautiful addition to any dessert table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Apple Pie Filling:
4 large apples, peeled and chopped
1 tablespoon freshly squeezed lemon juice
¼ cup granulated sugar (50 g)
¼ cup brown sugar (50 g)
¼ cup unsalted butter (60 g)

For the Cookie Dough:
⅔ cup unsalted butter, room temperature (150 g)
½ cup brown sugar (100 g)
⅓ cup granulated sugar (70 g)
1 large egg, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour (200 g)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Directions

Make the Cookie Dough

1. I use an electric mixer to whip the room temperature butter with both sugars for a few minutes until creamy.

2. I add the egg and vanilla, mixing just until combined.

3. In a separate bowl, I whisk together the flour, salt, cinnamon, and baking soda. Then I fold the dry ingredients into the wet mixture using a rubber spatula, just until everything is combined.

4. I divide the dough into 10 equal balls and place them on parchment-lined baking sheets, giving them space to spread. I press an indent into the center of each one with my thumb or a tablespoon.

5. I chill the dough balls in the fridge for at least 1 hour to help them keep their shape while baking.

Make the Apple Pie Filling

1. I peel and dice the apples, then sprinkle them with lemon juice to prevent browning.

2. In a saucepan, I melt the butter and sugars, then stir in the apples. I cook the mixture over medium heat for 8–10 minutes until the apples are just slightly softened and coated in a buttery, saucy glaze.

3. I let the mixture cool to room temperature before using it to fill the cookies.

Bake and Assemble the Cookies

1. I preheat the oven to 347°F (175°C) without the fan setting.

2. After chilling, I bake the cookies for 15 minutes. As soon as I remove them from the oven, I reshape the center indents using a tablespoon while they’re still hot and soft.

3. I let the cookies cool on the tray for a few minutes before transferring them to a cooling rack.

4. Once cooled, I spoon the apple pie filling into each cookie’s center and drizzle with the remaining apple sauce (the buttery juices left in the pan).

Servings and timing

This recipe makes 10 cookies.
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes

Variations

• I sometimes sprinkle chopped toasted walnuts or pecans on top of the filling for crunch.

• A pinch of ground cloves or nutmeg adds more spice if I want a bolder flavor.

• For a richer finish, I drizzle a little caramel or dust powdered sugar over the cookies.

• If I want to skip the filling, I bake the cookies as thumbprint cookies and fill them with jam or apple butter.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. If I want them warm, I microwave for 10–15 seconds. I don’t recommend freezing these once assembled, but the cookie dough and filling can be frozen separately for up to a month.

FAQs

Can I make the apple filling ahead of time?

Yes, I prepare the filling up to 2 days in advance and keep it in a jar in the fridge. It makes assembling the cookies even easier.

Do I have to chill the cookie dough?

Yes, chilling is important. It keeps the cookies from spreading too much and helps them hold their shape for the apple filling.

What apples work best?

I like using Honeycrisp, Granny Smith, or Pink Lady. They hold their shape during cooking and have great flavor balance.

Can I skip the thumbprint step?

No, the indent is key to holding the filling. I press it in once before baking and reshape it immediately after the cookies come out of the oven.

What if the apple filling is too runny?

If needed, I dissolve 1 teaspoon of cornstarch in a teaspoon of water and stir it into the filling while cooking, just until thickened.

Conclusion

These Apple Pie Cookies are everything I love about a traditional pie—warm spices, buttery apples, and rich cookie dough—all wrapped into a beautiful handheld treat. They’re a little rustic, a little refined, and always a favorite during the fall and holiday season. Whether I’m serving them at a party or baking just for fun, they never fail to impress.

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