Apple Pie Cookies are like little pockets of fall wrapped up in a crumbly, buttery cookie. They bring together the warm flavors of cinnamon-spiced apple filling with a soft, tender cookie that melts in your mouth. These cookies have all the charm of a classic apple pie, but in a perfect, bite-sized form.
I love making these cookies when I want something cozy but easy to share. The smell of cinnamon and baked apples fills the kitchen, and it instantly feels like a special treat is on its way. One tip I find helpful is to chill the dough before baking—it helps keep the cookies nice and soft while the filling stays rich and flavorful.
These cookies are wonderful with a cup of tea or a glass of cold milk, and they always bring smiles whenever I bring them to a gathering. For me, Apple Pie Cookies are the perfect mix of homey and sweet, making them a favorite for chilly afternoons and holiday celebrations alike.
Key Ingredients & Substitutions
Apples: I like using tart apples like Granny Smith for a nice balance with the sweet filling. If you prefer sweeter, Fuji or Honeycrisp work well. Just make sure to dice them finely so they cook evenly in the filling.
Butter: Unsalted butter is best so you control the saltiness in the dough. If needed, you can use salted butter but reduce the added salt in the recipe.
Spices: Cinnamon and nutmeg give these cookies their apple pie flavor. You can add a pinch of ground cloves or allspice for a warmer taste if you like.
Cornstarch: This helps thicken the apple filling so it doesn’t make the cookies soggy. If you don’t have cornstarch, you can use arrowroot powder or a little flour as a substitute.
Pearl sugar: This gives a pretty crunch on top but is optional. Coarse sugar or even sanding sugar works fine as a substitute.
How Can I Make Sure the Apple Filling Isn’t Too Wet?
Moisture from the apples can make cookies soggy if not handled right. Here’s my simple approach to get a thick, flavorful filling:
- Dice apples very small so they cook faster and release less water.
- Mix the apples with sugar and spices, then add cornstarch slurry to help thicken.
- Cook the filling briefly on the stove or microwave to evaporate extra moisture and activate the thickener.
- Let the filling cool completely before placing it inside the dough. Warm filling can melt the dough too much.
These steps lock in just the right amount of moisture while keeping the filling nicely spiced and soft inside your cookies.
Equipment You’ll Need
- Mixing bowls – I use different sizes to prepare the filling and cookie dough, making my process easier.
- Small saucepan or microwave-safe bowl – helps to thicken the apple filling quickly.
- Measuring cups and spoons – for accurate ingredients, ensuring the cookies turn out perfect.
- Cookie scoop or tablespoon – makes uniform cookies with ease and speed.
- Parchment paper and baking sheet – prevents sticking and makes cleanup simple.
- Rolling pin (optional) – useful if you want to roll out leftover dough or make decorations.
Flavor Variations & Add-Ins
- Replace apples with pears or peaches for a different fruit twist that’s just as sweet and juicy.
- Add a handful of chopped nuts, like walnuts or pecans, into the filling for extra crunch and flavor.
- Swap vanilla extract with almond or caramel extract to give the cookies a rich, different aroma.
- Sprinkle some ginger or a dash of clove in the filling for a more spicy, warm flavor perfect for fall.
Apple Pie Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Apple Pie Filling:
- 2 medium apples, peeled, cored, and finely diced
- 2 tbsp granulated sugar
- 1 tbsp light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
For Decoration:
- Pearl sugar or coarse sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 45 minutes total—15 minutes to prepare the filling and dough, 30 minutes to chill the dough, and 12-15 minutes to bake the cookies. Plus, a few minutes to let the cookies cool before you dig in!
Step-by-Step Instructions:
1. Prepare the Apple Filling:
In a medium bowl, mix the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. In a small bowl, combine cornstarch and water to make a slurry, then add it to the apple mixture. Stir everything to coat the apples evenly. Microwave or cook over medium heat, stirring constantly, until it thickens and the apples soften, about 2-3 minutes. Let the filling cool completely.
2. Make the Cookie Dough:
Whisk the flour, baking powder, and salt together in one bowl. In a larger bowl, cream the softened butter with the granulated sugar until fluffy. Beat in the egg and vanilla extract. Slowly add the dry ingredients and mix until a soft dough forms. Refrigerate the dough for about 30 minutes to chill.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 ½ tablespoons of dough and flatten it into a small disc. Place a teaspoon of cooled apple filling in the center. Fold the dough around the filling and seal it fully, reshaping into a ball. Place on the baking sheet and gently flatten. Repeat with the rest of the dough and filling.
4. Add Finishing Touches:
Roll any leftover dough into thin ropes and drizzle them over each cookie to create a lattice or striped look. Sprinkle pearl sugar or coarse sugar on top for a crunchy, pretty finish.
5. Bake the Cookies:
Bake for 12 to 15 minutes, until the edges turn golden and the cookies look set but still soft in the center. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
6. Serve and Enjoy!
These Apple Pie Cookies are delicious fresh but can stay fresh in an airtight container for up to 3 days. Enjoy them with your favorite warm drink or a cold glass of milk!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but make sure to thaw and drain them well before cooking to avoid extra moisture that could make the cookies soggy.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 1 month and thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare and chill the dough up to 2 days in advance. Keep it wrapped tightly in the fridge until you’re ready to assemble and bake.
What Can I Substitute for Pearl Sugar?
If you don’t have pearl sugar, coarse sugar, sanding sugar, or even a sprinkle of raw sugar works well to add that nice crunch and sparkle on top of the cookies.
