Why You’ll Love Homemade Apple Pie Cookies Recipe Recipe
These apple pie cookies have all the comforting flavors of homemade apple pie while being much easier to serve and share. The buttery dough bakes up tender and golden, creating the perfect little shell for the soft apple filling.
The filling is made with fresh apples, brown sugar, butter, and cinnamon, so every bite has plenty of classic apple pie flavor. You can also prepare the cookie dough ahead of time and refrigerate it for up to three days, making this recipe convenient for planning ahead.
Another great thing about these cookies is their versatility. They can be served warm shortly after baking or cooled completely for cookie platters, parties, and packed treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookie dough:
- Butter, at room temperature
- Granulated sugar
- Large egg, at room temperature
- All-purpose flour
- Baking powder
- Vanilla
- Salt
For the apple filling:
- Apples, peeled, cored, and finely diced
- Butter
- Packed brown sugar
- Ground cinnamon
For the cinnamon sugar topping:
- Granulated sugar
- Ground cinnamon
- Milk, for brushing the cookies before baking
Directions
Prepare the Cookie Dough by Hand
In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Make a well in the center and add the softened butter, egg, and vanilla.
Mix everything together with a fork until the dough is almost combined. Transfer it to a lightly floured work surface and gently knead just until you have a soft, cohesive dough. Avoid over-kneading, as this can make the cookies tougher.
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. You can also keep it refrigerated for up to three days before assembling the cookies.
Prepare the Cookie Dough With a Food Processor or Mixer
Add the butter and sugar to a food processor or stand mixer and briefly mix until combined. Add the egg and vanilla and continue mixing until smooth.
Add the flour mixture and pulse or beat only a few times, stopping when the dough is almost combined.
Transfer the dough to a lightly floured surface and gently knead until smooth and soft. Wrap and refrigerate for at least 30 minutes.
Make the Apple Filling
While the dough chills, prepare the apple filling. Place the diced apples, butter, brown sugar, and cinnamon in a medium saucepan.
Cook over low to medium heat for about 5 minutes. Cover and continue cooking for another 5 minutes, stirring occasionally to prevent the mixture from sticking or burning.
Gently press some of the apples with a fork while leaving plenty of small pieces intact. You want a thick, chunky filling rather than applesauce.
If the apples are still firm or there is too much liquid, continue cooking uncovered over low heat for approximately 5 more minutes, or until the apples are tender and the mixture has thickened.
Remove the filling from the heat and allow it to cool completely. If it becomes excessively thick, a tablespoon or two of maple syrup can be mixed in to loosen the consistency.
Assemble the Apple Pie Cookies
Preheat the oven to 350°F (180°C). Line one or two baking sheets with parchment paper.
Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll it to approximately 1/8 inch (2 mm) thick, or slightly thicker if you prefer a more substantial cookie.
Using a round cookie cutter approximately 2 1/4 inches (6 cm) in diameter, cut out about 28 circles.
Arrange half of the circles on the prepared baking sheets. Place a heaping teaspoon of cooled apple filling in the center of each one. Gently spread the filling while keeping it away from the edges.
Place another dough circle over each filled cookie. Lightly moisten the edges with water and press them together, then seal with a fork. Properly sealing the edges helps prevent the filling from escaping during baking.
Brush the tops lightly with milk.
Make the Cinnamon Sugar
Combine the granulated sugar and ground cinnamon in a small bowl.
Sprinkle the cinnamon sugar over the milk-brushed cookies.
Bake for approximately 15 minutes, or until the cookies are lightly golden.
Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. Enjoy them warm or allow them to cool completely before serving.
Servings and timing
This recipe makes approximately 16 servings.
Preparation and chilling take about 50 minutes, while baking takes approximately 15 minutes, for a total time of about 1 hour and 5 minutes.
Keep in mind that the exact timing can vary depending on how quickly you prepare the filling and assemble the cookies. If you chill the dough for longer than the minimum 30 minutes, the overall preparation time will increase accordingly.
Variations
For a richer caramel apple flavor, drizzle a small amount of caramel sauce over the cooled cookies just before serving.
You can also change the spice mixture. Try adding a small pinch of nutmeg, allspice, or ground ginger to the apple filling alongside the cinnamon for a warmer, more complex flavor.
For extra texture, mix a small amount of finely chopped walnuts or pecans into the cooled apple filling before assembling the cookies.
If you prefer a glazed cookie, skip some or all of the cinnamon sugar topping and drizzle the completely cooled cookies with a simple vanilla glaze made from powdered sugar and a small amount of milk.
You can also experiment with different apple varieties. Tart apples create a more balanced filling, while naturally sweet varieties produce a sweeter cookie.
Storage/Reheating
Allow the apple pie cookies to cool completely before storing them. Place them in an airtight container, separating layers with parchment paper if necessary.
Because the cookies contain a moist fruit filling, refrigeration is the best option for longer storage. They can generally be kept refrigerated for about 4–5 days.
For longer storage, freeze the completely cooled cookies in a freezer-safe container or bag. Place parchment paper between layers to prevent them from sticking together. For the best texture and flavor, enjoy frozen cookies within about 2–3 months.
Thaw frozen cookies in the refrigerator or at room temperature before serving.
To bring back some of their freshly baked texture, warm the cookies briefly in a 300°F (150°C) oven until heated through. An air fryer at a low temperature can also work well. Avoid overheating them, as the filling can become very hot.
FAQs
1. What are apple pie cookies?
Apple pie cookies are small pastries that combine a cookie-like crust with a cooked apple and cinnamon filling. They offer many of the flavors and textures of traditional apple pie in an individually portioned form.
2. What apples are best for apple pie cookies?
Firm apples that hold their shape during cooking work particularly well. Granny Smith is a good choice if you enjoy a tart filling, while varieties such as Honeycrisp, Pink Lady, Braeburn, and Fuji can provide more sweetness.
3. Why does the cookie dough need to be refrigerated?
Chilling firms the butter and allows the dough to become easier to roll and cut. It also helps the cookies maintain their shape more effectively during baking.
4. Can I make the cookie dough ahead of time?
Yes. The wrapped cookie dough can be refrigerated for up to three days. When you’re ready to make the cookies, remove the dough from the refrigerator and let it soften slightly if it is too firm to roll.
5. Why should the apple filling be cooled before assembling the cookies?
Hot filling can soften or melt the butter in the dough, making the cookies difficult to assemble and potentially causing them to lose their shape. Letting the filling cool completely makes assembly much easier.
6. How do I keep apple pie cookies from opening while baking?
Avoid overfilling the cookies and keep the filling away from the edges. Lightly moisten the edges of the dough before pressing the top and bottom pieces together, then crimp firmly with a fork to create a good seal.
7. Can I make the apple filling in advance?
Yes. Prepare the filling, cool it completely, and store it in an airtight container in the refrigerator. When you’re ready to assemble the cookies, use the filling cold or allow it to come closer to room temperature.
8. Can apple pie cookies be frozen?
Yes. Once baked and completely cooled, the cookies can be placed in a freezer-safe container with parchment paper between the layers. Freeze them for up to about 2–3 months for the best quality.
9. Can I serve these cookies warm?
Absolutely. These cookies are especially delicious slightly warm, when the apple filling is soft and fragrant. Just allow freshly baked cookies to cool for several minutes first because the fruit filling can be extremely hot.
10. Why is my apple filling too runny?
The apples may have released more liquid than expected or may simply need additional cooking time. Continue cooking the filling uncovered over low heat, stirring frequently, until excess moisture evaporates and the mixture becomes thick enough to stay inside the cookies.
Conclusion
Homemade Apple Pie Cookies are a fun way to enjoy the familiar combination of buttery pastry, tender apples, brown sugar, and cinnamon in a convenient individual dessert. Their golden crust and chunky apple center make them especially satisfying when served slightly warm.
Whether you’re preparing them for fall gatherings, holiday baking, a dessert table, or simply an afternoon treat, these cookies deliver classic apple pie flavor without requiring you to slice and serve an entire pie. Make the dough ahead when needed, prepare the filling while it chills, and you’ll have a batch of cozy, cinnamon-scented apple treats ready to share.
Homemade Apple Pie Cookies Recipe
These homemade apple pie cookies feature a soft, buttery cookie crust filled with warmly spiced, tender apples and finished with cinnamon sugar.
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1 large egg, room temperature
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1 pinch salt
- 2 apples, cored, peeled and diced small
- 1 1/2 tablespoons butter
- 2 tablespoons brown sugar, packed
- 1/2 – 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- Milk, for brushing
Instructions
- To make the cookie dough by hand, whisk together the flour, baking powder, sugar and salt in a medium bowl. Make a well in the center and add the butter, egg and vanilla. Mix with a fork until almost combined, then transfer to a lightly floured surface and gently knead just until the dough is soft and combined. Do not over-knead. Wrap in plastic and refrigerate for at least 30 minutes or up to 3 days.
- Alternatively, make the dough in a food processor or mixer. Combine the butter and sugar, then add the egg and vanilla and mix until smooth. Add the flour, baking powder and salt and pulse or beat a few times until almost combined. Transfer to a lightly floured surface and gently knead until soft and combined. Wrap in plastic or parchment paper and refrigerate for at least 30 minutes.
- While the dough chills, prepare the apple filling. Add the diced apples, 1 1/2 tablespoons butter, brown sugar and 1/2 – 1 teaspoon cinnamon to a medium pot. Stir and cook over low to medium heat for 5 minutes. Cover and cook for another 5 minutes, stirring occasionally to prevent burning.
- Gently mash the apples with a fork while keeping them slightly chunky. If the apples are not tender or the filling has not thickened, continue cooking uncovered over low heat for up to 5 more minutes. Remove from the heat and cool completely.
- Preheat the oven to 350°F (180°C). Line one or two cookie sheets with parchment paper.
- Combine the 2 tablespoons granulated sugar and ½ teaspoon ground cinnamon in a small bowl to make the cinnamon sugar.
- Roll the chilled dough on a floured surface to approximately 1/8 inch (2 mm) thick. Using a 2 1/4 inch (6 cm) round cookie cutter, cut approximately 28 circles.
- Place half of the dough circles on the prepared cookie sheet. Spoon a heaping teaspoon of cooled apple filling onto each circle and gently spread it without reaching the edges.
- Cover each filled circle with another dough circle. Lightly moisten the edges with water and seal them with a fork.
- Brush the tops lightly with milk and sprinkle with cinnamon sugar. Bake for approximately 15 minutes or until golden.
- Cool the cookies on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Do not over-knead the cookie dough; knead only until it becomes soft and combined.
- The dough can be refrigerated for up to 3 days before baking.
- If the apple filling becomes too thick, stir in 1-2 tablespoons of maple syrup to thin it.
- Keep the apple filling slightly chunky rather than mashing it completely smooth.
- Lightly wetting the dough edges before sealing helps prevent the cookies from opening during baking.
Nutrition
- Serving Size: 1 serving
- Calories: 175 kcal
- Sugar: 13 g
- Sodium: 65 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 32 mg
