Apple Pie Cookies are little bites of warm apple goodness wrapped up in a soft, buttery cookie. They’re filled with tender pieces of apple and a sprinkle of cinnamon and sugar that give them that classic pie flavor we all love. These cookies are like a cozy fall dessert you can hold in your hand.
I love making these when I want the taste of apple pie but don’t want to fuss with a big pie crust. Plus, they’re fun to share with friends and family because they’re perfectly sized for snacking. One tip I’ve learned is to add a little extra cinnamon in the filling—it gives the cookies a nice spicy kick that makes them taste even more like homemade apple pie.
My favorite way to enjoy these cookies is fresh out of the oven, with a glass of cold milk or a warm cup of tea. They remind me of baking with my family during the holidays, filling the kitchen with sweet smells and making everyone smile. If you want a cozy dessert that’s quick and full of apple pie flavor, these cookies are a great choice.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level in the cookies. If you want a dairy-free option, try coconut oil, but keep in mind it might change the flavor slightly.
Apples: Granny Smith apples are tart and hold their shape well when cooked. If unavailable, Fuji or Honeycrisp work too, but softer apples cook faster and can get mushy.
Spices: Cinnamon is key for that apple pie flavor. Nutmeg adds warmth but can be left out if you don’t have it. For a fun twist, add a pinch of ground cloves or allspice.
Cornstarch: This thickens the apple filling. You can substitute it with arrowroot or tapioca starch in the same amount.
How Can I Keep the Apple Filling From Making the Cookies Soggy?
Prevent sogginess by cooking the filling fully before adding it to the cookies. This evaporates excess moisture and lets the starch thicken the mixture.
- Cook diced apples with sugar and spices until tender and most of the water evaporates.
- Mix in cornstarch dissolved in a little water to thicken the filling, then cook a minute more.
- Let the filling cool completely before placing it on the cookie dough; this stops the dough from soaking up moisture early.
These steps help keep the cookie edges crisp while the center stays soft and flavorful—like a mini apple pie in each bite!
Equipment You’ll Need
- Mixing bowls – make it easier to mix your dough and filling separately without a mess.
- Medium saucepan – for cooking the apple filling until it’s tender and thickened just right.
- Baking sheets – a flat surface to bake your cookies evenly and get those golden edges.
- Parchment paper – prevents cookies from sticking and helps with easy cleanup.
- Measuring cups and spoons – for accurate ingredient amounts to get perfect cookie texture.
- Small knife or spatula – to spread or shape the apple filling on the cookie dough.
Flavor Variations & Add-Ins
- Try adding chopped walnuts or pecans to the filling for a nice crunch and nutty taste.
- Swap cinnamon for pumpkin pie spice to give the cookies a warm fall flavor twist.
- Mix in raisins or dried cranberries with the apples for a chewy, fruity addition.
- Use cream cheese in the dough for a richer, slightly tangy cookie base.
Apple Pie Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
For the Apple Pie Filling:
- 2 cups peeled and finely diced apples (preferably Granny Smith)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
How Much Time Will You Need?
This recipe takes about 45 minutes total — 15 minutes to prepare the filling and dough, 30 minutes chilling time, and around 12-15 minutes to bake. A little patience for cooling before assembling will ensure the best results.
Step-by-Step Instructions:
1. Prepare the Apple Filling:
Start by mixing diced apples, sugar, cinnamon, nutmeg, lemon juice, and water in a saucepan. Cook over medium heat, stirring occasionally, until the apples soften (about 8-10 minutes). Stir in cornstarch dissolved in a bit of water to thicken, then cook for another 1-2 minutes. Let this filling cool completely while you prepare the dough.
2. Make the Cookie Dough:
In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract and mix well. In another bowl, whisk together the dry ingredients: flour, baking powder, salt, and cinnamon. Gradually add the dry mix into the wet ingredients and mix until just combined. Chill the dough in the fridge for 30 minutes to make it easier to handle.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop dough into small balls, about one tablespoon each, and flatten into 3-inch circles. Place a teaspoon of the cooled apple filling in the center. You can either leave the filling in the center or create a lattice pattern by lightly spreading some filling on top of the cookies.
4. Bake the Cookies:
Bake for 12-15 minutes, or until the cookie edges turn golden and the apple filling is bubbly. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Serve and Enjoy:
Serve your Apple Pie Cookies warm or at room temperature. For a sweet finishing touch, drizzle with a simple glaze made by mixing powdered sugar with a little milk. Enjoy these soft, cozy cookies full of apple pie flavor!
Can I Use Frozen Apples for the Filling?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before cooking the filling to avoid soggy cookies.
How Should I Store Leftover Apple Pie Cookies?
Store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the cookies for up to 2 months and thaw at room temperature before serving.
Can I Make the Dough or Filling Ahead of Time?
Absolutely! You can prepare the apple filling and chill it, as well as the cookie dough, up to 1 day ahead. Keep them refrigerated and assemble just before baking for best freshness.
What Can I Substitute for Cornstarch in the Filling?
You can use arrowroot powder or tapioca starch in the same amount to thicken the apple filling if you don’t have cornstarch on hand.
