Apple Pie Cookies
Apple Pie Cookies are little bites of fall wrapped up in a crumbly, buttery cookie. They have that sweet and spicy apple filling you’d expect from a classic apple pie,…
Tip: save now, cook later.Apple Pie Cookies are little bites of fall wrapped up in a crumbly, buttery cookie. They have that sweet and spicy apple filling you’d expect from a classic apple pie, nestled inside soft cookies that are just the right balance of tender and chewy.
I love making these cookies when I want something that reminds me of grandma’s apple pie but in a smaller, hand-held treat. They’re perfect for when you’re baking with kids or need a sweet snack without the fuss of slicing and serving a whole pie. Plus, the smell of cinnamon and apples baking fills the kitchen with that cozy, homey feeling I always look forward to this time of year.
My favorite way to enjoy these is with a warm cup of tea or a glass of cold milk, and they’re great to bring along to any gathering because everyone keeps asking for more. If you want to switch things up, try adding a sprinkle of chopped nuts on top or a drizzle of caramel to make them extra special!
Key Ingredients & Substitutions
Apples: I like using Granny Smith or Honeycrisp for their tartness and firm texture. If you only have softer apples like Fuji, use them but keep an eye on cooking time since they soften faster.
Butter: Unsalted butter helps control saltiness. If you prefer, you can swap for margarine or coconut oil, but the flavor and texture might be a bit different.
Spices: Cinnamon and nutmeg give that classic apple pie flavor. You can add a pinch of ground cloves or ginger for a warm twist.
Caramel sauce (optional): If you don’t have caramel, try drizzling honey or maple syrup instead. They add sweetness and complement the apple well.
How Do You Keep the Apples From Making the Cookies Soggy?
The key is to toss the diced apples with cornstarch and lemon juice before baking. The cornstarch helps absorb apple juices, so the cookie stays tender but not mushy.
- Cut apples small so they cook quickly and distribute evenly.
- Use lemon juice to keep the apples from browning and add brightness.
- Don’t overload the cookie indentation with too much filling; a spoonful is plenty.
This balance lets the apples stay soft but prevents soggy dough, creating that perfect apple pie cookie texture.
Equipment You’ll Need
- Baking sheets – You’ll bake the cookies evenly without sticking; I use ones with a rim to catch any drips.
- Parchment paper – Makes cleanup easy and stops cookies from sticking to the pan.
- Mixing bowls – One for dry ingredients and one for wet; it helps keep the step organized.
- Hand mixer or stand mixer – Speeds up creaming butter and sugar until fluffy.
- Spoon or small cookie scoop – Perfect for portioning dough and filling without mess.
- Measuring cups and spoons – To get your ingredient amounts just right for consistent cookies.
Flavor Variations & Add-Ins
- Swap apples for pears for a softer, sweeter filling that still pairs well with cinnamon.
- Add chopped walnuts or pecans inside or on top for crunch and a nutty flavor.
- Mix in raisins or dried cranberries into the apple filling for a bit of chew and tartness.
- Try adding a pinch of ground ginger or allspice to the apple mixture for a spicier twist.
How to Make Apple Pie Cookies?
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Apple Pie Filling:
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced small
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon cornstarch
For the Caramel Drizzle (optional):
- 1/2 cup caramel sauce (store-bought or homemade)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake, plus a little cooling time. In total, plan for around 40 minutes from start to finish, perfect for a quick bake with delicious results.
Step-by-Step Instructions:
1. Prepare the Apple Filling:
In a medium bowl, mix the diced apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch. Stir well to coat all the apples evenly. Set this aside so the flavors blend and the mixture thickens slightly.
2. Make the Cookie Dough:
Whisk together the flour, baking soda, and salt in a medium bowl. In a large bowl, beat the softened butter with the granulated and brown sugars until fluffy, about 3 minutes. Add in the egg and vanilla extract and beat until combined. Slowly add the dry ingredients and mix just until blended.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop about 2 tablespoons of cookie dough and shape it into a small disk. Use your thumb or the back of a spoon to make a shallow indentation in the center. Spoon some apple filling into the indentation, leaving most of the apples visible. Fold the cookie edges slightly around the filling if you like. Space your cookies about 2 inches apart on the baking sheets.
4. Bake the Cookies:
Bake for 12-15 minutes until the cookie edges turn golden and the apples look tender. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Add the Caramel Drizzle (Optional):
Once cooled, drizzle caramel sauce over the tops of the cookies in a zigzag pattern for a sweet finishing touch that enhances the apple pie flavor.
6. Serve and Enjoy:
Serve these warm or at room temperature. They’re lovely with a glass of milk or a cup of tea. Enjoy your delicious apple pie cookies!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but be sure to thaw and drain any excess liquid before mixing with the other filling ingredients to prevent soggy cookies.
How Should I Store Leftover Apple Pie Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Warm them slightly before serving for the best taste.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough and apple filling separately and refrigerate both for up to 24 hours. Assemble and bake just before serving for the freshest cookies.
What Can I Substitute for Caramel Drizzle?
If you don’t have caramel sauce, try drizzling honey, maple syrup, or even a dusting of powdered sugar for a simple, sweet finish.