These apple pie cookies are the best fall cookie - a tender cookie with a quick homemade apple pie topping. Fun, great flavour and texture!
I would adapt my Pecan Pie Cookies to make an apple pie cookie recipe.
It wasn’t that long after photographing my Homemade Apple Turnovers Recipe - with a host of other apple recipes - so I’m sure that influenced the dream.
It definitely influenced the design of the homemade apple pie filling I used in the cookies!
These may just be the easiest way to enjoy the flavor of apple pie, without the fuss of fashioning pie dough into lattice tops.
A tender brown sugar cookie dough takes the place of a more traditional apple pie crust.
That dough is rolled into balls and formed into thumbprint cookies, rather than being a crust rolled out to form hand pies - or mini pies.
From there, the thumbprint cookie base is topped with homemade sweet apple pie filling - and that apple filling takes only a few minutes of work to make!
Toss them in the oven, and you’re soon rewarded with a mini apple pies ... in cookie form!
These were INHALED, and met with rave reviews. Let me show you how to make them!
Gluten Free? Low carb?
Good news - I've also got a fantastic gluten free version of this recipe, over on Beyond Flour: Gluten Free Apple Pie Cookies.
I also have a low cab version (which is also gluten free) - my Keto Apple Pie Cookies!
This recipe uses super simple ingredients that should be easy to find in most grocery stores - or are already in your pantry!
A few notes:
When it comes to what kind of apples you should use for this recipe, there are a TON of options.
IMHO, Mutsu are the absolute best apples ever - but I also realize that we’re pretty spoiled, living where we do.
In general, I recommend using tart or sweet-tart apples, as they’ll be coated in sugar... but sometimes I’ll use sweet. It’s all good.
Look for something that won’t break down into mush when cooked - if you’d use it in a pie, it’ll be good in this recipe.
Granny Smith apples are another great choice, as are honey crisp apples and pink lady apples.
Brown sugar is used both in the dough and the filling.
Rounding out this recipe, you’ll need:
... I just don’t have anything else to add about these ingredients!
How to Make Apple Pie Cookies
The full recipe is in the recipe card at the end of this post, this is a pictorial walk through with additional tips and info.
Make the Apple Pie Filling
Peel and finely dice the apples. I like small pieces, about ¼" cubes (roughly).
In a medium saucepan, melt the butter over medium heat.
Add the chopped apple to the pot, cook until it starts releasing a little bit of juice, about 4-5 minutes.
As the apples are cooking, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl.
Add dry mixture to the apples, toss to coat.
Simmer for a 5-10 more minutes, until the juice cooks off and starts to form a thick glaze.
Remove from heat, stir in vanilla, and allow to cool to room temperature.
Make the Cookie Dough
Pre heat oven to 350 degrees. Line 2 large cookie sheets with parchment paper.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
Add dry ingredients mixture to the large bowl of wet ingredients, continue beating until mixture is uniform, with everything incorporated.
Note: At this point, you can wrap the dough in plastic wrap and chill it for later use, if you like.
Form and Bake the Cookies
Roll cookie dough balls that are about 1.25″ in diameter, and place them 12 on each baking sheet – leave about 2″ between the cookies.
For best results, try to get all of the balls about the same size.
Gently use thumb to press down in the middle of each cookie, making an indentation as the center of each cookie. Roll thumb slightly to stretch the indentation out a little.
Fill each indentation with about 1 teaspoon of apple mixture.
Bake cookies for 12-14 minutes, until lightly golden brown.
Cookies can be cooled to room temperature and transferred to an airtight container for storage.
Will keep for a couple days at room temperature, or probably 5 or so in the fridge - IF they last that long!
More Cookie Recipes!
This recipe is great in its own, but also shines as part of a larger cookie spread. Looking for more ideas? I've got you...
Black Forest Cookies
Boozy Chocolate Haystack Cookies
Chewy Chocolate Mint Chip Cookies
Chewy Chocolate White Chip Cookies
Decorated Classic Sugar Cookies
Easy Pistachio Macarons
Holiday Cookies - Noelles
Hoppy Citrus Macarons
Malted Milk Meringue Cookies
Oatmeal Raisin Cookies
Pecan Pie Cookies
Peppermint Swirl Meringues
Sweet Ecstasy Cookies
Tropical Fruit & Rum Cookies
Looking for my gluten-free cookie recipes? They're now over on my new gluten-free blog, Beyond Flour!
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Soft Apple Pie Cookies Recipe
- 2 Large apple
- 1 tablespoon Unsalted butter
- ½ Cup Light Brown Sugar Firmly packed
- 1 teaspoon Cornstarch
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg
- Pinch Salt
- 1 teaspoon Vanilla Extract
- ¾ Cup Butter Room temperature
- 1 Cup Light Brown Sugar Firmly packed
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- Peel and finely dice the apples. I like small pieces, about ¼" cubes (roughly).
- In a medium pot, melt the butter over medium heat.
- Add the chopped apple to the pot, cook until it starts releasing the juice, about 4-5 minutes.
- As the apples are cooking, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl.
- Add dry mixture to the apples, toss to coat.
- Simmer for a 5-10 more minutes, until the juice cooks off and starts to form a thick glaze.
- Remove from heat, stir in vanilla, and allow to cool to room temperature.
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Cream butter and sugar until light and fluffy. Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
- Add flour, baking powder, and salt, continue beating until mixture is uniform, with everything incorporated.
- Roll cookie dough into balls that are about 1.25″ in diameter, and place them on cookie sheets – leave about 2″ between the cookies.
- Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little.
- Fill each indentation with about 1 teaspoon of apple pie filling
- Bake for 12-14 minutes, until lightly browned.
- Allow to cool on sheets for 5 minutes or so, before gently transferring to a rack to fully cool.