Apple Pie Cookies
Hello, fellow bakers! Get ready to fill your kitchen with the warm, cozy aromas of fall with these Apple Pie Cookies, a perfect blend of two classic treats. These cookies capture the nostalgic flavors of a homemade apple pie in a delightful handheld form.
Each cookie features a tender, spiced dough base, filled with a caramelized apple center infused with cinnamon, nutmeg, and a hint of brown sugar for that rich, comforting sweetness. Topped with a delicate cream cheese glaze, every bite brings the perfect balance of soft, chewy texture and spiced apple goodness.
Best Apple Pie Cookies Recipe
These Apple Pie Cookies are ideal for any fall gathering, whether you’re hosting a holiday party, sharing a treat with friends, or enjoying a cozy afternoon snack with a warm drink. Not only are they delicious, but their beautiful presentation makes them a showstopper on any dessert table.
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In this post, I’ll guide you step-by-step through making these autumn-inspired cookies, from preparing the spiced apple filling to baking and adding the finishing touch with a creamy glaze. I’ll also share some of my favorite tips and tricks to ensure your cookies turn out perfectly every time, so even beginners can impress with these flavorful treats!
The full ingredient list and detailed instructions are available at the bottom of this post, so keep reading to discover how to make these irresistible Apple Pie Cookies. Let’s get baking and bring a bit of fall magic into your kitchen!
Apple Pie Filling
Let’s make the homemade apple pie filling! In a medium saucepan, combine finely chopped apples, water, lemon juice, brown sugar, cinnamon, and nutmeg. Cook over medium heat for about 10 minutes, stirring frequently with a rubber spatula, and adding water as needed to prevent sticking. Mix cornstarch with 1 tablespoon water in a small bowl until dissolved, then add to the apple mixture, stirring until thickened (about 1-2 minutes). Remove from heat, cover with plastic wrap, and let cool completely before refrigerating until ready to use.
Spiced Cookie Dough
The Spiced Cookie Dough is super simple to make.
In the bowl of a stand mixer or in a large mixing bowl using a hand mixer, beat the unsalted butter until creamy, about 1 minute. Add the granulated sugar and brown sugar, mixing until fluffy, about 2 minutes. Incorporate the egg yolks and vanilla extract, mixing until combined.
Add the all-purpose flour, salt, cinnamon, and nutmeg, mixing on low until incorporated.
Mix the granulated sugar and cinnamon together.
Scoop the dough into balls, roll in the mixture of granulated sugar and cinnamon, and place on a lined baking sheet.
Create an indentation with your thumb or a spoon on top of each cookie ball so you will have a place to add the apple pie filling. Then chill in the fridge or freezer for 15 minutes.
Preheat your oven to 350°F (175°C).
Once chilled, fill each cookie dough ball with the prepared apple pie filling. Place the cookies about 2 inches apart from each other.
Bake for about 10-12 minutes, until the cookies are slightly browned on the edges. Let cool on the baking sheet then transfer to a wire rack before serving.
Cream Cheese Glaze
The cookies will go perfect without the glaze, on their own. However, the glaze will add a tangy and creamy touch that really takes the cookies to the next level.
To make the glaze, beat together cream cheese, unsalted butter, powdered sugar, and cinnamon. Add the milk and mix until smooth. Instead of milk you can also add apple cider or apple juice if desired.
Adjust the consistency as needed by adding more powdered sugar if the glaze is too thin, or more milk/apple cider if the glaze is too thick.
Then place the glaze in a piping bag and drizzle over cooled cookies. Instead of a piping bag you can also just use a spoon and drizzle the glaze over them.
Prep Ahead and Storage
Fridge: You can make the cookie dough ahead and store it in the fridge for up to 3 days. Wrap it tightly in plastic wrap and place it in an airtight container.
Freezer: To freeze these cookies, form the cookie dough balls as instructed and roll them in the cinnamon sugar mixture. Place the rolled dough balls on a baking sheet, make the indentation with the teaspoon, and freeze until solid (about 2 hours). You can freeze the cookies already filled with the apple pie filling, or unfilled, and then fill them later right before baking. Once frozen, transfer them to a freezer-safe bag or container. The cookies can be frozen for up to 3 months.
Baking: When you’re ready to bake, bake them directly from the freezer, just add an extra 2 minutes to the baking time.
Once the cookies are baked, they will last for three days in an airtight container.
Tips & Tricks
- Use Firm Apples: Choose apples that hold their shape, like Granny Smith Apples or Honey crisps, for the best texture.
- Chop the apples finely: The apples should be finely chopped, so they fit nicely in the cookie.
- Cool Before Glazing: Allow cookies to cool completely before glazing to ensure the glaze sets properly.
- Cookie Dough Texture: Make sure not to over-mix the cookie dough after adding the flour to prevent tough cookies. Mix just until combined for a tender, melt-in-your-mouth texture.
- Chill the Dough: Chilling the cookie dough before baking helps the cookies hold their shape and prevents them from spreading too much in the oven.
- Even Baking: For even baking, rotate the baking sheet halfway through the baking time. This ensures all cookies are exposed to the same amount of heat.
Variations
- Add Nuts: Incorporate chopped walnuts or pecans into the apple filling for extra crunch.
- Add Different Spices: For an extra flavor boost, add a pinch of nutmeg, ground cloves, or cardamom to the glaze for a spiced twist.
- Caramel Drizzle: Drizzle warm caramel sauce over the cookies just before serving for an indulgent touch.
- Dulce de Leche: Or instead of caramel, consider drizzling delicious dulce de leche over the cookies.
- Different Fruits: Try using different fruits in place of apples, such as pears or peaches, to create unique flavor combinations.
- Savory Twist: Add a pinch of cayenne pepper to the apple filling for a sweet-and-spicy version, or mix in crumbled bacon for a savory twist.
- Serve with Ice Cream: These cookies pair beautifully with a scoop of vanilla ice cream!
If you like this recipe, you’ll love these other apple recipes!
- Apple Crumble Bars
- Apple Crumb Cake
- Caramel Apple Cheesecake
- Apple Crumble Cheesecake
- Apple Upside Down Cake
- Apple Blondies
I can’t wait to hear how your Apple Pie Cookies turn out! Don’t forget to share your creations with me on Instagram or Facebook! Leave a comment below, I love hearing from you!
Apple Pie Cookie
Ingredients
Apple Pie Filling
- 2 cups finely chopped apples 230 grams, 2 to 3 medium apples
- 4 tbsp water
- 1 tbsp lemon juice
- 1/3 cup brown sugar 73 grams
- 1 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/2 tbsp cornstarch
- 1 tbsp water
Spiced Cookie Dough
- 1 cup unsalted butter soft 226 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup brown sugar 55 grams
- 2 yolks
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour 297 grams
- 1/4 teaspoon salt
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
For Rolling Cookies
- 1/2 cup granulated sugar 100 grams
- 1/2 tsp cinnamon powder
Cream Cheese Glaze
- 2 tbsp cream cheese room temperature (28 grams)
- 1/2 tbsp unsalted butter room temperature (7 grams)
- 3 tbsp powdered sugar 21 grams
- 1/4 tsp cinnamon powder
- 1-2 tbsp milk or apple cider
Instructions
Apple Pie Filling
- Place the peeled and chopped apples, water, lemon juice, brown sugar, cinnamon, and nutmeg in a small saucepan.
- Cook the apples over medium heat for about 10 minutes, stirring frequently. If the apples start sticking or drying out, add one tablespoon of water at a time to the pan.
- Mix 1/2 tbsp of cornstarch with 1 tbsp of water until dissolved.
- Add the dissolved cornstarch to the pan with the apples, and immediately begin stirring.
- Cook for 1 to 2 minutes, stirring non-stop, until the apple filling becomes thick.
- Remove to a bowl, cover with plastic wrap directly on the surface of the apples. Let it cool down then place it in the fridge until ready to use. The apple filling can be made up to 2 days in advance.
Spiced Cookie Dough
- Place the butter in the bowl of a stand mixer, or a large mixing bowl.
- Beat for 1 minute with the paddle attachment or a hand mixer.
- Add the granulated sugar, and the brown sugar, and beat for another 2 minutes, until creamy and fluffy.
- Add the yolks, one at a time, mixing until incorporated before adding the next one.
- Add vanilla and mix.
- Add the flour, salt, cinnamon, and nutmeg to the bowl. Mix on low until incorporated.
- Use a cookie scoop to form balls with the cookie dough.
- Roll the cookie ball between your hands to smooth it out.
- Mix the granulated sugar and cinnamon for rolling the cookies in a shallow bowl.
- Dredge the dough ball in the sugar/cinnamon mixture.
- Place each cookie dough on a baking sheet lined with parchment paper or silicone mat.
- Use the back of a 1/2 teaspoon to create an indentation on top of each cookie ball, depending on how big you scooped your balls, you might want to use a 1/4 teaspoon, if your cookie balls are smaller.
- Place cookie tray in the fridge or freezer for 15 minutes.
- Meanwhile, preheat the oven to 350 Fahrenheit.
- Scoop some Apple Pie Filling in each cookie dough ball.
- Bake for about 10 to 12 minutes, until the cookies are slightly browned on the edges.
- Let the cookies cool down before serving.
Cream Cheese Glaze
- To make the glaze, beat the cream cheese, butter, powdered sugar, cinnamon powder using a hand mixer. You can also use a whisk as long as you can vigorously whisk the mixture.
- Add the milk, or apple cider, and mix to combine.
- Add more liquid as needed to thin out the glaze. Or more powdered sugar in case it becomes too runny.
- Place the glaze in a piping bag, or use a spoon to drizzle it over the cookies.
Notes
- Fridge: You can make the cookie dough ahead and store it in the fridge for up to 3 days. Wrap it tightly in plastic wrap and place it in an airtight container.
- Freezer: To freeze these cookies, form the cookie dough balls as instructed and roll them in the cinnamon sugar mixture. Place the rolled dough balls on a baking sheet, make the indentation with the teaspoon, and freeze until solid (about 2 hours). You can freeze the cookies already filled with the apple pie filling, or unfilled, and then fill them later right before baking. Once frozen, transfer them to a freezer-safe bag or container.
- The cookies can be frozen for up to 3 months. When you’re ready to bake, bake them directly from the freezer, just add an extra 2 minutes to the baking time.
