I love quick recipes that capture real apple-pie flavor in a single bite, and these Apple Pie Cookies do just that. They’re tender, cinnamon-scented cookies filled with a warm apple filling — easy enough for weeknights and special enough for holiday cookie swaps. I’ve made dozens of batches and will share the small technique changes that give consistent results.
Why Make This Recipe
- Bite-sized apple pie flavor without rolling a full pie crust makes these perfect for busy bakers and kids.
- They travel and plate well, so they’re great for potlucks and lunchboxes.
- Lower portion size helps with moderation while still feeling indulgent.
- You can make the apple filling ahead and assemble later to save time. I personally love these because the short bake time keeps the cookies soft and the filling bright.
- If you like other apple desserts, try pairing the flavors with apple pie cupcakes for a themed dessert table.
Recipe Overview
- Prep time: 25 minutes (plus 30 minutes chilling for dough)
- Cook time: 12–15 minutes per batch at 350°F (175°C)
- Total time: about 1 hour (includes chilling and quick filling cook)
- Servings: 24 cookies
- Difficulty: Easy–Medium
- Method: Make a buttery cookie dough, prepare a thick apple-cinnamon filling on the stove, shape dough into rounds, fill or sandwich, then bake until golden.
My Experience Making This Recipe
I tested this recipe with both store-bought pie crust and a homemade butter cookie dough, and the butter cookie gave better texture and flavor control. The biggest discovery was chilling the dough for at least 30 minutes — it prevents spreading and keeps the filling-pocket intact. Adjusting apple cook time to reduce excess liquid was key for avoiding soggy cookies.
How to Make Apple Pie Cookies
Start by making a simple apple filling: peel and dice 2 medium apples (about 2 cups), cook with 2 tbsp butter, 3 tbsp brown sugar, 1 tsp cinnamon, 1 tsp lemon juice, and 1 tbsp cornstarch dissolved in 2 tbsp water. Cook over medium heat 4–6 minutes until thick, then cool. For the dough, cream 8 tbsp (1 stick) unsalted butter with 1/2 cup granulated sugar and 1/4 cup brown sugar, beat in 1 egg and 1 tsp vanilla, then mix in 2 cups all-purpose flour and 1/2 tsp salt until just combined. Chill 30 minutes, shape 24 two-inch rounds, make a shallow well in each, add 1/2 tsp filling, or sandwich two rounds together with filling. Bake at 350°F (175°C) for 12–15 minutes on a parchment-lined sheet until edges are light golden.
Expert Tips for Success
- Use tart apples (Granny Smith or Honeycrisp) for filling so the flavor stays bright after cooking.
- Cook the filling until it’s noticeably thick (no visible excess liquid) so cookies don’t get soggy when baked.
- Chill the dough at least 30 minutes; a cold dough spreads less and gives a thicker cookie. A 15-minute chill in the freezer works in a pinch.
- Use a small cookie scoop (1-inch) or a 2-inch round cutter to get uniform cookies that bake evenly. For inspiration on other apple-dessert formats, check seasonal takes like apple pie enchiladas to play with fillings.
- Bake on the middle rack and rotate the sheet halfway through for even color; cool on a rack to avoid steam-softening.
How to Serve Apple Pie Cookies
- Serve warm with a scoop of vanilla ice cream or a drizzle of simple caramel for an indulgent dessert.
- Pack them in a lunchbox with a small napkin — they hold up well and make a great after-school treat.
- For holiday platters, sprinkle with powdered sugar and arrange on a tiered tray for visual appeal. See how these flavors pair with savory-sweet combos like apple pie enchiladas bake when planning a full spread.
- Offer a warm spiced cider or cold brew coffee alongside for contrast.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days; place parchment between layers to prevent sticking. For longer storage, freeze on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. To reheat, thaw in the fridge (if frozen) and warm in a 300°F (150°C) oven for 6–8 minutes or microwave one cookie for 10–12 seconds — the oven will help revive crisp edges while keeping the filling warm.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and chill dough longer; xanthan gum in the blend helps structure.
- Dairy-free: Use 1/2 cup coconut oil solid or vegan butter in place of butter and choose dairy-free substitutes for any glazing.
- Mini tarts: Press dough into mini muffin tins, prebake shells 6–8 minutes, then spoon cooled apple filling and bake 4 more minutes.
- Add-ins: Stir 1/4 cup chopped toasted pecans or raisins into the filling for texture and seasonal flavor; for a bourbon touch, add 1 tsp bourbon to the filling while cooking. For creative crossovers, test flavors inspired by apple pie enchiladas to make savory-sweet versions.
Nutritional Highlights
- Apples provide fiber and vitamin C; using less sugar in the filling lowers overall added sugars.
- Portion control (one small cookie) keeps calories moderate while delivering big flavor.
- Allergen info: contains wheat, eggs, and dairy (can be adapted for GF and dairy-free as noted). Consider nut-free substitutions if serving to children with allergies.
Troubleshooting Common Issues
- Soggy centers: This usually means the filling was too wet; cook the filling longer to thicken and cool it completely before adding to dough.
- Cookies spread too much: The dough was too warm or not chilled enough; refrigerate for 30–60 minutes and use a cooler baking sheet.
- Filling leaks during bake: Use less filling (about 1/2 tsp per pocket) and make a shallower well, or sandwich two small rounds with filling sealed around the edges.
Frequently Asked Questions
Q: Can I use canned apple pie filling?
A: Yes, canned filling saves time, but drain any excess syrup and simmer briefly with 1 tsp cornstarch to thicken before using. Cooling the filling first prevents soggy dough and leaking.
Q: Can I make the dough or filling ahead of time?
A: Absolutely. Dough can be chilled up to 48 hours or frozen for a month. The apple filling keeps in the refrigerator for 4–5 days — cool it completely before storing in an airtight container.
Q: How do I get uniformly shaped cookies?
A: Use a small cookie scoop or roll dough between two pieces of parchment and use a 2-inch round cutter; chilling helps keep the shape while baking. Rotate the baking sheet mid-bake for even browning.
Q: Can these be made vegan?
A: Yes—replace butter with a solid plant-based shortening or coconut oil in equal measure, use a flax or chia egg (1 tbsp ground seed + 3 tbsp water per egg), and confirm sugar is vegan if necessary. Adjust chill time for texture that resembles butter-based dough.
Apple Pie Cookies
- Total Time: 70 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Tender cookies filled with a warm apple-cinnamon filling, capturing all the flavors of traditional apple pie in a bite-sized form.
Ingredients
- 2 medium apples, peeled and diced (about 2 cups)
- 2 tbsp butter
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp lemon juice
- 1 tbsp cornstarch dissolved in 2 tbsp water
- 8 tbsp (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
Instructions
- Make the apple filling: Cook diced apples with butter, brown sugar, cinnamon, lemon juice, and cornstarch mixture over medium heat for 4-6 minutes until thick. Let cool.
- Cream softened butter, granulated sugar, and brown sugar together.
- Beat in the egg and vanilla, then mix in flour and salt until just combined.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the dough into 24 two-inch rounds and make a shallow well in each.
- Fill each well with 1/2 tsp of the apple filling, or sandwich two rounds together with filling in between.
- Bake for 12-15 minutes until edges are light golden.
- Cool on a rack before serving.
Notes
For best results, use tart apples and ensure the filling is thick to prevent sogginess. Chilling the dough is crucial for maintaining shape.
- Prep Time: 55 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg