Description

Apple Pie Cookies are a cozy twist on the classic fall dessert, combining the warmth of spiced apples with the soft, chewy goodness of thumbprint cookies. With a gooey apple filling, cinnamon sugar coating, and buttery cookie base, these handheld treats taste just like mini apple pies. Perfect for fall baking, holiday cookie trays, or anytime you want a comforting apple dessert without the fuss of making pie

Ingredients

Scale

Apple Filling:

1/4 cup (60 g) unsalted butter
1½ cups (160 g) Granny Smith apples, peeled, cored, diced (about 1–2 medium)
1/2 cup (100 g) packed brown sugar (light or dark)
2 teaspoons ground cinnamon
1 tablespoon (8 g) cornstarch
1 tablespoon (15 ml) water

Cookie Dough:

2½ cups (300 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (225 g) unsalted butter, softened
1/2 cup (100 g) packed brown sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract

Cinnamon Sugar Coating:

1/4 cup (50 g) granulated sugar
1 teaspoon ground cinnamon

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Instructions

Make the apple filling: In a skillet, melt butter and cook diced apples with brown sugar and cinnamon until softened (about 5 minutes).
Mix cornstarch with water and stir into apples. Cook 1–2 minutes more until thickened. Set aside to cool completely.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Prepare the dough: Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Beat in egg, egg yolk, and vanilla. Mix in dry ingredients gradually.
Mix cinnamon and sugar for coating. Scoop dough (about 3 tablespoons each), roll in cinnamon sugar, and place 2 inches apart on baking sheets.
Press an indent in the center of each dough ball with your thumb or a spoon. Spoon in 1 teaspoon of cooled apple filling.
Bake for 10–12 minutes until edges are golden and centers bubbling. Cool 5 minutes before transferring to a wire rack.
Optional: Drizzle with caramel sauce for extra indulgence.

Notes

Always cool the filling before adding to cookies.

Chill dough for 15–30 minutes if your kitchen is warm.

Use tart apples like Granny Smith for the best flavor balance.

Store in an airtight container at room temp for 3 days, or freeze baked cookies up to 2 months.

Prep Time: 25 minutes (includes cooling the filling)
Cook Time: 12 minutes
Category: Dessert / Cookies
Method: Baking
Cuisine: American