Apple Pie Cookies Recipe

Why You’ll Love This Recipe

I love that these cookies come together much more quickly than a homemade apple pie but still capture that same comforting flavor. The brown sugar cookie base is tender and buttery, the apple filling is sweet and cinnamon-spiced, and the option to drizzle caramel on top makes them extra special. I also enjoy that they look beautiful and festive, making them perfect for sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the apple filling:
¼ cup (60g) unsalted butter
1 & ½ cups (160g) peeled, cored, and diced Granny Smith apples (about 1 to 2 medium apples)
½ cup (100g) packed brown sugar (light or dark)
2 teaspoons ground cinnamon
1 tablespoon cornstarch
1 tablespoon water

For the thumbprint cookie dough:
2 & ½ cups (300g) all-purpose flour (spoon and leveled)
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks / 225g) unsalted butter, softened
½ cup (100g) packed brown sugar (light or dark)
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract

For the cinnamon sugar:
¼ cup (50g) granulated sugar
1 teaspoon ground cinnamon

Directions

1. To make the apple filling, I cook butter, apples, brown sugar, and cinnamon in a skillet over medium heat until softened, about 5 minutes.

2. I stir in cornstarch dissolved in water, cooking until the mixture thickens, then set aside to cool completely.

3. For the dough, I whisk flour, baking powder, and salt in one bowl. In another, I cream butter and brown sugar until light, then beat in the egg, yolk, and vanilla. I fold in the dry ingredients until combined.

4. I preheat the oven to 350°F (175°C) and line baking sheets with parchment.

5. I mix granulated sugar and cinnamon in a shallow bowl. I scoop dough into 3-tablespoon balls, roll in cinnamon sugar, and place on the baking sheets.

6. I press an indent in each dough ball with my thumb or a teaspoon, then fill with cooled apple filling.

7. I bake for 10–12 minutes, until the edges are golden and the centers bubbling.

8. I cool the cookies for 5 minutes on the tray, then transfer them to a wire rack to finish cooling. I sometimes drizzle caramel sauce on top before serving.

Servings and Timing

This recipe makes about 18 cookies. It takes around 30 minutes of prep, 12 minutes of baking, and about 1 hour 50 minutes total including cooling time.

Variations

Sometimes I swap Granny Smith apples for Honeycrisp when I want a sweeter filling. I also like adding a pinch of nutmeg or allspice for extra warmth. For a decadent twist, I drizzle salted caramel or white chocolate over the finished cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To refresh them, I warm them slightly in the oven at 300°F for a few minutes. They can also be frozen for up to 2 months and thawed at room temperature before serving.

FAQs

Can I use store-bought apple pie filling?

Yes, but I prefer homemade for fresher flavor and texture.

Do I need to peel the apples?

Peeling gives a softer filling, but leaving the skin on works if I want extra texture.

Can I make the dough ahead of time?

Yes, I refrigerate it for up to 24 hours and bake when ready.

Why did my cookies spread too much?

The butter may have been too soft—chilling the dough before baking helps.

Can I use different apples?

Yes, Honeycrisp, Fuji, or Braeburn all work well, though Granny Smith adds the best tartness.

Do I have to roll the dough in cinnamon sugar?

No, but I love the added flavor and sparkle it gives.

Can I make these cookies smaller?

Yes, I scoop 1 ½ tablespoons of dough per cookie and reduce the baking time slightly.

Can I freeze these cookies?

Yes, I freeze baked cookies in layers separated by parchment for up to 2 months.

How do I keep the apple filling from leaking out?

I cool the filling completely before using and avoid overfilling the indent.

Can I add caramel directly to the filling?

Yes, stirring in a spoonful of caramel with the apples makes them extra gooey.

Conclusion

These apple pie cookies are one of my favorite ways to enjoy all the cozy flavors of apple pie in a smaller, simpler dessert. I love the combination of buttery cookies, warm cinnamon apples, and optional caramel drizzle. They’re festive, flavorful, and guaranteed to disappear quickly whenever I make them.