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Apple Pie Cookies

These easy Apple Pie Cookies combine buttery homemade cookie dough with a warm cinnamon-spiced apple filling for a delicious handheld dessert. Each cookie is packed with tender apples, brown sugar, and cozy spices, making them perfect for fall baking, holidays, afternoon treats, or whenever you want the flavors of apple pie in cookie form.
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Prep Time 30 minutes
Cook Time 18 minutes
Chill Time: 30 minutes
Total Time 1 hour 18 minutes
Servings: 16 cookies
Ingredients Method Notes

Ingredients
  

  • Apple Filling
  • 2 medium apples peeled, cored, and finely diced
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • Cookie Dough
  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Optional Glaze
  • ½ cup powdered sugar
  • 1 –2 tablespoons milk
  • Pinch of cinnamon

Method
 

  1. Peel, core, and finely dice the apples.
  2. Melt the butter in a skillet over medium heat.
  3. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften.
  4. Mix cornstarch and water in a small bowl. Add to the apples and stir until the filling thickens.
  5. Remove from heat and allow the apple filling to cool completely.
  6. In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy.
  7. Add the egg and vanilla extract and mix until combined.
  8. In a separate bowl, whisk flour, baking powder, cinnamon, and salt.
  9. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms.
  10. Cover the dough and refrigerate for 30 minutes.
  11. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  12. Divide the chilled dough into approximately 16 portions.
  13. Flatten each portion into a small circle.
  14. Place a small spoonful of cooled apple filling in the center.
  15. Fold the dough around the filling and carefully seal the edges.
  16. Place the cookies on the prepared baking sheet, leaving space between them.
  17. Bake for 15–18 minutes, or until the edges are lightly golden.
  18. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack.
  19. For the optional glaze, whisk powdered sugar, milk, and cinnamon together.
  20. Drizzle the glaze over completely cooled cookies and serve.

Notes

Granny Smith, Honeycrisp, Fuji, or Pink Lady apples work well.
Dice the apples small so the filling cooks evenly and fits inside the cookies.
Allow the apple filling to cool completely before assembling.
Don't overfill the cookies, or the filling may leak during baking.
Seal the cookie dough carefully around the filling.
Chilling the dough makes it easier to handle and helps the cookies hold their shape.
Avoid overbaking; remove the cookies when the edges are lightly golden.
Add chopped pecans or walnuts to the apple filling for extra texture.
A caramel drizzle makes a delicious caramel-apple variation.
Skip the glaze for a simpler dessert.