Apple Pie Cookies Recipe
Nothing feels more like fall than a warm tray of homemade apple pie cookies, and this Apple Pie Cookies Recipe wraps all that cozy, nostalgic flavor into a tender, flaky little cookie you can eat with one hand.
These easy apple pie cookies taste like mini hand pies crossed with a soft sugar cookie, all filled with cinnamon‑spiced apples and finished with a buttery, golden crust. They’re a fun twist on classic apple pie, perfect when you don’t want to fuss with a big dessert, or when you’re feeding a crowd that loves finger foods. I make a batch every September when the first bag of local apples shows up in my kitchen—usually thanks to my husband, who still can’t resist the farm stand on the corner.
They’re also a bit lighter than a classic pie: thinner layers of dough, more fruit in each bite, and you can control the sweetness. Plus, because they bake quickly, the apples stay bright and juicy instead of turning mushy. Think of them as the happy middle ground between apple cinnamon cookies and tiny apple hand pies.
Why You’ll Love This Apple Pie Cookies Recipe
- All the flavor of apple pie in cookie form – These taste like a cozy fall apple dessert, but you don’t need a fork or a plate.
- Perfect for sharing – Mini apple pie cookies fit easily into lunch boxes, cookie trays, and holiday gift tins.
- Easy, no-fuss dough – We use a simple, buttery cookie dough that’s easier than a full pie crust but still gives you that flaky, tender bite.
- Great make-ahead dessert – The dough and the filling both keep well, so you can prep ahead for parties or Thanksgiving.
- Customizable sweetness – You can keep them gently sweet or go full dessert mode with a drizzle of glaze or caramel.
- Kid- and grandkid-approved – Little hands love shaping, sprinkling, and, let’s be honest, “taste testing” the apple pie filling cookies.
- Versatile for the seasons – Classic in fall, but just as welcome at a summer picnic or Christmas cookie swap.
- They smell amazing – Your whole house will smell like spiced apple cookies and cinnamon sugar while they bake.
Ingredients
These homemade apple pie cookies use pantry staples and fresh apples. Nothing fancy—just good, simple ingredients that love each other.
For the Cinnamon Apple Filling
- 2 cups finely diced apples (about 2 medium apples; Honeycrisp, Gala, or Fuji work well)
- 1 tablespoon lemon juice (fresh if you have it)
- 3 tablespoons granulated sugar (or light brown sugar for a deeper flavor)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional, but lovely)
- 1/8 teaspoon ground allspice (optional, for extra spiced apple cookie vibes)
- 1 teaspoon cornstarch (helps thicken the juices)
- 1 teaspoon vanilla extract
- Pinch of salt
Tips:
- Dice the apples very small—about pea-size—so they soften quickly and nestle into the cookies.
- Use firm, crisp apples; softer varieties can turn mushy and watery.
For the Cookie Dough
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
Tips:
- Soften butter until it gives easily when pressed but isn’t greasy or melting.
- If you’re sensitive to cinnamon, you can reduce the cinnamon in the dough and keep the main spice in the filling.
For Egg Wash & Topping
- 1 large egg
- 1 tablespoon milk or cream
- 2 tablespoons coarse sugar or granulated sugar, for sprinkling
- Extra cinnamon (about 1/4 teaspoon) for dusting
Optional Glaze (for a bakery-style finish)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Mix until smooth and drizzle over cooled cookies if you want a sweeter apple pie cookie dessert.
Directions
-
Make the apple filling.
In a small saucepan, stir together the diced apples, lemon juice, sugar, cinnamon, nutmeg, allspice, cornstarch, vanilla, and a pinch of salt. -
Cook until just tender.
Set the pan over medium heat and cook, stirring often, for 5–7 minutes, until the apples soften and the juices thicken and look glossy. You don’t want them mushy—think pie filling that still has a little bite. -
Cool the filling completely.
Transfer the mixture to a shallow bowl or plate and let it cool to room temperature. For quicker cooling, spread it out; warm filling will melt the butter in your dough and make the cookies spread too much. -
Cream the butter and sugars.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl once or twice. -
Add the egg and vanilla.
Beat in the egg and vanilla extract until fully combined. The mixture may look a bit creamy and loose—that’s perfect. -
Whisk the dry ingredients.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. This step helps the baking powder distribute evenly so your apple dessert cookies bake up with a nice, even texture. -
Combine wet and dry.
Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until no streaks of flour remain. The dough should be soft but not sticky. If it feels very sticky, you can add 1–2 tablespoons more flour. -
Chill the dough.
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (up to 24 hours). Chilled dough helps the cookies keep their shape and gives them that thick, almost flaky cookie texture that mimics little hand pies. -
Preheat the oven and prepare pans.
When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. -
Shape the cookie bases.
Scoop about 1 1/2 tablespoons of dough (a medium cookie scoop works well) and roll into balls. Place them on the baking sheets, spacing them about 2 inches apart. Gently flatten each ball into a thick disk with your fingers or the bottom of a glass. -
Create “wells” for the filling.
Use your thumb or the back of a teaspoon to press a shallow indentation in the center of each disk. You’re making a little nest where the apple filling will sit—think mini apple hand pie cookies. -
Fill with apples.
Spoon about 1–2 teaspoons of the cooled apple filling into each well, gently pressing it in so it stays put. Don’t mound it too high, or the filling may spill over as the cookies bake. -
Brush with egg wash and sprinkle.
In a small bowl, whisk together the egg and milk. Lightly brush the exposed dough edges (not the filling) with egg wash. Stir the coarse sugar with a pinch of cinnamon, then sprinkle it over the dough. This gives your baked apple cookies that golden, slightly crisp, sugary rim. -
Bake.
Bake one pan at a time for 11–14 minutes, until the edges look set and just turning golden and the bottoms are lightly browned. The centers will still look soft but will firm up as they cool. -
Cool completely.
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool fully. If you’re adding glaze, wait until they’re completely cool. -
Glaze (optional).
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled apple pie cookies in thin zigzags. Let the glaze set for about 15 minutes before stacking or storing.
Servings & Timing
- Yield: About 24–28 cookies (depending on size)
- Prep Time: 25–30 minutes (including filling and dough)
- Chill Time: 30 minutes (for the dough)
- Bake Time: 11–14 minutes per sheet
- Total Time: About 1 hour 20 minutes, mostly hands-off
These easy apple pie cookies work beautifully for weekend baking, holiday prep, or a cozy weeknight dessert when you want something special without fussing with a whole pie.
Variations
- Caramel Apple Pie Cookies: Add a few soft caramel bits to the filling or drizzle warm caramel sauce over the baked cookies.
- Maple Apple Cinnamon Cookies: Replace part of the sugar in the filling with pure maple syrup for a deeper, fall-forward flavor.
- Gluten-Free Version: Use a cup-for-cup gluten-free flour blend designed for baking—chill the dough a little longer, as gluten-free dough can be softer.
- Nutty Apple Pie Cookies: Sprinkle chopped toasted pecans or walnuts over the filling before baking for crunch.
- Apple Crumble Cookie Topping: Mix 2 tablespoons oats, 1 tablespoon brown sugar, and 1 tablespoon melted butter, and sprinkle a pinch over each cookie before baking.
- Spiced Apple Cookies with Extra Warmth: Increase the cinnamon and add a pinch of ground ginger if you love bold spice in your fall apple dessert.
Storage & Reheating
- Room Temperature: Store cooled apple dessert cookies in an airtight container at room temperature for up to 2 days. They’ll stay soft and tender.
- Refrigerator: For longer storage, keep them in the fridge for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for the best texture.
- Freezer: Freeze on a baking sheet until solid, then move to a freezer bag or airtight container. They keep well for up to 2 months.
To rewarm, place a few cookies on a baking sheet and heat at 300°F (150°C) for about 5–7 minutes. This perks up the flaky edges and makes the cinnamon apple filling taste freshly baked again. If frozen, thaw at room temperature first, then warm if desired.
Make-ahead tip:
You can make the dough and the filling up to 2 days ahead and store them separately in the fridge. When you’re ready to bake, bring the dough out for 10–15 minutes so it softens just enough to scoop, then assemble and bake as written.
Notes
- Apples matter. I’ve tested these with everything from Granny Smith to Honeycrisp. Tart apples like Granny Smith give a brighter flavor and stand up well in baking. Sweeter apples like Gala or Fuji make a more classic pie-like filling. You can even mix two types for depth.
- Don’t skip the chill. I know, chilling the dough feels like one more step, but it really helps the cookies hold their shape and gives that slightly flaky, rich texture that makes these feel like mini apple pies.
- Keep the filling small. If the apple pieces are too big, they won’t soften enough in the short bake time. Smaller pieces mean more even texture and easier shaping.
- Sweetness is flexible. If you’re serving these as a breakfast “cookie” with coffee, you can reduce the sugar in the filling by a tablespoon or skip the glaze. For a dessert tray, go all in with glaze and maybe even a caramel drizzle.
- Think beyond fall. While these scream autumn, I’ve served them at summer barbecues instead of a full pie, and they disappeared fast. They’re also a hit at Thanksgiving when people want a “just a little something” after a big meal.
- Pan choice. Dark pans brown faster, while light-colored pans keep the bottoms pale. If your cookies brown too quickly, lower the oven rack or use a lighter baking sheet.
FAQs
Can I use store-bought pie filling for this Apple Pie Cookies Recipe?
You can, but homemade filling tastes fresher and less sweet. If using canned filling, chop the apples smaller and drain off some of the excess syrup so the cookies don’t get soggy.
What kind of apples work best for apple pie cookies?
Crisp, baking-friendly apples like Granny Smith, Honeycrisp, Braeburn, or Gala are great. Avoid very soft apples, which can turn mushy and watery.
Can I make these apple pie cookies ahead for a party?
Yes. Bake them the day before and store in an airtight container. Add glaze the day of serving so it looks fresh and pretty.
Why did my cookies spread too much?
The dough may have been too warm or you might’ve used very soft butter. Next time, chill the dough longer and make sure your baking sheets are cool before you place the dough on them.
Can I turn this into bar cookies instead?
You can press about two-thirds of the dough into a lined 9×9-inch pan, spread the filling over, crumble the rest of the dough on top, and bake as apple pie cookie bars.
Are these apple cinnamon cookies good without glaze?
Absolutely. The cinnamon sugar topping already adds sweetness and crunch. The glaze is just a little extra treat if you like sweeter desserts.
Can I use whole wheat flour?
You can swap up to half the all-purpose flour with white whole wheat flour. The cookies will be a bit heartier and slightly less tender, but still delicious.
Do these work for holiday cookie trays?
Yes—they’re a lovely change of pace from chocolate and gingerbread, and mini apple pie cookies bring a cozy, nostalgic feel that guests of all ages enjoy.
Conclusion
This Apple Pie Cookies Recipe takes everything we love about classic apple pie—warm cinnamon, tender apples, and buttery dough—and tucks it into a cute, hand-held cookie that’s just as welcome with coffee as it is on a holiday dessert table. They’re simple, comforting, and just special enough to feel like a treat without being fussy.
Give these homemade apple pie cookies a try the next time you’re craving a fall apple dessert, and let me know how they turn out—leave a comment, share a photo, or tell me which twist you tried. And if you’re in a cozy baking mood, you might also enjoy pairing these with a batch of soft pumpkin cookies or a warm loaf of cinnamon swirl bread.
Apple Pie Cookies
Ingredients
- 2 cups apples finely diced (about 2 medium; Honeycrisp, Gala, or Fuji work well)
- 1 tablespoon lemon juice fresh if possible
- 3 tablespoons granulated sugar or light brown sugar for deeper flavor
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg optional
- 1/8 teaspoon ground allspice optional
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- salt pinch, for apple filling
- 1 cup unsalted butter softened to room temperature (2 sticks / 226 g)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg room temperature, for dough
- 1 teaspoon vanilla extract for dough
- 2 1/4 cups all-purpose flour spooned and leveled; plus 1–2 tablespoons extra if dough is very sticky
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon for dough
- 1/2 teaspoon fine sea salt
- 1 large egg for egg wash
- 1 tablespoon milk or cream for egg wash
- 2 tablespoons coarse sugar or granulated sugar for sprinkling
- 1/4 teaspoon ground cinnamon for dusting tops
- 1/2 cup powdered sugar for optional glaze
- 1 tablespoon milk or cream 1–2 tablespoons, as needed for glaze
- 1/4 teaspoon vanilla extract for glaze
Instructions
- In a small saucepan, stir together the finely diced apples, lemon juice, 3 tablespoons sugar, 1 teaspoon cinnamon, nutmeg, allspice, cornstarch, 1 teaspoon vanilla, and a pinch of salt until the apples are evenly coated.2 cups apples, 1 tablespoon lemon juice, 3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1 teaspoon cornstarch, 1 teaspoon vanilla extract, salt
- Set the saucepan over medium heat and cook, stirring often, for 5–7 minutes, until the apples soften slightly and the juices thicken and look glossy. The apples should be tender but not mushy.
- Transfer the apple mixture to a shallow bowl or plate and spread it out. Let it cool completely to room temperature so it doesn’t melt the butter in the cookie dough.
- In a large mixing bowl, beat the softened butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy. Scrape down the bowl as needed.1 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup light brown sugar
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined and creamy.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking powder, 1/2 teaspoon cinnamon, and fine sea salt until well combined.2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt
- Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until no streaks of flour remain. The dough should be soft but not sticky; if it is very sticky, mix in 1–2 tablespoons more flour.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours. Chilling helps the cookies keep their shape and develop a slightly flaky, rich texture.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop about 1 1/2 tablespoons of chilled dough per cookie and roll into balls. Place on prepared baking sheets about 2 inches apart, then gently flatten each ball into a thick disk with your fingers or the bottom of a glass.
- Use your thumb or the back of a teaspoon to press a shallow indentation in the center of each disk to form a small well for the apple filling.
- Spoon about 1–2 teaspoons of cooled apple filling into each well, gently pressing the filling in so it sits snugly. Avoid mounding too high to prevent overflow while baking.
- In a small bowl, whisk together 1 large egg and 1 tablespoon milk or cream. In another small bowl, stir the coarse or granulated sugar with about 1/4 teaspoon cinnamon.1 large egg, 1 tablespoon milk or cream, 2 tablespoons coarse sugar or granulated sugar, 1/4 teaspoon ground cinnamon
- Lightly brush the exposed dough edges (not the filling) with egg wash, then sprinkle the cinnamon sugar mixture over the dough rims for a golden, slightly crisp, sugary edge.
- Bake one sheet at a time for 11–14 minutes, until the edges look set and just turning golden and the bottoms are lightly browned. The centers will look soft but will firm up as the cookies cool.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. If glazing, wait until the cookies are fully cool.
- For a bakery-style finish, whisk together powdered sugar, 1–2 tablespoons milk or cream, and 1/4 teaspoon vanilla until smooth and pourable.1/2 cup powdered sugar, 1 tablespoon milk or cream, 1/4 teaspoon vanilla extract
- Drizzle the glaze over the cooled cookies in thin zigzags. Let the glaze set for about 15 minutes before stacking or storing.
