These apple pie cookies capture everything I love about apple pie without the stress of rolling out perfect crusts or worrying about soggy bottoms. I started making these bite-sized pie cookies after liam's class party needed individual treats that weren't messy to eat. The soft chewy cookies hold warm spiced apple filling and get a quick cinnamon sugar coating that makes them taste exactly like your favorite fall pie. After baking dozens of batches for bake sales and family gatherings, I've perfected this simple apple pie cookies recipe that delivers bakery-style results with minimal effort.
Why Make These Apple Pie Cookies
Making apple pie cookies at home beats anything you'll find at the store. The apple pie cookies aldi and apple pie cookies merba versions use artificial flavoring and preservatives, while homemade uses real apples you peel and spice yourself. The difference is huge - actual chunks of tender apple versus gelatinous filling that tastes fake. Plus, you control the spice level, sweetness, and can adjust for picky eaters. When liam's friends come over, they always grab these first because they taste like real apple pie, not cookies pretending to be pie. You also save money - one batch makes about 24 cookies for less than buying two boxes of store-bought versions.
These bite-sized pie cookies solve so many dessert problems too. Need something for a bake sale that travels well? Check. Want individual servings that aren't messy to eat? Done. Looking for a fall dessert that doesn't require plates and forks? Perfect. Unlike actual apple pie that needs cutting and serving, these grab-and-go treats work for lunchboxes, road trips, and casual gatherings. The dough is way more forgiving than pie crust - it doesn't shrink, doesn't need perfect crimping, and stays tender even if you overwork it a little. liam's been helping me make these since he was five, and his batches turn out great every time.
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Ingredients For Apple Pie Cookies
Better Than Pie:
- No rolling pie dough
- Individual portions
- Less mess to eat
- Transport easily
Fall Flavor Winner:
- Warm spiced cookies
- Real apple chunks
- Buttery flaky texture
- Cinnamon sugar coating
See recipe card for quantities.
Step by Step Method
Step 1: Make the Apple Filling
Peel and dice your apples into small pieces - about ¼-inch cubes work best. Toss them in a saucepan with brown sugar, cinnamon, nutmeg, lemon juice, and a little butter. Cook over medium heat for about 8-10 minutes until the apples soften but still have some texture. Mix cornstarch with a tablespoon of water and stir it in to thicken everything up. Let this spiced apple mixture cool completely before using it - warm filling will make your dough melt and create a mess.
Step 2: Make the Cookie Dough
Beat softened cream cheese and cold butter together until smooth - this combo creates that tender, flaky texture. Add sugar and vanilla, then beat again. Mix in flour, salt, and baking powder until a soft dough forms. The dough should feel like Play-Doh - not sticky, not crumbly. If it's too sticky, add a tablespoon more flour. Wrap it in plastic and chill for 30 minutes. This resting time makes the dough easier to roll and prevents spreading in the oven.
Step 3: Shape Your Bite-Sized Cookies
Roll your chilled dough out on a floured surface to about ⅛-inch thick. Cut circles using a 3-inch cookie cutter or drinking glass. Place a tablespoon of cooled apple filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges with a fork to seal. liam loves doing this part - he calls it "making apple smiles" because of the curved shape.
Step 4: Coat and Prep for Baking
Mix cinnamon and sugar together in a small bowl. Brush each cookie lightly with water or milk, then dip the tops in the cinnamon sugar mixture. Place them on a parchment-lined baking sheet about 2 inches apart. Use a sharp knife to cut 2-3 small slits in the top of each cookie - these vents let steam escape and prevent the cookies from bursting open in the oven.
Step 5: Bake Your Apple Dessert Ideas
Bake at 375°F for 18-22 minutes until the edges turn golden brown and the tops look lightly toasted. The cookies will still feel soft when you touch them - that's normal. Let them cool on the baking sheet for 5 minutes before moving to a wire rack. They firm up as they cool but stay tender inside. Serve warm with vanilla ice cream, or let them cool completely for that classic cookie texture.
Equipment
- Rolling pin
- 3-inch round cookie cutter
- Fork for sealing edges
- Baking sheets
- Parchment paper
- Pastry brush
Apple Pie Cookies Variations
Caramel Apple Pie Cookies
- Drizzle caramel sauce on top after baking
- Add caramel bits to apple filling
- Sprinkle sea salt over caramel
- Sweet and salty perfection
Apple Pie Cookies Easy (No Homemade Dough)
- Use refrigerated pie crust
- Canned apple pie filling
- Cut, fill, seal, bake
- Done in 20 minutes total
Crumb Top Apple Cookies
- Skip the fold-over style
- Add oat streusel topping
- Bake open-faced
- Coffee cake meets cookie
Glazed Apple Pie Cookies
- Make simple powdered sugar glaze
- Add vanilla or maple extract
- Drizzle over cooled cookies
- Extra sweet finish
Smart Swaps for Apple Pie Cookies
Dough Options:
- Butter and cream cheese → All butter (less tangy)
- All-purpose flour → Gluten-free blend (apple pie cookies gluten free)
- Regular → Store-bought pie crust (faster)
- Standard → Puff pastry (flakier texture)
Filling Variations:
- Fresh apples → Canned apple pie filling (quicker)
- Granny Smith → Any baking apple
- Plain → Add caramel drizzle (caramel apple pie cookies)
- Standard → Mix in raisins or cranberries
Healthier Swaps:
- White sugar → Coconut sugar
- Butter → Coconut oil (apple pie cookies healthy version)
- Regular flour → Whole wheat flour
- Sugar coating → Skip it entirely
Storage Tips
Room Temperature (3-4 days)
- Store in airtight container
- Layer with parchment between
- Keep in cool, dry place
- Stay soft and tender
Refrigerator Storage (1 week)
- Airtight container or bag
- Warm before serving for best taste
- Crisps up slightly when cold
- Still delicious chilled
Freezer Storage (3 months)
- Freeze baked cookies
- Wrap individually in plastic
- Store in freezer bag
- Thaw at room temp or warm in oven
Unbaked Cookie Prep
- Freeze assembled unbaked cookies
- Place on baking sheet until solid
- Transfer to freezer bag
- Bake from frozen, add 3-5 minutes
Top Tip
- Making these apple pie cookies one busy afternoon, I realized we were out of time to make filling from scratch. liam spotted the jar of applesauce in the pantry and asked if we could use that instead. I mixed it with brown sugar, cinnamon, and a little cornstarch to thicken it up, and honestly? It worked great. The cookies weren't quite as chunky as the fresh apple version, but they still tasted like apple pie and came together in half the time.
- Now when we're rushed, we use the applesauce trick. For fancier occasions, we do the fresh diced apples. Both versions get devoured, so we stopped feeling guilty about the shortcut. We've also learned that adding a tiny bit of maple syrup to the filling - fresh or applesauce - gives it this extra depth that makes people ask what our secret is.
Why These Apple Cinnamon Cookies Work
Unlike store versions like apple pie cookies aldi or apple pie cookies merba that taste artificial, these homemade cookie recipe uses real diced apples and warm spices you can actually taste. The dough is more forgiving than pie crust - it doesn't need to be perfectly cold, won't shrink in the oven, and stays tender for days. This easy fall baking project works great for kids too. liam loves scooping the apple pie filling onto each cookie round, and even his wobbly placements turn out looking rustic and charming.
FAQ
What is the most common mistake people make when making apple pie?
The most common mistakes are using the wrong apples (too soft varieties turn mushy), adding filling while it's still warm (makes soggy crust), and overfilling. For apple pie cookies, overfilling is the biggest issue - use just 1 tablespoon per cookie and seal edges well to prevent leaking.
What are the best apples for apple pie cookies?
Granny Smith, Honeycrisp, Braeburn, and Jonathan apples work best for apple pie cookies. These varieties hold their shape when cooked and provide the right balance of tart and sweet. Avoid Red Delicious or McIntosh which turn mushy and lose texture during baking.
What is the apple pie rule?
The apple pie rule typically refers to using a mix of sweet and tart apples for balanced flavor, or the "two crusts" rule for traditional pies. For these apple cinnamon cookies, the rule is: cook your filling until tender but not mushy, cool it completely, and don't overfill.
What is the secret to making cookies soft and chewy?
Use brown sugar or add cream cheese to the dough, slightly underbake them (edges golden, centers soft), and store them airtight while still slightly warm. For these apple pie cookies, the cream cheese in the dough creates that tender, soft texture that stays fresh for days.
Fall Baking Made Simple!
Now you have everything to make these crowd-pleasing apple pie cookies - from homemade filling to our applesauce shortcut. These bite-sized pie cookies prove that impressive autumn treats don't need hours in the kitchen.
Craving more apple desserts? Try our Easy Chocolate Raspberry Cupcakes for warm, comforting simplicity. Want another handheld treat? Our Easy Lemon Curd Cookie Cups Recipe delivers fall spice in every bite. Need a showstopper? Our Easy Pumpkin Spice Roll Cake Recipe combines multiple favorites in one!
Share your Apple Pie Cookies success! We love seeing your creations!
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Pairing
These are my favorite dishes to serve with Apple Pie Cookies
Apple Pie Cookies
Equipment
- 1 Rolling pin (For flattening dough)
- 1 3-inch round cookie cutter (Or use a drinking glass)
- 1 Fork (For sealing cookie edges)
- 2 Baking sheets (Lined with parchment)
- 1 Pastry brush (For cinnamon sugar coating)
- 1 Saucepan (For cooking apple filling)
Ingredients
- 2 medium Apples, peeled and diced - Granny Smith or Honeycrisp
- 2 tablespoon Brown sugar - Packed
- 1 teaspoon Cinnamon - Ground
- ⅛ teaspoon Nutmeg - Optional
- 1 teaspoon Lemon juice - Prevents browning
- 1 tablespoon Butter - For filling
- 1 teaspoon Cornstarch - Thickens filling
- 1 tablespoon Water - To mix with cornstarch
- 4 oz Cream cheese, softened - Adds tenderness
- ½ cup Butter, cold and cubed - For dough
- ½ cup Sugar - Granulated
- 1 teaspoon Vanilla extract
- 1 ¾ cups All-purpose flour - Spoon and level
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¼ cup Cinnamon sugar - For coating tops
Instructions
- Peel and dice apples into ¼-inch cubes. Cook with brown sugar, cinnamon, nutmeg, lemon juice, and butter over medium heat for 8-10 minutes until softened. Mix cornstarch with water and stir in to thicken. Let the mixture cool completely before using.
- Beat softened cream cheese and cold butter together until smooth. Add sugar and vanilla extract, then mix in flour, baking powder, and salt until a soft dough forms. Chill for 30 minutes before rolling.
- Roll the chilled dough to ⅛-inch thickness on a floured surface. Cut circles using a 3-inch cutter, place 1 tablespoon of apple filling in the center, fold over into a half-moon, and seal edges with a fork.
- Brush each cookie with water or milk, dip tops in cinnamon sugar, and cut 2-3 small slits in the top for steam to escape. Arrange cookies on a parchment-lined baking sheet.
- Bake at 375°F (190°C) for 18-22 minutes, until the edges are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Serve warm with ice cream or let cool completely. Store cookies airtight at room temperature for up to 4 days or freeze for up to 3 months.
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