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–+ servings
Apple Pie Cookies drizzled with golden caramel sauce, topped with warm cinnamon-spiced apple filling, sitting on a rustic wooden surface.

Apple Pie Cookies

5 from 1 vote
Soft, chewy cookies filled with warm spiced apple filling — these Apple Pie Cookies capture all the flavors of classic apple pie without the hassle of rolling dough or slicing pie. Easy, mess-free, and perfect for parties, bake sales, or cozy fall afternoons.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 60mgPotassium: 55mgFiber: 1gSugar: 9gVitamin A: 150IUVitamin C: 1.5mgCalcium: 15mgIron: 0.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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