If you’ve ever wished you could take a slice of warm, homemade apple pie and turn it into a handheld treat, this is exactly what you’ve been waiting for. These Apple Pie Cookies have everything you love about the classic dessert, tender spiced apples, buttery richness, and cozy fall flavor, but wrapped in a soft, chewy cookie form that’s ridiculously easy to share (or not share at all).
The best part? You don’t need to mess with pie crust. The filling comes together in minutes, and the cookie dough is foolproof, no chilling, no fuss. Whether you’re baking for a fall get-together, prepping your Thanksgiving dessert tray, or just craving something warm and cinnamon-sweet, these cookies deliver that nostalgic apple pie flavor in the most snackable way.
Reasons to Fall in Love with Apple Pie Cookies
That filling? Actually juicy.
Not dry. Not overly sweet. These cookies are stuffed with tender, cinnamon-spiced apples that melt into the dough like little bites of fall.
They’re secretly impressive.
Everyone thinks you spent hours making these, but you didn’t. And we’re keeping that between us.
Great for gifting, if you’re feeling generous.
Pack them up in a rustic tin or a parchment-lined box and boom, thoughtful, cozy fall gift that looks way fancier than it is.
They’re a break from the usual.
Everyone does pumpkin. Everyone expects snickerdoodles. Apple Pie Cookies? Unexpected and memorable.
They’re the perfect bridge between cookie lovers and pie people.
We all know that one person who claims they’re “not into cookies” or “don’t care for pie,” right? These convert everyone. They’re the perfect hybrid treat.
Ingredients for Apple Pie Cookies
- Diced Apples: I like using ones that are slightly tart and juicy, McIntosh, Honeycrisp, or Gala work great and give you that true apple pie bite.
- Lemon Juice: Just a splash helps keep the apples bright and fresh. It’s best if you use freshly squeezed for that little zing.
- Brown Sugar: Adds warm, caramelly sweetness that works beautifully in both the filling and dough.
- Granulated Sugar: You can think of this as your classic cookie sweetness, it also adds a touch of crispness.
- Ground Cinnamon: A sprinkle of ground cinnamon is your ticket to instant cozy vibes and irresistible flavor. I like using it in both the filling and dough to bring everything together.
- Ground Nutmeg: Just a pinch adds extra depth and that nostalgic fall bakery vibe.
- Cornstarch: This thickens the apple filling just enough so it stays inside the cookie, not running out onto the tray.
- Water (if needed): Maybe your apples aren’t super juicy, if they’re a little dry, a tablespoon or two of water helps everything cook down nicely.
- Unsalted Butter: I recommend using room temperature butter, it makes the dough creamy and gives you that rich, melt-in-your-mouth texture.
- Vanilla Extract: Adds warmth and depth. You can skip it, but I wouldn’t, it ties everything together beautifully.
- Egg: Helps bind the dough and gives it just the right amount of richness.
- All-Purpose Flour: The base of your cookie. It holds everything together while still keeping the texture soft and chewy.
- Baking Soda: Gives your cookies a gentle lift and keeps them from turning out too dense.
- Salt: It’s small but mighty, just enough to balance all the sweetness and enhance the flavor.
How to Make Apple Pie Cookies, My Way
Step 1: Cook up that dreamy apple filling
Set a medium saucepan on the stove and load it up with diced apples, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Turn the heat to medium and stir gently but often, you’re aiming for those apples to soften into a cozy, thick sauce that smells like fall in a pan.
If it starts looking like apple jam before the apples are tender, don’t stress, just add a splash of water, teaspoon by teaspoon. Patience here pays off! Once the filling is soft and nicely thickened, take it off the heat and let it cool down completely. Trust me, cold filling makes for happier cookies.
Step 2: Get your oven and baking sheet ready
Preheat your oven to 350°F (or 160°C if you’re rocking a fan oven). Line a baking tray with parchment paper, because sticking cookies are nobody’s friend. Set this aside while you whip up the dough.
Step 3: Mix the dry stuff
In a bowl, whisk together flour, baking soda, nutmeg, cinnamon, and salt. This mix is what gives the cookies their soft-but-structured feel and that cozy spice kick.
Step 4: Cream the butter and sugars like a pro
In a big mixing bowl, beat together the softened butter with the light brown sugar and granulated sugar until it’s light, fluffy, and looking like sweet clouds. This step is your cookie’s flavor base and texture secret. Toss in the egg and vanilla, and blend until the mixture transforms into a buttery, cheerful dough full of promise.
Step 5: Bring the dough together
Add your dry ingredients to the wet in two go’s, mixing gently but thoroughly after each addition. The dough should be soft and a little sticky, perfect for shaping into those dreamy cookies.
Step 6: Roll, coat, and place your dough balls
Scoop the dough on your baking sheet about 2 inches apart, they’ll spread just enough, no crowding needed.
Step 7: The first round of baking
Slide your tray into the oven and bake for 6 minutes. This quick bake sets up the dough just enough for the filling without overcooking the cookie.
Step 8: Make a cozy little home for the filling
Remove the cookies from the oven and softly indent the centers, I usually go with the back of a spoon or a trusty tablespoon for just the right shape. This is where the magic happens! Spoon 3 teaspoons of your cooled apple filling right into the center of each cookie. Don’t overload or you’ll have a juicy mess.
Step 9: Back in the oven they go
Pop the cookies back in for another 4 minutes, just enough for the filling to warm up and the edges of the cookie to turn that gorgeous golden brown. Now, get ready to take that first perfect bite of fall, warm apple filling hugging soft, buttery cookie dough. Pure bliss.
Common Apple Pie Cookie Mistakes
The apple filling turned out too runny
This usually means the apples released a lot of juice. Cook the filling a bit longer so the cornstarch has time to do its job. Feel free to leave the filling in the pan to cool, it’ll thicken beautifully as it rests.
My cookie dough feels too sticky
That’s totally normal, but if it’s too soft to roll, you can pop the dough in the fridge for 15–20 minutes. Just enough to make scooping and shaping easier, no full chilling required.
The filling spilled out during baking
It might’ve been a little overfilled. Try gently pressing a deeper well into the cookie next time, and don’t pile the filling too high, 2 to 3 teaspoons is the sweet spot.
The apples didn’t break down evenly
Some apple types (like Fuji or Red Delicious) don’t soften as nicely. I recommend sticking with McIntosh, Gala, or Honeycrisp, they break down into that perfect pie-filling texture without turning to mush.
My Tips for Better Apple Pie Cookies
Dice the apples small. Bigger chunks take longer to soften and might not sit well in the cookie. I like keeping mine finely chopped, it helps everything bake evenly and fit perfectly in the center.
Don’t overbake, They’ll firm up perfectly as they cool down. They might look a bit soft at the 6-minute mark, and that’s perfect. Once they’re filled and go back in for those final few minutes, they’ll finish baking and stay super soft inside.
For an extra cozy twist, stir in a dash of clove or ginger to warm up the taste. Not required, but a tiny pinch of ground clove or ginger in the dough can deepen the flavor in such a cozy way. Try it if you love spiced cookies!
Feeling adventurous? Drizzle with a little glaze. A simple powdered sugar + milk drizzle (or even maple syrup) gives them a bakery-style finish. Not needed, but definitely special.
How to Store Apple Pie Cookies
Room Temp? Only for 1–2 Days
Store in a single layer (or with parchment between layers) in an airtight container, but leave the lid slightly ajar to prevent sogginess. They stay soft and cozy but can get too moist if sealed tight.
In the Fridge? Yes, if you need longer
These cookies do fine in the fridge for up to 5 days. Just let them come to room temp before serving so the filling softens and the flavor shines again.
In The Freezer Too
Arrange the baked cookies in a single layer on a baking sheet and freeze until firm. Once frozen, move them into a freezer bag with parchment paper between layers to avoid clumping. You can keep them good for up to two months.
What to Serve With Apple Pie Cookies
- A mug of warm spiced cider: Total fall vibes. The apple-on-apple combo is so comforting, especially on chilly days.
- Vanilla ice cream on the side: Think of it like a cookie-version of pie a la mode. Warm cookie, cold scoop = heaven.
- A drizzle of caramel sauce: You can go all out and make a little dipping plate, the soft cookie center soaks it up beautifully.
- Hot coffee or chai latte: The cinnamon and nutmeg in these cookies pair so well with spiced drinks or bold brews.
FAQs
What if I don’t have cornstarch?
No worries! You can easily substitute cornstarch using an equal measure of either all-purpose flour or arrowroot powder. It helps thicken the apple filling, so just make sure you cook the filling a little longer for that nice, thick texture.
Why do my cookies sometimes get too brown on the edges?
If your oven runs hot or your baking tray is dark, cookies can brown quickly. Try lowering the oven temperature by 10–15°F or baking on a lighter-colored sheet for more even baking.
What’s the most accurate way to measure flour for this dish?
I suggest the spoon-and-level method: lightly scoop flour into your cup and smooth it out with a knife for precise measuring. This keeps your dough from getting too dry or dense.
More Cookies You Have To Make
Apple Pie Cookies
Ingredients
For the Apple Filling:
- 2 cups finely diced apples McIntosh, Honeycrisp, or Gala, your choice!
- 2 tablespoons fresh lemon juice
- ⅓ cup lightly packed brown sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons cornstarch
- 1 to 2 tablespoons water only if needed, for moisture
For the Cookie Dough:
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar
- ⅓ cup granulated sugar
- 1½ teaspoons pure vanilla extract
- 1 large egg
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Start by cooking the apple filling. Combine diced apples, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg in a medium saucepan over medium heat. Stir often as the apples soften and the mixture thickens into a cozy, spiced sauce. If it gets too thick before the apples are tender, add water little by little.
- Once ready, remove from heat and let it cool completely, this makes filling the cookies much easier.
- Preheat your oven to 350°F (160°C fan). Lay parchment paper over a baking sheet and put it aside until needed.
- Whisk together flour, baking soda, nutmeg, cinnamon, and salt in a bowl to form a smooth, flavorful starting point for your dough.
- Beat softened butter with brown and granulated sugars in a big bowl until the mixture becomes airy and creamy. Add the egg and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet, mixing gently until you have a soft, slightly sticky dough.
- Scoop out about 2 tablespoons of dough for each cookie, placing them on the baking sheet about 2 inches apart.
- Bake for 6 minutes, this sets the dough just enough for the filling.
- Remove the cookies, press a shallow well in the center of each, then spoon about 3 teaspoons of cooled apple filling into each well.
- Return to the oven for 4 more minutes until the edges turn golden and the filling warms through.
- Enjoy warm bites of tender cookie filled with spiced apple, pure fall comfort!
Notes
- If your filling thickens too fast while cooking, add a splash of water to loosen it.
- If your oven runs hot, lower the temperature slightly to prevent burning.
