Apple Pie Cookies
Soft, spiced sugar cookies filled with warm cinnamon-apple pie filling — all the comfort of apple pie in a portable bite-sized form.
Ingredients
Apple Pie Filling:
- ¼ cup water
- ½ tablespoon cornstarch
- 1 large honeycrisp apple peeled and diced
- 3 tbsp brown sugar
- 2 tbsp butter
- 1 tbsp lemon juice
- ¼ tsp pumpkin pie spice
Cookie Dough:
- ½ cup 1 stick unsalted butter, softened
- ½ cup white sugar + 2 tbsp for rolling
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups + 1 tbsp all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Mix water + cornstarch to form slurry. Set aside.
- Cook apple pieces, butter, sugar, lemon juice, and spice until bubbling. Add slurry and simmer until thick. Cool completely.
- Cream butter and sugars. Add egg and vanilla. Mix well.
- Add flour, pumpkin pie spice, baking powder, and salt. Mix into dough.
- Chill dough for 30–60 mins. Preheat oven to 350°F.
- Roll dough into balls, dip in sugar, and press indent in center.
- Fill each with 1 tbsp apple filling. Bake 14–16 mins. Cool before serving.
Notes
- For best results, use honeycrisp or other crisp apples like Pink Lady or Granny Smith.
- The filling should be fully cooled before spooning into dough wells — warm filling can cause the dough to collapse.
- You can make the filling up to 2 days ahead and store it in the fridge.
- Cookies are best enjoyed slightly warm on the day they’re baked but can be reheated gently in the oven at 300°F.
- Store in an airtight container at room temperature for up to 2 days. Avoid refrigeration, which can dry out the cookies.
- To freeze: store fully baked cookies (without filling) and add fresh filling before reheating and serving.