Apple Pie Cookies

Apple Pie Cookies are like little bites of fall magic, packed with warm cinnamon, sweet apple pieces, and a tender, buttery cookie that tastes just like your favorite apple pie.…

By Luna • September 13, 2025 • Reading time: 6 min

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Apple Pie Cookies are like little bites of fall magic, packed with warm cinnamon, sweet apple pieces, and a tender, buttery cookie that tastes just like your favorite apple pie. They’re soft, slightly chewy, and have all the cozy flavors you love in a classic apple dessert but in a fun, handheld treat.

I love baking these cookies when I want something comforting but a bit quicker than making a whole pie. They’re especially great for sharing because everyone seems to smile when they take that first bite and get a little surprise of cinnamon-spiced apple wrapped in cookie dough. Plus, they fill the kitchen with the most amazing smell!

My favorite way to enjoy them is fresh out of the oven with a glass of cold milk or wrapped up in a cozy napkin for a picnic snack. They’re perfect for fall, but honestly, I find myself making these any time I want a sweet and satisfying treat that feels like a warm hug.

Key Ingredients & Substitutions

Apples: I like Granny Smith or Honeycrisp for a nice balance of tart and sweet. If you can’t find these, Fuji or Gala apples also work well. Just dice them small so they cook evenly.

Cinnamon & Nutmeg: These spices give that classic apple pie flavor. If you don’t have nutmeg, you can skip it or use a pinch of allspice instead. The cinnamon sugar coating makes the cookies extra special.

Butter: Unsalted butter lets you control saltiness better. If needed, margarine can be used, but the flavor won’t be as rich. Make sure the butter is softened for easy mixing.

Cornstarch: This helps thicken the apple topping so it’s not watery. If you don’t have cornstarch, tapioca starch or flour can be a substitute, but use a little less.

How Do You Create the Perfect Apple Topping for These Cookies?

The apple topping is the heart of these cookies and needs extra attention to get just right:

• First, melt butter in a skillet and add diced apples with brown sugar, cinnamon, and nutmeg for that apple-pie flavor.
• Add lemon juice to keep the apples fresh and bright, preventing browning.
• Add cornstarch mixed with water to thicken the mixture so it won’t make the cookie soggy.
• Cook over medium heat, stirring often, until apples are tender and the sauce thickens—about 5-7 minutes.
• Let it cool well before spooning onto the cookie dough so the topping holds the shape and doesn’t melt into the dough.

Taking these steps ensures each cookie gets a burst of warm, spiced apple that stays delicious and just the right texture.

Equipment You’ll Need

• Baking sheets – flat and sturdy ones help cookies bake evenly without spreading too much.
• Parchment paper – keeps cookies from sticking and makes cleanup easy.
• Mixing bowls – at least two, one for wet ingredients and one for dry; makes mixing smoother.
• Skillet or sauté pan – for cooking the apple topping so it thickens nicely before adding to cookies.
• Spoons and measuring cups – to measure ingredients accurately and scoop cookie dough and apples.
• Wire cooling rack – lets cookies cool evenly without getting soggy on the bottom.

Flavor Variations & Add-Ins

• Add chopped walnuts or pecans to the dough for a nutty crunch that pairs well with the apple.
• Mix in some raisins or dried cranberries for a bit of chewy sweetness inside the cookie.
• Use diced pears instead of apples for a softer, milder fruit topping option.
• Drizzle melted caramel or sprinkle a pinch of sea salt on top after baking for an extra flavor boost.

How to Make Apple Pie Cookies?

Ingredients You’ll Need:

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (plus extra for rolling)
• ¼ teaspoon ground nutmeg

For the Apple Topping:

• 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely diced
• ⅓ cup brown sugar
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon cornstarch (to thicken apple topping)
• 2 tablespoons water

How Much Time Will You Need?

This recipe will take about 15 minutes for preparation and mixing, 5 to 7 minutes to cook the apple topping, plus 12 to 15 minutes for baking. Adding some cool-down time, you should expect around 35 to 40 minutes total from start to finish.

Step-by-Step Instructions:

1. Prepare the Apple Topping:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and water. Cook the mixture, stirring occasionally, until the apples are tender and the topping thickens, which should take about 5 to 7 minutes. Remove from heat and let it cool while you prepare the dough.

2. Make the Cookie Dough:

In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add these dry ingredients into the wet ingredients, mixing until just combined.

3. Shape and Bake the Cookies:

Mix some cinnamon and sugar in a small bowl for rolling. Form the cookie dough into 1½-inch balls, then roll each ball in the cinnamon-sugar mix to coat. Place the balls about 2 inches apart on the prepared baking sheets. Gently press your thumb or the back of a spoon into the center of each cookie to make a small well. Spoon a generous amount of the cooked apple topping into the center of each cookie.

Bake the cookies in the preheated oven for 12 to 15 minutes, or until the cookies are set and lightly golden around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For an extra special touch, drizzle with caramel sauce before serving.

Can I Use Frozen Apples for the Topping?

Yes, you can use frozen apples, but be sure to thaw and drain them well before cooking so the topping doesn’t get too watery. Pat them dry with paper towels if needed.

Can I Make the Dough Ahead of Time?

Absolutely! You can prepare the dough and refrigerate it for up to 2 days. Just bring it to room temperature before shaping and baking the cookies.

How Should I Store Leftover Cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze in a sealed bag for up to 2 months and thaw before serving.

Can I Substitute the Butter in this Recipe?

You can swap unsalted butter for salted butter, but reduce added salt slightly. For a dairy-free option, try a plant-based butter alternative, but expect a subtle flavor change.