When the leaves start turning golden and the air smells just a little bit like cinnamon, there’s one thing I start craving immediately: apple pie. But let’s be real—as much as I love the nostalgic goodness of a homemade pie, I don’t always have the time (or patience) for rolling out crust. Enter Apple Pie Cookies —the best of both worlds packed into a hand-held, gooey, cinnamon-kissed treat.
These cookies are soft, chewy, and filled with warm spiced apples that taste like fall in every bite. Perfect for bake sales, after-school snacks, or when you just want a cozy easy apple dessert without all the fuss. And let’s be honest, there’s something about thumbprint cookies that just makes everyone smile.
Why You’ll Love These Apple Pie Cookies
- They taste like mini apple pies! Seriously.
- Perfect for fall baking or holiday trays
- No pie crust required
- Kid-approved and freezer-friendly
- Double the comfort, half the work
Ingredients
Apple Filling:
- 1/4 cup (60g) unsalted butter
- 1½ cups (160g) peeled, cored, diced Granny Smith apples (about 1–2 medium apples)
- 1/2 cup (100g) packed brown sugar (light or dark)
- 2 teaspoons ground cinnamon
- 1 tablespoon (8g) cornstarch
- 1 tablespoon (15ml) water
Cookie Dough:
- 2½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) packed brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Coating:
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
How to Make Apple Pie Cookies
- Make the apple filling: In a skillet over medium heat, combine the butter, diced apples, brown sugar, and cinnamon. Stir occasionally until the apples are soft and the mixture is bubbling (about 5 minutes).
- Thicken: In a small bowl, mix the cornstarch and water, then stir into the apple mixture. Cook for 1-2 more minutes until thickened. Set aside to cool completely.
- Preheat and prep: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the dough: In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla, then gradually mix in the dry ingredients.
- Shape and coat: In a small bowl, mix the cinnamon and sugar. Scoop out 3-tablespoon-sized balls of dough, roll them in the cinnamon sugar mixture, and place them 2 inches apart on the baking sheets.
- Fill: Press the center of each dough ball with your thumb or a spoon to make an indent. Spoon in 1 teaspoon of the cooled apple filling.
- Bake: Bake for 10–12 minutes, until the edges are golden and the centers are bubbling. Let cool on the tray for 5 minutes before transferring to a wire rack.
- Optional magic: Drizzle with warm caramel sauce for extra indulgence.
Tips for Cookie Success
- Cool your filling. Hot filling will melt the dough before baking.
- Don’t overbake. These cookies should stay soft in the center.
- Chill the dough for 15-30 minutes if your kitchen is warm—it helps the cookies hold their shape.
- Use tart apples like Granny Smith for that perfect sweet-tart balance.
Baking Memories: My First Apple Pie Cookies
I made my first batch of apple pie cookies on a rainy October day when I needed a little comfort and a lot of cinnamon. My youngest had just declared that “apple pie is too big to eat,” and I thought, hmm… challenge accepted.
We spent the afternoon stirring the filling and sneaking bites of dough (who can resist?). When they came out of the oven, we each grabbed one, warm and gooey, and took a bite. Pure magic. Since then, they’ve become our rainy day tradition, often accompanied by fuzzy socks and old movies.
What to Serve with Apple Pie Cookies
These cookies are delicious all on their own, but if you’re feeling extra:
- Drizzle with caramel sauce or even melted white chocolate
- Serve warm with vanilla ice cream for the ultimate treat
- Pair with apple cider or a chai latte for cozy vibes
- Add to your holiday cookie platter for a guaranteed favorite
How to Store and Freeze
- Storing: Keep in an airtight container at room temp for 3 days. If it’s warm in your house, pop them in the fridge.
- Freezing baked cookies: Freeze in layers separated by parchment for up to 2 months. Thaw and warm in a low oven.
- Freezing dough: Roll and indent the dough balls, then freeze unbaked. Add filling right before baking.
FAQs About Thumbprint Apple Filling Cookies
Can I use a different apple?
Yes! Honeycrisp or Fuji will work, though they’ll be slightly sweeter.
Can I skip the cinnamon sugar coating?
You can, but it adds such a lovely texture and flavor.
Do I have to chill the dough?
Not required, but it helps with shaping and texture.
Can I use store-bought apple pie filling?
Sure! Just dice it a bit smaller so it fits nicely in the cookies.
So next time you’re craving the cozy flavors of fall but don’t want to commit to a full pie, these Apple Pie Cookies have your back. They’re part thumbprint cookie, part apple magic, and all kinds of wonderful. Whether you make them for a party or just because it’s Tuesday, they’re a little bite of happiness you’ll want to bake again and again.
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Apple Pie Cookies Recipe
- Total Time: 40 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
Apple Pie Cookies are a cozy twist on the classic fall dessert, combining the warmth of spiced apples with the soft, chewy goodness of thumbprint cookies. With a gooey apple filling, cinnamon sugar coating, and buttery cookie base, these handheld treats taste just like mini apple pies. Perfect for fall baking, holiday cookie trays, or anytime you want a comforting apple dessert without the fuss of making pie
Ingredients
Apple Filling:
-
1/4 cup (60 g) unsalted butter
-
1½ cups (160 g) Granny Smith apples, peeled, cored, diced (about 1–2 medium)
-
1/2 cup (100 g) packed brown sugar (light or dark)
-
2 teaspoons ground cinnamon
-
1 tablespoon (8 g) cornstarch
-
1 tablespoon (15 ml) water
Cookie Dough:
-
2½ cups (300 g) all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1 cup (225 g) unsalted butter, softened
-
1/2 cup (100 g) packed brown sugar
-
1 large egg
-
1 large egg yolk
-
1 teaspoon pure vanilla extract
Cinnamon Sugar Coating:
-
1/4 cup (50 g) granulated sugar
-
1 teaspoon ground cinnamon
Instructions
-
Make the apple filling: In a skillet, melt butter and cook diced apples with brown sugar and cinnamon until softened (about 5 minutes).
-
Mix cornstarch with water and stir into apples. Cook 1–2 minutes more until thickened. Set aside to cool completely.
-
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
Prepare the dough: Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Beat in egg, egg yolk, and vanilla. Mix in dry ingredients gradually.
-
Mix cinnamon and sugar for coating. Scoop dough (about 3 tablespoons each), roll in cinnamon sugar, and place 2 inches apart on baking sheets.
-
Press an indent in the center of each dough ball with your thumb or a spoon. Spoon in 1 teaspoon of cooled apple filling.
-
Bake for 10–12 minutes until edges are golden and centers bubbling. Cool 5 minutes before transferring to a wire rack.
-
Optional: Drizzle with caramel sauce for extra indulgence.
Notes
Always cool the filling before adding to cookies.
Chill dough for 15–30 minutes if your kitchen is warm.
Use tart apples like Granny Smith for the best flavor balance.
Store in an airtight container at room temp for 3 days, or freeze baked cookies up to 2 months.
- Prep Time: 25 minutes (includes cooling the filling)
- Cook Time: 12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American