Apple pie cookies are like tiny bites of nostalgia. Soft, spiced dough wrapped around sweet apple filling evokes the warmth of homemade apple pie in a convenient handheld form.
Easy to assemble yet utterly charming, apple pie cookies are perfect for autumn-inspired treats or anytime you crave a comforting dessert. Sprinkle with cinnamon sugar for a classic touch.
A batch of apple pie cookies fills your kitchen with warmth and flavor that everyone will adore.
How to Make Apple Pie Cookies
All the flavors of apple pie, wrapped into a soft, handheld cookie. Spiced apples, tender dough, and cozy aroma make these impossible to resist.
Let’s turn apple pie into cookies!
🔥
How to Get Your Apple Pie Cookies Just Right
Apple Pie Cookies are all about balance, i.e, soft, buttery cookie bases, tender, flavorful apple filling, and a perfectly crunchy streusel topping.
Follow these tips to ensure your cookies come out beautifully every time:
1. Apple Filling Tips
- Use firm, crisp apples such as Honeycrisp, Granny Smith, or Fuji. Softer apples can turn mushy and release too much liquid.
- Dice apples evenly to ensure uniform cooking.
- Cook the filling gently and don’t skip the cornstarch as it thickens the juices so the cookies don’t become soggy.
- Chill the filling before assembly; this prevents it from melting the cookie dough while baking.
2. Cookie Dough Tips
- Butter: Use softened butter, not melted. Soft butter helps achieve tender, slightly puffy cookies.
- Mixing: Beat the butter and sugars until light and fluffy, but fold in the flour gently to avoid overworking the dough, which can make cookies tough.
- Chilling: Refrigerating the dough briefly firms it up, making it easier to shape and preventing excessive spreading in the oven.
3. Streusel Tips
- Ensure the melted butter is cool but still pourable before mixing into the dry ingredients. Too-warm butter can make the topping greasy.
- Use a fork or your fingers to create small clumps, which will bake into crunchy, buttery pockets.
4. Assembly & Baking Tips
- Use a cookie scoop for uniform dough balls, then gently press an indentation in the center for the filling. Avoid making the indent too deep. It should support the filling without thinning the cookie too much.
- Portion the apple filling carefully. Too much filling can overflow, and too little can leave the cookie dry.
- Bake on the center rack for even heat distribution, and check cookies toward the end of baking. Edges should be lightly golden while centers remain soft.
- Allow cookies to cool completely before adding glaze or buttercream to prevent sliding or melting.
5. Buttercream & Glaze Tips
- Ensure cookies are fully cooled before piping buttercream. Warm cookies can cause it to melt and lose shape.
- For a smooth glaze, add milk slowly until it reaches a pourable consistency that drizzles easily but isn’t too runny.
6. Common Mistakes to Avoid
- Skipping the cornstarch in the apple filling, which can result in a soggy cookie.
- Overmixing the dough, which makes cookies dense instead of tender.
- Pressing the filling too deep or using too much, which can cause the cookie to collapse.
- Adding glaze or buttercream to warm cookies, which can make toppings slide off.
By following these tips, your Apple Pie Cookies will have tender, buttery bases, flavorful apple filling, and a perfectly textured streusel, giving you a dessert that’s as delicious as it is beautiful.
Apple Pie Cookies
24
servings30
minutes13
minutesThis apple pie cookies recipe captures all the classic flavors of apple pie in a chewy, cinnamon-spiced cookie.
Ingredients
Filling:
3 cups cored, peeled, diced apples (350 g)
¼ cup light brown sugar, firmly packed (50 g)
2 Tablespoons butter, salted or unsalted (28 g)
2 teaspoons cornstarch
1 teaspoon ground cinnamon
Cookie Dough:
4 cups all-purpose flour (500 g)
1 cup unsalted butter, softened (226 g)
1 cup light brown sugar, firmly packed (200 g)
½ cup granulated sugar (100 g)
2 large eggs, room temperature preferred
2 Tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
½ teaspoon vanilla extract
Streusel:
1 ¼ cups all-purpose flour (155 g)
6 Tablespoons unsalted butter, melted (85 g)
½ cup light brown sugar, firmly packed (100 g)
⅓ cup granulated sugar (65 g)
½ teaspoon cinnamon
¼ teaspoon salt
Buttercream “Ice Cream”:
3 cups powdered sugar (375 g)
½ cup unsalted butter, softened to room temperature (113 g)
2 teaspoons vanilla bean paste
⅛ teaspoon salt
Glaze:
1 cup powdered sugar (125 g)
1–2 Tablespoons whole milk
½ teaspoon vanilla bean paste
Directions
- Apple Filling:
- In a medium skillet over medium-low heat, combine the diced apples, brown sugar, butter, cornstarch, and cinnamon. Stir often until the butter melts and the sugar dissolves.
- Increase the heat to medium and bring the mixture to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until the apples are tender when pierced with a fork.
- Remove the skillet from heat and transfer the filling to a heatproof bowl. Refrigerate while preparing the cookie dough.
- Cookie Dough:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the granulated and brown sugars using an electric mixer or a stand mixer with a paddle attachment until the mixture is light and fluffy.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Cover the dough with plastic wrap and chill in the refrigerator while preparing the streusel.
- Streusel:
- Melt the butter in a small bowl and allow it to cool until it is no longer warm to the touch.
- In a medium bowl, mix together the flour, brown sugar, granulated sugar, salt, and cinnamon.
- Pour the cooled butter over the dry mixture and use a fork to combine until you have a clumpy, crumbly streusel.
- Assembly and Baking:
- Remove the apple filling and chilled cookie dough from the refrigerator.
- Scoop dough into 2-Tablespoon portions and roll into smooth balls. Place them on the prepared baking sheet. Press gently in the center of each cookie to create a shallow indent (the back of a cookie scoop works well). Avoid making the indentation too deep to ensure the cookie supports the filling.
- Spoon about 1 level tablespoon of apple filling into each indent.
- Take a small handful of streusel (roughly 1 tablespoon) and gently press it on top of the filling, covering it completely.
- Bake on the center rack of the oven at 350°F (175°C) for 13–14 minutes, until the edges turn lightly golden. Allow the cookies to cool completely before adding glaze or buttercream.
- Buttercream “Ice Cream”:
- In a large bowl, beat the butter with salt and vanilla until smooth and creamy.
- Gradually add the powdered sugar, about ½ cup at a time, mixing thoroughly between additions. The buttercream should become stiff and almost play-dough-like, easy to roll into small scoops. Add extra powdered sugar if needed to achieve the proper consistency. Set aside.
- Vanilla Glaze:
- In a small bowl, whisk together the powdered sugar, 1 tablespoon milk, and vanilla until smooth. Add additional milk, a splash at a time, until the glaze flows in ribbons off the whisk.
- Drizzle the glaze over cooled cookies.
- Using a 1-Tablespoon scoop, place a portion of buttercream on each cookie, gently pressing it onto the glaze to help it stick.
- Let the glaze set completely before serving.
Variation Tips
These Apple Pie Cookies are incredibly versatile! You can adjust flavors, swap ingredients, or tweak textures to suit your taste or dietary needs without losing the signature apple-and-streusel experience.
1. Fruit & Filling Variations
- Different apples: Swap Honeycrisp or Granny Smith with Fuji, Braeburn, or Gala for different sweetness and texture.
- Mix fruits: Add ¼ cup raisins, dried cranberries, or chopped pears to the apple filling for extra flavor.
- Spice it up: Add a pinch of ground nutmeg, allspice, or cardamom along with the cinnamon for a warm, aromatic twist.
- Caramel flavor: Drizzle 1–2 teaspoons of caramel sauce into the filling or on top before adding streusel.
2. Cookie Dough Tweaks
- Chewy cookies: Reduce flour by 1–2 tablespoons and slightly underbake for a soft, chewy texture.
- Crispier cookies: Flatten dough balls slightly before baking and bake an extra 1–2 minutes.
- Nutty variation: Fold in ½ cup chopped walnuts, pecans, or almonds into the dough for extra crunch.
3. Streusel Adjustments
- Use brown sugar only for a richer, caramelized flavor.
- Add ¼ cup finely chopped nuts or coconut flakes to the streusel for added texture.
- For an extra buttery topping, lightly dot additional small butter pieces over the streusel before baking.
4. Buttercream & Glaze Alternatives
- Vegan option: Use plant-based butter and powdered sugar for the buttercream; use almond or oat milk for the glaze.
- Flavor twists: Infuse the buttercream or glaze with maple extract, caramel, or a hint of cinnamon.
- Simple glaze: Skip buttercream and drizzle just a powdered sugar glaze for a lighter finish.
5. Dietary-Friendly Options
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend; add ¼ teaspoon xanthan gum if needed for structure.
- Lower sugar: Use coconut sugar or a sugar substitute in the dough, filling, and streusel; the texture may slightly change but flavor remains balanced.
6. Presentation Ideas
- Top each cookie with a small slice of dried or candied apple before baking for a decorative touch.
- Pipe buttercream in swirls or rosettes for a more elegant look.
- Dust lightly with cinnamon or powdered sugar just before serving for a classic autumn feel.
Storage Tips
Apple Pie Cookies are best enjoyed fresh, but proper storage helps maintain their tender cookie base, soft apple filling, and crisp streusel topping.
Here’s how to keep them tasting their best:
1. Room Temperature
- Store cooled cookies in an airtight container at room temperature for 2–3 days.
- If stacking cookies, place parchment or wax paper between layers to prevent sticking or crushing the streusel topping.
- Avoid storing in warm or humid areas, as the filling can make the cookies soggy and the butter in the dough can soften too much.
2. Refrigeration
- Place cookies in a single layer on a tray or plate and cover tightly with plastic wrap or use an airtight container. Refrigerate for up to 1 week.
- Chilling keeps the cookies firm and helps preserve the apple filling.
- Allow refrigerated cookies to sit at room temperature for 10–15 minutes before serving to restore the soft texture of the cookie base.
3. Freezing
- Cookie dough: Scoop dough balls and freeze on a baking tray for 30–60 minutes, then transfer to a freezer-safe bag or container. Dough can be frozen for up to 3 months and baked directly from frozen, adding 1–2 minutes to the baking time.
- Baked cookies: Cool completely, then freeze in a single layer on a tray. Once firm, transfer to a freezer-safe bag or container. These can be stored for 2–3 months. Thaw at room temperature before serving.
- Toppings: Avoid freezing cookies with buttercream already applied. Add buttercream or glaze after thawing for best texture and presentation.
4. Reheating Tips
- Refresh cookies in a preheated oven at 160°C (320°F) for 3–5 minutes to restore warmth and enhance the aroma.
- Avoid microwaving, which can make the cookies overly soft or the filling runny.
5. Common Storage Mistakes to Avoid
- Leaving cookies uncovered, which dries them out quickly.
- Stacking cookies without protection, which can crush the streusel and smudge the filling.
- Freezing cookies with pre-applied buttercream, which can cause separation or a watery texture upon thawing.
By following these storage tips, your Apple Pie Cookies will remain tender, flavorful, and visually appealing even several days after baking.
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FAQs
Can I use a different type of apple for the filling?
Yes! Firm apples like Honeycrisp, Granny Smith, Fuji, or Braeburn work best. Softer apples can become mushy and release too much liquid, affecting the cookie’s texture. You can also mix varieties for a more complex flavor.
Can I make these cookies gluten-free or vegan?
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend and add ¼ teaspoon xanthan gum for structure. For a vegan option, use plant-based butter and a flax or chia egg substitute (1 tablespoon flaxseed or chia + 3 tablespoons water per egg).
How do I prevent the cookies from being soggy?
Cook the apple filling until slightly thickened with cornstarch.
Chill both the dough and the filling before assembly.
Avoid overfilling the cookies, as too much liquid can seep into the dough and make the cookies soft.
How should I store Apple Pie Cookies?
Room temperature: Airtight container for 2–3 days.
Refrigerator: Single layer in an airtight container for up to 1 week.
Freezer: Freeze baked cookies or dough for 2–3 months. Add buttercream or glaze only after thawing for best results.
Can I make these cookies ahead of time for parties or holidays?
Yes! You can prepare the cookie dough and freeze it, or bake cookies in advance and store them in the refrigerator or freezer. For the best appearance, add buttercream or glaze just before serving. Cookies can also be reheated in a low oven for a few minutes to refresh their texture and aroma.
