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Loaded with cinnamon and tart green apples, Apple Pie Cookies are a dreamy handheld mini-dessert that’s easy to make and adored by apple lovers.

(Hint: Try one warm from the oven for a moan-worthy experience!)

Apple Pie Cookies

I feel a trend happening here at SRFD. First we created our delicious Pumpkin Pie Cookies and now this recipe for amazing Apple Pie Cookies. I’ve got tons of ideas for more variations so stay tuned!

If you love chewy cookies, apples and apple pie, you’ll want to save this recipe. The cookie dough is easy to make and packed with warm, aromatic ground cinnamon. It takes a few minutes to peel and dice two large Granny Smith apples, but it’s so worth the effort.

Finely chopped apples with butter in a skillet.

Ingredients overview:

For the apple pie filling:

water
cornstarch
unsalted butter
diced Granny Smith apples (or use Honeycrisp, Pink Lady or other apples that won’t fall apart when cooked)
lemon juice (to help prevent the apples from turning dark in color)
light brown sugar
ground cinnamon
nutmeg
salt

For the cookie dough:

all-purpose flour
ground cinnamon
salt
cream cheese at room temperature
unsalted butter at room temperature
granulated sugar
light brown sugar
large egg yolk
vanilla extract
coarse sugar for rolling

For the optional icing:

powdered sugar
milk or cream
ground cinnamon

Apple pie cookies being filled with the apple filling before being baked.

How to make our ultimate Apple Pie Cookies

1. First prepare the homemade apple pie filling

Peel and dice the apples. Drizzle fresh lemon juice over the apples and toss to coat.

Combine the water and cornstarch and set aside.

Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring frequently until the apples begin to soften, about 3 minutes.

Stir in the sugar, cinnamon, nutmeg and salt. Continue cooking and stirring until fragrant. Add the cornstarch mixture and cook until the sauce thickens. Remove from the heat and cool while preparing the cookie dough.

2. Preheat oven and prep pan

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

3. Next prepare the cookie dough

Whisk the flour, cinnamon and salt together. Set aside.

Combine the cream cheese, butter and sugars. Beat until fluffy. Add the egg yolk and vanilla. Blend until incorporated.

Add the flour mixture in three additions. Blend until incorporated.

4. Fill and bake the cookies

Pour the coarse sugar into a bowl and set aside. Using a medium cookie scoop (affiliate link) roll the dough into 2 tablespoon balls approximately 36 grams each. Roll the balls in the coarse sugar to coat. Place on the prepared cookie sheet about 2-inches apart. Continue until the cookie sheet is filled.

Using a 1 tablespoon measure spoon (or the bottom of a small medicine cup like the ones that come with cough syrup) press down on the dough balls to create a well in the center of each cookie. Fill with 1 heaping tablespoon of apple filling.

Bake for 14 to 17 minutes or until the cookies are set and the bottom is light golden brown. Transfer to a wire rack to cool.

5. Drizzle with (optional) cinnamon icing

Combine the powdered sugar, milk and cinnamon. Whisk until blended. Add more powdered sugar or milk as needed for the desired consistency. Drizzle the icing over the cooled cookies. Allow the mixture to set before storing.

Apple pie cookies on a baking tray ready to be iced.

What we love about these cookies

They’re easy to make and taste fantastic!
The cookies are soft and chewy with a crisp bottom.
They have plenty of spice, smell amazing and taste like mini apple pies.
The cookies are large but hold together perfectly so they’re easily eaten out of hand.
They hold up well at room temperature and don’t become soggy.
Great with or without the drizzled cinnamon icing!

A tray filled with apple pie cookies with green apples in the background.

How to store Apple Pie Cookies

Store leftover cookies in a single layer an airtight container at room temperature for up to 3 days.

For longer storage place the cookies in an airtight container and refrigerate. Once fully chilled, the cookies can be stacked or layered with wax paper.

Freeze cookies in an airtight container for up to 3 months. Thaw overnight in the refrigerator.

A tray of thumbprint cookies filled with apple pie filling.

TIPS and Variations

Make all the cookie dough balls and create the well in the center of each. Divide the apple mixture between the 23 unbaked cookies. This ensures you’ll have enough filling for each cookie. The cookies can be overfilled without issue.

If you have any filling leftover, feel free to add it to your morning oatmeal!

Sprinkle each cookie with crushed Lorna Doone shortbread cookies before baking for a nice crumble topping.

Add finely chopped nuts on top before baking.

Drizzle the baked and cooled cookies with apple cider caramel sauce for an unforgettable sweet treat.

Apple Pie Cookies

Prep Time: 30

Cook Time: 16

Total Time: 46

Yield:

Course: Cookie, Dessert

Author: Tricia

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Big amazing Apple Pie Cookies with loads of warm cinnamon in both the cookie dough and apple pie filling. So much easier to make than you'd think and great for holidays!

Ingredients

For the apple filling:

1 pound Granny Smith apples (approximately 2 large apples)
2 teaspoons fresh lemon juice
¼ cup water
2 teaspoons cornstarch
2 tablespoons unsalted butter
¼ cup light brown sugar (56g) packed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

For the cookie dough:

2 ⅔ cups all-purpose flour (337g)
1 tablespoon ground cinnamon
½ teaspoon salt
3 oz cream cheese room temperature (86g)
12 tablespoons unsalted butter room temperature (6oz or 170g)
½ cup granulated sugar (110g)
½ cup brown sugar packed (112g)
1 large egg yolk room temperature
1 teaspoon vanilla extract
⅓ cup coarse sugar for rolling (78g)

For the optional cinnamon icing:

1 cup powdered sugar (120g)
1 tablespoon milk or cream
¼ teaspoon ground cinnamon

Instructions

Prepare the apple filling:

Peel the apples and dice into small 1/4-inch pieces. Drizzle the lemon juice over the diced apples and toss to coat. Set aside.
In a small bowl combine the water and cornstarch. Stir until blended and set aside.
Add the butter to a large skillet set over medium-high heat. Once melted add the apples. Cook, stirring frequently until the apples begin to soften, about 3 minutes.
Stir in the sugar, cinnamon, nutmeg and salt. Continue cooking until fragrant, about 1 minute. Add the cornstarch mixture and cook stirring constantly until the sauce thickens, about 1 to 2 minutes more. Transfer the apples to a clean bowl and cool while preparing the cookie dough.

Prepare the cookie dough:

Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
Whisk together the flour, cinnamon and salt. Set aside. In a large mixing bowl combine the cream cheese, butter and sugars. Beat on medium-high until the mixture is fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and blend again. Add the egg yolk and vanilla. Blend until incorporated.
Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold a few times with a spatula to ensure there are no dry pockets left. The mixture will be thick.

Fill and bake the cookies:

Pour the coarse sugar into a shallow bowl and set aside. Using a medium cookie scoop, roll the dough into 2 tablespoon balls (36g each). Roll each dough ball in the coarse sugar to coat. Place on the prepared cookie sheet about 2-inches apart. Continue until the cookie sheet is filled.
Using a 1 tablespoon measuring spoon (or the bottom of a plastic medicine cup like the one that comes with cough syrup) press down on the dough balls to create a well in the center of each cookie. Fill each well with 1 heaping tablespoon of the prepared apple filling.
Bake for 14 to 18 minutes or until the cookies are set and the bottom is light golden brown. Transfer to a wire rack to cool completely.
Repeat with remaining cookie dough ensuring the cookie sheet is cool before adding the dough balls.

Drizzle with cinnamon icing:

Whisk together the icing ingredients. Add more sugar or milk as needed for desired consistency. I like mine pretty thick. Drizzle or pipe the icing over the cookies. Serve immediately or allow them to set up before storing.

Recipe Notes

Store leftover cookies in a single layer in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage.
Freeze cookies well sealed in an airtight container. Use wax paper between cookie layers for best results.
To ensure you have enough apple filling, make all the cookie dough balls first, then divide the apple mixture between the 23 cookies.
Optional toppings: In place of the icing sprinkle with a crumbled Lorna Doone Shortbread Cookie or finely chopped nuts before baking

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

More great apple recipes…

If you love cookies and apples I bet you’ll love these Apple cinnamon Oatmeal Cookies too. Enjoy!

Apple Pie Cookies