Apple Pie Cookies

5 from 1 vote

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!

Prep Time30

Cook Time16

Total Time46

Course: Cookie, Dessert

Cuisine: American

Keyword: apple, cookies, dessert, Thanksgiving

Servings:

Calories: 218kcal

Author: Tricia

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.

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