Apple Pie Cookies Recipe
There’s something deeply nostalgic about the smell of apple pie wafting through the kitchen—a warm reminder of holidays, cozy afternoons, and homemade goodness. But what if I told you that you could enjoy all the heartwarming flavor of classic apple pie in a portable, snackable cookie? Welcome to the world of Apple Pie Cookies—where buttery crust, tender spiced apples, and sweet glaze collide in the most delightful bite-sized treat.
In this detailed guide, I’ll walk you through everything you need to know to make the ultimate apple pie cookies recipe. We’ll cover every step, from making a flakey crust to preparing the perfect apple filling, and even get into clever variations and storage tips. Whether you’re a seasoned home baker or just getting started, you’ll have everything you need to succeed.
Why You’ll Love This Apple Pie Cookies Recipe
Let’s be honest: everyone loves cookies, and everyone loves pie. This recipe brings the best of both worlds into one irresistible treat. Here’s why these cookies will steal the show:
- They’re like mini apple pies – flaky crust, sweet-tart apples, warm spices.
- Perfectly portioned – great for parties, lunchboxes, or late-night cravings.
- Make-ahead friendly – store beautifully and taste even better the next day.
- Customizable – use your favorite apple varieties or add a caramel drizzle.
Ingredients You’ll Need
We’re keeping it classic, but high-quality ingredients make all the difference. Here’s your apple pie cookie shopping list:
For the Pie Crust:
- 2 ½ cups (315g) all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp ice water
Pro Tip: You can use store-bought pie dough if you’re short on time, but making it from scratch yields a more flavorful, flakier crust.
For the Apple Filling:
- 3 medium apples (Granny Smith, Honeycrisp, or Fuji), peeled, cored, and diced
- 1 tbsp lemon juice
- ¼ cup (50g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 2 tsp cornstarch
- 1 tbsp unsalted butter
For Assembly:
- 1 egg + 1 tbsp water (egg wash)
- Coarse sugar (optional, for sprinkling)
- Powdered sugar + milk or cream (for glaze)
Step-by-Step Instructions
Let’s get baking! This apple pie cookies recipe breaks down into three main stages: preparing the dough, making the filling, and assembling + baking.
1. Make the Pie Dough (or Prep Store-Bought)
From Scratch:
- Mix dry ingredients – In a large bowl, whisk together flour, salt, and sugar.
- Cut in butter – Using a pastry cutter or your fingertips, cut the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
- Add water – Stir in ice-cold water, one tablespoon at a time, just until the dough holds together. Do not overwork the dough.
- Chill – Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Apple Filling
- Toss apples – Combine diced apples with lemon juice to prevent browning.
- Cook filling – In a skillet, melt butter over medium heat. Add apples, sugars, cinnamon, nutmeg, and cornstarch. Cook until apples are tender and mixture thickens (6–8 minutes).
- Cool completely – Set aside to cool to room temperature. You don’t want a warm filling melting your dough.
Chef’s Tip: Cut the apples small—around ¼-inch dice—for easier scooping and better distribution in each cookie.
3. Roll, Fill, and Assemble the Cookies
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out dough – On a floured surface, roll out one disc of dough to about ⅛-inch thickness.
- Cut rounds – Use a 2½ to 3-inch cookie cutter to cut circles. Half of the circles will be your bottoms, and the other half your tops.
- Add filling – Place about 1 to 1½ teaspoons of the cooled apple filling in the center of each bottom round.
- Top and seal – Place a second dough circle over the top. Press the edges with a fork to seal.
- Egg wash – Brush tops with egg wash and sprinkle with coarse sugar for sparkle.
- Vent – Cut a small “X” or a few slits in the top to allow steam to escape.
- Bake for 18–22 minutes or until golden brown.
4. Glaze and Cool
- Optional glaze – Mix ½ cup powdered sugar with 1–2 teaspoons of milk or cream to make a simple icing. Drizzle over cooled cookies for extra sweetness and shine.
Let them cool completely before glazing. Warm cookies will melt the icing and ruin your pretty drizzle.
Best Apples for Apple Pie Cookies
When it comes to choosing apples for this apple pie cookies recipe, texture and flavor balance are key.
Top Choices:
- Granny Smith – Tart, firm, and holds its shape.
- Honeycrisp – Sweet with great texture.
- Fuji – Juicy and sweet, great mixed with tart varieties.
- Jonagold – Balanced sweet-tart flavor.
Avoid:
- Red Delicious – Too soft and bland for baking.
- McIntosh – Breaks down too much, becoming mushy.
Tips for Perfect Apple Pie Cookies
- Don’t overfill – Too much filling can cause the cookies to burst.
- Seal tightly – Use egg wash and fork-press edges to prevent leaks.
- Chill before baking – Pop assembled cookies in the fridge for 10–15 minutes to firm up the dough for better shape and flakiness.
- Even slices – Dice your apples uniformly for consistent texture and bake time.
Variations & Add-Ins
Want to get creative with your apple pie cookies? Try these flavorful twists:
- Caramel Apple Pie Cookies – Add a dollop of caramel sauce on top of the filling before sealing.
- Apple Crumble Cookies – Sprinkle a bit of streusel on the tops before baking.
- Spiked Apple Filling – Add a teaspoon of bourbon or spiced rum to the filling for depth.
- Cheddar Twist – Fold a little grated sharp cheddar into the crust for a sweet-savory surprise.
Serving Suggestions
These cookies are versatile—perfect for everything from potlucks to holiday dessert spreads. Here are a few fun ways to serve them:
- With Ice Cream – Warm them slightly and serve with vanilla or cinnamon ice cream.
- As a Gift – Package them in cellophane with a ribbon for a homemade holiday treat.
- At Brunch – They pair beautifully with a hot cup of coffee or mulled cider.
- Mini Dessert Boards – Add them to a fall-themed dessert charcuterie board with fudge, chocolate-covered pretzels, and candied nuts.
Storage & Make-Ahead Tips
Storing:
- Room Temperature – Keep in an airtight container for up to 2 days.
- Refrigerator – Extend shelf life to 5–6 days; bring to room temp before serving.
- Freezer – Freeze unbaked cookies (without egg wash) or baked cookies. Wrap individually and store for up to 2 months.
Reheating:
- Warm in a 300°F oven for 5–7 minutes to restore flakiness.
- Avoid microwaving if you want to maintain a crisp crust.
Final Thoughts
This apple pie cookies recipe takes everything you love about traditional apple pie and transforms it into a portable, crowd-pleasing treat. Whether you’re baking for a fall festival, Thanksgiving table, or just a cozy weekend project, these cookies offer the ideal blend of comfort, nostalgia, and creativity.
So tie on that apron, grab your apples, and let’s bake something unforgettable. Once you make these once, you’ll be adding them to your regular baking rotation—trust me.
Apple Pie Cookies Recipe
Ingredients
For the Pie Dough (or use 2 sheets of store-bought pie crust):
- 2 ½ cups 315g all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup 2 sticks unsalted butter, cold and cubed
- 6 –8 tbsp ice water
For the Apple Filling:
- 3 medium apples Granny Smith, Honeycrisp, or Fuji, peeled, cored, and diced
- 1 tbsp lemon juice
- ¼ cup 50g brown sugar
- ¼ cup 50g granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tsp cornstarch
- 1 tbsp unsalted butter
For Assembly:
- 1 egg + 1 tbsp water for egg wash
- Coarse sugar optional, for topping
- Glaze: ½ cup powdered sugar + 1–2 tsp milk or cream optional
Instructions
Make the Dough (if using homemade):
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your hands until pea-sized crumbs form.
- Slowly mix in ice water until the dough holds together. Divide in two, shape into discs, wrap, and chill for 1 hour.
Prepare the Apple Filling:
- Toss diced apples with lemon juice in a bowl.
- In a skillet, melt butter over medium heat. Add apples, both sugars, cinnamon, nutmeg, and cornstarch.
- Cook until apples are soft and the mixture is thickened (6–8 minutes). Let it cool completely.
Assemble the Cookies:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out chilled dough on a floured surface to ⅛-inch thick.
- Use a 2½–3-inch cookie cutter to cut out circles.
- Spoon 1–1½ teaspoons of filling onto half the rounds. Cover with the remaining rounds and press edges with a fork to seal.
- Brush tops with egg wash, sprinkle with coarse sugar, and cut a small slit or “X” in the center for venting.
Bake and Glaze:
- Bake for 18–22 minutes or until golden brown.
- Let cookies cool completely, then drizzle with glaze if desired.
Notes
- Storage: Store at room temperature for up to 2 days, refrigerated for 5–6 days, or freeze (unbaked or baked) for up to 2 months.
- Apple Choice: Use firm apples like Granny Smith or Honeycrisp to prevent soggy filling.
- Variations: Add caramel bits, a touch of bourbon to the filling, or use streusel on top for a crumble-style twist.
- Make-Ahead Tip: Prepare dough and filling a day in advance and assemble fresh before bakin