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Apple Pie Cookies Recipe

This Apple Pie Cookies Recipe transforms the classic flavors of homemade apple pie into sweet, buttery, bite-sized cookies—perfect for snacking, gifting, or holiday spreads. A warm, flaky crust wraps around cinnamon-spiced apples for a nostalgic dessert everyone will love.
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Prep Time 45 minutes
Cook Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 24
Calories 160 kcal

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