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Apple pie cookies.
At a Glance:
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Get the Recipe: Apple Pie Cookies

These apple pie cookies feature a cinnamon cookie and gooey apple pie filling! They have the classic flavors of an apple pie but they are way easier. These cookies are warm, cozy, and especially delicious in the fall!
5 from 3 votes
US Customary - Metric
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Ingredients

8 large cookies

Apple Pie Filling

  • 1 medium apple, peeled and finely diced
  • 1 tsp lemon juice
  • ¼ cup water
  • ¼ cup light brown sugar
  • 1 tsp cornstarch, or tapioca flour
  • ½ tsp cinnamon
  • pinch nutmeg
  • pinch ground cloves

Cookies

  • ½ cup cold butter, cut into cubes
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, tightly packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ¾ cup flour, all purpose or gluten free 1 to 1 flour
  • 1 tsp cornstarch, or tapioca flour
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • pinch nutmeg
  • pinch ground cloves
  • pinch sea salt, optional

Instructions 

  • First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Make apple pie filling. First add diced apples to a bowl. Squeeze lemon juice over the diced apples.
  • In a skillet, add diced apples coated in lemon juice and all other remaining apple filling ingredients.
  • Cook for 5 to 7 minutes on low medium heat, until bubbly and thickened. Stir frequently to prevent burning. Remove from heat and set aside.
  • Then, make cookie dough. Add cold butter cubes, sugar and light brown sugar to the bowl of a stand mixer. Mix on high for 2 to 3 minutes, until no clumps of butter remain.
  • Add in egg and vanilla. Mix to combine.
  • Next, add in flour, cornstarch, baking soda, sea salt, cinnamon, nutmeg and cloves. Stir until a thick dough is formed.
  • Use an ice cream scooper or large cookie scoop to scoop out balls of dough. Space at least 3 inches apart on lined baking pan.
  • Use your thumb to make an indentation in the middle of each cookie. Then, spoon in some apple pie filling.
  • Bake for 10 to 11 minutes, until cookies have spread and have lightly golden edges.
  • Finally, remove from oven. Cool for 10 minutes before carefully removing to a cooling rack.

Notes

  • Any type of apple works.  I recommend honey crisp for this recipe.  Dice finely.
  • Be sure to stir apple pie filling frequently.  If left unattended, it will burn.
  • Allow the apple pie filling to thicken up.  It will thicken as it cooks.
  • Use cold butter right from the fridge.  Cut up into small cubes for easier mixing.
  • Both regular all purpose flour and gluten free 1 to 1 flour work well.  These photos use Bob's Red Mill gluten free 1 to 1 baking flour.
  • The cookie dough will be pretty thick and very slightly sticky.  Therefore, use an ice cream scoop to help scoop the dough.
  • Do not overwhelm the indents with apple pie filling.  Just enough to almost fill it.
  • Check cookies after 9 minutes of baking time.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • These cookies are delicious straight from the fridge.
Calories: 324kcal, Carbohydrates: 51g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 41mg, Sodium: 171mg, Potassium: 91mg, Fiber: 1g, Sugar: 29g, Vitamin A: 382IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American