Description
These apple pie cookies are a delightful way to enjoy the classic flavors of apple pie in a bite-sized, easy-to-make cookie. Featuring a tender, buttery thumbprint cookie base filled with warm, cinnamon-spiced apples, they are perfect for any occasion, especially during fall and holidays. A cinnamon sugar coating adds extra flavor and sparkle.
Ingredients
Scale
- For the apple filling:
- 1/4 cup (60g) unsalted butter
- 1 1/2 cups (160g) peeled, cored, and diced Granny Smith apples
- 1/2 cup (100g) packed brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- For the thumbprint cookie dough:
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) packed brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- For the cinnamon sugar coating:
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the apple filling: In a skillet, cook butter, diced apples, brown sugar, and cinnamon over medium heat until the apples are softened, about 5 minutes. Stir in the cornstarch mixed with water. Cook until the mixture thickens. Set aside to cool completely.
- Make the cookie dough: In one bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla extract. Gradually fold the dry ingredients into the wet ingredients until just combined to form the apple pie cookie dough.
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Prepare the cinnamon sugar coating: In a shallow bowl, combine the granulated sugar and ground cinnamon.
- Shape the cookies: Scoop the apple pie cookie dough into 3-tablespoon balls. Roll each ball in the cinnamon sugar mixture. Place the coated dough balls on the prepared baking sheets.
- Create the indent and fill: Use your thumb or a teaspoon to press an indent into the center of each dough ball. Spoon the cooled apple filling into each indent.
- Bake the apple pie cookies: Bake for 10–12 minutes, or until the edges of the cookies are golden brown and the centers are bubbling slightly.
- Cool the cookies: Allow the apple pie cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional caramel drizzle: Before serving, you can drizzle caramel sauce over the finished apple pie cookies.
Notes
- For a sweeter filling, substitute Honeycrisp apples for Granny Smith.
- Add a pinch of nutmeg or allspice to the apple filling for extra warmth and spice.
- Drizzle with salted caramel or white chocolate for a decadent finish.
- If cookies spread too much, chill the dough before baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg