These Apple Pie Cookies are a delightful twist on a classic dessert, combining the cozy flavors of spiced apples with the convenience of a handheld treat. Each bite offers a perfect balance of flaky, buttery crust and warm, cinnamon-kissed apple filling, creating a texture that’s both crisp and tender. Ready in just 43 minutes, they’re ideal for satisfying your sweet tooth without spending hours in the kitchen.
With hints of vanilla and a golden, caramelized finish, these cookies are a sensory delight that feels like a hug in every bite. Whether you’re sharing them at a gathering or enjoying one with your afternoon tea, they’re sure to bring smiles. Plus, their portable size makes them a perfect treat for any occasion, blending nostalgia and innovation in every mouthwatering morsel.
Ingredients for Apple Pie Cookies
- Filling:
- 3 cups (350 g) cored, peeled, diced apples (use firm apples like Granny Smith)
- ¼ cup (50 g) light brown sugar, firmly packed
- 2 Tablespoons (28 g) butter (salted or unsalted)
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- Cookie Dough:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- ½ teaspoon vanilla extract
- 4 cups (500 g) all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- Streusel:
- 6 Tablespoons (85 g) unsalted butter, melted
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (100 g) light brown sugar, firmly packed
- ⅓ cup (65 g) granulated sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- Buttercream “Ice Cream”:
- ½ cup (113 g) unsalted butter, softened to room temperature
- ⅛ teaspoon salt
- 3 cups (375 g) powdered sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- Glaze:
- 1 cup (125 g) powdered sugar
- 1-2 Tablespoons whole milk
- ½ teaspoon vanilla bean paste (or vanilla extract)
Step-by-Step Instructions
- Prepare the Apple Filling:
- Combine apples, sugar, butter, cornstarch, and cinnamon in a medium skillet over medium-low heat. Stir frequently until butter melts and sugar dissolves.
- Increase heat to medium and simmer for 5 minutes, stirring occasionally, until apples are tender when pierced with a fork.
- Remove from heat, pour into a heatproof bowl, and refrigerate while preparing the dough.
- Make the Cookie Dough:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat softened butter and sugars with an electric mixer until light and fluffy.
- Add eggs and vanilla, stirring until combined.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, stirring until fully combined. Cover and refrigerate while preparing the streusel.
- Prepare the Streusel:
- Melt butter in a small bowl and let cool until no longer warm.
- In a medium bowl, combine flour, sugars, salt, and cinnamon. Drizzle in cooled butter and mix with a fork until clumpy.
- Assemble the Cookies:
- Remove apple filling and cookie dough from the refrigerator.
- Scoop dough into 2 Tablespoon-sized balls, roll smooth, and place on the baking sheet. Make an indent in the center of each cookie (use the back of a cookie scoop).
- Scoop 1 Tablespoon of apple filling into each indent.
- Top with 1 Tablespoon of streusel, covering the filling completely.
- Bake for 13-14 minutes or until edges are light golden brown. Cool completely before decorating.
- Make the Buttercream “Ice Cream”:
- Beat butter, salt, and vanilla in a large bowl until smooth.
- Add powdered sugar ½ cup at a time, mixing thoroughly after each addition, until stiff and play-dough-like.
- Prepare the Glaze:
- Whisk powdered sugar, 1 Tablespoon milk, and vanilla until smooth. Add more milk, a splash at a time, until glaze ribbons off the whisk.
- Decorate the Cookies:
- Drizzle glaze over cooled cookies.
- Scoop 1 Tablespoon of buttercream and place on each cookie, gently pressing into the glaze.
- Allow glaze to harden before serving.
Perfect Pairings: Serving Suggestions
These Apple Pie Cookies are a delightful treat on their own, but they can be elevated with a few thoughtful pairings. Serve them warm with a scoop of vanilla ice cream for a classic dessert experience. For a cozy twist, pair them with a cup of spiced chai tea or hot apple cider. If you’re hosting a brunch, they make a charming addition to a pastry platter alongside scones and muffins.
Keep Them Fresh: Storage and Reheating Tips
Store your Apple Pie Cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, pop them in the oven at 300°F (150°C) for 5-7 minutes to restore their crispness. If frozen, let them thaw at room temperature before reheating.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the apples for pears or peaches for a different fruity twist. Add a handful of chopped nuts like pecans or walnuts to the streusel for extra crunch. For a richer flavor, try using dark brown sugar in the filling or dough. If you’re feeling adventurous, drizzle the cookies with caramel sauce instead of the vanilla glaze.
Time-Saving Hacks for Busy Bakers
To save time, prepare the apple filling a day ahead and store it in the refrigerator. You can also make the cookie dough and streusel in advance and keep them chilled until ready to bake. If you’re short on time, skip the buttercream “ice cream” and simply dust the cookies with powdered sugar for a quick, elegant finish.
Essential Equipment for Success
To make these cookies effortlessly, you’ll need a few key tools. A stand mixer or electric hand mixer will make creaming the butter and sugar a breeze. Use a cookie scoop for evenly sized dough balls and a small spoon or melon baller to create the perfect indent for the filling. A parchment-lined baking sheet ensures easy cleanup and prevents sticking.
Apple Pie Cookies
Ingredients
Filling
- 3 cups cored, peeled, diced apples see note
- ¼ cup light brown sugar firmly packed
- 2 Tablespoons butter salted or unsalted
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- ½ teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
Streusel
- 6 Tablespoons unsalted butter melted
- 1 ¼ cups all-purpose flour
- ½ cup light brown sugar firmly packed
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Buttercream “ice cream”
- ½ cups unsalted butter softened to room temperature
- ⅛ teaspoon salt
- 3 cups powdered sugar
- 2 teaspoons vanilla bean paste
Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons whole milk
- ½ teaspoon vanilla bean paste
Instructions
- Combine apples, sugar, butter, cornstarch, and cinnamon in a medium sized skillet over medium-low heat. Stir frequently until butter is melted and sugar is dissolved.
- Increase heat to medium and bring to a simmer. Simmer for 5 minutes, stirring occasionally, until apples are tender when pierced with a fork.
- Remove from heat and pour into a heatproof bowl. Place in the refrigerator while you prepare the dough.
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Combine softened butter and sugars in a large bowl and use an electric mixer (or a stand mixer with paddle attachment) to beat until light and fluffy.
- Add eggs and vanilla and stir until combined.
- In a separate, medium-sized bowl whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Cover bowl with plastic wrap and place in the refrigerator to chill slightly while you prepare the streusel.
- Melt butter in a small bowl and allow to cool until no longer warm to the touch.
- Combine flour, sugars, salt and cinnamon in medium-sized bowl and stir until combined.
- Drizzle cooled butter into flour mixture and claw together with a fork until you have a clumpy streusel.
- Remove apple filling and cookie dough from refrigerator.
- Scoop dough by 2 Tablespoon-sized balls and roll until smooth. Place on baking sheet and make an indent in the cookie (I used the back of the cookie scoop to make indent – do not push too deep or make the cookie too thin or the cookie won’t be able to support the weight of it after baking)).
- Scoop a level Tablespoon of filling into the indent you just created
- Take a small handful of streusel (about 1 Tablespoon) and nestle gently into the filling. Use enough to completely cover the filling.
- Transfer to center rack of 350F (175C) oven for 13-14 minutes or until edges begin to turn a light golden brown. Allow to cool completely before decorating with glaze and “ice cream” (below, if using).
- Beat butter, salt, and vanilla in large bowl using an electric mixer until butter is smooth.
- Add powdered sugar ½ cup at a time, waiting until each cup is completely mixed before adding more. Once finished, the buttercream should be very stiff, almost a play-dough like consistency. It should be easy to roll into a ball. Add more powdered sugar, if needed, to reach proper consistency.
- Set aside while you prepare the vanilla bean glaze.
- Whisk together powdered sugar with 1 Tablespoon of milk and vanilla bean paste until completely combined. Add additional milk, a splash at a time, until glaze is smooth and ribbons off of your whisk.
- Drizzle glaze on cookie. Scoop buttercream by one Tablespoon sized scoop and place on cookie, gently nestling onto the glaze (which will help “cement” it).
- Allow glaze to harden before enjoying.