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Apple Pie Cookies Recipe

Apple Pie Cookies

iamwinfred
Apple Pie Cookies take everything you love about a warm slice of apple pie and shrink it down into a soft, buttery, handheld treat. A tender brown sugar cookie base cradles a pocket of spiced apple filling, gets rolled in cinnamon sugar for a little crunch, and finishes with a ribbon of caramel on top. They smell like a bakery, they taste like a hug, and they come together with ingredients you probably already have in your kitchen.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 155 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Medium saucepan or skillet for the apple filling
  • Measuring cups and spoons
  • Rimmed baking sheets
  • Parchment paper
  • Cookie scoop
  • Small offset spatula or back of a teaspoon
  • Wire cooling rack
  • Small piping bag or spoon for the caramel drizzle

Ingredients
  

For the Cookie Dough

  • 1 cup unsalted butter 2 sticks, softened; 226g
  • 3/4 cup packed light brown sugar 150g
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour 300g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Apple Filling

  • 3 cups Granny Smith apples peeled and finely diced; about 3 medium apples
  • 1/4 cup packed light brown sugar 50g
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water

For the Coating and Topping

  • 1/2 cup granulated sugar 100g
  • 1 tablespoon ground cinnamon
  • 1/2 cup caramel sauce for drizzling

Instructions
 

  • Peel, core, and finely dice the apples into small, uniform pieces. In a medium saucepan or skillet, combine the diced apples, brown sugar, butter, cinnamon, and nutmeg over medium heat.
  • Cook for 5 to 7 minutes, stirring occasionally, until the apples soften slightly but still hold their shape.
  • Whisk the cornstarch with the water and lemon juice until smooth, then pour it into the apple mixture. Cook for another 2 to 3 minutes until the filling thickens into a glossy, jammy consistency. Remove from heat and cool completely.
  • In a large mixing bowl, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 2 minutes. Add the egg yolk and vanilla extract, then mix until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms. Avoid overmixing.
  • Gather the dough into a ball, flatten it slightly into a disk, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to an hour.
  • Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Portion the chilled dough into 24 equal balls, about 1 1/2 tablespoons each, and place them a few inches apart on the prepared baking sheets.
  • Use your thumb or the back of a small spoon to press a deep well into the center of each dough ball, being careful not to press all the way through. Spoon about 1 teaspoon of the cooled apple filling into each indentation.
  • In a small shallow bowl, stir together the granulated sugar and cinnamon. Lightly roll each dough ball in the cinnamon sugar mixture, or sprinkle a pinch over the top of each filled cookie.
  • Bake the cookies for 11 to 13 minutes, until the edges are just turning golden and the centers look set. Let them rest on the pan for 5 minutes before moving them.
  • Transfer the cookies to a wire cooling rack and let them cool completely, about 15 to 20 minutes. Warm the caramel sauce slightly and drizzle it over the top of each cookie in a thin, even stream. Let the caramel set before serving or storing.

Notes

  • Dice the apples small and uniform so they cook through without turning mushy.
  • Do not skip chilling the dough, since warm dough spreads too much and loses its shape in the oven.
  • Let the apple filling cool completely before filling the cookies to prevent melted, greasy dough.
  • Use a firm, tart apple like Granny Smith so it holds its shape after baking.
  • Rotate your baking sheets halfway through baking if your oven has hot spots.
  • Warm the caramel sauce slightly before drizzling for the smoothest finish.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
  • Freeze baked, undrizzled cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before adding the caramel drizzle.
  • The apple filling can be made up to 3 days ahead and stored in the refrigerator in an airtight container.
  • To freeze unbaked cookies, freeze shaped and filled cookies on a tray, then transfer to a freezer bag once solid. Bake straight from frozen, adding 2 to 3 minutes to the baking time.

Nutrition

Serving: 1CookieCalories: 155kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gFiber: 1gSugar: 13g
Keyword apple pie cookies, apple pie spice, caramel apple cookies, fall baking, thumbprint cookies
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