These delicious apple pie cookies are made with a soft cinnamon cookie and filled with homemade apple pie filling. These taste just like apple pie in cookie form! They are perfect for the holidays and fall time.
If you like apple pie and cookies, this recipe was made just for you! The cookies are a no-chill cookie recipe, and the apple pie filling comes together in under 20 minutes! You will love these!
They are perfect for satisfying your sweet tooth and can be enjoyed as a snack or dessert when you are craving a delicious fall dessert.
Whether you're hosting a gathering or simply craving something delicious, these apple cookies are always a crowd pleaser.
If you like apple recipes, check out our apple cinnamon rolls, apple crumble cake, apple fritters, apple crumble muffins, easy apple cake, apple crumble pie, and apple turnovers!
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Why this recipe works
- No chill cookie- these cookies are no chill recipe so they are really quick and easy to make!
- Apple pie filling- these are filled with delicious apple pie filling that is made in 10 minutes from start to finish, and is soo good!
- Simple- these cookies are made with simple ingredients you can find in any grocery store.
- Texture- Made with chewy and soft cookies that are spiced with cinnamon.
- Apple pie cookies- these cookies are perfect for cookie and apple pie lovers! This recipe is a combination of apple pie and cookies!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder and baking soda- to allow the cookies to spread. Make sure that your baking powder and baking soda are not expired.
Cornstarch- cornstarch helps to create a tender texture for these cookies, plus, it keeps the cookie thick and soft.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Cinnamon- gives these cookies an amazing taste and compliments the apples perfectly.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the apple filling
Apples- we like to use green apples for this recipe, they are a little bit less sweet, but any kind of your favorite apples will work!
Brown sugar- we use brown sugar for this recipe. Brown sugar adds a caramelly flavor. You can use dark brown sugar as well.
Butter- you will need 25 g of butter for this recipe.
Lemon- helps to balance the sweet flavor.
Cinnamon and nutmeg- give a delicious flavor and compliments the apples perfectly.
Cornstarch- to thicken up the mixture so it will be easy to work with.
Kosher salt and water- you will need water to cook the apples and a pinch of salt to balance the flavors.
Instructions
Make the apple filling
Peel and cut the apples into small cubes. In a medium-sized pan, melt the butter over medium heat and add the cinnamon. Mix well.
Add the apples, brown sugar, vanilla extract, lemon juice, nutmeg, kosher salt, and water, and mix until well combined.
Reduce to medium-low heat, cover, and simmer for about 5 minutes.
Add the cornstarch mixed with a little bit of water and mix until there are no lumps of cornstarch visible. Set aside to cool.
Make the cookie dough
Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
Add the eggs and mix until well combined.
Add the flour, cornstarch, baking powder, and baking soda, and mix until just combined. Don't overmix for moist cookies and not dry cookies.
Scoop 18 cookie dough balls and place them on a parchment paper-lined baking sheet. Roll each cookie dough into a ball and create a thumbprint pattern using your finger.
Bake the cookies in a 180c (350f) preheated oven for 10 minutes.
When you take the cookies out of the oven, immediately reshape the cookies using a spoon or your thumb.
Fill each cookie with a tablespoon of the apple pie filling and drizzle with caramel sauce. Store in the fridge for up to 4 days and enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
These cookies will last for up to 5 days stored at room temperature in an airtight container.
We use all-purpose flour for these cookies. Cake flour will work great as well.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.
Use your favorite kind of apples! We like using granny smith apples, but any apple kind will work. If you like sweet apples, use Honeycrisp, or pink lady.
Storing
Store these cookies in the fridge. Make sure that you store them in an airtight container so they won't dry out.
Freezing
Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, let them come to room temperature and bake according to the instructions.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Do not use margarine. It will change the flavor of these cookies and leave a weird taste.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I have not tested this recipe with gluten-free flour, but it should work.
Variations
Equipment
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan
More fall recipes
Cinnamon bundt cake- This cinnamon bundt cake is moist, buttery, and has a tender crumb. It is made with a cinnamon swirl and topped with a velvety cream cheese frosting.
Caramel pecan cheesecake- This caramel pecan cheesecake is made with a cinnamon crust, creamy cinnamon cheesecake filling, and a caramel pecan topping.
Mini pumpkin cheesecakes- These mini pumpkin cheesecakes are made with a lotus biscoff cookie crust, filled with an easy pumpkin cheesecake filling, and topped with whipped cream and cinnamon!
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📖 Recipe
Apple Pie Cookies
Ingredients
- 230 g Butter softened
- ½ cup Brown sugar
- 1 cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- â…“ teaspoon Baking soda
- ¼ teaspoon Baking powder
- 1 tablespoon Cornstarch
- 3 cups Flour
Apple pie filling
- 120 g Butter
- 6 Apples peeled and chopped
- â…” cup Brown sugar
- 1 teaspoon Cinnamon
- 2 tablespoon Lemon juice
- ½ teaspoon Nutmeg
- 4 tablespoon Water
- â…“ teaspoon Kosher salt
- 4 teaspoon Cornstarch mixed with a little bit of water
Instructions
Make the apple filling
- Peel and cut the apples into small cubes. In a medium-sized pan, melt the butter over medium heat and add the cinnamon. Mix well.
- Add the apples, brown sugar, vanilla extract, lemon juice, nutmeg, kosher salt, and water, and mix until well combined.
- Reduce to medium-low heat, cover, and simmer for about 5 minutes.
- Add the cornstarch mixed with a little bit of water and mix until there are no lumps of cornstarch visible. Set aside to cool.
Make the cookie dough
- Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
- Add the eggs and mix until well combined.
- Add the flour, cornstarch, baking powder, and baking soda, and mix until just combined. Don't overmix for moist cookies and not dry cookies.
- Scoop 18 cookie dough balls and place them on a parchment paper-lined baking sheet. Roll each cookie dough into a ball and create a thumbprint pattern using your finger.
- Bake the cookies in a 180c (350f) preheated oven for 10 minutes.
- When you take the cookies out of the oven, immediately reshape the cookies using a spoon or your thumb.
- Fill each cookie with a tablespoon of the apple pie filling and drizzle with caramel sauce. Store in the fridge for up to 4 days and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before making this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
CR
The recipe calls for eggs but doesn’t say how many.
RichandDelish
Sorry! And thank you for letting me know. You will need 2 eggs for this recipe. I fixed the recipe card.