Apple Pie Cookies
User Reviews
5.0
81 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
43 mins
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Servings
24 servings
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Calories
420 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Apple Pie Cookies
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Apple pie cookies have all the components of apple pie, but in cookie form! My recipe uses a homemade apple pie filling and even includes an optional "a la mode" decoration. Recipe includes a how-to video!
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Ingredients
Filling
- 3 3 cups cored, peeled, diced apples see note
- ¼ ¼ cup light brown sugar firmly packed
- 2 2 Tablespoons butter salted or unsalted
- 2 2 teaspoons cornstarch
- 1 1 teaspoon ground cinnamon
Cookie Dough
- 1 1 cup unsalted butter softened
- 1 1 cup light brown sugar firmly packed
- ½ ½ cup granulated sugar
- 2 2 large eggs room temperature preferred
- ½ ½ teaspoon vanilla extract
- 4 4 cups all-purpose flour
- 2 2 Tablespoons cornstarch
- 2 2 teaspoons baking powder
- ¼ ¼ teaspoon baking soda
- 1 1 teaspoon salt
Streusel
- 6 6 Tablespoons unsalted butter melted
- 1 ¼ 1 ¼ cups all-purpose flour
- ½ ½ cup light brown sugar firmly packed
- ⅓ ⅓ cup granulated sugar 65g
- ¼ ¼ teaspoon salt
- ½ ½ teaspoon cinnamon
Buttercream “ice cream”
- ½ ½ cups unsalted butter softened to room temperature
- ⅛ ⅛ teaspoon salt
- 3 3 cups powdered sugar
- 2 2 teaspoons vanilla bean paste
Glaze
- 1 1 cup powdered sugar
- 1-2 1-2 Tablespoons whole milk
- ½ ½ teaspoon vanilla bean paste
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Instructions
Apple Filling
- 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.
Cookie 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.
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.
Assembly
- 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).
Buttercream “ice cream”:
- 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.
Vanilla 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.
Equipments used:
Notes
- This is about 4 small apples for me. I recommend Granny Smith apples for best results. They are tart and firm and lend themselves well to these cookies. Alternatively you may use another tart, firm apple. Softer apples, like Mcintosh, aren’t ideal.
- Don’t make the indentation in the cookie too deep, if there’s not enough cookie dough on the bottom the cookie won’t be stable.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information
Show Details
Serving
1cookie
Calories
420kcal
(21%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
192mg
(8%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
501IU
(10%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 420kcal | 21% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 192mg | 8% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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