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Apple Pie Cookies

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
43 mins
Servings: 24 servings
Calories: 420 kcal
Course: Dessert , Baked Goods
Cuisine: American

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

Instructions

Apple Filling
    Cup of Yum
  1. 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.
  2. Increase heat to medium and bring to a simmer. Simmer for 5 minutes, stirring occasionally, until apples are tender when pierced with a fork.
  3. Remove from heat and pour into a heatproof bowl. Place in the refrigerator while you prepare the dough.
Cookie Dough
  1. Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. Add eggs and vanilla and stir until combined.
  4. In a separate, medium-sized bowl whisk together flour, cornstarch, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet, stirring until completely combined.
  6. Cover bowl with plastic wrap and place in the refrigerator to chill slightly while you prepare the streusel.
Streusel
  1. Melt butter in a small bowl and allow to cool until no longer warm to the touch.
  2. Combine flour, sugars, salt and cinnamon in medium-sized bowl and stir until combined.
  3. Drizzle cooled butter into flour mixture and claw together with a fork until you have a clumpy streusel.
Assembly
  1. Remove apple filling and cookie dough from refrigerator.
  2. 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)).
  3. Scoop a level Tablespoon of filling into the indent you just created
  4. Take a small handful of streusel (about 1 Tablespoon) and nestle gently into the filling. Use enough to completely cover the filling.
  5. 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”:
  1. Beat butter, salt, and vanilla in large bowl using an electric mixer until butter is smooth.
  2. 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.
  3. Set aside while you prepare the vanilla bean glaze.
Vanilla glaze
  1. 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.
  2. 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).
  3. Allow glaze to harden before enjoying.

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

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

% 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.