Apple Pie Cookies
User Reviews
5
54 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
13 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
Report
Apple Pie Cookies feature a tart apple filling simmered with cinnamon and sugar nestled inside a tender cookie dough that includes baking powder and cornstarch for softness. A crumbly cinnamon streusel topping adds texture, and an optional buttercream and glaze finish adds sweetness and a delicate shine. These cookies offer the warming flavors of apple pie in a handheld form.
Description
This recipe starts with a cooked apple filling made by gently simmering peeled, cored, and diced tart apples with brown sugar, butter, cornstarch, and cinnamon until tender. This filling is chilled while cookie dough is prepared.
The dough combines butter, brown and granulated sugars, eggs, vanilla, and a mix of flour, cornstarch, baking powder, baking soda, and salt to create a soft, lightly leavened base. Chilling the dough makes it easier to handle and supports the cookies' structure during baking.
After shaping the cookies with a shallow indentation filled with the apple mixture, a cinnamon streusel topping made from butter, flour, sugars, salt, and cinnamon is added for a crunchy finish. The cookies bake until golden and set. Optional buttercream "ice cream" and vanilla glaze decorate the cookies and add sweetness and moisture contrast.
They resemble small portions of apple pie, blending a tender crumb with spiced apple and crisp topping. Best made with tart varieties like Granny Smith to balance sweetness and maintain firmness. Store in an airtight container at room temperature or refrigerator to preserve freshness.
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Ingredients
Filling
- 3 cups apple see note, cored, peeled, diced
- ¼ cup light brown sugar firmly packed
- 2 Tablespoons butter salted or unsalted
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
Cookie Dough
- 1 cup butter softened, unsalted
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 2 egg room temperature preferred, large
- 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 butter melted, unsalted
- 1 ¼ cups all-purpose flour
- ½ cup light brown sugar firmly packed
- ⅓ cup granulated sugar 65g
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Buttercream “ice cream”
- ½ cups butter softened to room temperature, unsalted
- ⅛ teaspoon salt
- 3 cups powdered sugar
- 2 teaspoons vanilla bean paste
Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons milk whole
- ½ teaspoon vanilla bean paste
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
- Use tart, firm apples such as Granny Smith for the filling to maintain texture and balance sweetness.
- Avoid making the cookie indentation too deep to keep the cookie stable and prevent leakage.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Chill the apple filling before assembling the cookies to prevent dough from becoming soggy.
- Buttercream and glaze add extra sweetness but can be omitted if preferred.
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
(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%)
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
54 reviews
Excellent
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