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A close-up of apple pie cookies with a focus on one cookie that has a bite taken out, revealing a soft, tender interior. Each cookie is topped with a rich caramelized apple filling and drizzled with a cinnamon-spiced glaze, enhancing its warm, sweet flavor. The cookies are displayed on a wooden board, surrounded by others, capturing their inviting, homemade texture. The vibrant apple filling and glaze drizzle add an autumnal charm, making these cookies look as comforting as they are delicious.
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Apple Pie Cookie

Apple Pie Cookies bring the warm, cozy flavors of apple pie in a bite-sized, spiced cookie topped with cream cheese glaze!
Course Dessert
Cuisine American
Keyword apple pie, cookies
Prep Time 30 minutes
Cook Time 12 minutes
Chilling time 15 minutes
Total Time 57 minutes
Servings 26 cookies
Calories 190kcal
Author Camila Hurst

Ingredients

Apple Pie Filling

  • 2 cups finely chopped apples 230 grams, 2 to 3 medium apples
  • 4 tbsp water
  • 1 tbsp lemon juice
  • 1/3 cup brown sugar 73 grams
  • 1 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/2 tbsp cornstarch
  • 1 tbsp water

Spiced Cookie Dough

  • 1 cup unsalted butter soft 226 grams
  • 1/2 cup granulated sugar 100 grams
  • 1/4 cup brown sugar 55 grams
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 1/3 cups all-purpose flour 297 grams
  • 1/4 teaspoon salt
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder

For Rolling Cookies

  • 1/2 cup granulated sugar 100 grams
  • 1/2 tsp cinnamon powder

Cream Cheese Glaze

  • 2 tbsp cream cheese room temperature (28 grams)
  • 1/2 tbsp unsalted butter room temperature (7 grams)
  • 3 tbsp powdered sugar 21 grams
  • 1/4 tsp cinnamon powder
  • 1-2 tbsp milk or apple cider

Instructions

Apple Pie Filling

  • Place the peeled and chopped apples, water, lemon juice, brown sugar, cinnamon, and nutmeg in a small saucepan.
  • Cook the apples over medium heat for about 10 minutes, stirring frequently. If the apples start sticking or drying out, add one tablespoon of water at a time to the pan.
  • Mix 1/2 tbsp of cornstarch with 1 tbsp of water until dissolved.
  • Add the dissolved cornstarch to the pan with the apples, and immediately begin stirring.
  • Cook for 1 to 2 minutes, stirring non-stop, until the apple filling becomes thick.
  • Remove to a bowl, cover with plastic wrap directly on the surface of the apples. Let it cool down then place it in the fridge until ready to use. The apple filling can be made up to 2 days in advance.

Spiced Cookie Dough

  • Place the butter in the bowl of a stand mixer, or a large mixing bowl.
  • Beat for 1 minute with the paddle attachment or a hand mixer.
  • Add the granulated sugar, and the brown sugar, and beat for another 2 minutes, until creamy and fluffy.
  • Add the yolks, one at a time, mixing until incorporated before adding the next one.
  • Add vanilla and mix.
  • Add the flour, salt, cinnamon, and nutmeg to the bowl. Mix on low until incorporated.
  • Use a cookie scoop to form balls with the cookie dough.
  • Roll the cookie ball between your hands to smooth it out.
  • Mix the granulated sugar and cinnamon for rolling the cookies in a shallow bowl.
  • Dredge the dough ball in the sugar/cinnamon mixture.
  • Place each cookie dough on a baking sheet lined with parchment paper or silicone mat.
  • Use the back of a 1/2 teaspoon to create an indentation on top of each cookie ball, depending on how big you scooped your balls, you might want to use a 1/4 teaspoon, if your cookie balls are smaller.
  • Place cookie tray in the fridge or freezer for 15 minutes.
  • Meanwhile, preheat the oven to 350 Fahrenheit.
  • Scoop some Apple Pie Filling in each cookie dough ball.
  • Bake for about 10 to 12 minutes, until the cookies are slightly browned on the edges.
  • Let the cookies cool down before serving.

Cream Cheese Glaze

  • To make the glaze, beat the cream cheese, butter, powdered sugar, cinnamon powder using a hand mixer. You can also use a whisk as long as you can vigorously whisk the mixture.
  • Add the milk, or apple cider, and mix to combine.
  • Add more liquid as needed to thin out the glaze. Or more powdered sugar in case it becomes too runny.
  • Place the glaze in a piping bag, or use a spoon to drizzle it over the cookies.

Notes

Freezing and Making Ahead:
  • Fridge: You can make the cookie dough ahead and store it in the fridge for up to 3 days. Wrap it tightly in plastic wrap and place it in an airtight container.
  • Freezer: To freeze these cookies, form the cookie dough balls as instructed and roll them in the cinnamon sugar mixture. Place the rolled dough balls on a baking sheet, make the indentation with the teaspoon, and freeze until solid (about 2 hours). You can freeze the cookies already filled with the apple pie filling, or unfilled, and then fill them later right before baking. Once frozen, transfer them to a freezer-safe bag or container.
  • The cookies can be frozen for up to 3 months. When you're ready to bake, bake them directly from the freezer, just add an extra 2 minutes to the baking time.
Apples: For the best results in this Apple Pie Cookies recipe, use apples that hold their shape and offer a balance of sweetness and tartness. Granny Smith, Honeycrisp, Fuji, or Pink Lady are all great choices. You can also mix varieties to create a more complex flavor.

Nutrition

Serving: 1cookie | Calories: 190kcal