Name: Apple Pie Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 2 medium apples (Granny Smith or Honeycrisp), peeled and diced small; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon cornstarch; 1/2 cup caramel sauce (store-bought or homemade)

Why You’ll Love This Recipe

I love how these cookies combine the comfort of classic apple pie with the ease of a drop cookie. They’re quick to whip up, kid-friendly, and full of fall flavor. The buttery dough bakes up tender and slightly chewy, while the apple filling stays juicy and fragrant thanks to cinnamon and nutmeg. Whether I’m baking for a weekend snack, a bake sale, or a holiday party, these cookies are always a hit. I also appreciate how versatile they are—perfect with tea, coffee, or a cold glass of milk.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract

For the Apple Pie Filling:
2 medium apples (Granny Smith or Honeycrisp), peeled and diced small
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon cornstarch

For the Caramel Drizzle (optional):
1/2 cup caramel sauce (store-bought or homemade)

Directions

Prepare the Apple Filling:
I start by mixing the diced apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch in a bowl. This helps the apples stay flavorful without making the cookies soggy. I let this sit while I prepare the dough.
Make the Cookie Dough:
I whisk together flour, baking soda, and salt. In a separate bowl, I beat the butter with both sugars until it’s fluffy, then mix in the egg and vanilla. I slowly add the dry ingredients to form a soft dough.
Assemble the Cookies:
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Then I scoop about 2 tablespoons of dough, shape it into a disk, and press a shallow indentation into the center. I fill each with a spoonful of the apple mixture, leaving the filling exposed.
Bake the Cookies:
I bake them for 12–15 minutes until the edges are golden. After baking, I let them cool on the tray for 5 minutes, then transfer them to a wire rack.
Add the Caramel Drizzle (Optional):
Once cooled, I drizzle caramel over the tops for a bakery-style finish.
Serve and Enjoy:
These are great warm or at room temperature, and they taste just like a slice of apple pie in cookie form.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 20 minutes
Bake time: 12–15 minutes
Cooling and decorating time: ~5 minutes
Total time: About 40 minutes

Variations

I sometimes swap the apples for pears for a softer, sweeter flavor.
For a crunch, I mix chopped walnuts or pecans into the filling or sprinkle them on top before baking.
A handful of raisins or dried cranberries adds a chewy, tart element.
A pinch of ground ginger or allspice brings in a deeper, spicier note.
Instead of caramel, I occasionally dust the cookies with powdered sugar for a lighter finish.

Storage/Reheating

I store leftover cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. When I’m ready to serve them again, I warm them slightly in the microwave (10–15 seconds) to bring back the fresh-baked flavor. I don’t recommend freezing the assembled cookies, but the dough and apple filling can be prepped ahead and frozen separately.

FAQs

Can I use frozen apples instead of fresh?

Yes, I can use frozen apples, but I make sure to thaw and drain them first. This prevents extra moisture from making the cookies soggy.

Can I make these cookies ahead of time?

Absolutely. I prepare the dough and filling a day in advance and store them separately in the fridge. When I’m ready to bake, I assemble them fresh for the best texture.

What can I use instead of caramel sauce?

If I don’t have caramel, I drizzle honey, maple syrup, or dust powdered sugar over the cookies. Each option adds a nice sweet touch.

Why is my cookie dough too soft?

If my dough feels too soft to shape, I chill it in the fridge for 15–20 minutes. This helps it firm up, making it easier to scoop and fill.

How do I keep the apple filling from making the cookies soggy?

I dice the apples small and toss them with cornstarch and lemon juice. This absorbs the juices and helps the filling stay thick, not watery.

Conclusion

These Apple Pie Cookies are one of my favorite treats to make when I’m craving that cozy, cinnamon-apple flavor without the hassle of baking a full pie. They’re simple, satisfying, and filled with fall comfort in every bite. Whether I’m serving them at a party or baking them just because, they always disappear fast.