Description
Picture this: all the cozy, cinnamon-spiced glory of your grandma’s apple pie, but in handheld cookie form that you can eat without a fork, plate, or any semblance of table manners. Apple Pie Cookies are soft, pillowy sugar cookies stuffed with actual spiced apple pie filling, then topped with a cinnamon glaze that makes them look like they came from a fancy bakery. They’re like eating a slice of apple pie and a snickerdoodle had a love child. The cookies are tender, the filling is sweet and cinnamony with real chunks of apple, and that glaze? Chef’s kiss. I brought these to Thanksgiving once and my aunt literally asked if I’d been taking secret baking classes. Another relative tried to hide a stash in her purse. These cookies turn people into dessert criminals.
Ingredients
For the Apple Filling:
- 2 medium apples (Granny Smith or Honeycrisp work great), peeled and diced small
- 2 tbsp unsalted butter
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1 tbsp all-purpose flour (to thicken)
- 1/2 tsp vanilla extract
For the Cookie Dough:
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/3 cup sour cream (secret weapon for tenderness)
For the Cinnamon Glaze:
- 1 1/2 cups powdered sugar
- 3–4 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
Equipment:
- Medium saucepan
- Mixing bowls
- Cookie scoop or spoon
- Baking sheets with parchment paper
- Wire rack
Instructions
Start here because the filling needs to cool completely before you use it. In a medium saucepan over medium heat, melt the butter.
Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring occasionally, for 6-8 minutes until the apples are tender but still have a little bite. You don’t want mush.
Sprinkle the flour over the apples and stir for another minute. This thickens everything up so your filling isn’t a soggy mess.
Remove from heat and stir in vanilla extract. Transfer to a bowl and let it cool completely—like, actually cool. Stick it in the fridge if you’re impatient. Warm filling = melted cookie dough = sad baker.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set this aside and forget about it for now.
In a large bowl (or stand mixer with paddle attachment), beat the softened butter with both sugars on medium-high speed for 3-4 minutes until light and fluffy. This step matters—don’t rush it.
Add the egg and egg yolk, one at a time, beating well after each. Mix in vanilla extract.
Add the sour cream and mix until just combined. This is what makes these cookies ridiculously tender.
With the mixer on low, gradually add the flour mixture. Mix until just combined—don’t overwork it or your cookies will be tough and you’ll be sad.
The dough will be soft. If it’s too sticky to work with, cover and refrigerate for 30 minutes. You want it pliable but not melting all over your hands.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop about 1 1/2 tablespoons of dough and flatten it slightly in your palm. It should be about 2-3 inches wide.
Place about 1 teaspoon of cooled apple filling in the center. Don’t overfill—trust me, I learned this the hard way when filling oozed everywhere.
Scoop another 1 1/2 tablespoons of dough, flatten it, and place it on top of the filling. Pinch and seal the edges together, then gently roll into a ball. Make sure it’s sealed well or the filling will escape during baking like a prison break.
Place sealed cookies on the prepared baking sheet about 2 inches apart. They spread a little but not much.
Gently flatten each cookie slightly with your palm or the bottom of a glass. They should be about 3/4 inch thick.
Bake for 12-15 minutes, until the edges are just set and the tops look dry but are still pale. DO NOT overbake. These should stay soft and tender.
They’ll look slightly underdone, and that’s perfect. They continue to set as they cool.
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing. If you glaze them warm, the glaze will just melt off and it’ll be a whole situation.
In a medium bowl, whisk together powdered sugar, 3 tablespoons milk, vanilla, cinnamon, and salt. You want it thick but pourable—add more milk if needed, a little at a time.
Once cookies are completely cool, drizzle or spread the glaze over the tops. You can dip the tops in the glaze for full coverage, or drizzle it artistically with a spoon for that rustic bakery look.
Let the glaze set for about 15-20 minutes before serving or stacking.
Arrange on a pretty plate. Take photos for Instagram. Pretend you’re not going to eat four in one sitting.
Pair with coffee, tea, or a glass of cold milk. Or just eat them standing over the sink like an adult with priorities.
Notes
These are already perfect, but here’s how to make them even more extra:
- Warm them for 10 seconds in the microwave and serve with vanilla ice cream
- Dust with powdered sugar for a snowy effect
- Serve alongside hot apple cider or coffee
- Pack in boxes with tissue paper for the perfect fall gift
- Make mini versions using 1 tablespoon of dough per cookie
- Drizzle with caramel sauce in addition to the glaze (go big or go home)
- Prep Time: 30 minutes
- Cook Time: 15 minutes per batch
- Cuisine: American
Nutrition
- Calories: ~180 kcal
- Sugar: ~15g
- Sodium: ~120mg
- Fat: ~7g
- Carbohydrates: ~28g
- Protein: ~2g