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apple pie cookies on parchment paper (4)

Apple Pie Cookies Recipe

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4.8 from 17 reviews

  • Author: Mimi
  • Total Time: 1 hour 50 minutes
  • Yield: 18 cookies


These apple pie cookies come packed with all the flavor of classic apple pie with a buttery, soft, melt in your mouth cookie bottom. They're such a fun twist on a classic and come together much more quickly and easily than a homemade pie!


For the apple filling:

  • 1/4 cup (60g) unsalted butter
  • 1 & 1/2 cups (160g) peeled, cored, and diced Granny Smith apples (about 1 to 2 medium sized apples) *see notes
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 2 teaspoons ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For the thumbprint cookie dough:

  • 2 & 1/2 cups (300g) all-purpose flour (spoon and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks / 225g) unsalted butter (softened to room temperature)
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1 large egg (at room temperature)
  • 1 large egg yolk (at room temperature)
  • 1 teaspoon pure vanilla extract

For the cinnamon sugar:

  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon


Make the apple filling:

  1. In a medium skillet, combine butter, diced apples, brown sugar, and cinnamon. Place over medium heat and cook, stirring frequently, until the butter and sugar melt and the mixture starts to boil. If the mixture starts splattering, reduce your heat to maintain a gentle simmer. Continue cooking until the liquid reduces slightly and the apples have softened (about 5 minutes).
  2. In a separate small bowl, mix together cornstarch and water to dissolve. Pour the cornstarch mixture over the apples, and cook, stirring constantly, for another minute or until the sauce has thickened.
  3. Transfer the apple filling to a heat safe bowl and set aside to cool completely to room temperature before using.

Make the brown sugar cookie dough:

  1. Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine butter and brown sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until you no longer see any sugar crystals and it has lightened in color. This'll take about 1 minute with a mixer set to medium speed or 2 to 3 minutes by hand.
  4. Add the whole egg, egg yolk and vanilla, and whisk to combine. It's ok if the mixture separates and looks a little grainy! Just make sure there aren't any large chunks of butter.
  5. Add the dry ingredients, and fold together until you no longer see any dry streaks.

Shape the cookies:

  1. In a shallow bowl, mix together sugar and cinnamon.
  2. Using a large cookie scoop, portion out 3 tablespoon sized balls of dough and drop into the bowl of cinnamon sugar. Toss to coat in the sugar mixture, then place on your parchment lined baking sheet. Repeat with the remaining dough, leaving about 2 inches of space between each ball of dough on the baking sheet.
  3. Use a measuring teaspoon or your thumb to push down the center of each cookie to create an indent. Fill the centers with about 1 teaspoon of your cooled apple filling.
  4. Bake the cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until bubbling in the center and golden brown along the edges.
  5. Cool the cookies for 5 minutes on the tray then transfer onto a wire rack to cool completely. Drizzle some caramel sauce on top if desired, or serve however you like!


* Granny Smith apples are my personal favorite to cook / bake with, but you could also use Braeburn, Fuji, Golden Delicious, or Honey Crisp apples instead. Those all hold their shape well when heated and have the best flavor. Avoid Red Delicious apples as they can break down waaaaay too much when cooked. 

  • Prep Time: 30 minutes
  • Bake Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cookies