If you love apple pie but don’t always feel like committing to a full pie, these apple pie cookies are about to become your new favorite thing. They’ve got all the cozy flavors of classic apple pie, but wrapped up in a cute, handheld cookie that’s perfect for sharing… or not sharing at all. I’ve made these more times than I can count, especially when I need a quick dessert that feels homemade without being complicated.
These cookies are flaky, buttery, and filled with a warm apple filling that smells like fall the moment it hits the stove. Honestly, even if you say you’re “not a baker,” you can totally pull this off.
Why You’ll Love These Apple Pie Cookies
First of all, they taste like apple pie. That alone should be enough. But also:
- They’re made with simple ingredients you probably already have
- No mixer needed, just a pan and some patience
- Perfect for holidays, bake sales, or random Tuesday cravings
- Way easier than baking a whole pie (less pressure, less stress)
And let’s be real, anything that involves pie crust and brown sugar is already winning.
Ingredients You’ll Need
Here’s exactly what I use every time. I’m keeping it simple and sticking to what works.
- 2 Large Apples – I used Honey Crisp
- 2 T Unsalted Butter
- 1/4 c Brown Sugar
- 1 T Corn Starch
- 1/2 tsp Apple Pie Spice
- Pinch of Salt
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 4 – 9 inch pie crusts
That’s it. No fancy stuff, no hard-to-find ingredients. Honey Crisp apples are my go-to because they’re sweet, slightly tart, and hold up really well when cooked, but you can swap in Granny Smith if that’s what you have.
How to Make Apple Pie Cookie Filling
This filling is the heart of the whole recipe, so don’t rush it.
Start by peeling and finely dicing your apples. You want small pieces so they cook evenly and fit nicely inside the cookies. Melt the butter in a pan over medium heat, then toss in the apples, brown sugar, apple pie spice, and that tiny pinch of salt. Stir everything together and let it cook for a few minutes until the apples start to soften.
In a small bowl, mix the corn starch with lemon juice until smooth, then pour it into the pan. This step thickens the filling so it doesn’t leak everywhere later (learned that the hard way). Let it bubble gently until it looks glossy and jam-like. Turn off the heat and stir in the vanilla extract.
Let the filling cool before using it. If it’s too hot, it’ll melt the pie crust and things get messy real fast.
Assembling the Apple Pie Cookies
Roll out your pie crusts on a lightly floured surface. Use a round cutter (or even a glass) to cut out circles. Half of these will be the bottoms, half the tops.
Spoon a small amount of apple filling into the center of each bottom crust. Don’t overfill trust me, you’ll regret it. Place the top crust over the filling, then gently press the edges together with a fork to seal. They don’t have to be perfect, mine never are and they still taste amazing.
Cut a small slit on top of each cookie so steam can escape. If you forget this step, some may puff up weird, but honestly it’s not the end of the world.
Baking Tips (So They Don’t Go Wrong)
Bake the cookies in a preheated oven at 375°F (190°C) for about 18–22 minutes, or until golden brown. Every oven is a little different, so keep an eye on them after the 15-minute mark.
Let them cool on the baking sheet for a few minutes before moving them. The filling is hot and needs time to set, even if you’re impatient like me.
If some filling leaks out, that’s normal. It just means extra caramelized apple bits on the pan, which are honestly delicious.
Serving & Storage
These apple pie cookies are best served slightly warm, but they’re also great at room temp. You can dust them with powdered sugar or drizzle with a simple glaze if you’re feeling fancy, but they really don’t need it.
Store leftovers in an airtight container at room temperature for up to two days, or in the fridge for about four. Reheat briefly in the oven to bring back that flaky texture.
Final Thoughts
These apple pie cookies are one of those recipes that feel nostalgic, cozy, and comforting all at once. They’re not perfect, they’re not fussy, and that’s exactly why they work. Whether you’re baking for family, friends, or just yourself on a quiet night, this recipe always hits the spot.
If you make them once, you’ll probably make them again — and maybe even start tweaking them to make it your own. Baking should feel fun, not stressful, and this recipe keeps it that way.
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