These Apple Pie Cookies are a delightful twist on a classic dessert, combining the cozy flavors of spiced apples with the convenience of handheld treats. With a buttery, flaky crust and a gooey cinnamon-apple filling, each bite is a perfect balance of sweet and tangy. Ready in just 40 minutes, they’re ideal for satisfying your dessert cravings without spending hours in the kitchen.
The warm aroma of baked apples and cinnamon will fill your kitchen, creating an irresistible invitation to indulge. Each cookie offers a satisfying crunch on the outside, while the tender, juicy filling melts in your mouth. Whether enjoyed fresh from the oven or shared with loved ones, these cookies are a comforting treat that feels like a hug in every bite.
Ingredients You’ll Need
- For the Cookies:
- 1 cup unsalted butter, softened at room temperature
- 1 cup granulated white sugar
- ½ cup brown sugar, packed
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon sea salt
- For Rolling:
- ½ cup granulated white sugar
- ½ teaspoon ground cinnamon
- For the Apple Filling:
- 3-4 large Gala apples (or another sweet variety), peeled and diced
- 4 Tablespoons brown sugar, packed
- ⅓ cup unsalted butter
- 1 Tablespoon lemon juice
- ½ teaspoon ground cinnamon
- Pinch of flaky sea salt
- For the Salted Caramel Sauce:
- 1 cup granulated superfine sugar
- 4 Tablespoons unsalted butter
- 1 cup heavy cream, at room temperature
- 1 teaspoon flaky sea salt
- ½ teaspoon pure vanilla extract
Step-by-Step Instructions
- Make the Cookie Dough:
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Use an electric mixer for best results.
- Add the egg and egg yolk one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, cinnamon, allspice, and sea salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Refrigerate the dough for 30 minutes to firm it up.
- Shape and Roll the Cookies:
- Preheat the oven to 350°F.
- In a small bowl, combine ½ cup granulated sugar and ½ teaspoon cinnamon for rolling.
- Scoop about 1 tablespoon of dough, form it into a ball, and roll it in the cinnamon-sugar mixture.
- Place the coated dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake for 9-10 minutes. The edges should be lightly golden, while the centers remain slightly underbaked.
- Let the cookies rest on the baking sheet for 1 minute, then use the back of a spoon to create an indentation in the centers.
- Prepare the Apple Filling:
- Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and a pinch of salt. Cook for 5-7 minutes until softened and caramelized.
- Stir in lemon juice, remove from heat, and let the mixture cool in a bowl.
- Make the Salted Caramel Sauce:
- Heat superfine sugar in a saucepan over medium heat, stirring continuously until it melts into a golden syrup.
- Carefully add butter, reduce heat, and stir until incorporated.
- Remove from heat and slowly pour in heavy cream, stirring constantly (the mixture will bubble).
- Return to heat for 2 minutes to thicken. Stir in sea salt and vanilla extract, then let cool for 10-15 minutes.
- Assemble the Cookies:
- Spoon cooled apple filling into the indentations of the cookies.
- Drizzle salted caramel sauce over the top. Serve and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the salted caramel sauce is a star on its own, you can elevate your Apple Pie Cookies with a drizzle of warm vanilla glaze or a dollop of whipped cream. For a nutty twist, sprinkle chopped pecans or walnuts over the caramel sauce. If you’re feeling adventurous, a scoop of vanilla ice cream turns these cookies into a decadent dessert!
How to Store and Reheat for Freshness
Store your Apple Pie Cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To reheat, pop them in the oven at 300°F for 5-7 minutes to restore their soft, gooey texture. Avoid microwaving, as it can make the caramel too runny.
Time-Saving Tips for Busy Bakers
Short on time? Use pre-made caramel sauce instead of making your own. You can also prepare the cookie dough and apple filling a day ahead and refrigerate them separately. When ready to bake, simply assemble and bake as directed. This way, you can enjoy freshly baked cookies without the rush!
Recipe Variations to Try
Swap out the apples for pears or peaches for a fruity twist. If you prefer a spicier flavor, add a pinch of nutmeg or ginger to the cookie dough. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. These small tweaks can make the recipe feel brand new!
Essential Equipment for Success
An electric mixer is key for achieving the perfect cookie dough consistency. Use a heavy-bottomed saucepan for the caramel sauce to prevent burning, and a silicone spatula for easy stirring. A small cookie scoop ensures evenly sized dough balls, while parchment paper keeps cleanup a breeze.
Apple Pie Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened at room temperature
- 1 cup granulated white sugar
- ½ cup brown sugar, packed
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ¾ cup all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon sea salt
For rolling:
- ½ cup granulated white sugar + ½ teaspoon ground cinnamon
For the Apple Filling:
- 3-4 large Gala apples, or another variety of sweet apples, peeled and diced
- 4 Tablespoons brown sugar, packed
- ⅓ cup unsalted butter
- 1 Tablespoon lemon juice
- ½ teaspoon ground cinnamon
- Pinch of flaky sea salt
For the Salted Caramel Sauce:
- 1 cup granulated superfine sugar
- 4 Tablespoons unsalted butter
- 1 cup heavy cream, at room temperature
- 1 teaspoon flaky sea salt
- ½ teaspoon pure vanilla extract
Instructions
- Make the Cookie Dough
- In a large mixing bowl, cream together softened unsalted butter, granulated white sugar, and packed brown sugar until light and fluffy, about 3-4 minutes. Use an electric mixer for best results.
- Add egg and egg yolk (both at room temperature) one at a time, mixing well after each addition. Then, mix in pure vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking powder, ground cinnamon, allspice, and sea salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Refrigerate the dough for 30 minutes to firm it up and make it easier to roll into balls.
- Shape and Roll the Cookies
- Preheat the oven to 350°F.
- In a small bowl, combine ½ cup granulated white sugar and ½ teaspoon ground cinnamon for rolling the cookie dough balls.
- Take the dough out of the refrigerator, scoop about 1 tablespoon of dough, and form it into a ball.
- Roll the dough ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake the cookies for 9-10 minutes. The edges should be lightly golden, while the centers will be puffed and slightly underbaked.
- Remove from the oven and let the cookies rest on the baking sheet for 1 minute. Use the back of a tablespoon or press the bottom of a small glass to create an indentation in the centers for the apple filling.
- Prepare the Apple Filling
- Dice the apples into bite-sized chunks.
- Melt unsalted butter in a medium-sized skillet over medium heat. Add the diced apples, brown sugar, ground cinnamon, and a pinch of salt. Heat until it starts to bubble.
- Cook and stir for about 5-7 minutes, until the apples soften and the mixture is caramelized.
- Add lemon juice, stir, and remove the skillet from the heat.
- Transfer the apple mixture to a medium bowl to cool, either at room temperature or in the refrigerator.
- Make the Salted Caramel Sauce
- In a heavy-bottomed saucepan, heat superfine granulated sugar over medium heat. Stir continuously until the sugar melts and turns into a golden-caramel syrup.
- Carefully add unsalted butter to the melted sugar and reduce the heat slightly. Stir until the butter is fully incorporated.
- Remove the pan from the heat and gradually pour in the heavy cream while stirring constantly. Be careful, as the mixture will bubble up vigorously.
- Return the pot to the heat for an additional 2 minutes, until the caramel thickens.
- Remove from the heat, then stir in a pinch of flaky sea salt and pure vanilla extract. Let the caramel sauce cool slightly, about 10-15 minutes before using.
- Assemble the Cookies
- Spoon a small amount of the cooled apple filling into the indentation of each cooled cookie.
- Drizzle the salted caramel sauce over the apple-filled cookies.