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Apple Pie Cookies Recipe
If you love warm cinnamon apples and buttery pastry, this Apple Pie Cookies Recipe turns everything you adore about classic apple pie into cute, handheld cookies that are perfect for sharing, gifting, or sneaking straight off the tray with a cup of coffee.
These mini apple pie cookies are flaky like a tiny hand pie, spiced like your favorite fall apple dessert, and simple enough for a busy weeknight—yet pretty enough for a Thanksgiving dessert table or a holiday cookie tray.
Cozy Little Bites: What These Apple Pie Cookies Are All About
Think of this recipe as apple pie and cookies having the sweetest little baby.
Instead of a big slice that needs a plate and fork, you get adorable apple hand pie cookies that fit right in your fingers. We’re using real apples, warm spices, and a buttery pie crust base so every bite tastes like homemade apple pie—only in cookie form.
A few reasons these homemade apple pie cookies feel special:
- They bake up as neat, round “cookies,” but eat like tiny, flaky apple hand pies.
- They use real apple cinnamon cookie filling made on the stovetop, not just straight from a can (though I’ll give you that shortcut too).
- The spiced apple center stays soft and cozy, while the crust crisps and browns on the edges.
- A simple vanilla-cinnamon glaze gives them that bakery-style look.
I like to make these baked apple cookies as soon as the weather turns cool here in the Midwest. You know that first day you reach for a sweater and start thinking about mums on the porch and pumpkins at the grocery store? That’s my cue to pull out the cinnamon and apples.
They’re wonderful as:
- A fall apple dessert for family dinners
- A fun Thanksgiving alternative for folks who “just want a bite” of pie
- A lunchbox treat (they travel well!)
- A cozy weekend baking project with kids or grandkids
And yes—these easy apple pie cookies are absolutely dunkable in coffee, tea, or hot cider. I’ve done the research for you.
Why You’ll Love This Apple Pie Cookies Recipe
- All the flavor of apple pie, none of the fuss – No rolling out a giant crust or worrying about soggy slices; these are tidy, portable, and very forgiving.
- Perfect for fall and holiday gatherings – These apple dessert cookies look impressive on a dessert board, cookie swap tray, or Thanksgiving table.
- Kid- and grandkid-friendly – Little hands love cutting circles, spooning in filling, and brushing on egg wash. It’s a fun memory-maker.
- Make-ahead friendly – The filling can be made a day or two ahead, and the cookies freeze beautifully for busy holiday seasons.
- Warm, cozy flavors – Cinnamon apple cookies with nutmeg and a hint of vanilla give you that classic “home” aroma while they bake.
- Flexible ingredients – Use homemade or canned apple pie filling, store-bought or homemade crust; gluten-free crust works too.
- Pretty and giftable – Their cute shape and drizzle of glaze make them perfect for cookie boxes, teacher gifts, or neighbors.
- Small but satisfying – Each cookie is just a few bites, so you get your apple pie fix without a big, heavy slice.
Ingredients for the Apple Pie Cookies
Here’s what you’ll need for this apple pie cookie dessert. I’ll walk you through easy substitutions and little tips along the way.
For the Cookie “Crust”
- 2 refrigerated pie crusts (standard 9-inch size; I often use Pillsbury or your favorite store brand)
- Tip: Let the crusts sit at room temperature for about 10–15 minutes so they unroll without cracking.
- All-purpose flour, for dusting the surface and cutter
- 1 large egg, beaten with 1 tablespoon water (for egg wash; helps with browning and sealing)
- 2 tablespoons coarse sugar (turbinado, sanding sugar, or even plain granulated sugar) for sprinkling on top
If you prefer, you can use homemade pie dough—about the amount you’d use for a double-crust pie. Just chill it well and roll it to about 1/8-inch thickness.
For the Apple Cinnamon Filling
- 2 medium apples, peeled, cored, and finely chopped (about 2 cups)
- Good choices: Honeycrisp, Granny Smith, Gala, or a mix for flavor and texture.
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar, packed (light or dark)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but it adds a lovely warmth)
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water (to dissolve the cornstarch)
- Pinch of salt (brings out the apple flavor and keeps things from tasting flat)
Shortcut version: Use 1 1/2 cups canned apple pie filling, chopped into small pieces, and warm it briefly with extra cinnamon and a pinch of salt. It won’t be quite as thick, but it works especially well if you’re in a hurry.
For the Simple Cinnamon Glaze (Optional but Recommended)
- 1 cup powdered sugar, sifted if lumpy
- 2–3 tablespoons milk (whole milk or half-and-half for a richer glaze)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
You can leave the glaze off if you’d like a less sweet, more pie-like cookie, but that cinnamon drizzle really does make these spiced apple cookies shine.
Step-by-Step Directions
Let’s walk through the process. It sounds like a lot written out, but honestly, once you do it once, it feels very simple and relaxing—put on a good playlist and enjoy the process.
1. Make the Apple Filling
-
Cook the apples:
In a medium saucepan over medium heat, melt the butter. Add the chopped apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stir well so everything is coated. -
Let them soften:
Cook, stirring occasionally, for 5–7 minutes, until the apples start to soften and release some juices. You want them tender but not mushy—remember, they’ll bake again inside the cookies. -
Thicken the mixture:
In a small bowl, whisk the cornstarch and water until smooth. Pour this slurry into the apples, stirring constantly. Cook another 1–2 minutes, until the filling looks glossy and thick, almost like a chunky jam. -
Flavor and cool:
Remove from heat and stir in the vanilla. Spread the filling onto a plate or shallow dish to help it cool faster. Cool completely before assembling the cookies; warm filling will melt the crust and make sealing harder.Make-ahead tip: You can refrigerate this apple pie filling for cookies up to 2 days. Let it come closer to room temperature before using so it’s easier to work with.
2. Prep Your Work Area and Pie Crust
-
Preheat and line pans:
Preheat your oven to 375°F (190°C). Line 2 baking sheets with parchment paper or silicone baking mats for easy cleanup and less sticking. -
Roll out the crusts:
Lightly flour your countertop or a large board. Unroll one pie crust and, if it’s a bit thick, gently roll it with a rolling pin to even it out to about 1/8-inch. Do the same with the second crust. -
Cut the circles:
Use a round cookie cutter or biscuit cutter (about 2 1/2 to 3 inches in diameter) to cut out circles. You’ll need pairs of circles—one for the bottom and one for the top—so try to get an even number. Gather the scraps, gently knead, reroll, and cut more circles.You should end up with about 36–40 circles, which will make 18–20 cookies.
3. Assemble the Mini Apple Pie Cookies
-
Egg wash the edges:
Place half of the circles on your prepared baking sheets. Lightly brush just the edges of each circle with the egg wash—this acts like glue for the top pieces. -
Add the filling:
Spoon about 1 to 1 1/2 teaspoons of the cooled apple filling into the center of each circle, leaving a clean border around the edge. Don’t overload them, or the filling will leak out. -
Top and seal:
Place a second dough circle on top of each filled one. Gently press around the edges with your fingers, then crimp with a fork to seal tightly. This gives them a cute “hand pie” look and helps keep the apple cinnamon filling inside. -
Vent and brush:
Use a sharp knife to cut a small X or a couple of tiny slits on top of each cookie to let steam escape. Brush the tops with more egg wash and sprinkle with coarse sugar for crunch and shine.
4. Bake the Apple Dessert Cookies
-
Bake until golden:
Bake one sheet at a time for 14–18 minutes, or until the cookies are golden brown and crisp on the edges. Rotate the pan halfway through for even browning if your oven has hot spots. -
Cool completely:
Let the cookies sit on the pan for 5 minutes, then transfer to a wire rack to cool. They’ll crisp up a bit as they cool—very satisfying.
5. Add the Cinnamon Glaze
-
Mix the glaze:
In a small bowl, whisk together powdered sugar, 2 tablespoons milk, vanilla, and cinnamon until smooth. If it’s too thick, add a bit more milk, a few drops at a time. You want a drizzle-able consistency. -
Drizzle away:
Once the cookies are fully cooled (this is important, or the glaze will melt), drizzle the glaze over the tops with a spoon or piping bag. Let it set for 20–30 minutes before stacking or storing.
Now you’ve got a tray of flaky apple cookies that look like they came from a little bakery—and your kitchen smells like a fall candle, only better, because you can eat these.
Servings & Timing
- Yield: About 18–20 apple pie cookies
- Prep Time: 25–30 minutes (including making the filling)
- Cook Time: 14–18 minutes per tray
- Total Time: About 1 hour (a bit more if you glaze and let them set)
If you make the filling ahead, you can cut your hands-on time down quite a bit—perfect for those busy holiday weekends when your oven is working overtime.
Fun Variations and Flavor Twists
Once you make this easy apple pie cookies recipe once, it’s hard not to start playing around with it. Here are some ideas:
- Caramel Apple Pie Cookies – Tuck 1 soft caramel candy (cut in half) into each cookie or drizzle with warm salted caramel instead of (or along with) the glaze.
- Apple Pecan Crunch – Sprinkle chopped toasted pecans over the filling before adding the top crust for extra texture.
- Maple Apple Cinnamon Cookies – Swap the vanilla in the glaze for maple extract and use a bit of maple syrup in place of some sugar in the filling.
- Apple Cranberry Holiday Cookies – Stir a handful of dried cranberries into the filling for a tart, festive twist that’s perfect for Christmas cookie platters.
- Gluten-Free Version – Use a good-quality gluten-free pie crust and check that your cornstarch and vanilla are gluten-free; bake time stays about the same.
- Cheddar Crust Apple Cookies – Use a sharp cheddar pie crust (yes, really!) to get that classic apple-and-cheddar pairing in cookie form.
How to Store, Freeze, and Reheat
Good news: these apple pie filling cookies store really well, which makes them great for planning ahead for fall parties and holidays.
Room Temperature
- Store completely cooled cookies in an airtight container at room temperature for up to 2 days.
- Place parchment paper between layers so the glaze doesn’t stick.
Refrigerator
- For slightly longer storage, keep them in the fridge for up to 5 days.
- Bring to room temperature before serving, or warm briefly in a low oven (about 300°F for 5–7 minutes) if you like that just-baked feel.
Freezer
- Freeze baked, unglazed cookies on a baking sheet until solid, then transfer to a freezer bag or container.
- They’ll keep well for up to 2 months.
- Thaw at room temperature, then warm in a 300°F oven for 5–8 minutes before glazing.
Make-Ahead Tips
- Make the apple filling up to 2 days in advance and refrigerate.
- Assemble the cookies, place them on a baking sheet, and freeze unbaked. Once frozen, move them to a bag. Bake from frozen, adding 2–4 extra minutes.
- Glaze the same day you plan to serve for the prettiest look and best texture.
Notes From My Kitchen (Little Things I’ve Learned)
- Chop the apples small. The smaller the dice, the easier it is to spoon the filling without it poking through the crust. Think pea-sized or a bit larger.
- Don’t skip cooling the filling. Warm filling will soften your dough too much, and the cookies can leak or lose their shape.
- Watch the bake time closely. These go from pale to golden pretty quickly near the end. Every oven is a little different, so start checking at 13–14 minutes.
- Egg wash is your friend. It not only helps the crusts seal but also gives that beautiful glossy, golden finish you see in bakeries.
- Try a mix of apples. Combining a tart apple (like Granny Smith) with a sweeter one (like Honeycrisp or Fuji) gives great depth of flavor.
- Spices are flexible. Love nutmeg? Add a pinch more. Not a fan? Skip it. A touch of allspice or cardamom makes lovely spiced apple cookies too.
Honestly, the first time I made these, I thought my kids would miss having a big slice of traditional pie. Instead, they each grabbed two cookies and went on their way—no plates, no forks, no crumbs all over the couch. I learned my lesson.
FAQs About Apple Pie Cookies
Can I use canned apple pie filling instead of making my own?
Yes. Chop it into small pieces so it fits better in the cookies, and consider adding extra cinnamon and a pinch of salt to brighten the flavor.
What kind of apples are best for these apple pie cookies?
Firm baking apples like Granny Smith, Honeycrisp, Braeburn, or a mix hold their shape and don’t turn mushy. Avoid very soft apples that break down quickly.
My cookies leaked filling—what happened?
Usually that means they were overfilled or not sealed tightly. Try using a bit less filling and really press and crimp the edges, plus don’t skip the egg wash on the edges.
Can I make these apple dessert cookies without the glaze?
Absolutely. They’re delicious with just the sugar-topped crust. The glaze simply adds sweetness and a pretty finish.
Do I have to use pie crust, or can I use cookie dough?
For a more traditional apple pie texture, pie crust works best. But you can use a sugar cookie dough base, press small rounds, top with a spoonful of filling, and bake—more like open-faced apple cinnamon cookies.
Can I make these apple hand pie cookies in an air fryer?
Yes, though timing will vary. Air fry at about 350°F in a single layer for 8–11 minutes, checking often so they don’t over-brown.
How can I make these less sweet?
Use a bit less sugar in the filling, skip the glaze, and stick with coarse sugar on top. You can also pair them with unsweetened whipped cream or Greek yogurt.
Are these good for gifting or cookie swaps?
Very! These flaky apple cookies travel well, look pretty on a platter, and stand out from the usual chocolate chip and sugar cookies.
Wrapping It Up (and Pouring a Cup of Coffee)
This Apple Pie Cookies Recipe takes the cozy comfort of classic apple pie and tucks it into cute, flaky little rounds that are perfect for fall parties, bake sales, holiday cookie swaps, or just a quiet afternoon treat. You get tender, spiced apple filling, buttery crust, and a hint of vanilla-cinnamon glaze in every bite.
If you try these mini apple pie cookies, let me know how they turn out—leave a comment, tell me what apples you used, or share if you made any fun twists. And if you’re in a full-on fall baking mood, you might also enjoy my pumpkin cookies, apple crisp, or cinnamon roll-inspired treats next time you’re browsing my recipes.
Apple Pie Cookies
Ingredients
- 2 refrigerated pie crusts standard 9-inch size; let sit at room temperature 10–15 minutes before unrolling
- all-purpose flour for dusting surface and cutter
- 1 large egg beaten with 1 tablespoon water, for egg wash
- 2 tablespoons coarse sugar turbinado, sanding sugar, or granulated sugar, for sprinkling
- 2 medium apples peeled, cored, and finely chopped (about 2 cups); Honeycrisp, Granny Smith, Gala, or a mix
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar packed, light or dark
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water for dissolving cornstarch
- salt pinch, to taste, for filling
- 1 cup powdered sugar sifted if lumpy
- 2-3 tablespoons milk whole milk or half-and-half, for glaze
- 1/2 teaspoon vanilla extract for glaze
- 1/4 teaspoon ground cinnamon for glaze
- 1 1/2 cups canned apple pie filling optional shortcut; finely chopped and warmed with extra cinnamon and a pinch of salt, in place of homemade filling
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the finely chopped apples, brown sugar, granulated sugar, cinnamon, nutmeg, and a pinch of salt. Stir well to coat everything.2 medium apples, 2 tablespoons unsalted butter, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, salt
- Cook the apple mixture, stirring occasionally, for 5–7 minutes, until the apples start to soften and release their juices. They should be tender but not mushy.2 medium apples
- In a small bowl, whisk the cornstarch and water until smooth. Pour the slurry into the apples while stirring constantly. Cook for 1–2 more minutes, until the filling is glossy and thick, like a chunky jam.1 tablespoon cornstarch, 2 tablespoons water
- Remove the pan from the heat and stir in the vanilla extract. Spread the filling onto a plate or shallow dish to help it cool completely before assembling the cookies.1 teaspoon pure vanilla extract
- Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- Lightly flour your work surface. Unroll one pie crust and, if needed, gently roll it to an even 1/8-inch thickness. Repeat with the second crust.2 refrigerated pie crusts, all-purpose flour
- Using a round cookie or biscuit cutter (about 2 1/2 to 3 inches in diameter), cut as many circles as possible from the dough. Gather the scraps, gently knead, reroll, and cut more circles. You should get about 36–40 circles total for 18–20 cookies.2 refrigerated pie crusts
- Place half of the dough circles on the prepared baking sheets. In a small bowl, beat the egg with 1 tablespoon of water. Lightly brush just the edges of each dough circle with the egg wash.1 large egg
- Spoon about 1 to 1 1/2 teaspoons of cooled apple filling into the center of each dough circle, leaving a clean border around the edge. Do not overfill to prevent leaking.2 medium apples
- Place a second dough circle over each filled bottom. Gently press the edges together with your fingers, then crimp all around with a fork to seal tightly and create a hand-pie look.2 refrigerated pie crusts
- Use a sharp knife to cut a small X or a couple of tiny slits in the top of each cookie to vent steam. Brush the tops with more egg wash and sprinkle with coarse sugar.1 large egg, 2 tablespoons coarse sugar
- Bake one sheet at a time for 14–18 minutes, or until the cookies are golden brown and crisp on the edges. Rotate the pan halfway through if needed for even browning.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will crisp slightly as they cool.
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla, and cinnamon until smooth. If needed, add more milk a few drops at a time until the glaze is thin enough to drizzle.1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon
- Once the cookies are completely cool, drizzle the cinnamon glaze over the tops with a spoon or piping bag. Let the glaze set for 20–30 minutes before stacking or storing.
