Apple Pie Cookies are a sweet little treat that bring all the warm, cozy flavors of a classic apple pie into a handy, bite-sized cookie. These cookies are packed with cinnamon-spiced apple bits and have a soft, crumbly texture that feels like a hug for your taste buds. The smell of cinnamon and baked apples fills the kitchen, making it impossible to wait for them to cool down.
I love making these cookies when I want something that reminds me of fall but is quick and easy to share with friends and family. What’s fun is that you get all the joy of apple pie without the slicing and cooling time. My tip is to use a mix of tart and sweet apples for the best flavor, and don’t be shy with the cinnamon – it really brings everything together.
My favorite way to enjoy these cookies is warm with a little scoop of vanilla ice cream or just plain with a cup of hot tea. They’re perfect for afternoon snacks or a little dessert after dinner. I always feel like these cookies bring a bit of homey comfort, no matter the season, and people usually ask for seconds (or thirds) before I know it!
Key Ingredients & Substitutions
- Butter
- Softened butter helps create a tender cookie base. If you need a dairy-free option, try using plant-based margarine or coconut oil, though the texture may vary a bit.
- Apples
- I like Granny Smith for tartness, but Fuji or Honeycrisp work well too. Feel free to use whatever apple you have, just dice finely so they cook through nicely.
- Cinnamon
- This spice is key for that warm apple pie flavor. You can add a pinch of nutmeg or cloves if you like a spicier touch.
- Caramel Sauce
- Drizzling caramel adds sweetness and moisture. If you don’t have caramel, a honey or maple syrup drizzle works as a nice substitute.
How Do You Make the Lattice Topping Look Great and Avoid Soggy Cookies?
The lattice on top is both decorative and functional. Here’s how to do it well:
- Roll dough strips thin but not too fragile, about 1/4 inch wide.
- Arrange strips criss-cross over the apple filling, gently pressing edges to stick.
- Don’t overload with apple filling—too much moisture can make the cookies soggy.
- Bake on a parchment-lined sheet to prevent sticking and help crisp crust edges.
These tips help keep the lattice crisp and the cookies hold their shape, so you get that charming pie look in cookie form every time.
Equipment You’ll Need
- Baking sheets – flat and sturdy, they help the cookies bake evenly without warping.
- Parchment paper – stops cookies from sticking and makes cleanup easier.
- Mixing bowls – a large one for dough and a smaller one for the apple filling keep things organized.
- Measuring cups and spoons – precise measurements mean perfect cookie texture and flavor.
- Rolling pin or hands – for shaping the dough strips to make the lattice topping.
- Spoon or small offset spatula – handy for spreading the apple filling evenly on each cookie.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the dough for a nice crunch that pairs well with apple and cinnamon.
- Mix in raisins or dried cranberries into the apple topping for bursts of sweetness and color.
- Swap the caramel drizzle for cream cheese glaze to add a tangy contrast that feels like apple cheesecake.
- Try adding a pinch of ground ginger or cardamom to the dough to give the cookies a warm, spicy twist.
How to Make Apple Pie Cookies?
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
For the Apple Pie Filling:
- 2 medium apples (such as Granny Smith or Fuji), peeled and finely diced
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice
For the Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade, warmed slightly for drizzling)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 12-15 minutes baking time. Allow a few minutes for the cookies to cool before drizzling with caramel and serving. Overall, you should set aside about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Apple Filling:
In a small bowl, mix the finely diced apples with sugar, cinnamon, and lemon juice. Set this mixture aside so the flavors meld while you make the dough.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to your wet mixture, mixing just until combined.
3. Form and Assemble Cookies:
Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten each ball gently to form a disk. Spoon about one teaspoon of the apple filling onto the center of each disk. Then, roll small pieces of dough into thin strips and arrange them over the apple topping in a lattice pattern to mimic a mini pie crust.
4. Bake and Cool:
Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges turn golden and the apple topping is tender. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Drizzle and Serve:
Once cooled, drizzle each cookie with the warmed caramel sauce using a spoon or piping bag for an extra touch of sweetness. Enjoy these delicious apple pie cookies fresh or store them in an airtight container for up to 3 days.
Apple Pie Cookies — FAQ
Frozen apples, storage, vegan swaps, and reheating.
Can I Use Frozen Apples for the Filling?
Yes—just thaw and drain them well to remove excess moisture. Pat dry with paper towels before mixing. Tip: toss the apples with 1 tsp cornstarch and briefly cook the filling 3–5 minutes to reduce juices, then cool completely before assembling to avoid soggy cookies.
How Should I Store Leftover Apple Pie Cookies?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container or bag (layered with parchment) for up to 2 months. Thaw at room temperature.
Can I Make These Cookies Vegan?
Absolutely! Use vegan butter and flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg; rest 5–10 minutes). If using a caramel drizzle, choose a dairy-free caramel or swap for a simple maple glaze.
What’s the Best Way to Reheat the Cookies?
Warm in a low oven at 300°F (150°C) for 5–7 minutes to refresh the texture. Air fryer option: 300°F (150°C) for 2–3 minutes. Microwave 10–15 seconds if you’re in a hurry. Add or refresh the drizzle after reheating.