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Apple Pie Cookies Recipe

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4.1 from 13 reviews

Delight in these homemade Apple Pie Cookies that combine soft, buttery cookie dough with a warm, cinnamon-spiced apple pie filling. Perfectly thumbprinted and baked to golden perfection, these cookies offer the cozy flavors of classic apple pie in a convenient handheld treat.

Ingredients

Apple Pie Filling

  • 4 large Apples (peeled and chopped)
  • 1 tablespoon Freshly squeezed lemon juice
  • 50 g Granulated sugar
  • 50 g Brown sugar
  • 60 g Unsalted butter
  • 1 teaspoon Cinnamon

Cookie Dough

  • 150 g Unsalted butter (room temperature)
  • 100 g Brown sugar
  • 70 g Granulated sugar
  • 1 Egg (room temperature)
  • 1 teaspoon Vanilla bean paste
  • 200 g All purpose flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking soda
  • 1 teaspoon Cinnamon

Instructions

  1. Make the cookie dough: Using an electric hand mixer, whip the room temperature butter with both the brown and granulated sugars for several minutes until light and creamy.
  2. Add egg and vanilla: Mix in the egg thoroughly, followed by the vanilla bean paste, ensuring the mixture is smooth and well combined.
  3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, salt, cinnamon, and baking soda.
  4. Mix dough components: Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula, mixing just until combined without overworking the dough.
  5. Prepare baking pans: Line two baking pans with parchment paper to prevent sticking; plan to bake 5 cookies per tray.
  6. Shape dough balls: Using a digital scale or an ice cream scooper, divide the dough into 10 equal balls. Place them on the parchment-lined pans, leaving space for spreading, and create a thumbprint indentation in each ball using a tablespoon or your fingers.
  7. Chill dough: Refrigerate the shaped cookie dough for one hour to firm up before baking.
  8. Prepare apple pie filling: Peel and chop the apples into uniform pieces. Immediately sprinkle with freshly squeezed lemon juice to prevent browning.
  9. Cook filling: Melt the butter, granulated sugar, brown sugar, and cinnamon in a saucepan over medium heat. Add the apples and cook for 8 to 10 minutes, stirring occasionally, until the apples soften but still retain some texture and a sauce forms.
  10. Cool filling: Remove the apple mixture from heat and let it come to room temperature before assembling the cookies.
  11. Bake cookies: Preheat the oven to 175°C (347°F) without fan. After chilling, bake the cookies for 15 minutes until golden.
  12. Reshape thumbprints: Immediately upon removing from the oven, use a tablespoon to reshape the thumbprint indentations while the cookies are soft.
  13. Cool cookies: Allow the cookies to rest briefly, then transfer them carefully from the parchment paper to a cooling rack to cool completely.
  14. Assemble cookies: Fill each cooled cookie’s thumbprint with a tablespoon of the apple pie filling and drizzle the top with some of the leftover apple sauce from the pan.
  15. Store: Keep the cookies at room temperature in an airtight container for several days to maintain freshness.

Notes

  • Use a digital scale or ice cream scooper for consistent cookie sizes and even baking.
  • Do not overcook the apple filling; apples should soften but maintain slight texture.
  • Chilling the dough is essential for preventing excessive spreading during baking.
  • Immediate reshaping after baking restores the thumbprint shape before the cookies cool and harden.
  • Store cookies in an airtight container at room temperature for up to 3-4 days.

Find it online: https://yumntasty.com/apple-pie-cookies-recipe/