Apple Pie Cookies are a delightful twist on the classic dessert we all love. These cookies bring together the sweet, cinnamon-spiced apple filling you expect from a traditional pie, all wrapped up in a soft, chewy cookie. You get that warm apple flavor with a little crispness on the outside and a tender bite in the center—basically, apple pie in cookie form!
I love making these when I want something sweet but don’t feel like dealing with the whole pie crust drama. They’re super easy to whip up and always a hit with friends and family. One of my favorite parts is how the cinnamon and apple bits fill the kitchen with that cozy fall smell while they bake—it just feels like a hug in cookie form.
These cookies are perfect whenever you need a little pick-me-up or want to share a homemade treat. I often serve them with a glass of cold milk or a cup of tea and watch how fast they disappear. Every bite reminds me of sitting around the table with loved ones, enjoying simple, tasty moments together.
Key Ingredients & Substitutions
Apples: Use firm apples like Granny Smith or Honeycrisp for a nice balance of tartness and sweetness. If you don’t have fresh apples, canned apple pie filling can work in a pinch.
Cinnamon & Nutmeg: These spices bring the warm apple pie flavor. If you don’t have nutmeg, just use a little extra cinnamon or try pumpkin pie spice instead.
Butter: Cold, unsalted butter is key to getting a tender, flaky dough. You can swap for margarine or a vegan butter substitute if you want dairy-free cookies.
Milk: Milk helps bind the dough. Use any milk you like—dairy or plant-based will work fine for this recipe.
How Do You Make a Perfect Lattice Top for Apple Pie Cookies?
The lattice top gives the cookies their classic apple pie look but can feel tricky at first. Here’s a simple way to do it:
- Roll out the second half of the dough thinly.
- Cut even strips, about 1/4 inch wide, using a knife or pizza cutter.
- Lay half the strips parallel over the filled dough rounds.
- Fold back every other strip, lay a perpendicular strip, then unfold to create the woven pattern.
- Press the edges gently to seal the lattice to the cookie base.
Brush with milk for a nice golden finish and sprinkle with coarse sugar to add a bit of crunch. Take your time—the lattice doesn’t need to be perfect, the homemade look is charming!
Equipment You’ll Need
- Mixing bowls – for combining your dough and apple filling separately.
- Pastry cutter or fork – helps blend cold butter into the flour easily without warming it too much.
- Rolling pin – to roll out the dough evenly for the cookie bottoms and lattice tops.
- Round cookie cutter (about 3 inches) – cuts nice uniform shapes for the cookies.
- Baking sheet lined with parchment paper – prevents sticking and makes clean up simple.
- Sharp knife or pizza cutter – to cut thin strips for the lattice pattern on top.
- Pastry brush – perfect for brushing milk over cookies before baking to get a golden finish.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the apple filling for extra crunch and a nutty flavor.
- Mix in a handful of raisins or dried cranberries to the fruit for a burst of sweetness and color.
- Swap out the apples for pears or peaches if you want a different but still juicy fruit filling.
- Stir a bit of ground ginger or cardamom into the cinnamon for a spicier, warming twist.
Apple Pie Cookies
Ingredients You’ll Need:
For The Dough:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup milk (plus extra for brushing)
For The Apple Filling:
- 2 medium apples, peeled, cored, and finely diced
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp cornstarch
- Coarse sugar, for sprinkling
Time You’ll Need:
This recipe takes about 15 minutes to prepare, plus 30 minutes to chill the dough, and around 20 minutes to bake. Overall, expect about 1 hour before your delicious apple pie cookies are ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Apple Filling:
In a medium bowl, mix the diced apples with lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch. Stir well to coat and set the bowl aside while you prepare the dough.
2. Make the Cookie Dough:
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs.
In a separate small bowl, beat the egg with the vanilla extract and milk. Pour this into the flour mixture and gently mix until the dough just comes together. If it’s too dry, add a teaspoon of milk at a time until it holds together.
Divide the dough into two equal parts, wrap each with plastic wrap, and chill in the refrigerator for about 30 minutes.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness. Use a round cookie cutter (about 3 inches) to cut out cookie bottoms and place them on the baking sheet.
Spoon about 1 tablespoon of the apple filling onto the center of each dough circle.
Roll out the second portion of dough and cut into thin strips to make a lattice pattern for the cookie tops. Lay the strips over the filling to form a lattice, pressing gently on the edges to seal.
Brush the tops lightly with milk and sprinkle with coarse sugar to add sparkle and crunch.
4. Bake and Cool:
Bake the cookies for 18-22 minutes, or until they turn golden and the filling is bubbling.
Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
5. Enjoy!
Serve warm or at room temperature with a glass of milk or your favorite tea. These apple pie cookies bring the classic taste and charm of a homemade apple pie into a fun, easy-to-eat treat.
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but make sure to thaw and drain them well to avoid extra moisture in the dough. Pat dry with paper towels before mixing with the filling ingredients.
How Should I Store Leftover Apple Pie Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 2 months.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Just be sure the blend contains xanthan gum or another binder to help the dough hold together.
Can I Prepare These Cookies Ahead of Time?
Yes! You can assemble the cookies up to the baking step and refrigerate them for up to 24 hours before baking. Just add a couple extra minutes to the baking time if baking straight from the fridge.