Apple Pie Cookies a delicious homemade Recipe, a buttery soft cookie dough stuffed with the perfectly sweet cinnamon apple filling. These won’t last long!
Can I start off by saying “I love anything Apple and Cinnamon. “
I also love the fact that the horrible heat of July and August is finally coming to an end. And now we can all concentrate on keeping warm. No better way then some warm out of the oven Apple Pie Cookies.
Here in Italy it is still pretty hot even if it is almost September, and can you believe how fast this summer went by?
Probably faster for me because I was home visiting family and friends. I left the amazing weather of Toronto to come back to off the charts record-breaking- heat of Rome.
But at least it’s almost September!
Over the last two-three years I have made quite a few things with Apples, from cakes to sweet loafs.
Here are a few I think you might like!
- Cinnamon Applesauce Cookies
- Apple Pie Streusel Cake
- Apple Pie Breakfast Turnovers
- Apple and Cinnamon Cake
- Dutch Apple Loaf
- Italian Apple Pie
So this time I though why not stuff a cookie? I made the filling quite thick because I didn’t want any of the filling escaping from the inside.
To tell the truth I got a bit busy and the filling got overly thick so to thin it up a bit I added a couple of tablespoons of Maple Syrup. As the Italian said, “good move”.
Homemade Apple Pie Cookies Recipe
Besides don’t you hate when the filling exscapes!? This cookie dough is soft and holds everything together perfectly. Before baking I sprinkled the cookies with a cinnamon sugar mixture, delicious!
So if you are looking for a wonderful way to start the Fall or even end the summer, then these Homemade Apple Pie Cookies would be a great choice. Enjoy!
How to make Homemade Apple Pie Cookies
Homemade Apple Pie Cookies Recipe
Ingredients
FOR THE COOKIE DOUGH
- 1/2 cup butter* (room temperature) (112.5 grams)
- 1/2 cup sugar (100 grams)
- 1 egg
- 1 1/2 cups flour (187.5 grams)
- 1 teaspoon baking powder (5 grams)
- 1/2 teaspoon vanilla (2.10 grams)
- 1 pinch salt (1.4 grams)
*If using unsalted butter then use 1/4 teaspoon salt.
FOR THE APPLE FILLING
- 2 apples cored, peeled and diced small
- 1 1/2 tablespoons butter (20 grams)
- 2 tablespoons brown sugar (20 grams)
- 1/2 - 1 teaspoon cinnamon (3-6 grams)
Instructions
FOR THE COOKIE DOUGH
- Making it by hand- In a medium bowl whisk together flour, baking powder, sugar and salt. Make a well in the centre and add the butter, egg and vanilla. Mix with a fork until almost combined, move to a lightly floured flat surface and gently knead until dough is well combined and soft. Wrap in plastic and refrigerate 30 minutes at least.
- Making it with a food processor - In the food processor add butter and sugar pulse to combine slightly a few time, add egg and vanilla, combine until smooth add flour mixture pulse a few times until almost combined. Move to a lightly floured flat surface and gently knead until the dough is well combined and soft (this won't take long). Wrap in plastic or parchment paper and refrigerate for at least 30 minutes.
FOR THE APPLE FILLING
- While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered. Remove from heat and let cool completely.
- Pre-heat oven to 350° (180° celsius). Line one or two cookie sheets with parchment paper.
- Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on prepared cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges). Brush with a little milk and then sprinkle with a mixture of sugar and cinnamon (2 tablespoons sugar and 1/2 - 1 teaspoon cinnamon mix well), bake for approximately 15 minutes or until golden. Remove from oven, let cool or eat warm. Enjoy!
Nutrition
Updated from September 2015
Irina says
I reduced sugar in the dough to 70 g and didn’t sprinkle the cookies before baking, but otherwise this is a really great recipe!
Rosemary says
Hi Irina, thanks so much, glad you enjoyed them. Have a great weekend.
Desireé says
Amazing recipe!!! They are my favorite cookie!
Rosemary says
Thanks Desiree so glad you enjoy them. Have a great weekend.
Lillian Grace says
I made these, and not too long after they were put in the oven, they spreaded out. Is there something i did wrong?
Rosemary says
Hi Lillian, could be your flour, if the protein content isn’t high enough (12% or above) it can cause cookies to spread. Chilling the cookies for about 30 minutes before baking also helps. Let me know.
Jasmine says
Hey, just wanted to let u know that u misspelled “escapes’. Thanks for the great recipe!
Heather says
Excellent recipe. The cookies were a big hit.
Rosemary says
Hi Heather, thanks glad you enjoyed them. Take care.
Pat Newton says
Can you freeze the baked cookies
Rosemary says
Hi Pat, yes you can freeze them, just make sure they are cooled completely. Place them in a freezer safe bag or container. They will keep up to 5 months in the freezer.
Calia says
How long can we leave the dough in the fridge for? Can I make the dough in advance?
Rosemary says
Hi Calia, I would say the dough will last 2-3 days in the fridge, so yes you can make the dough in advance.
Clay Pendleton says
These would also be great a great recipe making raisin filled cookies.
Karma says
These cookies are AMAZING!!! Thank you sm for the recipe. My family and i enjoyed them a lot <3
Rosemary says
Hi Karma, thanks so much so glad you and your family enjoyed them. Take care.