Apple Pie Cookies
If you ever pop in for coffee at my place on a chilly day (or, honestly, even one of those weirdly hot October afternoons we get here), chances are you’ll catch me making these Apple Pie Cookies. I swear, they started as a happy accident — I was out of pie tins and, well, desperate for the taste of apple pie without the whole production. My sister says these cookies are like apple pie had a bunch of tiny, delicious babies, which… is not the mental image I’d go for, but she’s not wrong! Anyway, I’m not saying these will solve all your problems, but they make a dent in the bad moods. Oh, and once, I dropped one while pulling it out of the oven — my dog was thrilled. Me? Not so much.
Why You’ll Love These Cookies (No, Really)
I usually whip up a batch when I’m craving pie but can’t be bothered with all that lattice work, you know? My family goes (literally) bonkers for these because they’re like apple pie and snickerdoodles had a cozy get-together. Plus, they’re portable. You can sneak them into a movie theater or eat them cold for breakfast (not that I’m admitting to that). The only thing that used to trip me up was the dough sticking everywhere, but I’ve learned some tricks — more on that in the notes.
Gathering Your Ingredients (Swaps Welcome)
- 2 cups all-purpose flour (my gran swears by King Arthur, but store brand hasn’t let me down yet)
- 1/2 tsp baking powder (or, if you’re out, just a pinch of baking soda plus a squeeze of lemon works in a pinch)
- 1/4 tsp salt (I once forgot this — don’t leave it out, trust me!)
- 3/4 cup unsalted butter, cold (sometimes I use salted and just skip the extra salt — easier, right?)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 egg (room temp is best, but sometimes I just stick it in warm water for 5 mins)
- 1 tsp vanilla extract (honestly, that imitation stuff is fine, but the fancy stuff does smell amazing)
- 1 cup peeled, diced apple (about 1 medium apple — Granny Smith if you like tart, but Fuji or Gala works too)
- 1 tsp cinnamon (sometimes I add a pinch more, because why not?)
- 1/4 tsp nutmeg (optional — but I kind of love it)
- 1 tbsp lemon juice (I skip this if I don’t have a lemon handy, no disaster yet)
- 2 tbsp sugar + 1/2 tsp cinnamon for rolling
How I Actually Make These (Step-by-Step, Mostly)
- Preheat your oven to 350°F (180°C). Line your baking sheet with parchment or a silicone mat. If you don’t have those, just grease it up — it’ll be fine.
- Toss the diced apples with lemon juice, cinnamon, and nutmeg. Give them a quick zap in the microwave (about a minute) just to soften. This is where I usually sneak a bite, and sometimes just keep snacking, so you might want to dice up a bit extra.
- In a big bowl, mix flour, baking powder, and salt together. Don’t overthink it; just stir it around a bit.
- In another bowl, beat the butter and sugars together until it’s fluffy. If you forget to let the butter soften, I just mash it with a fork for a while. Add in the egg and vanilla and blend again (hand mixer or elbow grease both work).
- Slowly add the dry ingredients to the wet; go slow or you’ll get flour in your hair (ask me how I know). Mix until just combined.
- Gently fold in the apple mixture. The dough will be a bit sticky — don’t panic. If it’s too wet, just toss in a spoonful more flour.
- Mix the extra 2 tbsp sugar and 1/2 tsp cinnamon in a shallow bowl. Scoop out about a tablespoon of dough, roll into balls, and then roll those in the cinnamon sugar mix. Plop them on your tray with a bit of space between. You’ll probably get 20-24 cookies, but I tend to lose count.
- Bake for 11-13 minutes. They’ll look a little pale and soft in the middle, but they’ll firm up as they cool. Don’t overbake unless you like crunchy cookies (hey, no judgment).
- Cool on the tray for a couple minutes before transferring to a wire rack. Or, just eat one straight off the pan like I do (careful — hot apple is like lava!).
Things I Wish I’d Known (Notes from the Trenches)
- If your dough is too sticky, chilling it for 15 minutes makes it way easier to handle. I usually forget and just deal with messy hands.
- Microwaving the apples gives them a softer, more pie-ish vibe, but you can skip it if you like a bit of crunch. Once I accidentally nuked them too long and ended up with applesauce — still tasty, just messier.
- These freeze surprisingly well, though my freezer is mostly full of mysterious leftovers and half-eaten ice cream.
- Spreading: If you put the dough too close together, you’ll get a giant cookie slab. Not the worst problem, honestly.
Variations I’ve Attempted (Some Wins, Some Not So Much)
- Caramel bits mixed in — highly recommend if you’ve got a sweet tooth.
- Pear instead of apple. Turns out nice! More subtle flavor, though.
- Once I tried adding raisins. Not my finest hour. Maybe you’ll like it, but no thanks.
- Vegan swap: coconut oil for butter and flax egg for the egg. Actually, I find it works better if you chill the dough longer with this one.
What If I Don’t Have All the Equipment?
You’ll want a baking sheet and a couple of bowls. But if you don’t have a mixer, your hands totally work (and you’ll get a workout). No wire rack? Just use a clean tea towel or a plate — they cool a bit slower, but who’s timing?
Keeping ’Em Fresh (For As Long As They Last)
Store in an airtight tin, and they’ll keep for 2-3 days (though honestly, in my house, they never last more than a day!). If you want to freeze some, wrap them up tight, and thaw at room temp. Maybe try hiding a few for yourself?
How We Serve Them (Or: The Cookie Plate Ritual)
I love these warm, fresh out of the oven — sometimes with a scoop of vanilla ice cream or a mug of milky tea. My brother dunks his in coffee, which is apparently a thing. During the holidays, we pile them up on a plate and pretend we’re only having one. (Spoiler: We’re not.)
Things I Learned the Hard Way (Pro Tips)
- Don’t rush the mixing — I once did and ended up with uneven, weirdly chewy cookies. Take your time.
- Let them cool at least a bit before moving — otherwise, they break apart. Or, just eat the broken ones. No shame.
- If you want them extra soft, take them out right at 11 minutes. If you like a crispier edge, leave ’em in for 13. Or, just guess and hope for the best (mostly what I do).
Actual Questions I’ve Gotten (and My Real Answers)
- Can I use pre-made pie crust instead? Sure, if you’re in a rush, but you’ll get more of a tartlet than a cookie vibe. It’s still good, though.
- Do these work with gluten-free flour? Yup, but maybe add a bit more moisture — I tend to use King Arthur’s gluten free blend. And sometimes the texture’s a bit different, but not in a bad way.
- How small should I dice the apples? About the size of a pea, but honestly, I just chop till it looks right. If in doubt, go smaller — big chunks can make the cookies fall apart.
- Can I double the recipe? Absolutely! I’ve done it loads, but you’ll need a bigger bowl (learned that the sticky way).
- Can I add nuts? Totally — pecans or walnuts are great. My nephew picks them out, but what can you do?
For more fun apple ideas, Sally’s Baking Addiction’s version is worth a peek, and if you ever want actual pie, King Arthur’s classic apple pie never lets me down. (Not sponsored, just sharing my faves!)
Anyway, if you make these, let me know how it goes! Or, if you invent a wild new variation, I want to hear about it. Happy baking — and try not to eat them all in one go (not that I’d judge if you do).
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup peeled and finely diced apples
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a small bowl, toss diced apples with brown sugar, cinnamon, nutmeg, and lemon juice. Set aside.
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3In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
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4In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
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5Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Make a small indentation in the center of each and fill with a spoonful of the apple mixture.
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6Bake for 16-18 minutes, or until the edges are golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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