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These charming apple pie cookies offer the cozy, sweet taste of apple pie wrapped up in a cookie you can eat anytime, anywhere. With a flaky, buttery crust and a warm, spiced apple center, they’re perfect for dessert, snacks, or lunchbox treats.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 Granny Smith apples, peeled and finely diced
  • ¼ cup brown sugar for filling
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Pinch of allspice

Instructions

  1. Pulse the flour, granulated sugar, brown sugar, and salt together until combined.
  2. Add the cold butter cubes and pulse until the mixture looks like coarse crumbs.
  3. Add the egg and vanilla extract and pulse until the dough comes together but don’t overmix.
  4. Wrap the dough in plastic wrap and chill it for 1 hour.
  5. While dough chills, mix diced apples with brown sugar, cinnamon, nutmeg, and allspice for the filling.
  6. (Optional) Sauté the apple filling over medium heat 3–5 minutes until softened and most liquid evaporates; cool before using.
  7. Preheat the oven to 350°F (175°C).
  8. Roll the dough out to about 1/8 inch thickness; cut into 3-inch circles.
  9. Place a spoonful of apple filling in the center of each dough circle.
  10. Fold the edges up around the filling to make a mini tart and pinch the edges tightly to seal.
  11. (Optional) Brush edges with beaten egg or sprinkle a little sugar; arrange cookies about 1 inch apart on a parchment-lined baking sheet.
  12. Bake for 15–18 minutes until golden brown on the edges and filling is bubbling.
  13. Transfer baked cookies to a wire rack to cool.

Notes

Use cold butter for a tender, flaky crust., Don’t overmix dough to prevent toughness., Chill dough before rolling to prevent spreading., Dice apples small and even for even cooking and fitting inside cookies., Pinch edges tightly to prevent filling leaks., Watch cookies closely and remove when golden to keep tender texture., Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week., Cookies freeze well for up to 3 months; can freeze unbaked shapes and bake from frozen with added time., Reheat thawed cookies in a 325°F oven for 5–10 minutes or frozen for 8–12 minutes., Creative variations include caramel drizzle, sandwich style, added nuts, gluten-free flour substitution, and vegan butter plus flax egg substitutions.

Nutrition

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