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Apple Pie Cookies

Apple pie cookies with caramelized apple filling are built like mini pies using pie crust circles or shortbread dough, then baked until golden and finished with a cinnamon-sugar top and caramel drizzle. Expect tender, sealed edges with a thick apple center and a buttery, flaky cookie bite.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

apple pie filling
  • 2 cup apples finely diced
  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp butter for cooking filling; cool after thickening
cookie dough (option 1: pie crust)
  • 2 can (14 oz) refrigerated pie crust cut into 3-inch circles for bottoms and smaller circles for tops
  • 1 egg wash for brushing tops
  • 1 cinnamon sugar for topping
cookie dough (option 2: shortbread)
  • 1 cup butter cold, mixed into dough
  • 0.25 cup powdered sugar
  • 2 cup flour
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 egg wash for brushing tops
  • 1 cinnamon sugar for topping
caramel finish
  • 0.5 cup caramel for drizzling after cooling

Equipment

  • 1 sheet pan

Method
 

Make apple pie filling
  1. Cook diced apples with brown sugar, cinnamon, cornstarch, and butter for 5 minutes until the mixture thickens, stirring to coat every piece.
  2. Cool the thickened apple filling completely before assembling the cookies.
Assemble cookies
  1. Preheat the oven to 375F and line baking sheets for easy release.
  2. Roll pie crust or shortbread dough and cut 3-inch circles for the bottoms and 2.5-inch circles for the tops.
  3. Place the bottom circles on baking sheets and spoon 1 teaspoon apple filling into the center of each.
  4. Set a top circle over each filled bottom and press the edges with a fork to seal.
  5. Cut a small vent in the center of each cookie so steam can escape.
  6. Brush the tops with egg wash and sprinkle with cinnamon sugar.
Bake, cool, and finish
  1. Bake for 12-15 minutes at 375F until the cookies turn golden at the edges and bottoms.
  2. Cool the cookies, then drizzle caramel over the tops for a glossy finish.

Notes

Pro tip: let the apple filling cool until no longer warm so the dough stays crisp and the filling doesn’t leak. Store baked cookies in an airtight container in the fridge for up to 4 days; bring to room temperature before eating. Freeze assembled, unbaked cookies for up to 2 months—bake from frozen at 375F, adding a few extra minutes if needed. For a simpler option, use pre-made refrigerated pie crust; for a sturdier bite, choose the shortbread dough method.