Apple Pie Cookies Recipe for the Family

These apple pie cookies bring every flavor of apple pie into one handheld cookie. Classic pie dough wrapped around cinnamon brown sugar apple filling takes about 25 minutes to prep. My version keeps the filling simple and the crust extra flaky.

Why These Apple Pie Cookies Work

The apple filling bakes down into a thick, jammy center with caramelized edges. Brown sugar and cinnamon coat every piece of diced apple. The result is a tender, golden pocket with a crackled sugar crust on top.

I use refrigerated pie crust to save time. It bakes up buttery and flaky around the filling. You get the layered texture of real pie without rolling dough from scratch.

The cinnamon sugar coating on the outside caramelizes in the oven. Each apple pie cookie comes out with a crisp shell and a soft, bubbling center.

Ingredients

• 1 package (2 sheets) refrigerated pie crust, room temperature
• 2 medium apples, peeled, cored, and diced small (about 2 cups)
• 3 tablespoons brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice
• 1 egg, beaten (egg wash)
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon (for topping)

What You Need for Apple Pie Cookies

Refrigerated pie crust — two sheets give you enough rounds for 12 cookies. Room temperature dough is easier to cut without cracking at the edges.

Apples — Granny Smith gives the most tart contrast against the brown sugar. Honeycrisp works well too for a sweeter filling. Dice small so every bite has filling and crust together.

Brown sugar — packed brown sugar melts into the apple juices and creates a thick caramel-like coating. Granulated sugar won't give the same deep flavor.

Ground cinnamon — two applications: one in the filling, one in the topping. The double layer of cinnamon is what makes these taste like an actual apple pie.

Butter — one tablespoon coats the apples and helps the filling thicken fast. It prevents the filling from being watery when baked inside the pastry.

Egg wash — one beaten egg brushed on the edges seals the dough circles together. It also gives the top a golden sheen when baked.

Cinnamon sugar topping — granulated sugar mixed with cinnamon pressed onto the top before baking creates a sparkly crackled crust. Don't skip this step.

How to Make Apple Pie Cookies

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Melt butter in a small skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
3. Cook the apple filling for 4 to 5 minutes, stirring often, until the apples soften and the liquid thickens. Remove from heat and let cool for 10 minutes.
4. Unroll both pie crust sheets on a lightly floured surface. Use a 3.5-inch round cutter to cut as many circles as possible. Re-roll scraps once to cut more.
5. Place half the circles on the prepared baking sheet, spacing them 1 inch apart.
6. Spoon 1 tablespoon of cooled apple filling onto the center of each circle. Leave a 1/2-inch border around the edge.
7. Brush the edges of each filled circle with egg wash. Press a second circle on top. Use a fork to crimp and seal all edges firmly.
8. Brush the tops of each cookie with egg wash.
9. Mix granulated sugar and remaining cinnamon in a small bowl. Sprinkle generously over the top of each cookie.
10. Cut two small slits in the top of each cookie to vent steam.
11. Bake for 16 to 18 minutes until the tops are golden brown and the edges are set.
12. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Apple Pie Cookies Variations

Caramel Apple Pie Cookies

Add 1 teaspoon of thick caramel sauce on top of the apple filling before sealing the dough circles. The caramel melts into the filling as it bakes. Drizzle more warm caramel over the baked cookies for extra richness.

Vegan Apple Pie Cookies

Replace the butter with coconut oil and skip the egg wash entirely. Brush the tops with plain oat milk instead for a light golden finish. The filling and crust stay flavorful without any dairy or eggs.

Mini Apple Pie Cookies

Use a 2-inch round cutter instead of 3.5-inch for bite-sized portions. Reduce bake time to 12 to 14 minutes and use only 1 teaspoon of filling per cookie. These work well for parties and holiday trays.

Spiced Apple Pie Cookies

Add 1/4 teaspoon of ground cardamom and a pinch of ground cloves to the filling alongside the cinnamon and nutmeg. The warm spice blend makes the filling taste closer to a classic holiday pie. Pairs well with a vanilla glaze drizzled on top after cooling.

Tips for the Best Apple Pie Cookies

• I always let the apple filling cool completely before adding it to the dough. Hot filling makes the crust soggy before it bakes.
• Crimp the edges firmly with a fork. A loose seal lets filling leak out and the cookie won't hold its shape.
• Don't skip the vent slits. Steam trapped inside the cookie puffs the top and can split the edges open.
• Use a small cookie scoop for consistent filling portions. Overfilling leads to blowouts on the sides.
• I prefer Granny Smith apples because they stay firm after cooking. Softer apples like McIntosh turn mushy inside the crust.
• Dicing the apples very small — about 1/4 inch — ensures every bite has balanced filling and pastry together.

Make Ahead & Storage

These apple pie cookies keep at room temperature in an airtight container for up to 2 days. After that, move them to the fridge where they stay good for up to 5 days. Reheat in a 325°F (163°C) oven for 8 minutes to restore the crisp crust.

To freeze, place baked and fully cooled cookies in a single layer on a baking sheet and freeze solid. Transfer to a freezer-safe bag and store for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving. You can also freeze the unbaked assembled cookies and bake directly from frozen at 400°F for 22 to 24 minutes.

Common Questions

What apples are best for apple pie cookies?

Granny Smith apples hold their shape the best during cooking. Their tartness balances the sweet brown sugar filling. Honeycrisp is my second choice when I want a slightly sweeter cookie.

Can I use homemade pie crust?

Yes. Homemade pie crust gives an even flakier result. Make sure it's chilled before cutting and handled as little as possible so the butter stays cold and creates layers as it bakes.

Why did my apple pie cookies leak filling?

The most common reason is loose crimping. Press the fork firmly around the entire edge. Also make sure your filling is fully cooled and not too wet before filling the cookies — cook it until the liquid is mostly gone.

Can I make these apple pie cookies ahead of time?

Yes. You can assemble the unbaked cookies a day ahead and refrigerate them on a parchment-lined sheet. Bake straight from the fridge — add 2 extra minutes to the bake time.

Do apple pie cookies need to be refrigerated?

They're fine at room temperature for up to 2 days. For longer storage, keep them in the fridge in an airtight container. The pastry softens slightly when chilled but crisps back up in the oven.

Apple pie cookies are the fastest way to get classic apple pie flavor without making a full pie. Save this recipe and tap the link for the full recipe.