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Apple Pie Cookies

A close-up of freshly baked apple pie cookies cooling on a wire rack, showcasing their textured surface and golden-brown color.

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Enjoy the classic taste of apple pie in a convenient cookie format, perfect for fall gatherings and bake sales.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups diced apples (about 2 medium apples), peeled and cored
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • Optional: Caramel sauce for drizzling
  • Optional: Cinnamon sugar for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, toss the diced apples with brown sugar and lemon juice.
  7. Gently fold the apple mixture into the cookie dough.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  9. If desired, sprinkle the tops with cinnamon sugar.
  10. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. Once cooled, you can drizzle with caramel sauce if desired.

Notes

  • Store cookies in an airtight container at room temperature for up to 3 days.
  • For longer storage, you can freeze baked cookies for up to 2 months.
  • These cookies are excellent for bake swaps and fall cookie boxes.
  • For a chewier cookie, slightly underbake them.

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