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–+ servings
Cookies with an apple filling are served on a wooden board.

Apple Pie Cookies

These apple pie cookies are everything you love about apple pie, but in a handheld, single-serve cookie. A buttery, melt-in-your-mouth shortbread shell filled with warm, cinnamon-spiced apple filling, baked in a muffin pan until golden. They are just as impressive as a full pie but so much easier to make and serve.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 cookies
Calories: 211kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • 2 Mixing bowls
  • Hand mixer
  • Skillet
  • Rolling Pin
  • Round cookie cutter
  • Muffin pan

Ingredients

For the apple filling

  • 3 apples peeled and diced
  • 2 tablespoon unsalted butter
  • 70 g light brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

For the cookies

  • 125 g all-purpose flour
  • 50 g almond flour
  • ½ teaspoon salt
  • 60 g powdered sugar
  • 100 g unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • ½ large egg at room temperature

Instructions

For the apple filling

  • In a skillet, combine all ingredients except the cornstarch and water. Cook over medium heat until the butter and sugar have melted. Cook for 3 minutes or until the apples have softened but are still firm in the center.
  • Combine the cornstarch and water in a bowl to make a slurry. Add it to the apples and mix well. Cook for 30-60 seconds or until the apple filling has thickened.
  • Place the apple filling into a heatproof bowl to cool.

For the cookies

  • In a bowl, combine the flour, almond flour, and salt.
  • In another bowl, add the powdered sugar, butter, and vanilla. Beat with a hand mixer just until well combined and creamy. Do not beat until fluffy.
  • Add half of an egg and beat until fully incorporated.
  • Add the dry ingredients and beat until just combined. Wrap the dough in plastic wrap and freeze for 10 minutes, or until it is well chilled but still pliable.
  • Preheat the oven to 350F (180C). Prepare a 12-cup muffin pan. I like to line each cup with a strip of parchment paper so it's easier to remove the cookies after baking. If you have only a 6-cup muffin pan, bake the cookies in two batches.
  • Roll out the dough on a floured surface or between two sheets of parchment paper until it is ⅙ inch (4mm) thick. Cut out 12 rounds using a 3-inch (7cm) round cookie cutter. Collect the dough scraps and reroll as needed, adding flour as needed.
  • Line each muffin cup with a dough round. Press gently so the dough takes the shape of a bowl. Add the apple filling, approximately 2-3 teaspoon per cookie, and spread it evenly.
  • Bake for about 14 minutes, or until the edges start to turn golden.
  • Allow the cookies to rest in the muffin pan for 5 minutes. Then remove onto a cooling rack to cool completely before serving.

Video

Notes

Store at room temperature for up to 5 days.
The dough can be frozen for up to 2 months.

Nutrition

Nutrition Facts
Apple Pie Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
211
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
30
mg
10
%
Sodium
 
103
mg
4
%
Potassium
 
75
mg
2
%
Carbohydrates
 
27
g
9
%
Fiber
 
2
g
8
%
Sugar
 
16
g
18
%
Protein
 
2
g
4
%
Vitamin A
 
302
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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