Every fall I get a little carried away with apples, and honestly, I'm not even sorry about it! The minute the weather starts cooling off, I'm baking everything from crisps to cookies, and these Apple Pie Cookies are always at the top of the list. If you love those big, thick, soft Crumbl-style cookies, you're going to love these. They're topped with warm cinnamon apples, a buttery streusel crumble, and a drizzle of caramel glaze, giving you all the flavors of homemade apple pie in one over-the-top cookie.
If you're in full fall baking mode like I am, you'll definitely want to try my Pumpkin Crunch Cake, Pumpkin Pie Spice Cookies, and Chocolate Chipless Cookies next. And don't forget to make a batch of Apple Brown Sugar Syrup for your morning coffee. It tastes just like fall in a cup!
Equipment
- Measuring cups and spoons
- Wooden spoon
- Two sheet pans
- Parchment paper
- Stand mixer or Hand mixer
- Cooling rack
- Pot
- Knife
- Cutting board
- Mixing bowl
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Ingredients
- Granny Smith apples
- Brown sugar
- Salted butter
- Cornstarch
- Cinnamon
- Nutmeg
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Powdered sugar
- Caramel sauce
- Water
Directions
Filling:
In a medium saucepan, combine the apples, brown sugar, butter, cornstarch, cinnamon, and nutmeg over medium heat. Cook until the apples begin to soften and the liquid thickens. Remove from the heat and let cool.
Streusel topping:
In a medium mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, and cinnamon. Stir in the melted butter just until crumbles form. Set aside.
Dough:
Whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl.
In the mixer bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, then the vanilla extract. Slowly mix in the flour mixture just until incorporated.
Scoop about 3 tablespoons of dough and roll into balls. Place the balls on a sheet pan lined with parchment paper, about 2 inches apart. Press the back of a tablespoon into each cookie to create a small well for the filling. Add 1 tablespoon of apple filling to each well. Sprinkle the streusel over the filling. Refrigerate the cookies for 1 hour.
Preheat the oven to 350°F.
Bake for 15 to 18 minutes until the edges are golden brown. Spread the remaining streusel on a sheet pan and bake for 5 to 10 minutes until browned.
Allow the cookies to cool for 30 minutes. Sprinkle extra streusel over the cookies.
Glaze:
In a small mixing bowl, stir together the powdered sugar, caramel, and 1 tablespoon of water at a time until a pourable glaze forms.
Drizzle the glaze over the cookies and enjoy.
How do I serve my Apple Pie Cookies?
- The cookies act as a buttery crust topped with warm cinnamon apple filling, a crunchy streusel topping, and a drizzle of caramel glaze. They're delicious slightly warm or chilled straight from the refrigerator. Pair them with a hot cup of coffee, vanilla ice cream, or a dollop of whipped cream for the ultimate fall dessert.
FAQs (Because Life’s Too Busy for Guesswork)
The best way to prevent the filling from leaking through the bottom of the cookies is not to push the well for the filling too deeply. As the cookie cooks, the dough will thin and spread some. If the well for the filling is pressed too deeply, it will make the bottom thin and cause it to open or soak through.
I am sure you could use canned apple pie filling, but the flavor will not be as fresh. As well, the apple pieces will be much larger and won't give an even apple bite with each cookie bite.
Yes, if you would like to make the dough, filling, and glaze, then store them in the refrigerator for up to 48 hours before baking. Wait until ready to bake before assembling.
Yes, if you would like more spice throughout the cookie, you may add the cinnamon and nutmeg to the dough as well.
What are substitutions that I can make?
- Granny Smith apples – Pink Lady or Honeycrisp apples are alternative options.
- Brown sugar – Light brown sugar was used, but dark brown sugar could also be used.
- Salted butter – Unsalted butter can be used
- All-purpose flour – For a gluten-free option, use a 1-to-1 GF flour.
- Vanilla extract – Homemade extract will also work.
How should I store my Apple Crumble Pie Cookies?
- Apple Pie Cookies should be stored in an airtight container in the refrigerator for up to 1 week. They can be served chilled, or you can microwave them for 10-15 seconds to warm them up and make them gooey.
- To Freeze: Place cookies on a cookie sheet in a single layer and flash freeze for 1-2 hours. At which point you can layer them into a freezer-safe, airtight container, separating each layer with a layer of parchment paper, and freeze for up to 3 months. Defrost in the refrigerator overnight before enjoying.
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Apple Pie Cookies
Equipment
- Measuring cups and spoons
- Knife and cutting board
- Medium Saucepan
- Medium mixing bowl
- Whisk
- Large mixing bowl
- Mixer and bowl
- Sheet pans
- Parchment paper
- Small Mixing Bowl
Ingredients
Filling:
- 3 cups peeled small-diced Granny Smith apples
- 1/4 cup brown sugar packed
- 2 tablespoons salted butter
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
Cookie dough:
- 4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel topping:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon cinnamon
- 4 tablespoons salted butter melted
Glaze:
- 1 cup powdered sugar
- 3 tablespoons caramel sauce
- 1-2 tablespoons water
Instructions
Filling:
- In a medium saucepan, combine the apples, brown sugar, butter, cornstarch, cinnamon, and nutmeg over medium heat. Cook until the apples begin to soften and the liquid thickens. Remove from the heat and let cool.
Streusel topping:
- In a medium mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, and cinnamon. Stir in the melted butter just until crumbles form. Set aside.
Dough:
- Whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl.
- In the mixer bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, then the vanilla extract. Slowly mix in the flour mixture just until incorporated.
- Scoop about 3 tablespoons of dough and roll into balls. Place the balls on a sheet pan lined with parchment paper, about 2 inches apart. Press the back of a tablespoon into each cookie to create a small well for the filling. Add 1 tablespoon of apple filling to each well. Sprinkle the streusel over the filling. Refrigerate the cookies for 1 hour.
- Preheat the oven to 350°F.
- Bake for 15 to 18 minutes until the edges are golden brown. Spread the remaining streusel on a sheet pan and bake for 5 to 10 minutes until browned.
- Allow the cookies to cool for 30 minutes. Sprinkle extra streusel over the cookies.
Glaze:
- In a small mixing bowl, stir together the powdered sugar, caramel, and 1 tablespoon of water at a time until a pourable glaze forms.
- Drizzle the glaze over the cookies and enjoy.
