Name: Apple Pie Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package pie crusts (store-bought or homemade, 2 crusts); 2 medium apples, peeled and finely chopped; 2 tbsp brown sugar; 1 tbsp granulated sugar; 1 tsp ground cinnamon; 1/4 tsp nutmeg (optional); 1 tsp lemon juice; 1 tsp cornstarch or flour; 1 egg (for egg wash); Optional Toppings:; Coarse sugar for sprinkling; Icing drizzle (1/2 cup powdered sugar + 1–2 tsp milk or apple cider)

Jump to Recipe·Leave a Review

Apple Pie Cookies are the perfect handheld version of a classic fall dessert. I love how they combine tender, spiced apple filling with flaky pie crust in a small, portable package. They taste just like mini apple pies—but even easier to serve and enjoy.

Why You’ll Love This Recipe

I love this recipe because it brings all the comfort and nostalgia of homemade apple pie without the need for slicing and serving. These cookies are great for parties, holiday trays, bake sales, or anytime I want that apple pie flavor in a fun new form. Plus, they’re super cute and incredibly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust (store-bought or homemade)
Apples, peeled and finely chopped
Brown sugar
Granulated sugar
Ground cinnamon
Nutmeg (optional)
Lemon juice
Cornstarch or flour (to thicken the filling)
Egg (for egg wash)
Optional: coarse sugar for topping or icing drizzle

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a saucepan, I combine chopped apples, both sugars, cinnamon, lemon juice, and cornstarch. I cook over medium heat until the apples are soft and the mixture is thickened. Then I let it cool.
I roll out the pie crust and cut it into circles using a cookie cutter or glass.
I spoon a small amount of apple filling into the center of half the circles.
I top each filled circle with another pie crust circle, sealing the edges by pressing with a fork.
I brush the tops with egg wash and sprinkle with coarse sugar if using.
I cut a small slit in the top for steam to escape and bake for 18–22 minutes until golden and crisp.
I let them cool slightly before serving, or drizzle with icing once cooled.

Servings and timing

This recipe makes about 10–12 cookies, depending on the size. It takes 20 minutes to prep and 20 minutes to bake.

Variations

Sometimes I add a little caramel to the apple mixture for a caramel apple twist. I’ve also used puff pastry instead of pie crust for a flakier bite. When I want to make them extra festive, I cut the top crusts with little leaf-shaped cutters or lattice strips for a pie-like finish.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. To reheat, I pop them in the oven at 300°F for about 5 minutes to refresh the crust. They also freeze well—just thaw and warm before serving.

FAQs

Can I use canned apple pie filling?

Yes, but I chop it up a bit so it fits better in the small cookies. I still prefer homemade for the best texture and flavor.

How do I keep the filling from leaking out?

I don’t overfill, and I seal the edges well with a fork. Chilling the cookies before baking can also help.

What kind of apples work best?

I like using firm, tart apples like Granny Smith or Honeycrisp—they hold up well and balance the sweetness.

Can I make these ahead?

Yes. I prepare and refrigerate them unbaked, then bake fresh when needed. Or I bake them fully and reheat before serving.

Can I make a glaze for the top?

Absolutely. I whisk powdered sugar with a little milk or apple cider and drizzle it over the cooled cookies for a sweet finish.

Conclusion

Apple Pie Cookies are one of my favorite fall treats—everything I love about apple pie in a fun, easy-to-eat form. I love how flaky, sweet, and spiced they are, and how quickly they come together. Whether I’m baking for a party or just treating myself, these little pies are always a win.