15-Minute Apple Pie Cookies You’ll Crave All Fall

Nothing says fall in Ohio like the smell of apples and cinnamon wafting from the kitchen. When I was little, my grandma would let me stand on her old wooden step stool to help peel apples for pie—you’d find more peels on my clothes than in the compost bin! Those memories inspired me to create these apple pie cookies, the perfect hand-held treat that gives you all the cozy flavors of homemade pie without the hassle. I love how the buttery crust cradles that sweet spiced filling, making them ideal for lunchboxes, dessert platters at Thanksgiving, or sneaking straight from the cookie jar (I won’t tell!). Now my kids beg to crimp the edges with forks just like I did with Grandma—though they’re much neater about it!

Why You’ll Love These Apple Pie Cookies

Oh friends, these little apple pie cookies are absolute game-changers for anyone who loves fall flavors but wants something easier than making a full pie. Let me tell you all the reasons I’m obsessed with this recipe every September through November (okay fine, sometimes I make them in August too… autumn can’t come soon enough!):

• Portable perfection – No slices falling apart at picnic blankets or school bake sales! Each one is a self-contained bundle of appley joy.
• Fall gatherings superstar – They disappear faster than pumpkin spice lattes at Thanksgiving dessert tables (ask me how I know).
• Shockingly simple – If you can make pie crust (or even if you usually buy it), you’ve got this. Only eight basic ingredients needed!
• Best of both worlds – All that nostalgic apple pie flavor with none of the “wait, did I remember to thaw the crust?” stress.

My kids call them “pop-tarts’ fancy cousin” – and honestly? They’re not wrong. The caramel drizzle takes them over the top, but honestly they’re magical naked too!

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Ingredients for Apple Pie Cookies

Here’s the scoop on what you’ll need to make these little pockets of autumn happiness – I’ve broken it down so you can see exactly how simple this really is. Trust me, if you’ve got flour and some apples rolling around your fruit bowl, you’re halfway there already! Just promise me you’ll use cold butter – it’s the secret to that perfect flaky texture my grandma would approve of.

For the Dough

• 2 cups all-purpose flour (spooned & leveled, friends – no packing it down!)
• 1/2 tsp salt (I use kosher, but table salt works too)
• 1/2 cup unsalted butter, cold and cut into tiny cubes (leave it in the fridge until the very last second!)
• 4-6 tbsp ice water (I keep mine in the freezer while prepping other ingredients)

For the Apple Filling

• 2 medium Granny Smith apples, peeled and finely diced (about 2 cups – tart apples balance the sweetness perfectly)
• 1/4 cup packed brown sugar (dark gives more molasses flavor, but light works in a pinch)
• 1 tsp cinnamon (my secret? A tiny pinch of cardamom too if you’re feeling fancy)
• 1/4 tsp nutmeg (freshly grated if you’ve got it – wow, what a difference!)
• 1 tbsp lemon juice (stops the apples from browning and adds brightness)

Optional Additions

• 1 egg, beaten (for that gorgeous golden glaze – just brush it on before baking)
• 1/4 cup caramel sauce (for drizzling after baking – the salted kind is life-changing here)

See? Nothing crazy or hard-to-find – just good, honest ingredients that make your kitchen smell like a rustic bakery. Now let’s turn them into magic!

How to Make Apple Pie Cookies

Alright, let’s roll up our sleeves and make some magic happen! These apple pie cookies come together in a few simple steps, but I’ll walk you through each one so they turn out perfectly. Don’t worry—if I can make these with my kids “helping” (read: stealing apple pieces), you’ve got this too. Just follow along, and soon you’ll be biting into warm, flaky pockets of fall goodness!

Step 1: Prepare the Dough

First thing’s first—the dough! Grab that bowl with your flour and salt (remember, we spooned and leveled that flour!). Now, take your cold cubed butter and start working it into the flour with your fingertips or a pastry cutter. You want it to look like coarse crumbs with some pea-sized butter bits still visible—those little butter pockets are what create that dreamy flakiness later.

Next, drizzle in the ice water one tablespoon at a time, stirring gently with a fork until the dough just starts to come together. Don’t overmix! It should look shaggy but hold together when pressed. If it feels too dry, add another teaspoon of water. Form it into a disk, wrap in plastic, and let it chill for at least 30 minutes—this relaxes the gluten so your cookies stay tender, not tough.

Step 2: Make the Apple Filling

While the dough chills, let’s tackle that irresistible filling. Toss your diced apples with lemon juice right away to keep them from browning. Then, in a medium bowl, mix them with the brown sugar, cinnamon, and nutmeg until every piece is coated in that spicy-sweet goodness. The sugar will draw out some juices as it sits—that’s totally normal and will create a luscious syrupy texture when baked.

Pro tip: If your apples seem extra juicy, you can drain off a bit of liquid before filling the cookies to prevent sogginess. And whatever you do, don’t cook the filling first—we want those apple pieces to retain some texture and not turn to mush in the oven!

Step 3: Assemble and Bake

Okay, showtime! Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. Roll out half of your dough on a lightly floured surface to about 1/8-inch thickness—thick enough to hold the filling but thin enough to stay delicate. Use a 3-inch round cutter (or a glass in a pinch!) to cut out circles.

Place about a tablespoon of filling in the center of each circle, leaving a 1/2-inch border. Brush the edges with water, then top with another dough circle. Crimp the edges with a fork to seal—get the kids involved here, it’s the fun part! Brush the tops with beaten egg for that gorgeous golden sheen, then bake for 15-18 minutes until beautifully browned.

Let them cool just enough not to burn your tongue (good luck waiting!), then drizzle with warm caramel sauce if you’re feeling fancy. That first bite of crisp crust giving way to tender, cinnamon-kissed apples? Pure autumn bliss, my friend!

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Expert Tips for Perfect Apple Pie Cookies

Now let me share all my hard-earned tricks for making these apple pie cookies absolutely foolproof! Some of these lessons came from happy accidents (like the time I forgot to chill the dough and ended up with teeny tiny cookies), others from my grandma’s stern but loving guidance. Here’s everything I wish I’d known when I first started making these:

• Keep everything cold, cold, cold! My grandma would scold me if she saw me handling the dough with warm hands. Chill your mixing bowl, use ice water, and pop the dough back in the fridge if it gets too soft. This prevents shrinkage and keeps those butter layers flaky.
• Invest in a good cookie cutter. I use a simple 3-inch round one—nothing fancy needed. Using the same size every time means even baking. No cookie cutter? The rim of a drinking glass works wonders in a pinch!
• Less is more with filling. That tablespoon measurement isn’t just a suggestion—overstuffing leads to leaks! Took me three batches of sticky baking sheets to learn this one the hard way.
• Crimp like you mean it! Grandma taught me to press those fork tines firmly around the edges—this isn’t just cute, it seals in the juices. If they aren’t stuck together well, you’ll get little apple volcanoes!
• Give them space to breathe. Arrange cookies about 2 inches apart on the baking sheet. They need room for heat circulation so the bottoms don’t get soggy. (Ask me about the disastrous “cookie blob” incident of 2018…)

Remember, even the messy ones taste amazing—perfection is overrated! The real magic happens when you share them warm with someone you love. Though I won’t judge if you “accidentally” eat three while they’re cooling!

Ingredient Substitutions and Variations

Listen, life happens—maybe you’re out of brown sugar or your cousin just went gluten-free. Don’t panic! These apple pie cookies are crazy forgiving. Here’s how to adapt them when your pantry doesn’t cooperate (or when you want to mix things up):

• Flour swaps: Ran out of all-purpose? Whole wheat flour works—just use 1 3/4 cups instead of 2 since it’s denser. For gluten-free, Cup4Cup is my absolute favorite blend here.
• Butter emergencies: Vegan butter? Go for it—just keep it cold. Coconut oil works too, but expect slightly crispier edges (not necessarily a bad thing!).
• Sweetener options: No brown sugar? Honey or maple syrup work—reduce to 3 tbsp since they’re sweeter, and maybe add a tiny pinch more flour to balance the moisture.
• Mix-in magic: Toss in 1/4 cup chopped pecans or walnuts with the apples for crunch. Dried cranberries make them holiday-worthy (soak them in warm apple juice first to plump up!).
• Spice adventures: Out of nutmeg? Try allspice or a dash of cloves. For apple pie cookies with a kick, add 1/8 tsp cayenne—trust me on this!

The beauty of this recipe? It’s a choose-your-own-adventure situation. My neighbor adds cheddar cheese to her dough (a Vermont trick!), and honestly? They’re bizarrely delicious. No rules—just happy accidents waiting to happen!

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Serving and Storing Apple Pie Cookies

Oh, these apple pie cookies are absolute heaven when served still slightly warm from the oven—that caramel drizzle slowly oozing into all the little nooks and crannies? Pure magic! I always make an extra batch just for “quality control” right after baking (wink). But here’s the real beauty—they store like a dream too, making them perfect for meal planning or last-minute dessert emergencies!

For serving, I love arranging them on a vintage cake stand with extra caramel sauce on the side—instant fancy! Kids go wild when I pack them in lunchboxes (the caramel drizzle becomes “apple pie cookie frosting” according to my daughter). Holiday tip? Dust with powdered sugar right before serving for that picture-perfect snowy effect.

Storage is a breeze: just toss them in an airtight container at room temperature for up to 3 days. Want to enjoy them warm later? 10 seconds in the microwave brings back that fresh-from-the-oven vibe. Freezing is genius too—either freeze baked cookies for up to 2 months (thaw at room temp), or assemble unbaked cookies on a sheet pan, freeze solid, then transfer to freezer bags. Bake straight from frozen, adding just 2 extra minutes to the baking time. Perfect for when surprise guests show up or when you suddenly NEED cookies ASAP!

Nutritional Information

Just between us, I’m definitely NOT counting calories when these warm little apple pie cookies come out of the oven—who could resist?! But for those who like to keep track (no judgment here!), here’s the scoop on what’s in each cookie. Remember, these are estimates—your exact amounts will vary based on apple size, how much caramel you drizzle (wink), and whether you use my grandma’s heavy-handed butter technique!

• Calories: About 180 per cookie (worth every single one!)
• Sugar: 10g (mostly from those sweet apples and that dreamy brown sugar)
• Fat: 8g (thank you, glorious butter—this is what makes them so flaky)
• Fiber: 1g (from the apple skins if you leave them on—grandma always did!)

Let’s be real—these are meant to be enjoyed, not analyzed! But hey, apples count as fruit, right? That’s practically health food in my book—especially when shared with someone you love over a steaming mug of cider.

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More Fall Desserts to Try

If these apple pie cookies got you excited about autumn baking, oh buddy—you’re in for a treat! I’ve got so many cozy fall desserts waiting for you in my recipe box. Once you’ve mastered these mini hand pies, you’ll want to whip up my cinnamon-kissed pumpkin version next—same flaky magic, but with that classic pumpkin spice warmth. Or try pairing these cookies with my maple pecan blondies for the ultimate fall dessert platter at your next gathering. Seriously, is there anything better than a kitchen smelling like apples, cinnamon, and toasted nuts this time of year? Happy baking, friends!

If you want to try another recipe with apples, take a look at this classic apple pie recipe.

If you want to try another recipe with apples, take a look at this classic apple pie recipe.

If you want to try another recipe with apples, take a look at this classic apple pie recipe.

Apple Pie Cookies

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Hand-held cookies filled with spiced apple filling, perfect for fall.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 18 min
• Total Time: 38 min
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold
• 4–6 tbsp ice water
• 2 apples, peeled and diced
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp lemon juice
• 1 egg, beaten (for glaze)
• 1/4 cup caramel sauce (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Mix flour and salt in a bowl. Cut in butter until crumbly.
3. Add ice water, 1 tbsp at a time, until dough forms.
4. Roll dough and cut into circles.
5. Combine apples, brown sugar, cinnamon, nutmeg, and lemon juice in a bowl.
6. Place apple filling on half the dough circles. Top with remaining circles.
7. Crimp edges with a fork. Brush with beaten egg.
8. Bake for 15-18 minutes until golden.
9. Drizzle with caramel sauce if desired.

Notes

• Use a cookie cutter for even shapes.
• Chill dough for 30 minutes for easier handling.
• Store in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 10g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg