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These Apple Pie Cookies capture all the flavors of autumn in a single bite. Thick and slightly gooey, they are rich with cinnamon and finished with a topping of pan‑cooked cinnamon apples and salted caramel. The cookies bake up with crisp edges and a tender, soft center. Best of all, you only need a whisk and a spatula to prepare the dough—no stand mixer required.
If you love fall baking, these cookies will quickly become a favorite. They combine a warmly spiced cookie base with tender apple filling and a drizzle of caramel, creating a satisfying balance of textures and flavors.
This recipe is straightforward and forgiving, and once you try it you’ll want to make it again and again.
For more cookie inspiration, check other recipes on the blog such as Lemon Blueberry Cookies, Tiramisu Cookies and Coffee Cake Cookies.
WHY THIS RECIPE WORKS
- Cinnamon-forward cookies: The dough is generously spiced so every bite tastes like apple pie.
- Crispy edges, soft center: The cookies bake with a satisfying contrast between a crisp rim and a chewy, tender middle.
- Apple and caramel topping: The cookies are finished with pan‑softened cinnamon apples and a smooth salted caramel for a classic pairing.
INGREDIENT NOTES
Below are a few notes about key ingredients. The full ingredient list appears in the recipe card further down.
- Butter: Melted and then cooled butter is used to give the dough a tender, slightly fudgy texture.
- Dark brown sugar: Adds moisture and a deeper caramel flavor, which keeps the cookies soft and chewy.
- Apples: Red gala apples are recommended for their sweet, mild flavor and tender texture when cooked. Peel, core and thinly slice for the filling.
- Cinnamon: Used in both the cookie dough and the apple filling for a cohesive fall flavor.
STEP-BY-STEP: APPLES AND CARAMEL
This section explains how to make the apple filling and the salted caramel. Both components can be prepared ahead of time and cooled to room temperature before using.
Apple filling: Add thinly sliced apples to a pan with butter, brown sugar, lemon, cinnamon, vanilla and a pinch of salt. Cook over medium heat for 8–9 minutes, stirring occasionally, until the apples are tender and the liquid has reduced to a thick syrup coating the fruit. Remove from heat and cool to room temperature.
Salted caramel: In a small saucepan, gently melt granulated sugar with a little water over medium heat until it turns a deep golden brown. Remove from heat to stir in the butter, then add heavy cream gradually—careful, it will bubble vigorously. Stir until smooth, add a pinch of salt, then allow to cool to room temperature in a shallow bowl so it thickens evenly.
STEP-BY-STEP: COOKIES
The cookie dough is simple and doesn’t require an electric mixer—just bowls, a whisk and a spatula.
Step 1: Melt the butter and let it cool until room temperature. Combine the cooled melted butter with granulated and dark brown sugar, whisking briefly until combined. Stir in the egg and vanilla.
Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and fold with a spatula just until combined.
Step 3: Portion the dough using a medium scoop (about 2 oz / 55 g) to make 11 cookies. Roll each portion into a ball, then roll each ball in a mixture of sugar and cinnamon. Place the dough balls on a tray lined with baking paper and chill in the refrigerator for 30 minutes.
Meanwhile, preheat the oven to 180ºC / 355ºF and line a baking sheet with parchment paper.
Step 4: Arrange 6 cookies on one tray and 5 on another, then bake one tray at a time for 10–11 minutes. Keep any remaining cookie dough chilled until ready to bake.
Step 5: As soon as the cookies come out of the oven, press a 1/4 cup measuring cup (or a large tablespoon) gently into the center of each cookie to create an indentation for the filling. The cookies will still be soft—work carefully.
Step 6: Let the cookies cool completely on a rack. Once cool, spoon the cooled apple filling into each indentation and drizzle with the salted caramel. Store any leftover caramel in a sealed jar in the refrigerator for up to three weeks.
EXPERT BAKING TIPS
- Use a kitchen scale: Weights (grams) are the most reliable way to measure ingredients for consistent results.
- Don’t overmix: Fold the dry ingredients in gently and stop as soon as the dough comes together to keep the cookies tender.
- Pan color matters: Light-colored aluminum baking sheets reflect heat and bake more gently. Dark pans absorb more heat and can brown the bottoms faster; adjust time accordingly.
FAQ
Can I make larger cookies? Yes — use a large scoop (2.5–3 oz). Increase the bake time to about 12–13 minutes.
Can I prepare the dough ahead of time? Yes — form the dough into balls and store them covered in the refrigerator overnight. Bake as directed. Homemade caramel keeps up to three weeks refrigerated; prepare the apple filling the same day you plan to assemble.
Can I freeze the dough? Scoop the dough into balls and freeze in an airtight container for up to 30 days. Thaw for about 1 hour before baking.
STORAGE
Keep finished cookies in an airtight container at room temperature. They are best within a few days; store leftover caramel sealed in the refrigerator for up to three weeks.
Other Cookie Recipes To Try
-
Red Velvet Cookies with Cream Cheese Frosting
-
25 Best Summer Dessert Ideas
-
Carrot Cake Cookies
-
20 Best Easter Dessert Ideas
If you tried this recipe and enjoyed it, please leave a star review and tag the creator on Instagram @juliemarieeats. Follow the blog’s Pinterest boards for more ideas.
Apple Pie Cookies
45 mins
10 mins
55 mins
Equipment
-
Cookie scoops (recommended)
Ingredients
APPLE PIE FILLING
- 1 (150 g) large gala apple — peeled, cored and cut into thin slices
- 15 g butter
- 25 g dark brown sugar
- 1 teaspoon lemon
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- A small pinch of salt
SALTED CARAMEL (OPTIONAL)
- 45 g granulated sugar
- 1 ½ teaspoon water
- 10 g butter
- 50 g heavy cream
- Pinch of salt
CINNAMON COOKIES
- 110 g butter, melted and cooled
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 large egg (≈56 g with shell)
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
CINNAMON SUGAR COATING
- 50 g sugar
- 1 teaspoon cinnamon
The US customary cup measurements are approximate; for best results use a digital scale and weigh ingredients in grams.
Instructions
APPLE PIE FILLING
- Rinse, peel and core the apple, then slice it thinly.
- Add the apple slices, butter, brown sugar, lemon, cinnamon, vanilla and a small pinch of salt to a pan. Cook 8–9 minutes over medium heat until the apples are tender and the liquid has reduced to a thick syrup coating.
- Transfer the filling to a bowl and cool to room temperature before using.
SALTED CARAMEL
- In a small saucepan, gently melt the granulated sugar with the water over medium heat until it becomes a deep golden brown.
- Stir in the butter until melted, then add the heavy cream slowly while stirring. Be careful—the mixture will bubble strongly. Stir until smooth and cook an additional minute.
- Remove from heat, stir in a pinch of salt, transfer to a shallow bowl to cool, and let the caramel reach room temperature.
COOKIES
- Melt the butter without boiling it. Pour the melted butter into a large bowl and chill until it reaches room temperature (about 20 minutes).
- Stir in granulated and brown sugar with a spatula for about 1 minute. Add the egg and vanilla and mix until combined.
- Whisk together flour, baking powder, baking soda, cinnamon and salt. Fold the dry ingredients into the wet ingredients until just combined.
- Use a medium scoop (2 oz / 55 g) to portion 11 dough balls. Roll each ball between your hands, then roll it in the cinnamon sugar mixture.
- Place the coated dough balls on a parchment-lined tray and chill in the refrigerator for 30 minutes.
- Preheat the oven to 180ºC / 355ºF. Bake one tray at a time for 10–11 minutes.
- Right after removing the cookies from the oven, press a ¼ cup measuring cup or tablespoon into the center to create an indent for the filling.
- Cool the cookies on a rack until completely set. Once cooled, fill the centers with the apple filling and drizzle with the salted caramel.
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