Soft And Chewy Apple Pie Cookies
A handheld twist on a classic American dessert, these apple pie cookies feature a tender brown butter and cardamom dough stuffed with a jammy, cinnamon-spiced Granny Smith apple filling.
Equipment
- Large Skillet
- Large Mixing Bowl
- Medium mixing bowl
- Baking Sheet
- Parchment Paper
- Wire cooling rack
Ingredients
For the apple filling:
- ¼ cup unsalted butter 60g
- 1 ½ cups peeled & diced Granny Smith apples about 2 apples
- ½ cup packed brown sugar 100g, light or dark
- 2 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon cool water
For the cinnamon cookie dough:
- 2 ⅓ cups all-purpose flour 302g, spooned and leveled
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter 225g, room temperature
- ½ cup packed brown sugar 100g, light or dark
- 1 large egg + 1 egg yolk room temperature
- 1 teaspoon pure vanilla extract
For the cinnamon sugar:
- ¼ cup granulated sugar 50g
- 1 teaspoon ground cinnamon
Instructions
Cook and Cool the Apple Filling
- In a large skillet over medium heat, melt the ¼ cup of unsalted butter with the diced apples, brown sugar, and cinnamon. Bring the mixture to a gentle, calm simmer.
- Cook for 5 to 10 minutes, stirring frequently, until the apples are softened but still retain a slight bite. Lower the heat if the syrup begins to splatter.
- Whisk the cornstarch and cool water in a small bowl until smooth. Pour the slurry into the skillet and stir constantly for 30 to 60 seconds until the mixture reaches a full boil and becomes thick and shiny.
- Transfer the filling to a heat-safe bowl and allow it to cool completely to room temperature. This prevents the dough from melting and spreading during assembly.
Mix the Cinnamon Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, and ground cardamom until evenly combined.
- In a separate large bowl, cream the room-temperature butter and brown sugar until the mixture is light and fluffy to create air pockets for a tender texture.
- Mix in the egg, extra egg yolk, and vanilla extract. Ensure no large butter chunks remain, even if the mixture appears slightly grainy.
- Gently fold in the dry ingredients just until the flour streaks disappear. Avoid over-mixing to keep the cookies plush rather than tough.
Coat, Fill, and Bake
- Stir the granulated sugar and cinnamon together in a shallow bowl. Scoop 3-tablespoon portions of dough, roll them into balls, and coat them thoroughly in the cinnamon sugar.
- Place the balls on the prepared baking sheet, leaving 3 inches of space between each cookie to prevent merging.
- Using your thumb or the back of a measuring spoon, press a deep well into the center of each ball. Fill the centers with approximately 1 teaspoon of the cooled apple filling.
- Bake for 10 to 12 minutes until the edges are golden and the centers appear set. Let them cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Precision Dicing: Ensure your apples are cut into uniform 1/4 inch chunks. Larger pieces may cause the filling to spill over, while smaller pieces can turn into mush.
The Par-Bake Option: For a crisper center, bake the dough balls without filling for 8 minutes. Remove them, re-press the wells, add the apple filling, and finish baking for the remaining time.
Storage Instructions: Store in an airtight container at room temperature for up to 3 days. To maintain crispness, place a paper towel in the container to absorb excess moisture.
Reheating Tip: Avoid the microwave. Reheat cookies in an air fryer or oven at 300°F for 5 minutes to restore the crisp base and fresh aroma.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.