Apple Pie Cookies
I still remember the first time I baked these apple pie cookies: the house smelled like a warm pastry shop for hours. They capture everything I love about apple pie—cinnamon, tender fruit, a hint of brown sugar—in a handheld, weeknight-friendly cookie. They’re perfect for lunchboxes, coffee breaks, or a simple dessert when you want pie flavor without fuss.
Why you’ll love this dish
This recipe gives you the cozy, spiced apple flavor of a classic pie with much less effort. A few reasons to try it:
- Quick to pull together: no rolling or lattice crust required.
- Kid-approved texture: soft centers with slightly crisp edges.
- Budget- and pantry-friendly: basic staples plus one apple.
- Versatile for snacks, brunch, or holiday cookie plates.
"These cookies are like fall in your palm—soft, cinnamon-y, and impossibly easy to make." — a friend after tasting a fresh batch
If you enjoy small handheld apple treats, you might also like trying an air-fried approach with these air-fryer apple hand pies.
How this recipe comes together
Overview so you know what to expect: you cream the butter and sugars, add the egg and vanilla, then fold in a dry mix of flour, oats, cinnamon and salt. Diced apples and a splash of lemon give brightness and moisture, and optional nuts add crunch. Scoop the dough onto a lined sheet and bake 12–15 minutes until lightly golden.
Prep time: about 15 minutes.
Bake time: 12–15 minutes.
Yields: roughly 18–24 cookies depending on scoop size.
What you’ll need
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup diced apples (peeled or unpeeled)
- 1/2 cup oats (old-fashioned or quick)
- 1/2 cup chopped nuts (optional; walnuts or pecans work well)
- 1 tablespoon lemon juice
Ingredient notes and substitutions:
- Flour: for gluten-free, swap to a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Apples: firm, tart apples (Fuji, Honeycrisp, or Granny Smith) hold up best. Toss the diced apples with the lemon juice to prevent browning.
- Oats: quick oats make a softer cookie; old-fashioned oats give more chew.
- Nuts: omit for nut-free kids’ snacks or replace with sunflower seeds.
If you like apple desserts in different formats, check out this apple-cider whoopie pies recipe for inspiration.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a large bowl, cream the softened butter with the granulated and brown sugars until smooth and slightly fluffy.
- Beat in the egg and vanilla until fully incorporated.
- In a separate bowl, whisk together the flour, salt, cinnamon, and oats. Gradually add the dry mix to the wet ingredients and stir until just combined.
- Fold in the diced apples and lemon juice. Stir in nuts if using. If the dough seems very sticky from the apples, add 1–2 tablespoons more flour.
- Drop rounded tablespoons or use a small cookie scoop to place dough 2 inches apart on the prepared sheet. Press gently to flatten slightly if you prefer a more even bake.
- Bake 12–15 minutes, or until the edges are set and the tops turn a light golden color. The centers will be soft but should not look raw.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Serve warm with a smear of salted caramel or a drizzle of vanilla glaze.
- Pair with a mug of hot coffee, chai, or spiced cider for a cozy snack.
- Make a cookie sandwich with cream cheese frosting for parties.
For a themed dessert board, these cookies play well with slices of sharp cheddar, apple wedges, and a few spiced nuts—think apple-pie platter. If you want more apple-centric treats, try these apple-cider whoopie pies for a complementary flavor profile.
Storage and reheating tips
- Room temp: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a paper towel in the container to absorb excess moisture.
- Refrigeration: Keep for up to one week in the fridge in an airtight container. Bring to room temp before serving for best texture.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag or container for up to 3 months. Thaw at room temp.
- Reheating: Warm a single cookie in the microwave for 8–12 seconds or in a 325°F oven for 4–6 minutes to revive softness.
Food safety note: because these contain egg, follow standard storage times and discard if left at room temperature more than 2 days in warm environments.
Pro chef tips
- Dry apples slightly: if your diced apples are very wet, spread them on a towel to blot excess moisture; too much moisture can flatten cookies.
- Even dice = even bake: aim for roughly 1/4-inch dice so apple pieces heat through without soggy pockets.
- Chill if needed: if your dough is very soft from warm butter, chill 15–20 minutes to firm up and prevent excessive spreading.
- Flavor boost: toast the oats and nuts lightly in a skillet for 2–3 minutes before adding for a deeper, nutty flavor.
- Measure properly: spoon flour into the cup and level it off; packing flour leads to dense cookies.
Creative twists
- Caramel apple: fold in 1/3 cup soft caramel bits or drizzle warm caramel over cooled cookies.
- Maple-walnut: replace brown sugar with pure maple syrup (reduce wet by 1–2 tablespoons) and use chopped walnuts.
- Vegan: swap butter for vegan stick butter, use a flax egg (1 tbsp flax + 3 tbsp water), and omit nuts if needed.
- Mini cookie bites: use a small scoop to make bite-sized cookies for platters.
- Add-ins: raisins, dried cranberries, or a pinch of ground ginger or nutmeg for extra warmth.
Your questions answered
Q: Can I use frozen apples?
A: Yes—thaw and drain frozen diced apples well, then pat dry. They release extra liquid, so reduce any other wet ingredients slightly or add an extra tablespoon of flour.
Q: Can I make the dough ahead of time?
A: Absolutely. Refrigerate the prepared dough in an airtight container for up to 48 hours, or freeze scoops on a tray and then store in a freezer bag. Bake straight from chilled (add 1–2 minutes) or from frozen (add 2–4 minutes).
Q: How do I keep the cookies from getting soggy from the apples?
A: Use firmer apple varieties, dice small, and blot very juicy apples. Slightly increasing oats or flour by a tablespoon can also absorb excess moisture.
Q: Are these safe for kids with nut allergies?
A: Yes—simply omit the chopped nuts. Replace with seeds (like pumpkin seeds) if you want crunch and there are no seed allergies.
Q: Can I use instant oats instead of old-fashioned oats?
A: You can. Instant oats give a softer, less chewy texture. If you prefer more chew, use old-fashioned oats.
Conclusion
If you want more inspiration or variations on apple-flavored treats, check these popular takes: Pioneer Woman’s Apple Pie Cookies, Smitten Kitchen’s apple pie cookies, and the Soft and Chewy Apple Pie Cookies at The First Year. Each link offers a slightly different technique or flavor angle you can borrow for your next batch.
- Pioneer Woman’s Apple Pie Cookies: https://www.thepioneerwoman.com/food-cooking/recipes/a41138141/apple-pie-cookies-recipe/
- apple pie cookies – smitten kitchen: https://smittenkitchen.com/2011/10/apple-pie-cookies/
- Soft and Chewy Apple Pie Cookies | The First Year: https://thefirstyearblog.com/apple-pie-cookies/
Apple Pie Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a large bowl, cream the softened butter with the granulated and brown sugars until smooth and slightly fluffy.
- Beat in the egg and vanilla until fully incorporated.
- In a separate bowl, whisk together the flour, salt, cinnamon, and oats. Gradually add the dry mix to the wet ingredients and stir until just combined.
- Fold in the diced apples and lemon juice. Stir in nuts if using. If the dough seems very sticky from the apples, add 1–2 tablespoons more flour.
- Drop rounded tablespoons of dough or use a small cookie scoop to place dough 2 inches apart on the prepared sheet. Press gently to flatten slightly if you prefer a more even bake.
- Bake for 12–15 minutes, or until the edges are set and the tops turn a light golden color. The centers will be soft but should not look raw.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
