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Apple Pie Cookies

Enjoy the cozy, spiced apple flavor of classic apple pie in a handheld cookie—soft centers with slightly crisp edges, perfect for any occasion.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour For gluten-free, swap with 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum.
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup oats (old-fashioned or quick) Quick oats make a softer cookie; old-fashioned oats give more chew.
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1/2 cup butter, softened
  • 1 large egg Contains egg; follow standard storage times.
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon juice Toss with diced apples to prevent browning.
Fruits & Nuts
  • 1 cup diced apples (peeled or unpeeled) Use firm, tart apples like Fuji, Honeycrisp, or Granny Smith.
  • 1/2 cup chopped nuts (optional; walnuts or pecans work well) Omit for nut-free options.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
  2. In a large bowl, cream the softened butter with the granulated and brown sugars until smooth and slightly fluffy.
  3. Beat in the egg and vanilla until fully incorporated.
  4. 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.
  5. 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.
Baking
  1. 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.
  2. 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.
  3. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with salted caramel or vanilla glaze. These cookies also pair well with coffee or chai. For storage, keep in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.