These apple pie cookies are exactly what they sound like and so good.

Little warm pockets of cinnamon sugar apples wrapped in flaky crust. All the cozy magic of an apple pie, wrapped up into these sugar dusted little hand held cookies. You get the best of both worlds, actual apple pie filling and a flaky crust, but in snack size cookie form.

This easy apple dessert uses ready made pie crusts, a homemade apple filling, and a sprinkle of cinnamon sugar on top. It’s one of my favorite things to do with a few leftover apples because you get everything you love about apple pie but in a fraction of the time. Plus, the mini size makes them perfect for when you swore you didn’t have room for dessert.

Apple Pie Cookies
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Apple Pie Cookies

Course: DessertDifficulty: Easy
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

These quick apple pie cookies are the best of an apple pie but in a snack form! Craving apple pie but short on time? These mini apple pie cookies check all the boxes, homemade apple filling, flaky golden crust and just the right amount of cinnamon sugar.

Ingredients

  • 3–4 Green Apples , peeled, cored, and diced

  • 1/2 Lemon, juiced

  • 1/4 cup Brown Sugar

  • 1/4 cup White Sugar

  • 1-2 tsp Ground Cinnamon

  • 1/2 tsp Allspice

  • 1 box of Refrigerated Pie Crusts (2 crusts total)

  • 1 egg, lightly beaten

  • Additional cinnamon sugar (for sprinkling)

Directions

  • Preheat the oven to 375° F
  • Make the Apple Filling
    – Peel, core, and chop the apples into small bite-sized pieces.
    – Add them to a bowl with the juice of half a lemon, brown sugar, white sugar, allspice and cinnamon. Mix until well combined.
    -Add apply mixture to a pan and cook over medium heat until the apples soften and the mixture gets sticky and syrupy, almost like a light caramel.
    Set aside to cool slightly. *See the notes on why this is important!
  • Assemble the Cookies
    – Roll out one of the pie crusts and spoon the apple filling evenly over the surface, leaving a little space around the edges.
    -Roll out the second pie crust and cut it into thin strips to make a lattice pattern over the filling.
  • Cut and Seal
    – Use a round cookie cutter to cut out individual cookies, pressing firmly to seal the edges as you cut. Gently twist the cutter or press around the edges to make sure they’re sealed well.
  • Finish and Bake
    – Place the cookies on a baking sheet.
    – Beat the egg and brush it over the tops of each cookie and sprinkle with cinnamon sugar.
    – Bake for about 15–18 minutes, or until golden brown.
    – Let the cookies cool slightly. They will firm up a little more as they do, and the filling sets up nicely for easier eating.

Recipe Video

Notes

  • Use the right apples – Granny Smiths hold up great while baking and give a nice tart balance to the sweetness, but any firm apple works.
  • Try different fillings – Swap apples for pears or peaches for a twist and adjust the sugar to taste.

  • Cool the filling before using – Warm filling can make the dough too soft and harder to work with. Let it cool down so it doesn’t get messy.

  • Bake on parchment – Makes cleanup easier and helps keep the bottoms from over browning.