Homemade Apple Pie Cookies
Jump to RecipeThese soft and chewy Apple Pie Cookies are bursting with warm apple flavors. A brown sugar and cinnamon cookie that is filled with an easy homemade cinnamon apple pie filling and drizzled with a caramel sauce, they are perfect for the fall season.
Tell Me About These Apple Pie Cookies
The texture of these apple pie cookies are soft with a chewy edge predominantly from the brown sugar to enhance the warm, fall flavors. The recipe and texture is similar to our Chocolate Chip Cookie and Chocolate Chip Cookie Bar Recipes.
Swapping the butter with Crisco® All-Vegetable Shortening Sticks makes the cookies soft but with a buttery flavor. All-Vegetable shortening sticks are easy to measure, just like butter and the high melting point prevents the cookies from spreading so that you can create room in the center to capture the homemade apple pie filling and caramel sauce. This cookie does not lack in flavor or texture!
This post is sponsored by Crisco® All-Vegetable Shortening, but all opinions are my own.
What Ingredients Do I need to Make Apple Pie Cookies From Scratch?
Apple Pie Filling:
- Granny Smith Apples
- Brown Sugar
- Butter
- Cinnamon
- Cornstarch
Cookies:
- All-purpose flour
- baking powder
- baking soda
- kosher salt
- Cinnamon
- Granulated sugar
- Light brown sugar
- Crisco® All-Vegetable Shortening Baking Stick
- Eggs
How To Make Apple Pie Cookies from Scratch
Read the directions thoroughly before you start to bake these cookies. Here are a few tips to ensure that your homemade apple pie cookies turn out perfectly every time:
Step 1:
Make the Apple Pie Filling by cutting 2 granny smith apples into small pieces and cooking in a saucepan with the cinnamon and butter and sugar. Cook for 5 minutes, until the apples have slightly softened and combine cornstarch and water the apple mixture thickens.
Step 2:
- Preheat the oven to 350 degrees Fahrenheit and Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl- whisk together the all purpose flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a medium bowl, combine the Crisco® All-Vegetable Shortening Baking Stick, brown sugar, and white sugar. Using a hand held mixer, beat on medium speed until combined. Add egg and mix until combined. Add the vanilla.
- Combine the wet Ingredients with your dry ingredients and mix on medium speed for 2-3 minutes or until combined.
Step 3:
- Scoop 1 tablespoon of cookie dough and roll into a ball and place on the prepared cookie sheet 2-3 inches apart. 6 cookies per sheet.
- Bake for 10 minutes. Take the cookies out of the oven and using the back of a spoon, create a center in the cookies while they are warm. Add a tablespoon of the apple pie filling and place in the oven for an additional 2 minutes. Drizzle with warm caramel sauce and enjoy!
Can I make Apple Pie Cookies in Advance?
These cookies are best served the day they are made. The apple pie filing and caramel sauce can make the cookies soggy. To store, place in an airtight container and place in the refrigerator for 24 hours. I wouldn’t recommend serving with the apple pie filling after 24 hours.
Make the Cookie Dough in Advance: The cookie dough for these apple pie cookies can be made 1 week in advance and wrapped in cling wrap and stored in the refrigerator until you are ready to bake. Allow the the dough to soften for 20-30 minutes at room temperature while your oven preheats. The bake time may vary and require 2-3 extra minutes, if the dough is still chilled.
Freeze Apple Pie Cookie Dough: You can make the cookie and wrap in plastic wrap and then wrap the dough again in foil (this helps prevent freezer burn) and place into a sealable freezer bag for 3 months. To easily bake, you may also pre-scoop and portion the dough and flash freeze on a cookie tray before placing in a freezer bag.
Or you can bake the cookies and allow to cool completely. Wrap in plastic wrap and then wrap it again in foil (this helps prevent freezer burn) and place into a sealable freezer bag for 3 months.
When you are ready to enjoy, take a cookie out of the freezer to thaw at room temperature for 30 minutes or microwave on 10 second increments until warm.
Apple Pie Cookies
Ingredients
Apple Pie Filling:
- 2 granny smith apples
- 3 tablespoons brown sugar
- 1 1/2 tablespoons water
- 1 tablespoon butter
- 1 teaspoon cinnamon
- 2 teaspoons cornstarch
- 1 tablespoons water
Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1/2 teaspoon of kosher salt
- 1 ½ teaspoons cinnamon
- 1/4 cup granulated sugar
- ¾ cups of light brown sugar
- 1/2 cup Crisco® All-Vegetable Shortening Baking Stick
- 1 large egg at room temperature
- 1 teaspoon of vanilla
- caramel sauce to drizzle
Instructions
- Cut 2 granny smith apples into small pieces. In a medium pan, melt the cinnamon and butter. Add in the water, apples and sugar.
- Cover and cook for 5 minutes, until the apples have slightly softened. In a small dish, combine cornstarch and water until combined and add to the apples. Continue to cook for an additional 3 minutes or until the apple mixture thickens.
- Preheat the oven to 350 degrees Fahrenheit and Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl- whisk together the all purpose flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a medium bowl, combine the Crisco® All-Vegetable Shortening Baking Stick, brown sugar, and white sugar. Using a hand held mixer, beat on medium speed until combined. Add egg and mix until combined. Add the vanilla.
- Combine the wet Ingredients with your dry ingredients and mix on medium speed for 2-3 minutes or until combined.
- Scoop 1 tablespoon of cookie dough and roll into a ball and place on the prepared cookie sheet 2-3 inches apart. 6 cookies per sheet.
- Bake for 10 minutes. Take the cookies out of the oven and using the back of a spoon, create a center in the cookies while they are warm. Add a tablespoon of the apple pie filling and place in the oven for an additional 2 minutes. Drizzle with warm caramel sauce and enjoy!
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