Flaky, buttery dough, warm cinnamon-apple filling, and a sugar sprinkle — Apple Cookie Pies are like pie’s fun, bite-sized cousin.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It was one of those chilly afternoons when the house felt too quiet and the kitchen felt… well, kind of sad. You know that moment when you open the fridge for the fourth time, even though nothing has magically appeared since you last checked? I was craving apple pie — the kind my grandma used to make, where the smell would drift down the hallway and practically grab you by the nose — but honestly, I didn’t have it in me to wrestle with pie crust. Not that I can’t make pie crust… just that my patience and rolling pin weren’t exactly on speaking terms that day.
So I did what any slightly lazy, sugar-craving person would do: I compromised. What if I could make something like apple pie but smaller, easier, and, let’s be honest, cuter? A little cookie. A little pie. Something you could eat standing up without anyone judging you. That’s how these Apple Cookie Pies happened. The first batch came out looking like golden little pockets of happiness. I bit into one — still too hot, because patience is not my strong suit — and it was everything I’d hoped for: soft, buttery dough with a warm, cinnamon-apple center that felt like autumn and comfort food had a baby.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Apple Cookie Pies Recipe?
There’s something about Apple Cookie Pies that feels indulgent without being fussy. They’re perfect for the holidays, sure, but they also feel right for, say, a random Wednesday when you need a pick-me-up. The dough is tender thanks to the cream cheese (which I swear is a magic ingredient in baking), and the apple filling is mashed so you don’t get a giant apple chunk trying to escape when you take a bite. And can we talk about the cinnamon sugar on top? It’s the sparkly finishing touch that makes them feel bakery-worthy, even if you’re wearing mismatched socks and baking in your pajamas.
Ingredient Notes:
Before you start, let’s talk about the good stuff going into these little handheld pies.
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Unsalted Butter – Softened, because wrestling with cold butter is no one’s idea of fun.
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Granulated Sugar – Just enough to balance the tang from the cream cheese and bring a little sweetness to the dough.
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Cream Cheese – The unsung hero here. It gives the dough that melt-in-your-mouth softness you can’t fake.
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Cinnamon – A warm hug in spice form.
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Vanilla Extract – The background note that makes everything taste just a bit more like home.
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All-Purpose Flour – The glue holding your Apple Cookie Pies together.
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Apple Pie Filling – Store-bought is fine, homemade if you’re feeling ambitious. Just mash it so it spreads easily.
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Cinnamon Sugar Topping – Because life’s too short not to add a little sparkle.
How To Make Apple Cookie Pies?
Step 1: Get the oven going
Preheat your oven to 350°F (175°C). Beat the butter and cream cheese until smooth — this is where the magic starts.
Step 2: Build the dough
Mix in the vanilla, flour, 1 tablespoon sugar, and 2 teaspoons cinnamon. Stir until you’ve got a soft, slightly sticky dough. Flour your counter (lightly, not like you’re reenacting a snowstorm) and roll the dough out to about ¼ inch thick.
Step 3: Cut it out
Use a 3-inch biscuit cutter to make about 40 circles. And if the last couple are a little wonky-shaped? That’s called rustic charm.
Step 4: Prep the filling
Dump your apple pie filling into a bowl and mash it with a fork until it’s spreadable. This keeps the filling from bulging out like an overstuffed taco later.
Step 5: Assemble the pies
Spoon a little filling onto half the dough circles. Top with another circle, press the edges gently, then crimp with a fork. It’s part seal, part decoration.
Step 6: Bake until golden
Line a baking sheet with parchment, arrange your Apple Cookie Pies, and bake for 20–25 minutes.
Step 7: Sprinkle with magic
While they’re still warm, mix your cinnamon and sugar, and shower it over the tops. Try to let them cool before biting into one, but if you can’t… I won’t judge.
Want To Save This Recipe?
Storage Options:
Room temp? They’ll last 3 days in an airtight container (if you can keep them around that long). Fridge? Up to 5 days, but let them come to room temp before eating so the dough stays soft. Freezer? Absolutely — just layer them with parchment paper and they’ll keep for up to 2 months.
Variations and Substitutions:
These little pies play nice with all kinds of changes.
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Swap in cherry, peach, or blueberry pie filling for a whole new vibe.
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Add a pinch of nutmeg to the cinnamon for extra warmth.
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Drizzle with caramel or glaze after baking if you want to go big.
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Feeling fancy? Use homemade filling from fresh apples.
What to Serve with Apple Cookie Pies?
Sure, Apple Cookie Pies are perfect solo, but…
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Warm them up and add vanilla ice cream for mini pies à la mode.
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Pair with hot apple cider for full-on autumn energy.
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Drizzle with caramel and pretend you’re at a fall festival.
Frequently Asked Questions:
Can I make the dough ahead?
Totally. Wrap it in plastic and stick it in the fridge for up to 2 days.
Do I have to mash the filling?
No, but it makes life easier. Unless you enjoy chasing runaway apple chunks.
Can I freeze them after baking?
Yep. Just cool completely before freezing, and layer with parchment so they don’t stick together.
I can already see it — you pull a tray of Apple Cookie Pies from the oven, the cinnamon sugar catching the light, and someone wanders in asking, “What’s that smell?” You smile, hand them one, and just like that… you’ve got a new family favorite.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Cookie Pies
Ingredients
Dough:
- 1 cup unsalted butter softened
- 1 tablespoon granulated sugar
- 6 ounces cream cheese softened
- 2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
Filling:
- 1 can apple pie filling
Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat the oven
- Set the oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper.
Prepare the dough
- In a large mixing bowl, combine the softened butter and cream cheese. Beat until the mixture is smooth and creamy.
Incorporate flavorings and dry ingredients
- Add the vanilla extract, all-purpose flour, 1 tablespoon of granulated sugar, and 2 teaspoons of cinnamon. Mix until a soft dough forms.
Roll out the dough
- Lightly flour a clean, flat surface. Place the dough in the center and roll to a thickness of approximately ¼ inch.
Cut the dough
- Using a 3-inch round biscuit cutter, cut approximately 40 circles from the rolled dough. Re-roll scraps as needed.
Prepare the filling
- Transfer the apple pie filling to a bowl and mash with a fork until no large apple chunks remain, creating an even consistency.
Assemble the cookie pies
- Place a small spoonful of filling in the center of half of the dough circles. Cover each with a second dough circle. Seal the edges by pressing with the tines of a fork.
Bake
- Arrange the prepared cookies on the lined baking sheets. Bake for 20–25 minutes, or until golden brown and fully cooked.
Add the topping
- In a small bowl, combine 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon. Sprinkle this mixture over the warm cookies immediately after baking.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
