Glazed apple pie cookies always bring me back to my first autumn living on my own when I wanted to make something that tasted like home but felt fun and new so I decided to take my favorite apple pie flavors and turn them into handheld cookies then I spent that entire chilly afternoon peeling apples and mixing cinnamon while music played softly in the background so by the time the cookies came out of the oven the whole place smelled like a cozy bakery then I shared them with my neighbors and it sparked a tradition of exchanging treats every fall.

Now every time I make these glazed apple pie cookies I feel like I’m wrapping up all the warmth and sweetness of an apple pie into a single little bite so they’re perfect for sharing at potlucks or enjoying with a hot cup of tea then the buttery cookie base with caramelized apple topping and glossy cinnamon glaze makes each bite feel extra special so they always disappear quickly wherever I take them.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Apples – Create the sweet, tender, spiced topping that tastes like pie filling.
Lemon juice – Adds brightness and keeps the apples from browning.
Brown sugar – Sweetens the apples and adds a caramel-like depth.
Cinnamon – Brings warmth and classic apple pie flavor.
Cornstarch – Thickens the apple mixture so it stays on the cookie.
All-purpose flour – Forms the base structure for the cookie dough.
Baking powder – Helps the cookies rise slightly and stay tender.
Salt – Enhances all the flavors and balances sweetness.
Unsalted butter – Adds richness and keeps the cookies soft.
Granulated sugar – Sweetens the cookie dough and helps with texture.
Egg – Binds the dough together and adds moisture.
Vanilla extract – Rounds out the cookie dough flavor.
Powdered sugar – Used for the glaze to give a sweet finishing touch.
Milk – Helps create a smooth, pourable glaze.

Tools You’ll Need

Medium saucepan – To cook down the apple topping into a jammy consistency.
Mixing bowls – For the cookie dough and glaze.
Whisk – To combine wet ingredients and make a smooth glaze.
Hand mixer or stand mixer – Helps cream butter and sugar efficiently.
Baking sheet – For baking the cookies evenly.
Parchment paper – Prevents sticking and makes cleanup easy.
Cookie scoop – To portion out uniform cookie dough balls.
Spoon – To make small wells in the cookie centers for the apple topping.

Instructions

Step 1: Prepare the apple topping

I start by peeling and dicing the apples into small cubes then I toss them in lemon juice so they stay bright. I cook them in a saucepan with brown sugar, cinnamon, and cornstarch over medium heat until they’re tender and thickened so they hold together nicely on the cookies.

Step 2: Make the cookie dough

In a bowl I cream together the butter and granulated sugar until light and fluffy then I add the egg and vanilla extract so it becomes smooth and well mixed. In another bowl I whisk the flour, baking powder, and salt then I gradually mix these dry ingredients into the wet until just combined.

Step 3: Scoop and shape

I use a cookie scoop to portion the dough onto a lined baking sheet then I gently press a small well into the center of each ball using the back of a spoon so there’s space for the apple topping.

Step 4: Fill and bake

I spoon a bit of the cooled apple mixture into each well then I bake at 350°F for about 12-14 minutes until the cookies are lightly golden and set so they stay soft and chewy.

Step 5: Make the glaze

While the cookies cool I whisk together powdered sugar and milk until smooth so it’s pourable but not too runny.

Step 6: Glaze and finish

Once the cookies have cooled completely I drizzle the glaze over the tops so it sets into a shiny, sweet finish.

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Tips

If you want extra texture I sometimes add a sprinkle of chopped nuts or rolled oats to the cookie dough so it feels more rustic. You can also swap in pears instead of apples for a fun twist. I always recommend using crisp, tart apples like Granny Smith for the best contrast of flavor.

Ways to Serve

I love serving these glazed apple pie cookies slightly warm with a scoop of vanilla ice cream for a mini pie à la mode moment. They’re also perfect for autumn bake sales, Thanksgiving dessert tables, or cozy afternoon tea.

Frequently Asked Questions

Can I make glazed apple pie cookies ahead of time?

Yes! I often bake them the day before and store them in an airtight container so they stay soft and fresh.

Can I freeze glazed apple pie cookies?

Absolutely! I recommend freezing them without the glaze so you can add it fresh after thawing.

Do I have to peel the apples for glazed apple pie cookies?

I prefer peeling for a softer filling but you can leave the skins on if you like a bit more texture and color.

See You in the Kitchen

I hope you give these glazed apple pie cookies a try soon! They’re a fun, cozy twist on classic apple pie that I know you’ll love. Let me know how they turn out and feel free to share your photos or favorite variations with me! And don’t forget to save this recipe for your next fall baking day.

Happy Cooking!