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Ultimate Soft Apple Pie Cookies: Buttery Shortbread Base with Gooey Cinnamon Filling

Three delicious apple pie cookies stacked on a white plate, one broken open showing the spiced apple filling.
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Find the cozy charm of classic apple pie in a simple, handheld cookie. This recipe delivers soft, buttery cookies topped with a warm, cinnamon-spiced apple filling, perfect for fall baking or holiday treats.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups canned apple pie filling (drained slightly)
  • 1 teaspoon apple pie spice
  • 1/4 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1/4 cup powdered sugar (for dusting)

Instructions

  1. Prepare the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.
  3. Prepare the filling: In a small saucepan, combine the drained apple pie filling, apple pie spice, brown sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring often, until the mixture thickens slightly. Remove from heat and let cool completely.
  4. Shape the cookies: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough and roll into balls. Place on the prepared sheets.
  5. Create an indentation: Use your thumb or the back of a small spoon to press a deep well into the center of each dough ball.
  6. Fill the cookies: Spoon about 1 teaspoon of the cooled apple filling into the well of each cookie.
  7. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers will remain soft.
  8. Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Dust the cooled cookies lightly with powdered sugar before serving.

Notes

  • For a richer flavor, use high-quality butter in your shortbread base.
  • If your apple filling seems too wet after cooking, let it cool longer or drain off any excess liquid before filling the cookies.
  • These soft apple pie cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://pureplatepath.com/apple-pie-cookies/