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Apple Pie Cookies Recipe – Easy Caramel Cinnamon Glaze Treats

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These cozy apple pie cookies feature tender cinnamon-sautéed apples wrapped in soft cookie dough and finished with a gooey caramel cinnamon glaze. They’re quick, crowd-pleasing, and deliver all the nostalgic comfort of classic apple pie in a handheld treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 medium apples, peeled, cored, and diced (about 1 1/2 cups)
  • 2 tablespoons brown sugar (for apple filling)
  • 1/2 teaspoon ground cinnamon (for apple filling)
  • 1 tablespoon butter (for sautéing apples)
  • 1 teaspoon lemon juice (optional)
  • 1 cup powdered sugar
  • 2–3 tablespoons cream or milk
  • 2 tablespoons caramel sauce
  • 1/4 teaspoon ground cinnamon (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Peel, core, and dice 2 medium apples (about 1 1/2 cups). In a small skillet over medium heat, melt 1 tablespoon butter. Add diced apples, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1 teaspoon lemon juice. Sauté for 3-4 minutes until apples are tender but not mushy. Remove from heat and let cool completely (about 10 minutes).
  2. In a large mixing bowl, beat 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy (about 2-3 minutes). Add 1 large egg and 2 teaspoons vanilla extract, mixing until combined.
  3. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
  4. Add dry ingredients to the wet mixture in two batches, mixing on low until just combined. The dough should be soft but not sticky. If it’s too wet, add 1-2 tablespoons extra flour.
  5. Gently fold in the cooled apple mixture using a spatula. Mix just enough to distribute the apples throughout the dough.
  6. Using a medium cookie scoop (about 1.5 tablespoons), portion dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
  7. Bake at 350°F (175°C) for 12-14 minutes, or until edges are lightly golden and centers look set but still soft.
  8. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
  9. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons caramel sauce, 2-3 tablespoons cream or milk, 1/4 teaspoon cinnamon, and a pinch of salt. Glaze should be thick but pourable—add more milk for a thinner consistency.
  10. Drizzle the glaze over cooled cookies using a fork or spoon. Let set for 10 minutes before serving.

Notes

For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and plant-based butter/milk. Chill dough for thicker cookies. Apples should be sautéed just until tender for best texture. Cookies freeze well and can be made ahead; glaze just before serving for best results.

Nutrition

Keywords: apple pie cookies, caramel glaze, cinnamon, fall dessert, easy cookies, apple dessert, holiday baking, comfort food, kid-friendly, nut-free

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