Warm and Buttery Apple Pie Cookies
A comforting blend of buttery cookie dough filled with tender, spiced apples, these cookies evoke nostalgia and warmth with every bite.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Creamy consistency
- 0.75 cup granulated sugar Adding a sweet touch
- 0.5 cup brown sugar, packed For richness
- 1 large egg To bind everything together
- 2 teaspoons vanilla extract For a warm aroma
- 2.25 cups all-purpose flour Providing a tender base
- 0.5 teaspoon baking powder To help them rise
- 0.25 teaspoon baking soda For an extra lift
- 0.5 teaspoon salt To enhance flavors
- 1.5 teaspoons ground cinnamon For that quintessential apple pie flavor
- 0.25 teaspoon ground nutmeg Adding a hint of warmth
For the apple filling
- 2 cups apples, peeled and diced About 2 medium apples
- 0.25 cup brown sugar To sweeten the apples
- 1 tablespoon granulated sugar For sprinkling
- 1 teaspoon ground cinnamon For the apple filling
- 0.25 teaspoon ground nutmeg To complement the apples
- 1 tablespoon cornstarch To thicken
- 2 tablespoons water To help cook the apples
- 0.5 tablespoon lemon juice (optional) For brightness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
- In a saucepan over medium heat, combine the diced apples, 0.25 cup of brown sugar, 1 tablespoon of granulated sugar, 1 teaspoon of cinnamon, 0.25 teaspoon of nutmeg, and 2 tablespoons of water. Cook, stirring occasionally, until the apples are soft but not mushy, about 5 to 7 minutes.
- Once the apples reach the desired softness, stir in the cornstarch and let it cook for another 1 to 2 minutes until thickened. Remove from heat and, if using, stir in the lemon juice. Allow this mixture to cool down.
- In a large mixing bowl, cream together the softened butter, 0.75 cup of granulated sugar, and 0.5 cup of brown sugar until the mixture is fluffy and light in color.
- Beat in the egg and vanilla extract to the creamed mixture, ensuring everything is combined well.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, 1.5 teaspoons of cinnamon, and 0.25 teaspoon of nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
- Using a spoon or cookie scoop, scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart for room to expand.
- Lightly press a shallow indentation into each dough ball with your thumb or the back of a spoon to hold your apple filling.
Baking
- Bake for 10 to 12 minutes or until the edges are just golden. Remove from the oven and let cool for about 2 minutes.
- Spoon the cooled apple filling into the center of each cookie. Allow them to set before serving, or enjoy them warm.
Notes
For the best results, ensure your ingredients are at room temperature. If the dough is too soft, chill for about 30 minutes before scooping. Store cookies in an airtight container for up to 5 days or freeze unbaked dough for up to 3 months.