Apple pie cookies

Apple pie cookies
A take on the classic apple pie, these cute little cookies are sure to be a hit with any crowd
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 32
Apple pie cookies



  • 4 Granny Smith apples, peeled, cored, cut into 1cm pieces
  • 2 tbsp lemon juice
  • 1/8 cup light brown sugar
  • 1tsp ground cinnamon
  • 1tbsp cornstarch

Cookie base/topping

  • 1 cup sugar
  • 1/2 cup butter, cubed at room temperature
  • 1 tsp vanilla
  • 1 egg
  • 2 tsp baking powder
  • 2 cups plain flour
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • Whipped cream, to serve

How to make

Preheat oven to 180ºC and grease a muffin tin


  • Add apples, lemon juice, sugar, cinnamon and cornstarch to a saucepan
  • Cook on medium heat and stir occasionally for about 10 mins, or until liquid has thickened
  • Set aside to cool

Cookie base/topping

  • In a large bowl, cream together half the sugar and butter
  • Beat in the vanilla and egg
  • Mix in the baking powder, flour and salt until dough forms
  • Split the mixture in half, set aside the one half and roll out the other half on a lightly floured surface to make the cookie base
  • Once the dough is about 1/4 cm thick in height, cut out circles to fit just bigger than the muffin wells, about 5cm in diameter. Pull together and re-roll dough for more circles
  • Drop about a tablespoon of the apple filling onto each cookie base
  • Sprinkle half of the remaining sugar and the ground cinnamon over the apple filling
  • Grate the remaining dough over the cookies top with last remaining sugar
  • Bake for 15-20 minutes until top is golden brown and is hollow sounding when tapped
  • Best served straight out of the oven, topped with whipped cream

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