When you’re craving pie, these apple pie cookies deliver all those warm cinnamon-apple flavors in a cute bite-size package. With just four ingredients and very little effort, they’re the perfect solution when you need an easy fall dessert.
I love that these apple pie cookies are perfect for lunch boxes, bake sales, or when you need a quick dessert that looks impressive. Plus, there’s no messy slicing or serving required, since everyone gets their own perfect little pie.
And you won’t believe how simple these are to make. I use store-bought pie crust and canned apple pie filling to create mini pies that look like you spent all day baking. My kids call them baby apple pies!
Plus, they freeze beautifully if you want to stash some away for busy weeknights. These apple pie cookies prove that the best recipes are often the simplest ones.
Let me show you how to make these irresistible treats, which combine a flaky, buttery pie crust with a sweet, cinnamon-spiced apple filling. Once you see how easy these are, they’ll become your new go-to dessert recipe!
Looking for more fun fall cookie ideas? Try caramel apple cookies, pumpkin cake mix cookies, or cranberry walnut cookies!
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Ingredient Notes
For exact amounts needed see the recipe card below
- Premade pie crusts: Let them sit at room temperature for 5-10 minutes before using.
- Apple pie filling: The canned version works great and saves so much time.
- Egg
- Sparkling sugar
How to Make Apple Pie Cookies
- Preheat your oven to 350 degrees F.
- Roll out your pie crusts on a clean surface. Using a 2-inch cookie cutter (or a drinking glass), cut out as many circles as you can. I usually get seven circles per pie crust.
- Dump the apple pie filling out onto a cutting board. Using a large knife, dice the apples into smaller pieces.
- Place half of the circles on a baking sheet. Add just 1-1½ tablespoons of apple filling in the center of each circle. More just leads to messy overflow!
- Beat your egg in a small bowl. Brush the edges of the bottom circles with beaten egg, then place the top circles over the filling. Use a fork to crimp the edges for a classic pie look.
- Brush the tops with additional egg wash and cut two small slits in each top to allow steam to escape.
- Sprinkle your sparkling sugar over the tops.
- Pop them in the oven for 20-25 minutes until they are golden brown.
Serving Ideas
These adorable apple pie cookies are the perfect fall treat! Everyone can grab their individual pie without the mess of cutting slices. If you want to serve them warm, pop them in the microwave for about 10-15 seconds.
I’ve found these are especially perfect for fall bake sales and holiday cookie exchanges because they stand out among the usual chocolate chip cookies! They’re also lovely alongside a cup of hot apple cider or coffee for an autumn afternoon snack.
How to Store
These cookies are best enjoyed within the first couple of days when the crust is still lovely and flaky. They will keep in an airtight container for up to 3 days. Place a layer of wax paper or parchment paper between layers to prevent sticking.
You can also freeze them for up to 3 months. Wrap each cookie individually in plastic wrap, then place them in a freezer bag. Thaw them overnight in the refrigerator.
Tips & Tricks
Be sure to check out the step by step instructions
- Let your pie crust rest at room temperature for 5-10 minutes to make it easier to work with. Don’t let the dough get too warm, though. If it becomes sticky or too soft, return it to the fridge for a few minutes.
- Keep your work surface lightly floured to prevent sticking.
- Stick to 1-1½ tablespoons of filling per cookie.
- Make sure there’s no filling touching the edges when you seal them.
- Those steam vents on top aren’t just for looks. They help prevent the filling from bursting out.
- Try using cinnamon sugar on top of the cookies instead of sanding sugar.
Reader Questions
Absolutely! While I love the convenience of canned filling for busy weeknights, homemade filling works beautifully too. Just make sure it’s not too runny.
No problem! I’ve used everything from a drinking glass to a mason jar lid. Any round object about 2 inches in diameter will work perfectly.
Sure. Cherry, blueberry, or peach pie filling all work great. Just remember the same rule about not overfilling them.
This usually happens if you didn’t seal the edges well enough or if you used too much filling. Make sure to create a good seal with the fork crimping and stick to the recommended amount of filling.
Look for a golden-brown color on top and around the edges. The bottom should also be lightly browned. If you’re unsure, it’s better to go a minute or two longer rather than underbake them.
Yes! These are perfect for making the day before. Just store them in an airtight container once they’re completely cooled.
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Apple Pie Cookies Recipe
Ingredients
- 2 premade pie crusts
- ½ can apple pie filling 21 ounces
- 1 egg
- 2 teaspoons white sanding sugar
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 350 degrees F.
- Roll the pie crusts out on a flat, clean surface, and use a 2-inch cookie cutter to cut out as many circles as you can. I usually get seven circles per crust.2 premade pie crusts
- Dump the apple pie filling out onto a cutting board. Using a large knife, dice the apples into smaller pieces.½ can apple pie filling
- Add half the cutout cookies to the baking sheet. Add 1-2 tablespoons of the apple pie filling to the middle of each cookie. Leave a tiny bit of pie crust around the filling.
- Add the egg to a small bowl and stir. Brush the beaten egg around the cookies’ edges, ensuring there’s no filling on the edges. Cover the filling with another dough cut out and use a fork to crimp the edges.1 egg
- Brush the beaten egg over the top of each cookie and carefully cut two slits in the top crust. Sprinkle with the sanding sugar.2 teaspoons white sanding sugar
- Bake in the oven for 20-25 minutes or until the tops are golden brown. Let cool completely, and then serve and enjoy!
Notes
- Let your pie crust sit for 5-10 minutes before starting. Don’t leave it out too long, or it will become too soft to work with.
- If you don’t have a cookie cutter, you can use a drinking glass to make a mason jar lid. Whatever you use should be about 2 inches in diameter.
- When adding the filling, less is more! I stick to 1-1½ tablespoons per cookie to prevent overflow during baking.
- Try using cinnamon sugar on top of the cookies instead of sanding sugar.
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Nutrition Information
Nutrition facts are estimates.
