Ingredients

1 cup (226g) unsalted butter, softened

1 ½ cups (300g) granulated sugar

2 large eggs

2 tsp vanilla extract

2 ¾ cups (343g) all-purpose flour

1 ½ tsp cream of tartar

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

2 medium apples, peeled and finely chopped

1 tbsp unsalted butter (for apple filling)

2 tbsp brown sugar

½ tsp cinnamon (for filling)

Pinch of nutmeg (optional, for filling)

¼ cup granulated sugar (for coating)

1 tbsp ground cinnamon (for coating)

Chopped pecans or walnuts (optional)

Caramel drizzle (optional, after baking)

Pinch of cardamom or ginger (optional, for extra spice)

Instructions

Step 1: Prepare the apple pie filling by melting 1 tablespoon of butter in a small saucepan over medium heat. Add the finely chopped apples, 2 tablespoons of brown sugar, ½ teaspoon of cinnamon, and a pinch of nutmeg if using. Cook for 5–7 minutes until the apples are soft and the mixture is syrupy. Remove from heat and let it cool completely.

Step 2: Make the cookie dough by creaming together the softened butter and 1 ½ cups granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Step 3: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 teaspoon cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Chill the dough in the refrigerator for 30 minutes.

Step 4: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Combine ¼ cup granulated sugar and 1 tablespoon cinnamon in a small bowl for coating.

Step 5: Scoop the chilled dough into balls and flatten each piece slightly. Place about 1 teaspoon of the cooled apple filling in the center of each piece, then fold and seal the dough completely around the filling.

Step 6: Roll each filled dough ball in the cinnamon-sugar mixture, ensuring they are fully coated.

Step 7: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11–13 minutes or until the edges are golden.

Step 8: Allow the cookies to sit on the baking sheet for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely. Drizzle with caramel if desired before serving.

Tips & Variations

Use tart apples like Granny Smith for a more pronounced apple flavor in the filling.

Add chopped pecans or walnuts inside the filling or sprinkle on top before baking for extra crunch.

For an extra fall twist, mix a pinch of cardamom or ginger into the dough along with the cinnamon.

Ensure the apple filling is completely cool before enclosing it in the dough to prevent dough from becoming too soft.

Chilling the dough is key to easier handling and better cookie texture.

FAQs

Can I use different types of apples for the filling?

Yes, you can use any firm apple variety. Tart apples like Granny Smith work well to balance the sweetness, but sweeter apples like Fuji or Honeycrisp will also be delicious.

How do I prevent the filling from leaking during baking?

Make sure to chill the dough well before assembling, and seal the dough completely around the apple filling to avoid leaks. Also, using a small amount of filling helps keep the cookies intact.