Tender Apple Pie Thumbprint Cookies

Apple pie thumbprint cookies are the perfect sweet treat to enjoy this fall! Loaded with a homemade apple pie filling tucked in a tender spiced cookie. Baked at 350 for 11 minutes, these are a mini handheld version of the classic fall pie in cookie form!

I know that all pumpkin everything is all the rage this time of year, but in my opinion, apple-flavored treats are highly underrated!

My body craves a crisp apple in season in the fall and I love baking with apples. From My Mom's Apple Pie Recipe, Apple Bundt Cake with Bourbon Caramel Glaze, 4 Ingredient Apple Dip to Brown Butter Apple Bars and now cookies! We are taking all the classic flavors of apple pie and putting them in cookie form and you will not be upset!

Jump to:

• Ingredients Needed
• How to Make
• Helpful Tips
• More Cookie Recipes
• More Apple Recipes
• Recipe

Ingredients Needed

Spiced Cookie Dough

• Butter
• Sugar
• Egg
• Vanilla Bean Paste* - I always use Nielson Massey Vanilla Bean paste in all my baking recipes. It yields such a much richer vanilla flavor in my opinion. You can use regular vanilla extract as well.
• Flour - I always use King Arthur brand flour for all my baking recipes.
• Baking Powder - make sure you have fresh baking powder - like within the past 6 months. I write the date on the lid so I don't forget to replace it every 6 months, even if it isn't used all the way (and it usually isn't). If you have old baking powder, this will affect the rise of the biscuits - they will not turn out as tall and tender as they should.
• Spices - cinnamon, nutmeg, cloves and salt
• Sugar + Cinnamon - for rolling the dough in

Apple Pie Filling

• Honeycrisp Apples - you can use Granny Smith apples as well in this recipe. You want a harder and crisp apple when baking so they will hold us throughout the baking process. Either one of these apples will be perfect!
• Butter
• Sugar
• Brown Sugar
• Corn Starch
• Spices - cinnamon, nutmeg, and cloves

How to Make

Step One: Make the Spiced Cookie Dough

1. In a stand mixer, add butter and sugar and mix for 5 minutes until light and fluffy.
2. Add in egg and vanilla and mix until just combined.
3. Add in flour, baking powder, and spices. Mix just until the dough has come together and everything is combined.
4. Scoop out cookie dough with a cookie scoop onto a baking sheet lined with parchment paper.
5. In a medium bowl, mix together the sugar and cinnamon. Roll each dough ball in the cinnamon and sugar. Place back on the cookie sheet and repeat with all the dough balls.
6. With a half-tablespoon round measuring spoon or wooden spoon, gently press a round circle divet in the middle of each dough ball. Do not press all the way down to the bottom, but just enough to create a hole for the filling to fit in. If the dough cracks around the edge, press it back together with your fingers. Place in the fridge and chill for at least an hour (or up to 24 hours).

Step Two: Make the Apple Pie Filling

1. While the dough is chilling, finely dice the apples into small pieces. Dice as small tiny squares as possible so that they will fit in the center of the circle. You do not need to peel the skin off. 
2. Place the diced apples in a skillet with the butter, sugars, and spices. Cook on medium for 5-10 minutes until the butter is melted and the apples have cooked and softened. Remove from the heat until needed.

Step Three: Assembled, Bake, and EAT!

1. Preheat the oven to 350 degrees.
2. Place 12 cookies on a baking sheet lined with parchment paper. Spoon about a ½-1 teaspoon of apple filling in the middle hole of each dough ball - filling as much of it as it will hold.
3. Place in the oven to bake for 11-12 minutes.
4. Remove and let cool for 5 minutes on the cookie sheet, then move to a cooling rack to finish cooling.

Helpful Tips

Thumbprint cookies can be a bit tricky. This took me several rounds of recipe testing to get just right. During my testing, I learned a couple of helpful tips for you along the way.

• Dice the apples as small as possible. I know this is a bit tedious, but it is crucial. I took the extra time to finely dice the apples into tiny squares and it made all the difference! Because the holes in the cookies aren't that big, having finely diced apples helps them sit tucked in the holes nicely and is easy to eat.
• Do not over-mix the dough. This dough is on the "thicker" side with a bit more flour so they don't spread too much to maintain the integrity of the thumbprint holes. If you overmix the dough, it will result in a dry and crumbly dough. Mix everything until just combined.
• Follow the steps in order. Because the dough needs to chill, make the dough first, then the filling, then assemble and bake. It is the most efficient use of your time.

How to Make Apple Pie Thumbprint Cookies Ahead and Freeze: You know I love freezing cookie dough! Make the cookie dough all the way up to step 6. Place in the freezer for 30 minutes. Place frozen cookie dough in a freezer-safe container for up to 6 months. To bake, make the apple pie filling and place it in frozen cookie dough. Bake at 350 for 12-13 minutes.

More Cookie Recipes

• Rice Krispie Peanut Butter Balls {No Bake} 
• Pumpkin Cookies with Brown Butter Icing
• Candy Cane Kiss Cookies
• Soft Butter Cookies
• Pecan Sandies
• Shortbread Linzer Cookies
• Dark Chocolate Espresso Cookies
• Peanut Butter & White Chocolate Oatmeal Cookies

More Apple Recipes

• Brown Butter Apple Bars
• Apple Hand Pies
• 4 Ingredient Apple Dip
• My Mom's Apple Pie Recipe
• Apple Bundt Cake with Bourbon Caramel Glaze

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Recipe

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