Apple Pie Thumbprint Cookies
These soft, buttery apple pie thumbprint cookies are filled with spiced homemade apple filling and finished with a drizzle of caramel. Perfectly bite-sized and easy to make, they bring all the warmth of apple pie without the need for a crust. Ideal for fall baking, gifting, or holiday cookie trays.
Equipment
- Medium saucepan
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheet
- Parchment paper
- Measuring spoons
- Cooling rack
Ingredients
For the Dough:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter softened
- ⅓ cup brown sugar
- 1 tsp vanilla extract
- ¼ tsp salt
For the Apple Pie Filling:
- 2 small apples Granny Smith or Honeycrisp, finely chopped
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of nutmeg
- 1 tsp lemon juice
- 1 tbsp water optional, for softening
Optional:
- Caramel sauce for drizzling
- Powdered sugar for dusting
Instructions
- Make the filling: In a saucepan, combine chopped apples, brown sugar, cinnamon, nutmeg, lemon juice, and water. Simmer for 8–10 minutes until apples are soft and thickened. Let cool completely.
- Make the dough: Cream butter and brown sugar until light and fluffy. Add vanilla, then mix in flour and salt gradually to form a soft dough.
- Chill: Wrap the dough in plastic wrap and chill for 30 minutes.
- Shape cookies: Roll dough into 1-inch balls and place on a lined baking sheet. Press a thumbprint (or the back of a spoon) into each ball.
- Fill and bake: Spoon ½ tsp of apple filling into each indent. Bake at 350°F (175°C) for 12–14 minutes until golden around the edges.
- Cool and serve: Let cool slightly, then drizzle with caramel or dust with powdered sugar, if desired.
Notes
Optional Nutritional Info (Per Cookie - Estimate):
- Calories 115
- Carbohydrates 14g
- Fat 6g
- Sugar 7g
- Protein 1g
