Dutch Apple Pie Cookies Recipe
Dutch Apple Pie Cookies bring the warmth and comfort of classic apple pie into a perfectly portioned, handheld treat. With a buttery base, cinnamon apple topping, and crumbly streusel finish, they’re a standout dessert that’s as beautiful as it is delicious.
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
For the cookie base:
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the apple topping:
- 2 medium tart apples peeled, diced small
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp cornstarch mixed with 1 tbsp water slurry
For the streusel topping:
- 1/4 cup rolled oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 2 tbsp cold butter cubed
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the cookie dough: Cream butter and sugar until light and fluffy. Add egg and vanilla. Mix in flour, baking powder, and salt. Roll into 1.5-inch balls, flatten slightly, and place on baking sheet.
Bake for 10 minutes. Remove and gently press the center of each cookie to make a small well.
Make apple topping: In a skillet, cook apples with butter, brown sugar, cinnamon, and nutmeg for 5–7 minutes until soft. Stir in slurry and cook until thickened. Let cool slightly.
Make streusel: Mix oats, flour, brown sugar, and cinnamon. Cut in butter until mixture forms crumbs.
Spoon apple mixture into cookie wells. Top with a pinch of streusel.
Return cookies to oven and bake 10–12 more minutes until golden.
Cool on a rack before serving.
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Don’t overfill the cookies—a teaspoon or so of apple mix is plenty.
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Let all components cool slightly before assembly to prevent sogginess.
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Store in airtight container for up to 3 days, or freeze.