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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
Cook Time 25 minutes
Total Time 55 minutes
Servings 24 cookies

Ingredients
  

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

Instructions
 

  • 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.

Notes

  • Don’t overfill the cookies—a teaspoon or so of apple mix is plenty.
  • Let all components cool slightly before assembly to prevent sogginess.
  • Store in airtight container for up to 3 days, or freeze.