Apple Pie Cookies Recipe with Salted Caramel Drizzle

There’s something deeply grounding about a dessert that feels familiar but lands with a surprise. That’s where these apple pie cookies come in.

You get all the satisfaction of traditional apple pie—warm cinnamon spice, tender fruit, buttery dough—but in a smaller, hand-held bite. I’ve baked these for autumn bake sales, packed them in lunch boxes, and even set a tray out during Thanksgiving. They disappear fast.

You’ll walk away from this recipe knowing exactly how to get crisp edges, gooey apple centers, and a golden finish that doesn’t crumble apart. These aren’t just cute. They’re dependable. The kind of cookie that turns first-time bakers into confident ones.

They also bridge two worlds: soft sugar cookies and flakey pie crust. It’s this mix of textures, plus the warm caramel and salt finish, that gives them their staying power.

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Choosing Apples for the Filling

Use tart apples like Granny Smith for a firmer texture. They don’t collapse under heat and they balance the sweetness of the caramel. I’ve also used Honeycrisp when I want something a bit juicier.

In the skillet, the apples cook down with butter, brown sugar, and a touch of lemon juice. The acid lifts the flavor and cuts through the richness. Cinnamon and nutmeg bring in that deep, cozy scent you expect from any solid apple dessert.

The cornstarch thickens it all up gently, helping the filling stay centered when baked into the dough. Let the filling cool completely before assembling.

You can also try this same filling over a Caramel Apple Skillet Brownie if you’re looking for a more indulgent fall dessert.

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Making the Cookie Dough Base

The cookie dough doesn’t need chilling overnight. A quick 30 minutes in the fridge helps it firm up just enough to roll and shape cleanly.

Creaming the butter and sugar until light takes a couple minutes but makes a big difference. It creates the structure you’ll need to hold the apple filling without collapse.

Once mixed and chilled, roll the dough out to a quarter-inch thickness. That gives the cookie enough strength underneath the apple filling and lattice topping without turning dense.

You’ll get clean rounds using a 2.5-inch cutter. That size works well for holding the filling without overflow.

For another soft apple treat that holds its shape well, try these Maple Glazed Apple Pie Bars.

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Assembling the Lattice Cookies

Laying strips of pie crust over the top adds texture and a homemade look, but it’s optional. If you’re short on time, you can leave the cookies open-faced and skip the lattice entirely.

I’ve tried both versions. With lattice, the cookies feel more like mini pies. Without, they lean into being filled sugar cookies. Both bake well.

Store-bought pie crust works fine here, though if you have leftover dough from another pie recipe, roll it thin and slice into strips with a sharp knife or pastry wheel.

Seal the edges of the strips gently into the cookie base. Press lightly with your fingers so they hold during baking.

If you love pie textures in different forms, you might also enjoy these Apple Pie Cinnamon Rolls that carry the same flavor profile into breakfast.

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Baking and Drizzling with Caramel

Bake until the edges turn golden brown. I usually check around the 13-minute mark. Don’t overbake—too much time in the oven dries out the apple filling.

Once the cookies cool, drizzle them with warm caramel. I use melted soft caramels because the flavor tends to be richer and more stable as it sets. Store-bought caramel sauce also works, but warm it slightly for smooth pouring.

Finish each cookie with a light pinch of flaky sea salt. It makes the caramel pop and balances the sweet apple notes.

If you enjoy salt-sweet balance, keep a batch of Easy Apple Crisp in your baking rotation. It’s a faster option when you want something served warm by the spoonful.

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Practical Comparison: Soft Caramels vs Caramel Sauce

I’ve tested both soft caramels and jarred caramel sauce on these cookies.

Soft caramels give more control. You melt them gently and spoon over just enough to coat without soaking. Once set, they firm up slightly and stay in place.

Jarred caramel sauce can run, especially if it’s thinner. It adds a shiny finish, but if you’re packing these cookies to go or stacking them, the sauce might smear.

In my notes, I reach for soft caramels when I want longer shelf-life or cleaner presentation. Use what you prefer, but be aware of how each behaves once cooled.

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Storage and Serving Advice

Cool the cookies completely before storing. A simple airtight container keeps them fresh at room temperature for up to three days. Don’t refrigerate—they lose their tender bite.

If making ahead for Thanksgiving or a gathering, you can prep the dough and apple filling a day in advance and assemble them fresh the next day.

Serve these as part of a fall dessert spread, alongside other small treats like Apple Pie Cupcakes or even Apple Hand Pies if you’re going for variety.

They also pack well in lunchboxes or gift boxes since they’re sturdy and hold shape better than sliceable desserts.

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Related Recipes You Might Like

• Caramel Apple Skillet Brownies
• Maple Glazed Apple Pie Bars
• Easy Apple Crisp Recipe
• Apple Pie Cinnamon Rolls

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Save This Recipe and Share Your Baking

Pin this to your Thanksgiving Cookies board or Apple Dessert Recipes folder so you can come back to it during the holidays.

I’d love to hear how your batch turned out. Let me know in the comments if you tried a different type of apple or skipped the lattice topping. We all learn from each other in the kitchen.

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