Easy Apple Streusel Pie Cookies!
All the cozy flavor of apple pie—no fuss, no rolling, no lattice, just easy little cookie-sized treats!
These apple streusel pie cookies deliver everything you love about fall baking in the quickest, cutest format. A simple refrigerated pie crust keeps things easy, while a buttery cinnamon-sugar apple filling and crunchy streusel topping bring all the homemade flavor.
They’re especially perfect for Thanksgiving when you want “pie” without committing to an actual pie—easy to serve, easy to portion, and impossible for guests to resist.
Makes 12–15 cookies; doubles beautifully for a crowd or holiday dessert table.
Why You’ll Love This Recipe
- Uses one refrigerated pie crust
- Make-ahead-friendly apple filling + streusel
- Great for Thanksgiving dessert tables
- No slicing, no collapsing crust, no pie drama
- Freezer-friendly and quick to bake
- Doubles beautifully if you’re serving a crowd
Ingredients
Streusel
- 4 tablespoons unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
Cookies
- 2 Granny Smith apples, peeled, cored, and diced
- Juice from 1 large lemon
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
- 1 refrigerated pie crust
Instructions
Make the streusel
Line a small baking sheet with parchment. In a medium bowl, combine all streusel ingredients, breaking up any large clumps. Spread onto the baking sheet and let dry. (Make ahead: up to 1 day at room temp).
Make the apple filling
Place the diced apples in a saucepan and toss with lemon juice. Add brown sugar, butter, cinnamon, and salt; stir to coat. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the apples just begin to soften. Drain well, transfer to a bowl, and cool completely. (Make ahead: up to 1 day in the fridge.)
Assemble the cookies
Preheat oven to 350°F. Grease and flour two 12-cup muffin tins (Tip: This recipe doubles beautifully—just double all ingredients and use three muffin tins).
Unroll the pie crust and gently roll to smooth the edges. Cut out 2 1/2″ circles using a cookie cutter or glass. Reroll scraps as needed—you should get 12–15 circles.
Press one dough circle into each muffin cup, pressing lightly up the sides. Fill with the cooled apple mixture and top generously with streusel.
Bake
Bake 20–25 minutes, until the streusel is golden brown. Cool completely in the pans on a wire rack.
Serve right away, or store covered at room temperature for up to 3 days. Freeze for longer storage.
Let me know if you make these lovely cookies!
Apple Streusel Pie Cookies
Ingredients
For the streusel:
- 4 tablespoons unsalted butter, melted
- 3/4 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- pinch of kosher salt
For the cookies:
- 2 Granny Smith apples
- juice from one large lemon
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cinnamon
- pinch of kosher salt
- 1 refrigerated pie crust
Instructions
Make the streusel:
- Line a small baking sheet with parchment paper.
- In a medium bowl combine all of the streusel ingredients, breaking up any large clumps. Spread onto your prepared baking sheet and set aside to dry (can be made 1 day ahead; cover and store at room temperature).
Make the cookies:
- Peel, core and dice the apples. Place in a saucepan and toss with the lemon juice. Add the brown sugar, butter, cinnamon and salt and toss again. Bring to a simmer, stirring occasionally, then cook for 5 minutes. The apples should just be starting to soften. Drain the liquid, transfer to a clean bowl and cool completely (can be made 1 day ahead; cover when cooled and store in the fridge).
- Pre-heat the oven to 350 degrees Fahrenheit. Grease and flour 2 12-cup muffin tins.
- Unroll your pie crust and go lightly over with a rolling pin to smooth the edges. Use a cookie cutter or a glass that is about 2 1/2" in diameter to cut circles out of the dough. You can gather the scraps, reroll and cut till you've used up all of the dough. You should have around 12 - 15 circles.
- Place the dough circles in the bottom of each muffin cup, pressing gently along the sides and bottoms. Fill each crust with the apple mixture and top with the streusel.
- Bake the cookies for 20 - 25 minutes, till the streusel is golden brown. Cool completely in the tins on a wire rack. Serve immediately or store, covered at room temperature, for up to 3 days (can be frozen for longer storage).
Nutrition
FAQ
Can I use a homemade pie crust?
Yes! Just roll it to about the thickness of a standard refrigerated pie crust.
What apples work best?
Granny Smiths hold texture beautifully, but Honeycrisps or Braeburns also work.
Can I prep these ahead for Thanksgiving?
Absolutely. Make the filling and streusel a day ahead, assemble and bake the morning of, or freeze fully baked cookies and thaw at room temperature.
Why make pie cookies instead of a traditional pie?
They bake faster, cool faster, travel better, and serve themselves. Perfect for a crowded Thanksgiving dessert table where everyone wants “just a taste.”
Can I double the recipe?
Yes! Simply double all ingredients and use three muffin tins. The cookies bake the same, and the extra streusel keeps just as well.
Please note that this post contains affiliate links. As a Rewards Style influencer I earn a small commission from qualifying purchases – at no additional cost to you.
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
