💡 The Rundown
- •The Cookies: Soft apple cinnamon cookies with a fruity, homemade apple filling right in the center.
- •The Method: Both the dough and the filling come together in the Thermomix® before baking in the oven.
- •Pro Tip: The apple filling needs to cool completely before baking so the dough doesn’t melt.
You know the feeling, right? You’re craving homemade cookies, but you want something a little extra—not just a dry cookie, but one with a gorgeous, fruity filling.
If that’s you, these Apple Cinnamon Cookies are exactly what you need.
Thanks to the Thermomix®, whipping up this soft cookie dough and the cozy, spiced apple filling is an absolute breeze.
They’re perfect for your next afternoon coffee break, or honestly, just whenever you want to treat yourself to something delicious.
You’re going to absolutely love these cookies because they’re:
- wonderfully soft and chewy
- packed with fresh apples
- super easy to whip up in the Thermomix®
- the perfect mashup of a cookie and a slice of apple pie
- perfect for cozy days at home
- a total showstopper thanks to that gorgeous filled center
- still incredibly delicious even after a few days
- a fantastic recipe the whole family will love
My Best Prep Tips
Make sure to let the apple filling cool completely before you use it. If it’s too warm, it’ll melt the cookie dough before it even hits the oven!
Dice your apples nice and small—about a quarter-inch (5 mm) is perfect. This ensures they fit beautifully right into the center of each cookie.
Be sure to leave the measuring cup off your lid while cooking the apples. This lets the steam escape perfectly so your filling gets nice and thick instead of watery.
These cookies are super soft and fragile right out of the oven. You definitely want to let them cool right on the baking sheet for a bit—don’t try to transfer them to a wire cooling rack right away or they might fall apart!
If you want perfectly round cookies, try the trick with a round cookie cutter or an upside-down glass to gently swirl the edges into shape while the cookies are still warm.
Can You Make These Cookies Ahead of Time and Store Them?
Yes, this works beautifully! Once your cookies have cooled completely, you can easily store them in a loosely covered container.
Keep them in a cool, dry spot and they’ll stay perfectly fresh and soft for up to 3 days.
Pro tip: You can totally make the apple filling a day ahead of time and keep it in the fridge. It’s a great way to save a little time on baking day!
Fun Variations
Smaller Cookies: Just roll the dough into slightly smaller balls. Be sure to keep a close eye on the baking time, though, and shorten it a bit if needed.
Deeper Centers: If you want to load these up with even more of that delicious gooey apple filling, just use the back of a spoon to press the indentations in the dough a little deeper.
Here’s What You Need for These Apple Cinnamon Cookies
For the apple filling:
- 2 apples (about 300g)
- 15g butter
- 50g brown sugar
- 15g lemon juice
- 1 tsp cinnamon
- 4g cornstarch
- 10g water
For the dough:
- 130g cold butter, cubed
- 3 egg yolks
- 1 tsp vanilla extract
- 100g brown sugar
- 240g all-purpose flour
- 2 tsp cinnamon
How to Make Apple Cinnamon Cookies
Directions:
You’ll want to start with the apple filling, since it needs to cool completely before we can use it.
Peel and core your apples, then dice them into small cubes (about ¼ inch).
Next, drop the butter into the mixing bowl and melt it for 2 min. / 120°F (50°C) / speed 2.
Toss in the brown sugar, lemon juice, and cinnamon, and mix it all together for 10 sec. / speed 3.
Next up, toss in the apples and let everything simmer without the measuring cup in the lid (this lets the steam escape) for 6 min. / 100 °C / Reverse / Speed 1, until the apples are perfectly tender. Dissolve your cornstarch in a little water and pour it right through the hole in the lid during the last minute of cooking.
Once that’s done, transfer the apple filling to a bowl and let it cool completely. Go ahead and give your mixing bowl a quick rinse.
Preheat your oven to 350°F (180°C) on standard bake, and let’s get started on the cookie dough!
First, whisk your dry ingredients together. Then, add them to the mixing bowl along with everything else and mix for 1 min. / Speed 4 until a dough forms.
Turn the dough out onto your counter and roll it between your palms into little balls weighing about 35g each (roughly 2 tablespoons of dough per cookie). You should get about 14 to 15 cookies out of this batch.
Space the dough balls out on two parchment-lined baking sheets. Use the back of a spoon (or your thumb!) to press a little well or indentation into the center of each one.
Fill each indentation with about 1 tablespoon of that cooled apple filling. Don’t be afraid to pile it up a bit—you want a nice little mound of apples peeking out over the top of the cookie dough.
Bake the sheets one at a time for about 12 minutes each. You can just leave the second baking sheet sitting out on the counter at room temp while the first one bakes—no need to chill it in the fridge!
Pro tip (totally optional but so fun!): While the cookies are still warm right out of the oven, take a round biscuit cutter or a drinking glass that’s slightly larger than the cookie. Place it over the cookie and swirl it around in gentle circles. This little trick gives you perfectly round, bakery-style cookies every time!
Important: These cookies are super soft and fragile right out of the oven. Let them cool completely right there on the baking sheet. Don’t try to move them to a wire cooling rack while they’re hot, or they’ll fall apart!
Once they’re totally cool, you can dive right in! If you have leftovers, just store them in a loosely covered container in a cool, dry spot for up to 3 days.
Enjoy!
Alright, I hope you have so much fun making these! Happy baking!
Here’s another recipe you’ll absolutely love: Chocolate Cookies
Best, Christoph
