Name: Apple Cinnamon Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 2 Apples (approx. 300 g); 15 g Butter ((approx. 0.5 oz)); 50 g Brown sugar ((approx. 2 oz)); 15 g Lemon juice ((approx. 0.5 oz)); 1 TL Cinnamon; 4 g Cornstarch ((approx. 0 oz)); 10 g Water ((approx. 0.5 oz)); 130 g Butter (cold, cubed (approx. 4.5 oz)); 3 Egg yolk; 1 TL Vanilla extract; 100 g Brown sugar ((approx. 3.5 oz)); 240 g Flour ((approx. 8.5 oz)); 2 TL Cinnamon; 0.5 TL Baking powder; 0.25 TL Salt

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💡 At a Glance

•
The Treat: Soft-baked apple cinnamon cookies stuffed with a delicious, homemade apple filling center.
•
How It’s Made: Both the dough and apple filling come together quickly in the Thermomix^® before baking in the oven.
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Pro Tip: Let the apple filling cool completely before assembling so the cookie dough stays firm and easy to shape.

Ever get that craving for homemade cookies that aren’t just plain and dry, but stuffed with a warm, fruity center?

If so, these apple cinnamon cookies are about to become your new favorite treat!

Thanks to the Thermomix®, whipping up the soft cookie dough and sweet, spiced apple filling is practically effortless.

They’re perfect for a cozy afternoon coffee break or whenever you just want to treat yourself to something special.

Soft apple cinnamon cookies with a fruity filling on a black wire cooling rack next to a coffee mug.

You are going to LOVE these cookies because they are:

wonderfully soft and melt-in-your-mouth tender
packed with fresh, juicy apples
a total breeze to throw together in your Thermomix®
the ultimate mashup of a soft cookie and cozy apple pie
perfect for cozy days curled up at home
total showstoppers thanks to that irresistible filled center
still deliciously soft and fresh even days later
a fun, family-favorite recipe everyone will love

My Top Tips for Success

Make sure to let the apple filling cool completely before assembling your cookies. If it’s still warm, it will soften or melt the cookie dough before it even hits the oven!

Dice your apples really small—think tiny ¼-inch cubes. That way, they’ll nestle perfectly into the centers of the cookies.

Don’t forget to leave the measuring cup off while cooking the apple filling in your Thermomix®. This allows the extra steam to escape so your filling gets nice and thick instead of watery.

Right out of the oven, these cookies are super soft and delicate. Resist the urge to move them right away! Let them cool completely on the baking sheet so they can set up before transferring them to a wire rack.

If you want picture-perfect, perfectly round cookies, try the glass trick! While the cookies are still warm right out of the oven, place a large round cookie cutter or glass over each cookie and gently swirl it around.

A hand holding an apple cinnamon cookie with more cookies in the background.

Can I make these cookies ahead of time?

Yes, absolutely! Once the cookies have cooled completely, you can store them in a loosely covered container without any problem.

Kept in a cool, dry spot, they’ll stay super fresh and soft for up to 3 days.

Meal-prep tip: You can totally make the apple filling a day ahead and keep it in the fridge. It’s a great little time-saver for baking day!

Easy Recipe Variations

Smaller cookies: Simply roll the dough into smaller balls. Just be sure to keep an eye on the oven, as they’ll bake a little faster!

Deeper thumbprints: Press the back of your spoon a bit deeper into the dough if you want to load these up with even more of that delicious apple filling (and honestly, who wouldn’t?).

Two hands holding an apple cinnamon cookie next to a small cup of coffee, with a baking sheet of apple cinnamon cookies in the background.

What You’ll Need for These Apple Cinnamon Cookies

For the Apple Filling:

2 apples (approx. 300 g (approx. 10.5 oz))
15 g (approx. 0.5 oz) butter
50 g (approx. 2 oz) brown sugar
15 g (approx. 0.5 oz) fresh lemon juice
1 tsp ground cinnamon
4 g (approx. 0 oz) cornstarch
10 g (approx. 0.5 oz) water

For the Dough:

130 g (approx. 4.5 oz) cold butter, cubed
3 egg yolks
1 tsp vanilla extract
100 g (approx. 3.5 oz) brown sugar
240 g (approx. 8.5 oz) all-purpose flour
2 tsp ground cinnamon

½ tsp baking powder

¼ tsp salt

Collage showing ingredients and the first preparation steps for apple cinnamon cookie filling in the Thermomix. — Apple Cinnamon Cookie Steps 1/4

Collage showing preparation steps for apple cinnamon cookies, featuring apple filling in the Thermomix and dough ingredients. — Apple Cinnamon Cookie Steps 2/4

Collage showing step-by-step preparation and shaping of dough for apple cinnamon cookies. — Apple Cinnamon Cookie Steps 3/4

Collage showing four prep steps for apple cinnamon cookies, from shaping the dough to the freshly baked cookies. — Apple Cinnamon Cookie Steps 4/4

How to Make Apple Cinnamon Cookies

Instructions:

First up, let’s make the apple filling—it needs to cool down completely before we assemble the cookies.

Peel and core the apples, then cut them into a small dice (about ¼-inch / 5 mm).

Add the butter to the mixing bowl and melt for 2 min / 50°C (120°F) / Speed 2.

Add the brown sugar, lemon juice, and cinnamon, then mix for 10 sec / Speed 3.

Next up, add the apples and simmer for 6 min / 100°C (210°F) / Reverse / Speed 1 without the measuring cup in the lid (this lets the steam escape!) until the apples start to soften. Whisk the cornstarch into the water, then pour it through the lid opening during the last minute of cooking.

Transfer the apple filling to a bowl and let it cool completely. Give your mixing bowl a quick rinse.

Preheat your oven to 180°C (350°F) and let’s get started on the cookie dough!

Whisk the dry ingredients together first, then add them along with the remaining ingredients to the mixing bowl. Knead for 1 min / Speed 4 until a nice dough forms.

Turn the dough out onto your work surface and roll it between your palms into balls (about 35 grams or 2 tablespoons each). You should get around 14 to 15°C (60°F)ookies.

Place the dough balls onto two parchment-lined baking sheets, leaving a little space between them. Use the back of a spoon to press a well into the center of each ball.

Spoon about 1 tablespoon of the cooled apple filling into each well. Heap it up slightly so it forms a cozy little mound over the cookie dough!

Bake the two sheets one after the other for about 12 minutes each. While the first batch is in the oven, you can just leave the second baking sheet sitting on the counter at room temp—no need to chill it in the fridge.

Pro Tip (optional): While the cookies are still warm straight out of the oven, place a round cookie cutter or a drinking glass (just slightly larger than the cookie) over one and gently swirl it around in circular motions. This simple trick shapes them into picture-perfect round cookies!

Important: These cookies will be super soft and fragile right out of the oven. Be sure to let them cool completely directly on the baking sheet. Don’t try to slide them onto a cooling rack while warm, or they’ll break!

Once cooled, dig right in! Or, store them in a loosely covered container in a cool, dry place for up to 3 days.

Enjoy!

Alright, now go have fun making these delicious treats!

Here’s another delicious recipe you’ll love: Chocolate Cookies

Happy baking,
Christoph

Apple Cinnamon Cookies