Buttery pastry, soft apples, and gentle sweetness make Apple Filled Cookies a classic favourite for anyone who loves traditional home baking and simple flavours.
I must admit that sweets were never a big thing in my family. My mum is an excellent cook, but she never really enjoyed baking. One of the few desserts she made was her Crostata di Mele, and it remains my favourite cake even now. There is something so comforting about the mix of a sweet, crumbly crust and soft, tender apples.
These Apple Filled Cookies bring back those same flavours, only in a smaller, hand-held treat. They are made with a traditional Italian pastry called pasta frolla, which bakes into a crisp, buttery shell. The centre is filled with apples slowly cooked with marmalade and butter until soft and fragrant.
Please resist the urge to add cinnamon or any apple pie spices to the filling. Give the Italian version a chance, and I know you will not be disappointed. We have already finished the latest batch and I think I might bake another one this week. They are simply too good. Enjoy!
Why You’ll Want to Bake These Homemade Apple Cookies
- Buttery, tender pasta frolla gives each cookie a crisp, melt-in-your-mouth texture.
- Dough is versatile enough to adapt easily with other fillings like pear or jam.
- Simple ingredients make this easy apple filled cookies recipe approachable for any level of baker.
Key Ingredients for Apple Filled Cookies
Butter
Cold butter gives the dough its delicate, buttery crunch. It also adds flavour and richness, making every bite of these homemade apple cookies melt in your mouth.
Apples
Choose firm apple varieties such as Granny Smith apples or Fuji apples. Honeycrisp apples add gentle sweetness, while Pink Lady apples give a balanced flavour with a hint of tartness. Golden Delicious apples work well, and create a softer, smoother filling.
Marmalade
Adds a hint of citrus that lifts the flavour of the apples. Apricot or orange marmalade works best in traditional Italian versions.
Find the complete list with measurements in the recipe card below.
How to Make Apple-Filled Cookies
Cookie Dough
Step 1: Put the cold butter and sugar in a mixer and blend for a few seconds until you get coarse crumbs.
Step 2: Add the egg and blend for a few seconds.
Step 3: Add the flour, baking powder, and lemon zest, and blend until incorporated.
Step 4: Knead into a ball, flatten it, wrap it in cling film, and refrigerate for 1 hour.
Apple Filling
Step 1: In the meantime, peel the apple and dice it into small cubes.
Step 2: Put it in a saucepan with the brown sugar, butter, and marmalade.
Step 3: Cook over a low heat until soft. You may need to add a little water depending on the apples you are using.
Cookies
Step 1: Roll the dough into a 3 mm – 1/8 inch thick sheet and cut out 4 cm – 1 1/2 inch circles.
Step 2: Put 1 teaspoon of filling in the centre of half the circles and use the remaining circles to top them. Make sure to pinch the sides closed. You also want the tops to break slightly.
Step 3: Put the cookies on a baking tray lined with baking paper.
Step 4: Bake in a preheated oven at 180°C – 355°F for 20 minutes.
Step 5: When ready, let them cool for 5 minutes, then transfer them to a cooling rack to cool completely.
Frequently Asked Questions
Yes. You can try Italian Apple Butter Filled Cookies by using smooth apple butter instead of the diced apple filling. It gives a richer, caramelised flavour and saves time since the fruit doesn’t need to be cooked.
Firm apples like Granny Smith, Fuji, or Pink Lady work best. They hold their shape as they cook and keep the filling thick instead of watery. Mixing two types of apples gives a balanced flavour.
Yes. Apricot, peach, or orange jam pairs well with the apples and adds a gentle sweetness. Avoid very thin jams, as they can make the filling too soft or runny during baking.
Yes. Chilling the dough for about 1 hour makes it firm and easier to roll. Cold dough keeps its shape in the oven and bakes into light, crisp cookies with a perfect texture.
Extra Help from the Kitchen
Use a Light Hand When Mixing – Blend the dough only until it comes together. Overmixing can make the cookies firm instead of tender.
Rest the Dough Properly – Let the dough rest for at least 1 hour in the fridge so the gluten relaxes and the texture stays crumbly after baking.
Control the Filling Temperature – Make sure the apple filling has cooled before placing it on the dough. Warm filling can soften the pastry and cause it to tear.
Seal the Edges with a Little Water – If the dough feels dry, brush a tiny amount of water around the edges before sealing to prevent the filling from leaking.
Variations and Twists
Pear-Filled Cookies – Replace the apples with diced pears cooked with honey for a gentler, fragrant flavour.
Fig and Orange Cookies – Combine fresh or dried figs with orange marmalade for a rich, traditional Italian twist.
Jam-Filled Cookies – Skip the fruit filling and use your favourite jam for a simpler version of this apple cookies recipe.
Nutty Apple Cookies – Add finely chopped walnuts or almonds to the apple filling for texture and depth.
Spiced Winter Cookies – For a festive touch, add a small pinch of nutmeg or clove to the filling.
Oatmeal Apple-Filled Cookies – Replace part of the flour with rolled oats for a wholesome twist. The oats add texture and a light nutty flavour that pairs perfectly with the soft apple filling.
Storage and Shelf Life
Store Apple Filled Cookies in an airtight container at room temperature for up to 5 days. Keep them away from direct heat and sunlight so they stay crisp. In warmer weather, refrigerate them to prevent the filling from softening.
For longer storage, freeze baked cookies in a sealed container for up to 1 month and thaw at room temperature before serving. The raw dough can also be frozen for up to 2 months and rolled once fully thawed in the fridge.
Try These Cookie Favourites Next
Apple Filled Cookies
Buttery pastry, soft apples, and gentle sweetness make Apple Filled Cookies a classic favourite for anyone who loves traditional home baking and simple flavours.
Ingredients
Cookie Dough
- 220 g – 1¾ cups plain flour
- 100 g – 7 tbsp unsalted butter – cold
- 100 g – ½ cup granulated sugar
- 1 tsp baking powder
- 1 egg
- ½ tsp grated lemon zest
Apple Filling
- 2 small apples
- 1 tbsp brown sugar
- 30 g – 2 tbsp unsalted butter
- 4 tsp marmalade
Instructions
Cookie Dough
-
Put the cold butter and sugar in a mixer and blend for a few seconds until you get coarse crumbs.
-
Add the egg and blend for a few seconds.
-
Add the flour, baking powder, and lemon zest, and blend until incorporated.
-
Knead into a ball, flatten it, wrap it in cling film, and refrigerate for 1 hour.
Apple Filling
-
In the meantime, peel the apple and dice it into small cubes.
-
Put it in a saucepan with the brown sugar, butter, and marmalade.
-
Cook over a low heat until soft. You may need to add a little water depending on the apples you are using.
Cookies
-
Roll the dough into a 3 mm – 1/8 inch thick sheet and cut out 4 cm – 1 1/2 inch circles.
-
Put 1 teaspoon of filling in the centre of half the circles and use the remaining circles to top them. Make sure to pinch the sides closed. You also want the tops to break slightly.
-
Put the cookies on a baking tray lined with baking paper.
-
Bake in a preheated oven at 180°C – 355°F for 20 minutes.
-
When ready, let them cool for 5 minutes, then transfer them to a cooling rack to cool completely.
We made this today with excess apples from our neighbour’s tree, and so delicious! It will become one of our regular bakes for sure, thank you!
Mei (WA, Australia)