Ingredients
Equipment
Method
- Cream softened butter with granulated sugar and brown sugar until fluffy, then add egg and vanilla and beat until combined.
- In a separate bowl, whisk flour, cinnamon, baking soda, and salt, then gradually mix dry ingredients into wet ingredients until just combined.
- Roll dough into balls, roll in cinnamon sugar, place on lined baking sheets, and bake at 350°F for 10 to 12 minutes until edges are set.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Melt butter in a skillet, add diced apples, brown sugar, cinnamon, and nutmeg, cook for 8 to 10 minutes until tender, add cornstarch slurry, and stir until thickened.
- Beat softened cream cheese and butter together until smooth, add powdered sugar and vanilla extract, and beat for 2 to 3 minutes until light and fluffy.
- Pipe or spread cream cheese frosting on top of each cooled cookie, making a small well in the center.
- Spoon apple pie filling into the center of each frosted cookie and sprinkle chopped pecans over the top.
- Serve immediately or refrigerate for 30 minutes to firm up the frosting.
Nutrition
Notes
The key is cooling the cookies completely before frosting. I frosted mine while still warm the first time and the cream cheese melted into a mess. Let them cool fully on a wire rack and the frosting stays firm and perfect.