Sourdough Apple Pie Cookies (Dutch-Style!)

These Sourdough Apple Pie Cookies turn everything you love about a warm Dutch apple pie into a thick, chewy bakery-style cookie! Each apple-pie-spiced sourdough cookie is pressed with a shallow well, filled with buttery homemade apple filling, and finished with crisp cinnamon streusel. Made completely from scratch with active or discard starter and no chill time required, these cozy cookies are like miniature Dutch apple pies you can hold in your hand!

Essentials for the Perfect Sourdough Cookie

• Digital Kitchen Scale: Thick, chewy cookies depend on the right balance of flour, starter, and moisture. A digital kitchen scale removes the guesswork so your cookies spread properly while keeping those soft, gooey centers. I have used this exact scale in my kitchen for years, and it has never failed me!
• Stand Mixer: Properly mixing the butter and sugars creates the foundation for that dense, bakery-style texture. A quality stand mixer fitted with the paddle attachment makes quick work of this thick dough, but a handheld electric mixer works too. Just be careful not to overmix once the flour is added!
• Large Cookie Scoop: Nearly all of my sourdough cookie recipes are designed to make large, bakery-style sourdough apple cookies. A large cookie scoop portions the dough evenly so every cookie bakes at the same rate, giving you set edges and soft centers without some cookies becoming overdone while others remain underbaked.

Ingredients

Sourdough Cookie Ingredients

• 1 cup light brown sugar, packed (220g): Pack it tight for the best chew and a perfect spread!
• 2 tbsp granulated sugar (25g): Helps create slightly crisp edges while maintaining the chewy center.
• ½ cup salted butter, softened (113g): Use “dent soft” butter, meaning it should indent with resistance when pressed, remaining cool to the touch and not shiny or oily. This usually takes 30–60 minutes at room temperature. To use unsalted butter, add ¼ tsp additional salt.
• ½ cup sourdough starter, active or discard, stirred down (150g): Active or discard starter works! Stir it down well before measuring by volume. For best accuracy, measure by weight.
• 2 large egg yolks (40g): Yolks only (skipping the egg whites) give the cookies a gooey, dense center that is never cakey.
• 2 tsp vanilla extract (10g): Pure vanilla extract provides the cleanest, best flavor.
• 2 tsp apple pie spice (5g): I like to make my own apple pie spice by mixing together 1½ tsp ground cinnamon, ½ tsp ground nutmeg, and a pinch of cloves or allspice! This is the perfect blend for these sourdough apple pie cookies.
• ½ tsp salt (3g): Sea salt is preferred over iodized salt for a cleaner flavor profile.
• 1½ cups all-purpose flour, scooped (not spooned or sifted) (235g): I designed this volume measurement to be scooped directly out of the bag (not sifted or spooned and leveled). Pro Tip: For the best accuracy and overall cookie texture, measure flour by weight.
• 1 tsp baking soda (6g): Ensure you are using baking soda, not baking powder. They’re not interchangeable here.

Dutch Streusel Ingredients

• ¼ cup all-purpose flour, scooped directly from bag (not spooned and leveled) (40g): All-purpose flour gives the streusel the classic crumbly texture found on a Dutch apple pie!
• 3 tbsp light brown sugar, packed (41g): Using brown sugar helps the Dutch streusel become crisp and caramelized.
• ½ tsp ground cinnamon (1g): The cinnamon warms the flavor of the topping and pairs beautifully with the brown sugar.
• 2 tbsp salted butter, melted (28g): I use salted butter because the salt is already distributed. If you want to use unsalted butter, add a tiny pinch of additional salt to the recipe.

Apple Filling Ingredients

• 2 tbsp salted butter (28g): I use salted butter so that the salt is already evenly distributed. If you want to use unsalted butter, add the tiniest pinch of additional salt to the filling.
• 3 cups peeled and diced apples (530g unprepared, 400g prepared): This is approximately 3–4 medium apples, or 4–5 small apples. I recommend that you use Granny Smith apples for that old-fashioned apple pie classic sweet and tart flavor, but you can use any firm apple such as Honeycrisp, Braeburn, Golden Delicious, or Pink Lady. Avoid soft varieties as they may turn into mush while making the sourdough apple pie cookies!
• ¼ cup light brown sugar, packed (55g): Make sure you pack it tight! The brown sugar gives the most beautiful caramel color and flavor to the apple filling.
• 1½ tbsp lemon juice (22g): The lemon juice can be fresh or bottled, and it brightens the flavor of the apples!
• Pinch salt: I use a quality sea salt to avoid the metallic flavors often found in iodized table salts.
• 1 tbsp cornstarch (8g): Cornstarch is the simplest way to thicken the apples and brown sugar juices into a thick jam-like consistency for these cookies.
• 1 tbsp water (15g): This is used for making the cornstarch slurry before adding it to the sauce to thicken it.
• 1 tsp vanilla extract (5g): Pure vanilla extract provides the cleanest, best flavor for an apple-vanilla finish.

Optional Finishing Touches

• Drizzle finished cookies with a bit of my soft-set Simple Cookie Glaze
• Or alternatively, top each cookie with a small scoop of vanilla bean ice cream just before serving (highly recommended for warm cookies!)

How to Make Sourdough Apple Pie Cookies

Part One: Make the Sourdough Cookie Base

Step 1: Preheat Oven & Prep

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Cream the Butter & Sugars

Beat the brown sugar, granulated sugar, and softened butter until the texture is creamy, uniform, and slightly aerated, about 3 minutes. If you see chunks of butter, keep mixing! This works best with a stand mixer (paddle attachment) or a handheld electric mixer.

Step 3: Add the Wet Ingredients

Add the sourdough starter, egg yolks, vanilla extract, apple pie spice, and salt. Beat until smooth and slightly frothy. Pro Tip: Scrape down the sides of the bowl to ensure the starter is fully incorporated with no streaks remaining.

Step 4: Incorporate the Dry Ingredients

Add the flour and sprinkle the baking soda evenly over the top. Turn the mixer to low speed and stir until just combined. Critical Step: Stop mixing as soon as the last few streaks of dry flour disappear. Overmixing here develops too much gluten, making cookies tough rather than chewy.

Step 5: Scoop

Portion the dough into large scoops using a cookie scoop or spoon (3 tbsp / 70g each). Place 6 scoops per baking sheet to allow space for spreading.

Step 6: Bake & Press

Bake for 12–15 minutes, rotating the pan halfway through. Remove when the edges are set and slightly golden but the centers still look soft. Once removed from the oven, immediately press the back of a spoon into the cookie to create a wide, shallow well for the apple pie filling to be added to in a later step. Bake in batches. Recipe makes about 12 cookies.

Step 7: Cool on Baking Sheet

Allow the cookies to set on the hot baking sheet for 7 minutes before transferring to a wire rack. Moving them too early may cause them to fall apart. While the cookies cool, leave the oven set to 350°F and prepare the Dutch streusel.

Part Two: Make the Dutch Streusel

Step 1: Preheat Oven & Prep

Ensure your oven is preheated to 350°F (175°C). Line a small baking pan with parchment paper.

Step 2: Combine Ingredients

In a small bowl, thoroughly combine the flour, brown sugar, and ground cinnamon. Then, drizzle melted butter over the top, and fluff with a fork to combine. Mixture should be crumbly!

Step 3: Bake

Spread mixture onto prepared pan. Bake for 12–14 minutes, rotating the pan halfway through baking. The streusel should look lightly golden around the edges. It will become crisp as it cools. You can make the apple filling while the streusel bakes.

Part Three: Make the Apple Filling

Step 1: Simmer the Apples

Melt the butter in a medium saucepan over medium heat. Add the diced apples and sauté for about 8 minutes, stirring frequently. Add the brown sugar, lemon juice, and salt, and simmer an additional 5–7 minutes, stirring frequently, until the sauce looks golden and the juices have thickened slightly.

Step 2: Add the Cornstarch Slurry & Vanilla

In a separate small bowl, stir together the cornstarch and water until combined. Then, add the slurry to the apple mixture, and stir over medium heat until the juices have thickened and become translucent and glossy like jelly, about 60–90 seconds. Remove from heat, stir in vanilla extract and allow to cool before assembling cookies.

Part Four: Assemble the Cookies

Once all three components have cooled, spoon the apple filling into the center well of each cookie. Then top each with a bit of the Dutch streusel topping. If you want to add any finishes, do this now. I like to add some of my Simple Cookie Glaze by drizzling it in a crisscross pattern to resemble a lattice crust.

To Serve Warm Cookies: If you are serving the cookies immediately, then feel free to assemble cookies while all ingredients are warm! Just know that they would need to be served immediately, as the steam from the warm cookies and filling will cause the cookies to fall apart quickly! If you are serving them warm, try a small scoop of vanilla bean ice cream on top for an even more special treat!

Storage Tips

• Storing Assembled Cookies: The apple filling requires refrigeration due to the fresh fruit. Once cookies have been assembled, they must be stored in the fridge, where they store best in a single layer in an airtight container for up to 3–4 days.
• Storing Separately: Unassembled components can be stored separately. Keep the baked sourdough cookies and Dutch streusel in airtight containers at room temperature for up to 5 days. The apple filling, however, must be refrigerated for up to 3–4 days.

Why This Recipe Works

The thick, chewy sourdough cookie base was designed to support the apple filling without becoming cakey or falling apart. Brown sugar keeps the cookies soft and dense, while egg yolks provide richness without the excess moisture of egg whites. Pressing a shallow well into each cookie immediately after baking creates plenty of room for the filling and turns the apple-spiced cookie into a “pie crust” of sorts. This is ideal for recreating that classic dutch apple pie dessert feel in these sourdough apple pie cookies.

The apples are cooked separately and thickened into a glossy, jam-like filling that stays neatly in the center of each cookie. Baking the cinnamon streusel on its own allows it to become crisp and golden instead of absorbing moisture from the apples. Together, the chewy spiced cookie, tender apple filling, and buttery streusel create the perfect balance of textures and flavors found in a Dutch apple pie!

The Sourdough Cookie Lady Tips

• Use Granny Smith apples. For the best balance of flavor and texture, use a firm, tart apple such as Granny Smith. They hold their shape while cooking and give these cookies that classic old-fashioned apple pie flavor!
• Let the butter become “dent soft.” To keep this a no-chill recipe, the butter should indent easily when pressed but still feel cool and offer some resistance. It should not look melted, shiny, or oily.
• Do not overbake the cookies. Remove them when the edges are set but the centers still look soft and slightly underbaked. They will continue to firm up on the hot baking sheet, giving you that dense, gooey center instead of a dry or cakey texture.
• Use only the egg yolks. Whole eggs add too much moisture and can push the cookies toward a cakey texture. Egg yolks help keep the centers dense, soft, and chewy.
• Measure the flour and sourdough starter by weight if possible. The balance between flour and the moisture from the sourdough starter makes a big difference in the final texture. Weighing them helps prevent cookies that spread too much or turn out overly thick and dry.

Frequently Asked Questions

What varieties of apples are best?

I recommend that you use Granny Smith apples for that classic sweet and tart flavor! Granny Smith apples are widely considered the best variety for apple pies, including these sourdough apple pie cookies. However, if you can’t find those, feel free to use any firm apple variety, or even a mix of multiple apple types! Other options include Honeycrisp, Braeburn, Golden Delicious, or Pink Lady. Avoid soft varieties (such as McIntosh, Red Delicious, and Gala) as they may turn into mush while making the filling!

Will these cookies taste sour?

The sourdough discard acts as a flavor enhancer, adding a subtle depth that balances the sweetness of the other ingredients. To ensure the cookies do not taste sour, use starter or discard that has been fed within the last two weeks. Older discard and the long-fermented option (1–3 days in the fridge) may create a more noticeable sourdough tang! However, I find that the tang helps to balance the sweetness of the apple cinnamon cookie filling.

Can I use active starter instead of discard?

Absolutely! Both active starter and sourdough discard work well here. Since the baking soda handles most of the leavening, the only difference will be a slightly milder flavor when using an active, recently fed starter.

Do I have to chill the dough before baking?

No, you don’t! This is a no-chill recipe, so you can bake the cookies immediately for a no-wait sourdough treat. However, if you prefer a long-fermentation option with more developed sourdough flavor, refrigerate the dough for up to 3 days. Then, before baking, let it sit at room temperature for about an hour, or until it is soft enough to scoop, to encourage the proper spread.

Can I freeze sourdough cookie dough?

Absolutely! For best results, follow this flash-freezing method:

1. Scoop: Portion the sourdough apple pie cookie dough into balls (3 tbsp / 70g each) and place them on a parchment-lined baking sheet. They can be close together, but make sure they are not touching.
2. Flash Freeze: Place the sheet in the freezer for about 1 hour, or until the dough balls are firm to the touch.
3. Store: Transfer the frozen dough balls into a gallon freezer bag. They can be stored in the freezer for up to 3 months!

Pro Tip: Double the recipe and intentionally freeze an extra batch of dough! This gives you ready-to-bake sourdough cookies so that all you have to do is make the streusel and apple filling whenever that sweet tooth hits.

Tips For Baking Frozen Dough:

Thaw Partially: For best results, allow frozen dough to sit at room temperature for 30–60 minutes before baking. This helps achieve a texture and baking time nearly identical to a fresh batch of dough.

Potentially Increase Bake Time: You may need to add 1–2 minutes to the baking time if the dough is still colder than fresh dough would be.

How to Make Long-Fermented Sourdough Apple Pie Cookies

To long-ferment the cookie dough for deeper flavor and a slower fermentation option that some bakers prefer for digestibility, follow these simple directions:

1. Prepare: Follow the recipe directions to make the dough.
2. Cold Ferment: Cover the bowl with plastic wrap, or transfer to an airtight container. Refrigerate for 1–3 days. Note: The longer the dough ferments, the more noticeable the sourdough tang may become.
3. Bring to Room Temp: Dough temperature significantly affects how much the cookies spread. Remove the dough from the refrigerator about 1 hour before baking, or allow it to rest until it is soft enough to scoop easily.
4. Scoop & Bake: Once the dough is soft enough to scoop, portion it into scoops (3 tbsp / 70g each) and bake according to the recipe directions! Then continue with the steps for making the Dutch streusel and filling.

Troubleshooting: If the cookies remain unusually thick or do not spread enough, the dough was probably still too cold when it went into the oven.

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