The 4-Ingredient Apple Pie Cookies I'm Making for Thanksgiving and Beyond

Instructions

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1. 1 Preheat the oven to 375°F.
2. 2 Pour the contents of the can of apple pie filling onto a cutting board and roughly chop the apple slices into small bite-sized chunks. Use a rubber spatula to scrape all of the pie filling into a bowl and set aside.
3. 3 In a large bowl, combine the sugar cookie mix, softened butter, and egg. Mix according to the package directions until a dough forms.
4. 4 Use a 1-tablespoon measuring spoon to measure out the dough into heaping 1-tablespoon portions. To form more perfectly round cookies, roll each tablespoon of dough into a ball before placing it on a cookie sheet. Place the cookies roughly 1 inch apart on two cookie sheets.
5. 5 Bake the cookies on the upper-middle and lower-middle racks until partially set, about 8 minutes, then remove them from the oven.
6. 6 While the cookies are still hot from the oven, use a spoon to create a small well in the center of each cookie. Then, add 1 teaspoon of the apple pie filling to each divot. Immediately place the cookies back in the oven.
7. 7 Bake the cookies until the edges turn golden brown, 4 to 6 minutes. Transfer to a wire rack to cool.
8. 8 Optionally, once the cookies have cooled for 2 to 3 minutes, make your glaze. In a small bowl, combine the powdered sugar, milk, and cinnamon. Stir to create a thick glaze, adding an extra 1/2 tablespoon of milk to thin only if necessary. Use a spoon to drizzle the glaze over the warm cookies.
9. 9 Serve the cookies warm. Store fully cooled cookies in an airtight container in the refrigerator for up to 5 days. Or, store in a single layer in an airtight container in the freezer for up to 1 month. Thaw any frozen cookies on the counter for 1 hour before serving. Love the recipe? Leave us stars and a comment below!