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Maple-Glazed Apple Pie Cookie Cups

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By Melinda Sekela
Updated Oct 5, 2023
Makers gonna make bake. Betty Crocker Maker Melinda taking a bite of chocolate frosted cake. 

Meet Melinda, a classic Betty Maker at heart

“I love referring to my vast collection of vintage cookbooks for both classic dishes and offbeat ideas, which I combine with my local and seasonal flair.”
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Get cozy this fall with Maple-Glazed Apple Pie Cookie Cups! Betty Crocker™ Sugar Cookie Mix and canned apple pie filling make this recipe easy to bake. The warm flavors of a brown-butter, maple glaze pair perfectly with these mini apple pies for a comforting autumn treat.

Frequently Asked Questions

How do you form the perfect little cookie cup?

Press each ball of cookie dough into the bottom and up along the sides of each muffin cup to form a mini pie-crust shape. This will ensure the cookie holds the pie filling while baking.

Any tips for removing the cookie cups from the pan?

To remove the cookies from the pan, be sure to let the cookies cool completely, and loosen the edges with a knife. Then, flip the cookies out onto a cooling rack for drizzling with the glaze.

What are some tips for adding the glaze?

A brown-butter, maple glaze pairs perfectly with these apple pie cookie cups. Work quickly to drizzle glaze on each cookie, but if your glaze starts to harden, just loosen it with warm water.

Maple-Glazed Apple Pie Cookie Cups

  • Prep Time 30 min
  • Total 1 hr 50 min
  • Servings 18
  • Ingredients 7
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Ingredients

Cookies

Glaze

  • 1/2 cup butter
  • 2 tablespoons maple syrup
  • 1 1/2 cups powdered sugar
  • 2 tablespoons water

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease 18-24 regular-size muffin cups with shortening; lightly flour.
  • Step 
    2
    In a large bowl, mix cookie mix, 1/2 cup softened butter and egg with spoon until soft dough forms. Firmly press a heaping tablespoon of dough into the bottom of each muffin cup.
  • Step 
    3
    Chop apple pie filling into small pieces; place a generous 2 teaspoons of pie filling in the center of each cookie cup. Bake for 14 to 17 minutes or until edges of cookies are deep golden brown.
  • Step 
    4
    Cool for 10 minutes in the pan on a cooling rack. Run metal spatula around edge of each cookie cup to loosen; cool in pan for 20 minutes. Remove cookies from muffin cups to the cooling rack to cool completely.
  • Step 
    5
    Heat 1/2 cup of butter in saucepan until golden brown. Remove from heat and stir in maple syrup. Slowly stir in powdered sugar until glaze forms. Slowly add up to 2 tablespoons water until the glaze becomes thin enough to drizzle. Using a spoon, slowly drizzle glaze across cooled cookies.

Nutrition

Nutrition Facts are not available for this recipe
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