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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
Maple-Glazed Apple Pie Cookie Cups
- Prep Time 30 min
- Total 1 hr 50 min
- Servings 18
- Ingredients 7
Ingredients
Cookies
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- Butter and egg called for on cookie mix pouch for drop cookies
- 1 1/2 cups apple pie filling (from 21-oz can)
Glaze
- 1/2 cup butter
- 2 tablespoons maple syrup
- 1 1/2 cups powdered sugar
- 2 tablespoons water
Instructions
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Step1Heat oven to 375°F. Grease 18-24 regular-size muffin cups with shortening; lightly flour.
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Step2In 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.
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Step3Chop 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.
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Step4Cool 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.
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Step5Heat 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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