Toffee Apple Pie Cookies #applecookies -
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Award-winning Toffee Apple Pie Cookies

These award-winning Toffee Apple Pie Cookies combine apple pie and toffee flavors with a fresh lemon glaze. They won Grand Prize in the Home Baking Cookie Category  at "Canada’s Baking and Sweets Show 2015". A unique and tasty dessert recipe that's the perfect way to use up those apples.
Course Dessert
Cuisine North American
Keyword apple pie, cookies, toffee
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cookies
Author Terri Gilson



  • 1 tsp cinnamon
  • ¾ cup packed light brown sugar
  • ¼ cup white granulated sugar
  • 3 tbsp unsalted butter
  • 1 medium apple, peeled, cored and finely diced about 1 cup
  • 3 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/2 cup apple sauce
  • 8 ounces cream cheese softened
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 1/3 cup whipped cream not whipping cream, it has to be whipped- you can use the spray can of 'real whipped cream'
  • 1 tbsp milk
  • 1 egg
  • 2/3 cup toffee bits
  • ¾ cup finely chopped pecans

Fresh Lemon glaze:

  • 2 cups powdered/icing sugar
  • 4 tbsp freshly squeezed lemon juice


  • 2 tbsp fresh lemon zest


  • Preheat oven to 350° F. Spray cookie sheets with non -stick cooking spray.
  • Mix cinnamon, ¼ cup of the brown sugar and white granulated sugar together. Set aside.
  • Cook apples in butter in microwave on high for 1 minute. Combine with sugar and cinnamon mixture until coated.
  • Whisk together flour, baking powder and salt. Set aside.
  • With electric mixer, beat cream cheese and remaining ½ cup brown sugar together until smooth, then add apple sauce, 1 tsp lemon juice, vanilla and whipped cream and milk. Beat for 30 seconds longer. Add egg and mix until incorporated.
  • Gradually add half the flour mixture, then fold in chopped pecans, toffee bits and apple/sugar mixture. Add the remaining flour mixture and stir until incorporated.
  • Drop dough onto prepared pans with cookie scoop (about 1 tbsp sized).
  • Bake in prepared oven for 20 minutes, or until bottoms are browned (these cookies will not brown on top like typical cookies). Cool on pan for 5 minutes, then transfer to cooking rack and let cool for another 5 minutes.

Glaze: Mix powdered sugar and lemon juice together. Glaze should be thick, yet pourable. (Add more or less sugar or lemon juice to achieve desired consistency).

  • Once cookies are cooled, drizzle glaze over cookies using a spoon (or put glaze in a ziplock bag and snip off a small corner then drizzle.)

Garnish: Sprinkle lemon zest over cookies, dividing evenly between all cookies.