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Apple Crisp Thumbprint Cookies

apple crisp thumbprint cookies Dessert
Apple Crisp Thumbprint Cookies
  • Prep 30 min
  • Total 1 hr 35 min
  • Ingredients 11
  • Servings 28

Combine two favorite desserts into one with these easy Apple Crisp Thumbprint Cookies. Made in just 30 minutes using apple pie filling, Pillsbury™ sugar cookies and a nutty oat topping, these sweet treats are guaranteed to go fast at your next gathering. MORE+ LESS-

Updated July 16, 2019
Pillsbury Cookie Dough
Make with
Pillsbury Cookie Dough

Ingredients

Cookies

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3/4
cup quick-cooking oats
1/4
cup toasted, finely chopped pecans
1/2
teaspoon ground cinnamon
1
cup apple pie filling, finely chopped (from 21-oz can)

Streusel Topping

1
tablespoon cold butter
2
tablespoons quick-cooking oats
2
tablespoons firmly packed brown sugar
1
tablespoon toasted, finely chopped pecans

Drizzle

1/2
cup powdered sugar
1
to 2 teaspoons milk

Steps

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  • 1
    Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • 2
    In large bowl, break up cookie dough. Add 3/4 cup oatmeal, 1/4 cup pecans and the cinnamon; mix with wooden spoon or hands until well blended. Shape dough into 28 (1 1/4-inch) balls. Place 2 inches apart onto cookie sheets. With back of round teaspoon or thumb, make 1-inch indentation in center of each ball.
  • 3
    Spoon generous 1 teaspoon apple pie filling into each dough indentation.
  • 4
    In small bowl, mix Streusel Topping ingredients with fork or pastry blender until crumbly. Sprinkle about 1/2 teaspoon onto apple pie filling on each cookie, pressing in slightly.
  • 5
    Bake 14 to 16 minutes or until edges are golden brown. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • 6
    In small bowl, stir Drizzle ingredients until smooth, if necessary, adding 1/2 teaspoon milk at a time until thin enough to drizzle. Drizzle over cookies. Let stand about 15 minutes or until set.

  • To toast pecans, spread pecans in ungreased shallow pan. Bake at 350°F 6 to 10 minutes, stirring occasionally, until light brown.

Expert Tips

  • We used apple pie filling instead of fresh apples for this recipe because the pie filling bakes up better inside the cookie. It also lends the perfect sweetness and apple flavor to every bite!
  • The pecan streusel topping adds crunch and texture to these delicious cookies.
  • Use leftover apple pie filling as a topping for ice cream.
  • Store cookies covered in refrigerator or freeze in airtight container up to 1 month.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
120
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
60mg
2%
Potassium
20mg
1%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
11g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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