Cinnamon Apple Thumbprint Cookies

Check out this seasonal twist on the classic thumbprint cookie! Traditional thumbprints are usually filled with a fruit jam, but instead we made a delicious cinnamon apple filling and drizzled with icing.

These cookies are so much easier than pie, but just as sweet & satisfying! They’re a buttery, melt in your mouth, cozy treat that warms you up with the flavor of cinnamon apples. A gluten & dairy free treat perfect for the holidays or any time in between!

Let’s Bake!

Cinnamon Apple Thumbprint Cookies

  • Servings: about 30 cookies
  • Print


Cookie Batter
  • 1- 3/4 cups GF flour mix(We used King Arthur Measure for Measure)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1-1/2 sticks vegan butter
  • 2/3 cup sugar
  • 1 egg
  • 1 tsp pure vanilla extract
Cinnamon Apple Filling
  • 2 apples, peeled & very finely diced
  • 1/2 tsp cinnamon
  • 2 tbsp brown sugar
  • 2 tbsp water
  • 1/4 tsp salt
  • 2 tsp GF 1 to 1 flour(you can also use cornstarch or tapioca flour)
Icing Drizzle
  • 1/2 cup powdered sugar
  • 2 tsp plant based milk, or until thin enough to drizzle


  1. Preheat oven to 350° and line 2 baking sheets with parchment paper.
  2. Make filling: in a shallow stove top skillet, mix apples, cinnamon, sugar, water and salt over low- med heat. Simmer until apples are softened about 10 minutes. Stir in flour and mix well until sauce is thickened. Remove from heat and set aside.
  3. Make the dough: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add egg, vanilla and salt.
  4. Gradually add flour and baking powder and beat on low until combined and dough forms.
  5. Scoop the dough into 1 inch balls and place 2 inches apart on baking sheet. Press thumbprint into each of the balls.
  6. Fill each indentation with about a teaspoon of apple filling.
  7. Bake cookies for 12-15 minutes until golden.
  8. Cool completely about 30 minutes.
  9. Make the icing: 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 until set.

Store in an airtight container for up to 5 days or freeze up to 3 months.

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