Stuffed with real apple pie filling and spices, this Apple Pie Spritz Cookie recipe is perfect for fall! Decorating is simple & I show other flavor options, too.

This pretty plateful of cookies looks deceptively complicated. It was SO easy. I used all of my favorite cookie decorating techniques: coloring the dough, adding icing accents, adding sugar decors, and painting with pearl dust. But I did so little of each it was a breeze. Coloring dough is a few minutes of kneading dough (It’s kinda therapeutic!) Decors and icing are quick and painting simple green stems on pumpkins, leaves, and apples literally took a few seconds on each cookie. No artistic talent required. Result? Gorgeous!

This blog idea began with wanting to do Fall Wreaths. I was out shopping and saw some fall décor with wreaths and sunflowers and thought hey this would be cool! But once I started test baking I couldn’t help myself. There were just too many shapes that would look awesome on a big plate, so I started grabbing disks. I’d just done the pumpkin snickerdoodles for Halloween and had a handful of that dough in the fridge. I wondered if it could be colored so I gave it a try and was shocked! Sure, the colors were deeper, but they were just as pretty! Then a spurt of inspiration led to the idea to add apple pie filling instead of pumpkin- and voila! This recipe was born.

So while I’m showcasing the new Apple Pie Spritz Cookie recipe here, I actually made the cookies shown in the photos in 3 kinds of dough, to show you how different flavors press and take color. Most of these cookies are apple flavor, but a few are pumpkin spice and a few are cream cheese. You can choose whatever you like or heck bake them all and combine them if you’re having a big party! (This would be awesome at thanksgiving!) So behold the plate of apple pie, cream cheese, and pumpkin spice cookies. If you go with all pumpkin your colored cookies will simply have deeper tones, as you’re beginning with a tan cookie dough as opposed to beige. The cookies shown with the brightest, clearest colors are done in plain cream cheese spritz dough, and the majority were done in the apple dough- it slightly deepens the color but not nearly as much as pumpkin. Later on I show you some of the differences up close.

I used disks from many of our sets. The wreaths are from Christmas Two Set; the sunflower, double daisy and teardrop leaf are from our Impress! Cookie Press Set; the daisy/aster is from Flowers Set; apple, gourd/pumpkin (the shorter wider pumpkin), and turkey are from Thanksgiving Set; acorn, maple, aspen, dogwood, and oak leaves are from Leaves Set; and the pumpkin is from Halloween. All of these sets are shown at the bottom of the post. We have over 240 disk shapes so there’s plenty to choose from!

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Let’s bake the Apple Pie Spritz Cookies!

1 ½ cups (3 sticks) butter, softened to room temperature (not melted) (I recommend Land O Lakes brand as I know it creams well. I have had trouble with some generic butters not creaming properly and making the dough hard to press)

2/3 cup granulated (white) sugar

½ cup brown sugar, firmly packed

1/3 cup canned apple pie filling, pureed (FYI you might be able to substitute applesauce but I have NOT tried it! The pureed Apple pie filling has a more gelatinous, creamy feel than applesauce.)

1 egg

1 teaspoon vanilla extract

1/4 teaspoon LorAnn Apple Flavor super concentrate

4 cups all-purpose flour

1/2 teaspoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

Gather your ingredients

Preheat your oven to 400°F

In a large bowl, combine flour, baking powder, salt, and spices. Set aside.

Puree your apple pie filling with any kind of food processor and set it aside. I used my little magic bullet. Blend it till its smooth and creamy. It has a different texture than applesauce! It’s more gelatinous and sweeter. I also added just a 1/4 teaspoon of LorAnn apple flavor just to make sure the apple really stood out in this recipe and wasn’t too bland. I used Lucky Leaf apple pie filling. I mixed the flavor right into the puree.

Using an electric mixer, cream the butter very well. I am admittedly rather repetitive about this, but it’s the thing I stress the most about making spritz cookies. Set that mixer on the highest setting and pretend you’re making frosting.

Now add the sugars and whip it well until you have a fluffy mixture. Next add the pureed apple pie filling/apple flavor and cream again. Add the vanilla and egg and do it one more time! It’s a beautiful dough at this stage and the apple scent is delightful. The apple adds an interesting texture.

Slowly add the flour mixture on low speed. Mix until the flour is completely incorporated and you have a consistent texture and a slightly stiff dough. This dough does well if you let it sit for about 10 minutes before putting it In the press. It becomes drier, stiffer, and easier to press as it sits. If it doesn’t set quite stiff enough, remember you can troubleshoot any dough by adding flour a tablespoon at a time to overly soft dough, or adding vanilla a teaspoon at a time to overly stiff dough.

Spritz dough has a beautiful breakable texture. It is malleable in your hands but it breaks nicely as you press it. If you’re new to this watch any of my videos to see how it should look and feel. 🙂

Tint your dough whatever colors you like, using gel food coloring (liquid changes the consistency too much!). I colored mine yellow, purple, red, orange and green. I left some of my dough plain for the wreaths, acorns, oak leaves, and a few turkeys. 🙂 I use toothpicks to add the color to my dough and knead it by hand. Remember to start with just a little color – you can always add more, but you can’t take it out! TIP: keep this dough from getting too warm. Chill it in the fridge for 10 or 15 minutes if it gets too soft. Just make sure to knead it so the temperature is even or your cookies will press lopsided. When you hand-knead the color in the dough gets warm, so don’t be surprised if you need to chill it for it to press well and for them not to spread and puff too much when baking.

When your dough is just right, pack it into your cookie press, using the back of a spoon to remove all air pockets as you go.

Spritz cookies have to stick to the pan as you press their shapes, so never grease cookie sheets and don’t use non-stick pans. 

Always remember that the first few cookies often come out wrong, as pressure needs to build up in the barrel. If you press out a few or even a row of goofy-shaped cookies, just toss them back in the bowl to be re-pressed. No biggie! Once you are achieving a good shape, try to press in a consistent rhythm.

Remember that with one-click-per-cookie presses, some shapes might take a bit less than a full click yet others might require you to squeeze a little more after the click. A cookie press is simply a dough pump. Just think of it as a way to extrude the dough, regardless of “clicks”. If you seem to get out of synch and it just isn’t working, try pressing a cookie into the air, just letting dough come out. It will re-establish proper pressure. Just wipe the dough away and put it back in the bowl to be re-pressed.

These cookies take about 9 minutes in my oven. I recommend setting the timer for 6 minutes and checking often to figure out what works with your oven. Remember, small cookies bake faster and large cookies take longer. Keep that in mind when pressing. Group like sizes together if you can to avoid burned or under-baked cookies. Do NOT overbake this recipe! Once they puff up, look dry and not shiny, and start to crackle a bit on top they are done. They get crunchy when you bake them longer. Honestly, we all preferred them just barely done. They were tender and light but became chewy once you started munching. Glorious texture!

Let them sit on the pan for just a few minutes and move them to a cooling rack. Keep your spatula flat to avoid breaking. I baked these oak leaves a little too long. They were crunchier but still good.

Decorating for this recipe is easy. Anything with a stem or leaf gets a little green edible pearl dust brushed on. I dry-brushed mine.

NOTE: Always make sure you are using EDIBLE dusts! Some lustre/pearl/glitter dusts on the market are “non-toxic” but that does not mean they are edible. Plenty of brands have actual food ingredients and are marked “edible”. ONLY use those for safety’s sake!

For the wreath decors you could really get creative with icing and make all sorts of flowers but I kept it simple with leaf confetti from CK and a few pumpkin shapes I had in a Halloween decors jar. A little icing acts as glue.

For the sunflowers I added spikey centers with colored frosting for the apple and pumpkin flavored cookies- or chocolate frosting for the cream cheese cookies. Chocolate was utterly gross on the apple and pumpkin cookies. 😂  I tried. It was awful! I used a Wilton #16 star tip.

OK so in the photo above see the different colors of the wreaths and pumpkins? I promised to show the difference in coloring dough and here it is. The left wreaths and pumpkins were made in cream cheese dough (showcased in my Happy New Year blog post), the middle darker cookies were made in pumpkin spice dough (several posts- look under “pumpkin” in the menu) and the cookies on the right were made with apple pie spritz dough. Obviously the lightest, clearest color is in the plain beige cream cheese dough but I think the others are pretty, too! Oh and the sunflowers at the bottom are in cream cheese dough. 😉

That’s it! Easy as, well, PIE!

Disk set pictures below. 😀

Have a wonderful Autumn and Happy Baking everyone!


Disk Designer/Co-Owner at Impress! Bakeware, LLC

Our website has all of our 200+ disk shapes, cookie press, embossed rolling pins, baking accessories plus more about our Women/Family Owned company!

All products are on our Etsy shop.

Our cookie press and disks and embossed rolling pins are also available on Amazon

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The Flowers Disk Set:

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The Leaves Disk Set:

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