Apple Pie Sugar Cookie Bars
These Apple Pie Sugar Cookie Bars combine a soft sugar cookie base with gooey apple pie filling, swirled with more cookie dough and topped with cinnamon sugar. They’re cozy, sweet, and perfect for fall gatherings or Thanksgiving dessert tables.
Ingredients
Sugar Cookie Dough
- 1 cup (2 sticks) unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Apple Pie Layer
- 2 1/2 cups apple pie filling, diced into small pieces Can be store-bought or homemade
- 3/4-1 tsp cinnamon optional, to enhance the flavor of your filling
- 1/4-1/2 tsp nutmeg optional to enhance the flavor of your filling
Topping
- 3 Tbsp sugar
- 1 tsp cinnamon
Instructions
Make Cookie Base
- Set your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper for easy removal later.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt, then slowly add to the wet ingredients until a dough forms.
- Press about two-thirds of the sugar cookie dough evenly into the prepared pan. Save the other part for later.
Add Filling
- Chop up your apple pie filling (if you didn't already) into small pieces and mix in some cinnamon and nutmeg if you feel you need to enhance the flavor a bit.
- Spread the apple pie filling evenly over the cookie dough.
Add Topping and Bake
- Drop small spoonfuls of the remaining cookie dough across the top of the apple pie layer, leaving little gaps so the filling peeks through.
- In a small bowl, stir together the cinnamon and sugar, then sprinkle evenly over the top.
- Bake for 35–45 minutes, or until the cookie dough is set and golden brown. The middle might look a little soft but will firm up as it cools.
- Let the bars cool completely before cutting into squares. For an extra treat, drizzle with caramel sauce before serving. Store leftovers in an airtight container at room temperature for up to 3 days. For any longer, store in the fridge.