To Make the Apple Filling: In a medium saucepan over medium heat, add the apples, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and ginger and cook, stirring frequently, until the sauce has thickened and the apples are soft.
Scoop the dough using a medium cookie scoop into the granulated sugar for rolling. Gently roll the dough balls in the sugar so that they get completely coated in sugar. Transfer them to the prepared baking sheet 2” apart.
Fill the indentations with 2-3 teaspoons of apple filling, then return the cookies to the oven to bake for an additional 3 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.