In a small bowl, beat the softened cream cheese with the granulated sugar and cinnamon until smooth and creamy. Set the mixture aside while you prepare the cookie dough.
In a small saucepan, combine the diced apples, brown sugar, granulated sugar, and lemon juice. Cook over medium heat for 4–5 minutes, stirring occasionally, until the apples soften and the juices become slightly syrupy. Remove from the heat and let the mixture cool completely.
In a large mixing bowl, add the melted butter and brown sugar until smooth.
Mix until smooth and fully incorporated.
Add the vanilla extract and curd to the butter and sugar mixture. Mix until smooth and fully incorporated.
Gradually add the all-purpose flour, cornstarch, baking soda, and salt to the wet mixture.
Stir gently with a rubber spatula just until a soft dough forms. Do not overmix, as this helps keep the cookies soft and tender.
Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling helps the cookies hold their shape while baking.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Scoop the chilled dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 5 minutes.
Remove the baking sheet from the oven and gently press a small spoonful of the cooled apple mixture into the center of each partially baked cookie.
Return the cookies to the oven and bake for 7 to 8 minutes, or until the cookies are set and the edges are lightly golden.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Garnish with chopped pecans or walnuts, if using. Serve warm or at room temperature.
