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Apple Pie Snickerdoodles

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A delicious blend of apple pie and snickerdoodles, these soft cookies are filled with sweet apple pie filling and coated with cinnamon sugar. Perfect for fall or whenever you’re craving a warm, comforting dessert!

Ingredients

Scale
  • For the Cookies:
    • 1 cup unsalted butter, softened
    • 1 1/4 cups granulated sugar
    • 1/2 cup packed brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 3/4 cups all-purpose flour
    • 1 1/2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
  • For the Apple Pie Filling:
    • 2 medium apples, peeled and diced
    • 1/4 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon unsalted butter
    • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • For the Cinnamon Sugar Coating:
    • 1/4 cup granulated sugar
    • 1 teaspoon ground cinnamon

Instructions

  • Preheat the Oven:
    • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Make the Apple Pie Filling:
    • Melt the butter in a saucepan over medium heat. Add the diced apples, sugar, and cinnamon. Cook until the apples are soft, about 5-7 minutes.
    • Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened. Set aside to cool.
  • Make the Cookies:
    • Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
    • Add the eggs and vanilla extract, mixing until combined.
    • In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  • Prepare the Cinnamon Sugar Coating:
    • In a small bowl, combine the sugar and cinnamon for the coating.
  • Shape and Fill the Cookies:
    • Scoop tablespoon-sized portions of dough, flatten slightly, and spoon a small amount of the apple pie filling into the center.
    • Wrap the dough around the filling, rolling it into a ball. Roll each ball in the cinnamon sugar coating.
  • Bake the Cookies:
    • Place the cookies on the prepared baking sheets, spaced about 2 inches apart.
    • Bake for 10-12 minutes, or until the edges are set but the centers are soft.
  • Cool the Cookies:
    • Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store in an airtight container for up to 3 days, or freeze for longer storage.
  • Add a pinch of nutmeg to the apple filling for extra warmth.

Nutrition

Find it online: https://deliceflash.com/apple-pie-snickerdoodles/